In life, there are always a few delicacies that can deeply impress you, as if the taste will always stay in the memory. Chef Tang is the same, the most impressive one is the beef offal at the school gate in the early 1980s, and the other is a bowl of shrimp noodles eaten in a southeast Asian country when he grew up. In fact, one of the reasons I work on the beef series is that I want to get back the taste of that memory, of course, this has been achieved many years ago. However, that bowl of dreamy shrimp noodles, I did not make it until this month, so today I will share its practice with you, you try to do it first, taste the taste, Master Tang hopes that one day someone can make it into a commodity and carry it forward!
I ate a bowl of shrimp noodles in the late 1990s, and its pork bone flavor, shrimp flavor, shrimp oil flavor, and garlic oil flavor are so layered that I think it is not only described as delicious, but even more important! In fact, shrimp noodles are very common in Southeast Asia, whether it is New Malaysia or Cambodia, the streets and alleys can almost be tasted, but after tasting many homes, the taste is not as good as the one in the Singapore mall, but it is very funny, the owner of the shop I ate is a Taiwanese.
The owner is an authentic Taiwanese in his fifties, because the child came to Singapore to work, so he also followed, and there is nothing to do on weekdays, so he opened this shrimp noodle shop. He was very enthusiastic, and after eating a few times I asked if I could go into the kitchen to learn the operation process, and he was very happy to teach me. Of course, that day in fact, did not learn anything, is to roughly look at the entire operation steps, shrimp noodles do not have a special recipe, pay attention to the pork bone soup, shrimp oil, shrimp soup with the proportion.
After returning to China for a long time, I wanted to increase my business and make more shrimp noodles, but later because the cattle series was too tired, I gave up, so for more than 20 years, I did not deliberately consider those collocation ratios and operating steps. Until June this year, I have a big brother in Shandong, also my student came to learn the cattle series, he is particularly interested in this shrimp noodles, so I thought about it, it is better to make the whole production process myself, write it out to friends in need! Then I won't talk so much nonsense, let's get into the subject.
First of all, everyone knows that meat and seafood are paired with a fresh word, so no matter what soup base you make, you must remember this dead truth. So shrimp soup, we have to use pork bone broth to match, at present I am using beef bone broth, the taste is more delicious, but the method of beef bone soup is much more difficult than pork bone, students may as well start with shallow, familiar with pork bone broth and then practice beef bone broth.
So there are many kinds of pork bone soup methods, depending on what flavor you want, generally I am recommended to do clear soup, clear soup, drink more will not be greasy, and we have to take it with shrimp soup and shrimp oil, if you do greasy soup, this is not more greasy? Therefore, it is necessary to use pork barrel bones with pork ribs to hang soup, hang eight hours of clear soup, the specific pork bone clear soup method I will write a few articles, which will not be described in detail here.
After the pork bone broth is hoisted, it is the turn of the shrimp. The so-called shrimp noodles, shrimp, to use three times, shrimp oil, shrimp soup, white-seared shrimp. Therefore, the choice of shrimp is also more critical, after all, friends who see this article cannot all grow in seaside cities, so it is impossible to get fresh prawns. (To be continued)
Chef Tang will update the article every day, thank you to the friends who have been paying attention!