海鲜炒乌冬面 Sautéed Udon Noodles and Seafood
李 响
Li Xiang
主厨 新民凯伦咖啡
Leader Chef Xinmin Karen Cafe
曾任沈阳华都宾馆主厨、沈阳吉品特色火锅城主厨、沈阳阿兰朵咖啡厅主厨。擅长中西式餐品的制作与研发，喜欢各地的美食文化。
Once worked as a leader chef in Shenyang Huadu Hotel, Jipin Characteristic Hot Pot and Alanduo Cafe. Skilled in producing, researching and developing Chinese and Western style food, be fond of catering culture all over the world.
材料 日式乌冬面1袋，甘蓝、青椒、胡萝卜、香菇各适量，木鱼花15克，植物油15毫升，浓口酱油10毫升，味粉、味淋各5毫升，盐适量。
制作方法
1 将乌冬面放入开水锅内煮熟，捞出过凉备用。
2 甘蓝、青椒、胡萝卜、香菇均切成丝备用。
3 锅中加油烧热，放入各种丝料炒至半熟，再放入乌冬面炒匀。
4 加入调料炒匀，装盘，上面放上木鱼花即可。
Ingredients
Bag of Japanese 1pc
udon noodles
Cabbage Appropriate
Green pepper Appropriate
Carrot Appropriate
Lentinus edodes Appropriate
Bonito flake 15g
Vegetable oil 15ml
Concentrated soy sauce 10ml
Flavor 5ml
Mirin 5ml
Salt Appropriate
Procedures
1 Put the udon noodles in the pot that is filled with boiling water to make the noodles the noodles cooked, and then let it cool.
2 Cut up cabbages, green peppers, carrots, lentims edods in silk.
3 Heat the vegetable oil in the pot, put the silks in it and sauté to hard-boiled, and then place udon noodles and sauté them well.
4 Add the flavoring and sauté them well, put the dish in plate, and then put the bonito flakes on it.