Shrimp noodles are not suitable for soup, as the overly rich broth will dilute the shrimp's original sweetness. But they can't be made completely dry, as that would make them less moist.
Therefore, a little bit of sauce is essential. There is no soy sauce or abalone sauce to enhance the flavor, nor is there the time to carefully prepare the broth, so she can only use soy sauce, sugar, salt, white pepper and so on to make the soup base.
However, Su Qingluan has her own way to bring out the freshness.
He took out a small jar from the corner. It was different from the ordinary porcelain jars, this one was made of straw.
This kind of straw jar is disposable because the contents are strictly speaking "ingredients" rather than general spices used for seasoning, so it does not have the inherent preservative ability of spices or salt and sugar.
This jar contains fish bones ground into a fine powder.
When you open the lid of the jar, the smell that hits your nose is the slightly fishy and burnt smell of seafood.
Su Qingluan kept these fish bones on purpose. No matter what kind of fish it was, whenever she wanted to eat fish balls or fish porridge that required the whole fish meat to be removed, but did not need to use the fish bones to make the base soup, Su Qingluan would always save the fish bones. She would first roast the meat on the surface slowly over low heat and remove it, then put the fish bones that had turned brown on the surface into her frying pan, without adding oil, and carefully roast them over low heat.
When the moisture in the fish bones is dried, the texture of the fish bones will change from hard at the beginning to loose and crispy. Just grind it lightly with a garlic mortar a few times and it will become fine fish bone powder.
There is a lot of fat in the fish bones, which is the "bone marrow" of the fish. After high-temperature baking, these fats have been fully integrated into the fish bones, making the fish bones more fragrant.
Although the powder made from ground fish bones is not salty, it has the special freshness and fragrance that all seafood has. When added to the shrimp noodle soup base, it complements the freshness of the shrimp.
As for the shrimp topping that was originally mixed with diced vegetables, Su Qingluan did not use too strong spices to season it - not only because spices would irritate the already fragile throats of several patients, but also because the strong spicy aroma would cover up the original taste of shrimp and green bamboo shoots, carrots, and white lotus roots, which are relatively bland ingredients.
Therefore, Su Qingluan used the method of stir-frying shrimps, but did not stir-fry them over high heat. Instead, she blanched all the vegetables in water according to their ease of ripening, then thickened the sauce with starch, and slowly simmered the shrimps and other ingredients over low heat until cooked.
This ensures the shrimp's smooth and tender texture, preventing it from becoming tough due to overcooking. Thickening the sauce allows the toppings and broth to blend seamlessly, creating a richer texture. Visually, the shrimp and diced vegetables, thickened with the sauce, look like sparkling gems adorning the thin, thin noodles, their translucency inviting and mouthwatering.
Finally, sprinkle a handful of chopped green onions for garnish, and Su Qingluan's bowl of shrimp noodles is finally out of the pot.
To be honest, even though Su Qingluan was very good at cooking a variety of foods, she rarely touched on pasta. For one thing, plain pastry wasn't her forte—Su Qingluan was more skilled in simmering vegetables. The more fundamental reason was that plain pastry required a lot of practice, and Su Qingluan had fallen ill in her previous life, so naturally, she had forgotten about this skill.
However, the bowl of shrimp noodles in front of him was quite good even by the standards of his previous life - almost immediately, Su Qingluan thought of adding this bowl of noodles to his "Hongfulou Shared Meal Set".
But at the moment, Su Qingluan is happier about her family's admiration than making money.
"Wow...what kind of noodles is this? It smells so good!" Su Xuanhe smelled the fragrance and was the first one to rush to the table impatiently.
"I've never seen such thin noodles. They look like the beard of the God of Longevity!" Su Xueyan looked at the dragon beard noodles and smiled, wanting to poke it with chopsticks, but was slapped away by Yang.
Although Yang and Su Guangfu had never tasted such exquisite noodles before, they were adults after all, so they didn't scream and shout like two children. However, their repeated expressions of admiration fully demonstrated the deliciousness of this bowl of noodles.
Ever since her family members fell ill, Su Qingluan has been sitting alone at one end of the table, keeping a distance from everyone else, and it is still the same now.
She picked up a strand of dragon beard noodles and put it in her mouth: even though the noodles were noodles, they were fully infused with the fresh flavor of river shrimp because shrimp broth and shrimp oil were added when kneading the noodles. Furthermore, the "MSG" made from ground fish bone powder in the soup base made this flavor even softer and more layered.
Then I took a bite of the toppings, shrimp and diced vegetables. Each ingredient was "crisp", but their "crispness" was different in their own way.
The crispness of the shrimp is undoubtedly the protagonist, and its crispness is springy; next is the carrot, which is the most prominent among the three vegetables because of its special sweet taste, and it is the kind of sweet and crisp that is relatively soft and tough; and the green bamboo shoots and white lotus roots, although bland in taste, have a truly crisp taste.
This topping, though light, has a rich taste and distinct layers. The thickening makes the topping more lustrous, while the thick sauce wraps the ingredients better, locking in the delicious flavor and making people more appetizing.
Such delicious dragon beard shrimp noodles are easy to make people eat voraciously, but it is obvious that Su Qingluan has not forgotten that the four people opposite her house are patients whose gastrointestinal functions have not yet recovered.
So when she saw her younger brothers and sisters, and even her father, gulping down mouthfuls of food, she looked at Yang worriedly, "Mother, is it really okay to eat so fast? We haven't eaten much these days..."
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