Shrimp noodles are not suitable for noodle soup because the soup is too abundant, which dilutes the sweetness of the shrimp. However, it can't be completely made into dry noodles, so it feels a little less moisturizing.

So just the right amount of juice is essential. There is no soy sauce and abalone sauce to enhance the freshness, and there is no fairy time for her to make the soup stock carefully, so she can only use soy sauce, sugar, salt, white pepper and so on to make the soup base.

However, to stimulate the umami, Su Qingluan also has her own methods.

A small jar was taken out of the corner, and unlike the usual porcelain jars, it was only made of straw.

This straw jar is disposable, because the contents are strictly "ingredients", not spices for general seasoning, so they do not have the antiseptic ability of spices or salt sugar.

The jar contained a fine powder made from ground fish bones.

When you open the lid of the jar, you will see a slightly fishy and burnt smell of aquatic products.

This fish bone is specially left by Su Qingluan, no matter what kind it is, as long as every time you eat fish meatballs or fish fillet porridge and the like, you need to remove the whole fish meat, and you don't need to use the fish bones to make a base soup, Su Qingluan will always save the fish bones, first use low heat to slowly scorch the meat on the surface, and then put the fish bones that have turned brown on the surface into her pan, without adding oil, carefully roasting over slow fire.

When the water in the bones is dry, the texture of the bones changes from hard to loose and crispy, and as long as you gently grind it with a stone mortar of pounded garlic, it will become a delicate fish bone meal.

There is a lot of oil in the fish bones, that is, the "bone marrow" of the fish, which has been baked at high temperature and has been fully integrated into the fish bones, making the fish bones more fragrant.

Although the powder made from this fish bone does not have a salty taste, it has a special flavor that all aquatic products have, and it is added to the shrimp noodle soup base this time to complement the umami of the shrimp roe.

As for the shrimp toppings originally mixed with diced vegetables, Su Qingluan did not use too strong spices to flavor them - not only because the spices would irritate the already fragile throats of several sick people, but also because the strong spicy aroma would mask the original taste of shrimp, green bamboo shoots, carrots, and white lotus roots, which were relatively bland.

Therefore, Su Qingluan used the method of stir-frying the shrimp, but did not fry it on high heat, but first blanched all the vegetables with water according to the ease of ripening, and then used the starch to slightly hook the sauce, and slowly simmered the shrimp and other ingredients over low heat.

This can ensure the smooth and tender taste of the shrimp to the greatest extent, so that the heat will not be too strong and the shrimp meat will become woody. The thickening can make the toppings and soup more integrated, the taste is more moisturizing, and visually, the shrimp and diced vegetables are thickened like a sparkling gem dotted on the thin dragon whisker noodles, which is crystal clear and makes the index finger move.

Finally, sprinkle a handful of chopped green onions to garnish the most, and Su Qingluan's bowl of shrimp noodles is finally out of the pot.

To be honest, even though Su Qingluan is very good at making all kinds of food, she doesn't touch pasta very much. A white case is really not her area of expertise - Su Qingluan is more good at dishes, and the more fundamental reason is that the white case takes a long time to sharpen her kung fu, and Su Qingluan naturally threw the kung fu of the white case to the back of her head because of illness in her previous life.

However, the bowl of shrimp noodles in front of him, even according to the level of the previous life, is completely handy - almost immediately, Su Qingluan thought of adding this bowl of noodles to his "Hongfu Lou Divided Package" combination.

But right now, compared to making money, the praise of his family makes Su Qingluan even happier.

"Wow...... What kind of noodles is this, it smells so good! Su Xuanhe smelled the fragrance, and the first one couldn't wait to rush to the table.

"I've never seen such a thin face, like the beard of the birthday boy!" Su Xueyan looked at the dragon beard and smiled and wanted to poke it with chopsticks, but was slapped off by Yang.

Although Yang and Su Guangfu have never eaten such fine pasta, they are also adults in the end, so they will not shout like two children. However, their admiration fully shows how delicious this bowl of noodles is.

Since Su Qingluan's family fell ill, he has been staying at one end of the table by himself, separated from everyone by some distance, and the same is true now.

She picked up a wisp of dragon whisker noodles and put it in her mouth: even the noodles were full of the umami of river prawns because shrimp broth was added when kneading the noodles and shrimp oil was added. In addition, the soup base is filled with "monosodium glutamate" made from grinding fish bone meal, which makes this umami more soft and layered.

Then I took a bite with the toppings, shrimp and diced vegetables, each ingredient is "crispy", but their "crispy" is different.

The crispiness of shrimp is the most indispensable protagonist, and its crispiness is the crispiness of springy teeth; Then there is the carrot, because of its special sweet taste, it is the most prominent among the three flavor vegetables, which is the kind of sweet and crisp that is more flexible; Although the taste of green bamboo shoots and white lotus root is bland, the taste is really crispy.

Although the toppings are light, they are rich in taste and layered. In addition, the thickening makes the toppings more moisturizing, and at the same time, the thick sauce wraps the ingredients even more, locking in the delicious flavor, which makes people more and more appetizing.

Such a colorful and fragrant dragon beard shrimp noodles are easy for people to devour and gobble up, but obviously, Su Qingluan has not forgotten that the four opposite the house are patients whose gastrointestinal function has not yet recovered.

So when she saw her younger siblings, and even Daddy, they began to gulp and inhale the storm into their mouths, and looked at Yang worriedly: "Auntie, is it really okay to eat so fast?" We haven't eaten a lot these days......"

Yang actually eats quite quickly, but after all, he is not so carried away. Hearing her eldest daughter's reminder, she also reacted, flipped her chopsticks and knocked on the edge of the table: "Eat slowly!" Otherwise, I get up in the middle of the night and have a stomachache! ”

After all, Su Guangfu is an adult with strong self-control, and when he was reminded, he resumed chewing and swallowing slowly.

Su Xueyan herself wants to enter the "storm inhalation" mode, but she is addicted to vegetables, her millet teeth are not too long, and the eating method of "sucking noodles" that takes time to become proficient is still too difficult for a three or four-year-old girl, and she can only suck one or two at best.

In fact, the most "gobbling" is Su Xuanhe. Even after he finished sucking a large bowl of dragon beard shrimp noodles in front of him at the speed of light, he actually asked Su Qingluan if he had any empty bowls.

"No more!" Su Qingluan rolled his eyes angrily, "I haven't eaten two bites yet, your bowl of noodles has gone down, and you eat it so quickly, I'm afraid that my stomach won't hurt, right?" ”

"But I didn't eat enough......" was murdered by Su Qingluan, Su Xuanhe was a little weak-hearted, but he still asked to be fed.

"You've eaten enough!" Su Qingluan refused without hesitation: the noodles she made would definitely fill the whole family, and Su Xuanhe felt that the reason for not being full was very simple - he ate too fast.

However, if you continue to let him eat too much, he will probably have a stomachache later.

As the so-called good spirit does not lead to bad spirit, Su Xuanhe really began to have a stomachache not long after eating that night.