Chinese Seafood Noodles Recipe
My favorite food is Chinese seafood, like Seviche (even though that's technically Peruvian, but I like the Chinese Style Seviche) and Campechana. Those dishes usually contain a medley of different seafood ingredients like fish, shrimp, Mussels, octopus or crab. They are then doused in a tomato lime base with different vegetables; it taste so good! My grandpa’s father, a famous cook, worked in the Beijing Restaurant; and he felt very proud of his cooking. My grandpa felt very comfortable and secure when he first time ate the Chinese food. My grandpa always had a sense of pride and honor, because our family would make authentic food. This is the “Chinese Seafood Noodles” in Sichuan cuisine. (Sichuan style). Further, I always pick up some staples, such as “Clay Oven Rolls” or white noodles. The noodles was perfectly cooked and had natural smells. The relationship between cook’s experience and crystallization of culture is similar to uncover the aged beef soup, spreading flavor which is cooked by the famous master. The entire point of protecting the old buildings is to teach children traditional culture and justice as well; the entire point of eating the traditional food is to promote the development of national pride. When I went to the Beijing Traditional food restaurant, vicissitude and simple breath blew on my face. The old buildings made me feel like returning back to a hundred years ago.
- 2 cup peanut oil
- 1 Tbsp coconut oil
- 1 Chinese eggplants, peeled
- 1/3 cup sugar
- 3 Tb Sea Salt
- 1/2 Tsp white pepper
- 2 pound Chinese Spring Onions, grated
- 2 pound Chinese noodles,
- 2 oz oysters
- 1 oz clam
- 1. Seasoning: peanut oil, sugar, Sea Salt to taste
- 2. Mix the chopped Chinese eggplant with sugar, peanut oil, and sea salt in a big bowl.
- 3. Combine the Chinese noodles, oysters, sea salt in a big steamer.
- 4. Add coconut oil. When oil become hot, add Chinese spring onions.
- 5. please wait for 18 minutes
- 6. please, eat!!!