美味风采 > 美味食谱 > 莆田卤面
莆田卤面
PUTIEN Lor Mee

Posted on June 14, 2017

【Ingredients】
190g Shanghai noodle, 2 prawns, 4 pcs dried scallops, 2 pcs clam, 4 pcs Chinese mushroom (juliennes), 1 stalk Xiao Bai Chai, 1 leaf Chinese cabbage (cut strips), ½ onion (slices), ½ bowl pork belly(juliennes), some shallot oil and cooking oil, 1 star anise, 1 tbsp chopped dried shrimp, 1 tbsp hua Diao wine, some white stock (boiled with old chicken for 8 hours), some starch for thickening

【Method】
1. Scud yellow noodle and drain; and then moist with some oil and set aside.
2. Saute pork belly, onion, star anise, chopped dried shrimp and Chinese cabbage with some oil.(pic 1-2)
3. Add in white stock, shelled prawns, dried scallop, clams and Chinese mushroom; bring to boil. (pic 3-4)
4. Add in noodle, Xiao Bai Chai and shallot oil, birng to boil again. (pic 5-7)
5. Thicken with tapioca starch and sprinkle some Hua Diao wine on top before serving. (pic 8)

【材料】
上海面190克、虾仁2只、干贝4粒、啦啦2粒、香菇4粒(切丝)、小白菜1棵(切小片)、黄芽白1叶(切丝)、洋葱½粒(切片)、八角1粒、五花肉丝½碗、葱油及食油少许、虾米碎1汤匙、花雕酒1汤匙、鸡高汤1碗、适量薯粉水勾芡

【做法】
1. 上海面先烫水沥干,拌少许食油待用。
2. 下油爆炒五花肉丝、洋葱、八角、虾米碎和黄芽白。(图1-2)
3. 加入高汤、虾仁、干贝、啦啦和香菇丝一起煮滚。(图3-4)
4. 加入上海面、小白菜和葱油一起煮滚。(图5-7)
5. 最后用薯粉水勾芡,淋上花雕酒即可上桌。(图8)


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