Hot and sour cold noodles with ginger shrimp

The base taste is actually Sichuan noodles, but because of the addition of shrimp balls, it is gorgeously transformed into Bai Fumei in the cold noodle world! It's simple and easy to make, and it's on the table again.

The base taste is actually Sichuan noodles, but because of the addition of shrimp balls, it is gorgeously transformed into Bai Fumei in the cold noodle world! It's simple and easy to make, and it's on the table again.

Material

pasta
shrimp
Spinach (both seasonal vegetables)
ginger
garlic
soy sauce
Chili oil
vinegar
Sugar
pepper powder

Boil the pasta in cold water. Put a few drops of oil and appropriate amount of salt when cooking to prevent the pasta from sticking to each other and keep the gluten.

Process the shrimp while cooking the noodles, remove the shell and pick the shrimp line, cut into short pieces and marinate with a small amount of salt and cooking wine. Mince ginger and garlic and set aside.

After the pasta has been cooked, use cold water. After controlling the water, set aside. Boil the spinach with boiled noodle water, remove the water control after death, and put it with the noodles.

Prepare the seasoning: mix minced garlic, pepper powder, sugar, chili oil, soy sauce, vinegar in proper proportions according to personal taste, and set aside.

Hot pot, a small amount of oil, stir fragrant ginger. Add shrimp, add more cooking wine and stir fry.

Mix noodles, spinach, shrimp and seasonings and mix well. Just install the plate.

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