Fungi are soaked for 15 minutes in hot water.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make seafood (kitchen in wok) huaiyang: |
| 4 dry fungi 500 grams of rice flour noodles 1 pinch of salt 2 tablespoons of oil 4 tail onions, minced 2 cloves of chopped garlic 10 grams of ginger, finely chopped 50 grams of prawns or shrimp peeled 125 grams of squid 80 grams of drained clams 2 tablespoons of jerez dry 2 tablespoons of soy sauce |
Ingredients to make seafood (kitchen in wok) huaiyang:
2. Squeeze, remove hard parts and slice them.
3. The noodles in boiling salt water are cooked, 7 or 8 minutes or until they are soft.
4. Drain and rinse in cold water.
5. Leave them apart.
6. Heat the wok, add the oil when it is very hot, sauté for 1 minute the chives, garlic, and ginger.
7. Add the fungi, shrimp and squid (or chipirón), cook for 2 minutes and add the remaining ingredients and then the noodles, taking care not to break them.
