Sea cucumber fresh shrimp fresh vegetable noodles
Fire in July, clothes in September. And eat sea cucumber in August!Full of seafood and vegetables make you nutritious at one time! Modern research shows that sea cucumber plays a significant role in improving memory, preventing arteriosclerosis and enhancing immunity. So in this scorching summer, Shen Ye used sea cucumber with all kinds of fresh vegetables to make a sea cucumber fresh shrimp vegetable noodles for you.Generally, the ratio of starch to water is 1:5, which can be adjusted according to the water content of dishes. If there is more soup, you can add less water. If the dishes are dry, you can add more water.
Step 1 . Prepare materials and send them in advance.
Step 2 . Blanch cabbage in water.
Step 3 . Wash and peel the fresh shrimp, remove the shrimp line, and cut them into halves. Cut sea cucumber into sections, cucumber, mushroom and carrot into shreds, and green onion into sections.
Step 4 . Heat the oil in the pot, add the scallion and stir fry until fragrant, then add the mushroom and stir fry until soft, add the shredded carrot and stir fry until fragrant, and finally add the shrimp and stir fry.
Step 5 . Add a proper amount of warm water to boil, add a proper amount of raw soy sauce, and then add water starch to thicken.
Step 6 . Add cucumber shreds and sea cucumber sections and season with salt.
Step 7 . Boiled fresh noodles with water.
Step 8 . Add soup brine, sea cucumber, shrimp and vegetable noodles. Enjoy.
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