Oyster noodle line [a specialty of Kaohsiung, Taiwan]

What is oyster noodle thread? Authentic Kaohsiung specialty in Taiwan: Oyster noodle thread

Content summary:Do you want to know what oyster noodle thread is? This article is a detailed introduction toTaiwan's Kaohsiung specialty - Oyster Seed Noodles. It was compiled and edited by the editorial team of Zhonghua Specialty Network after reviewing and collecting relevant information on Oyster Seed Noodles. The full text takes about 4 minutes to read, mainly including the basic introduction of Oyster Seed Noodles and their nutritional value? What are the product characteristics of oyster noodle thread? The production method of oyster noodle thread, etc

Basic Introduction to Oyster Noodle

Oyster Noodle (Taiwanese Minnan dialect) is a highly distinctive snack of the Han ethnic group in Taiwan. The main ingredients are oyster (small oyster) and noodle. Oysters need to be mixed with cornstarch first, but there are also many products on the market that use large intestine noodle

Its taste is rich and fragrant, but traditional flavors are difficult to find nowadays

Method for making oyster noodle thread

Ingredients

1 pound of raw oyster, 1 pound of pig colon, 2 pounds of pig bones, 10 taels of red noodle thread, 2 packets of dried fish slices, 1 tablespoon of dried fish essence, 2 taels of bamboo shoots, 5 tablespoons of red onion pastry, 3 tablespoons of rock sugar, 2 taels of sweet potato flour, 2 taels of cornstarch, 1.5 teaspoons of salt, 3 tablespoons of soy sauce, 1 tablespoon of monosodium glutamate, 1 teaspoon of pepper powder, 2 tablespoons of black vinegar, 1 tablespoon of sesame oil, 2 tablespoons of rice wine, 2 tablespoons of scallions, 1 liang of ginger, and 1 liang of coriander

<38 1. Soak raw oysters in salt water for at least 30 minutes, do not rub, wash thoroughly, and remove oyster shells. Blanch in boiling water, then rinse with cold water and drain. If the oysters are coated with sweet potato flour, blanch them over low heat until they become transparent. 2. Blanch the large intestine over high heat and add it to the marinade. Once it's done, remove and set aside. 3. Blanch the red string over high heat, 4. Use 7 pounds of water, add 2 pounds of large bones, 2 liang of scallions, 1 liang of ginger, and 2 tablespoons of rice wine. Boil the water until it boils and make a broth for later use. 5. Add 2 liang of white flour, 2 liang of cucumber flour, 2 liang of water, and 6 liang of water, stir well to make a sauce. 6. Add dried fish essence, dried fish slices, bamboo shoots, noodles, and red onion crisps to the broth and bring to a boil. Then add black soy sauce, black vinegar, pepper, rock sugar, flavoring, and salt, bring to a boil, and add the sauce to thicken