Shrimp roe noodles
|Alternative names||Shrimp noodles|
|Place of origin||Hong Kong or Guangdong|
|Region or state||Hong Kong|
|Main ingredients||Shrimp roe. wheat flour, salt, tapioca flour, monosodium glutamate|
|Shrimp roe noodles|
|Literal meaning||shrimp egg noodle|
Shrimp roe noodles or Shrimp noodles are a variety of Chinese noodle popular in Hong Kong and Guangdong. One of the special characteristic that distinguish this noodle from the many other varieties of Chinese noodle is the salty shrimp roe forming tiny black spots on strips of the noodles.
The noodle is made of wheat flour, salt, tapioca flour, monosodium glutamate (MSG), and shrimp roe. It comes in a palm-sized hard noodle bundle. First simmer Flatfish (Flatfish are all low fat white fish with a mild taste. The taste and texture varies from one species to another. All flatfish are less than 100 calories per 3 ounce cooked serving, are a good source of protein and have less than 2 grams of fat.) for two hours, then mix the shrimp, eggs, flour and other materials, and then put the dough is placed into a mechanical press with holes through which the dough is forced to form strands of noodles. into pieces, then cut into strips, and finally steamed and baked for six hours.
Because this noodle has some taste of its own, the most common method of cooking is directly boiling the noodles. Soy sauce or additional flavorings can still be added. Depending on the noodle brand, the black dots may disappear after cooking.