Dragon juice 40g medium gluten flour 87g water 15g salt 1g shrimp 40g ground meat 20g rice wine 2t white pepper a little lemon juice 30g salt 1t rose vinegar 20g Lin Wei 15g.

working methods

1

Put the flour, dragon juice and salt into a steel basin.

2

Stir with chopsticks into cotton wool.

three

Rub the plastic wrap evenly and let it stand for 20 minutes.

four

Knead the dough until it is bright and thin.

five

Cut into 0. 1 cm noodles.

six

Boil the water into noodles for two minutes and scoop them up for later use.

seven

Chop shrimp, add pepper, salt and rice wine, and stir with chopsticks until it becomes sticky.

eight

Round cakes with a diameter of 8cm and a thickness of 1cm.

nine

Fry in a little oil until golden brown on both sides.

10

Mix lemon juice, rose vinegar and Lin Wei into noodle sauce and mix into noodles.

1 1

Noodles and shrimp cakes are assembled and put on a plate.