Shrimp noodles, also known as shrimp noodles, are Han chinese noodles in Xiamen, Taiwan, Guangdong and other regions of Fujian. It is said that it is not only delicious in taste, but also health care and conditioning, can strengthen the spleen and appetizer, treat arteriosclerosis, spring health, and also diuretic, laxative, yang supplementation, treatment of impotence and premature ejaculation. Isn't it so magical to know it in your heart!
About the origin of shrimp noodles can be traced back to the early years of the Qing Dynasty, Xiamen, Taiwan, Guangdong Doumen, Shunde is rich in shrimp, fishermen will catch shrimp, and use fresh shrimp to mix noodles to eat, which has the prototype of shrimp noodles. But because fresh shrimp are prone to decay, they were later changed to dried shrimp, which were produced in Hong Kong in the 1950s. However, other areas such as Xiamen still use fresh shrimp to make shrimp noodles, and spread to Taiwan. Shrimp noodles are simple to prepare, the materials are easy to obtain, and their taste is delicious, which is loved by everyone.
The history of shrimp noodles is not too long, so how to make high-quality shrimp noodles? Have a sincere heart, take it seriously, use good materials; followed by techniques, from collecting shrimp, to stir-frying shrimp, to the kung fu of noodles, every step is exquisite. Only when it is in place can a good bowl of shrimp noodles be achieved. "The simpler something is, the more difficult it is to do well, and the main elements of shrimp noodles are only two, one is shrimp and the other is noodles."
The shrimp are divided into sea shrimp and river shrimp, of which the large, sweet and unsalty river shrimp wins. There are also differences among river shrimp, and white rice shrimp, base shrimp, giant river prawns, etc. are the best. The larger ones have powerful enough double tongs to catch small fish to eat, and the shrimp are of course large and oily, and the taste is fresh and sweet.
From May to September, it is the spawning season for river shrimp, when large bunches of shrimp stick to the shell of the mother shrimp. The delicate work of egg retrieval is not done by machine, but by hand. Live collection must be quick, catch the live shrimp with one hand, peel off the shrimp shell, and use scissors to cut out the whole string of shrimp with the other hand. After removing the shrimp, the shrimp should be placed in the water to disperse, so that the shrimp and fine sand can be separated, so that the shrimp can be cleaned up dozens of times. The clean shrimp should be dried in the sun, then dried in a pot, and slowly stirred like a tea leaf.
The shrimp is not yet fully processed and sent to the noodle shop, where it is stir-fried in a hot pan. When stir-frying, the fire should be fierce, the hands should be fast, and the shrimp will be dry and fragrant without burning. There are many tricks to fry, some people add ginger slices to fry, some people fry with bare hands, some people add garlic slices to fry, and even better is to pick up the pot to let the shrimp fly in the air, it is said that this kung fu fried shrimp is the best. However, this kind of frying method can only fry one or two pounds at a time, but the effort is extremely expensive, and it cannot be done without decades of skill.
Speaking of noodles, good noodles must be full of toughness and delicious, and must use high-gluten flour with high toughness. After kneading the dough, a thick bamboo pole is used, one end is fixed with a rubber band, the other is suspended, and the master sits on the dangling end, relying on the weight of the person to press the dough back and forth. Repeat it again and again, you have to press back and forth to make it, and you have to fold the noodles repeatedly, and after about 8-10 times, the noodles seem to have a spirituality, and the entrance is flexible and refreshing.
The main ingredient of shrimp noodles is shrimp and noodles, but the magic is not in the shrimp, nor in the noodles, but in the soup. First, the shrimp is shelled and cooked, the shrimp are fished out, and then the shrimp shell is boiled with this soup, and after the first time, the shrimp shell is filtered out, mashed, mixed with rock sugar and boiled. Then, with the boiled pork bone soup, sprinkle with green onions and minced garlic to become shrimp noodle soup. When eating, stir the noodles. In a bowl, add a few cooked shrimp and slices of pork, add a small spoonful of shallot oil and some garlic paste, scoop in the boiled shrimp soup, sprinkle with pepper, the taste is delicious and unforgettable.