【冬炎炒米粉 ,供3-4人享用】
材料:
250克米粉
15只中蝦(去殼)
3只小魷魚(切圈)
1/2 條紅蘿蔔(切絲)
3 棵菜心 (切段)
2棵青蔥(切段)
1 把芽菜
2只香茅(取白色部分, 切半)
6 片瘋幹葉(切半)
1 粒洋蔥(切片)
1大匙蒜末
150克江魚仔高湯
50克雞肉 (雞肉切絲,加入1小匙鹽, 1小匙紹興酒和適量胡椒粉, 醃製15分鐘)
調味料:
1+1/2小匙鹽, 1大匙鮑魚汁, 2大匙冬炎即煮醬
做法:
1。 以冷水將米粉浸水泡軟(大約30分鐘), 瀝幹。
2。 熱3大匙熱油,爆香蔥片及蒜, 加入香茅, 瘋幹葉至炒香濃。
3。 將蝦, 蘇東以及醃好的雞肉塊加入炒熟。
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4。 再加入紅蘿蔔絲, 菜心拌勻。
5。 將高湯和調味料加入, 翻炒幾下。
6。 加入米粉,以中火充份將米粉和湯汁拌炒至幹, 試味。
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7。 最後加入芽菜及蔥段翻炒數下即可。
【Fried Tom Yam Rice Vermicelli】
Serves 3-4 persons
Ingredients:
250g meehoon
15 prawns , shelled
3 small fresh squids, cut into rings
1/2 carrot, peeled and shredded
3 choy sum, cut into short lengths
2 stalks spring onion, cut into short lengths
grab a handful
taugeh, cleaned
2 stalks lemongrass, cut into half and crushed
6 pieces kaffir lime leaf, cut into half
1 onion, peeled and sliced
1 tbsp chopped garlic
150g anchovies stock
50g chicken (shredded, add 1 tsp salt, 1 tsp Shaoxing rice wine and a dash of pepper, marinate for 15minutes)
Seasoning:
1+1/2 tsp salt, 1 tbsp abalone sauce
, 2 tbsp tien sifu instant tomyam paste
Method:
1。 Soaked meehoon in cold water for 30 minutes, drained.
2。 Heat up 3 tbsp oil, saute onion and garlic until aromatic. Add lemongrass, kaffir lime leaf and stir -fry until fragrant.
3。 Add prawns, squids and chicken stir well and cooked.
4。 Add shredded carrot, choy sum mix well, add anchovies stock and seasoning bring to boil.
5。 Add meehoon, stir and cook till meehoon has absorbed all the seasoning sauce and is soft and dry, taste.
6。
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Lastly mix in taugeh and spring onion, dish up and serve.