Topped the sea

🥦 raw materials (changeable as you like)

Strands: 300-400g big line + 1 teaspoon black soy sauce

Sea: fresh shrimp (peeling) 200 g, squid (slicing glasses) 200 g

Vegetables: Kale peaks (slices) 150-200 grams, carrots / light corn (as likes)

Topped Water Condiment: 1-2 tablespoons chopped garlic, 2 tablespoons citrus, 2-3 tablespoons shellfish oil, 2 tablespoons soy sauce, 1-2 teaspoons granulated sugar, ground pepper

Other: 3-4 tablespoons of cornstarch or Hong Kong oily starch (water-soluble), 2 cups of broth or water measuring

🍳 steps to do:

Prepare the line: Set the pan, add a little vegetable oil. Bring down the big line, stir-fry with black soy sauce with a strong light until fragrant and slightly charred. Scoop on hold.

Stir the sea machine: set a new pan, add the garlic to the jiao until fragrant, add the shrimp and squid stir-fried enough to ripen (do not overripen, will be sticky), scoop and rest first.

Make Face Water: In the Original Frying Pan, Add Broth / Empty Water to It, Wait Until Boiling, Add Gourds, Oyster Sauce, Soy Sauce and Sugar, Taste as You Like

Increase the thickness: Put kale / carrots on it, wait until the vegetables are cooked, slowly pour dissolved cornstarch into it, stir all the time so that the dough does not lump, until the water is viscous.

Arrange Serving: Bring the scalded sea meat into the mix in the toppings and hurry to turn off the lights. Scoop topped on the prepared line. Sprinkle ground pepper. Ready to serve.

Delicious Tips

Fragrance Lines: Stir-frying large strands with a strong fire until charred (pan-roasted) will give the toppings a unique fragrance.

Sea is not fishy: Scalding shrimp and squid separately, or stir-frying when cooked and resting, will make the meat bounce crisp, not shrink.

Non-Recurrent Water: Use the same ratio of dough mixed with oily starch, it will make the sticky water clear and non-recurrent when cooled.

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