面条食谱
砂煲黄面
4人份
材料
芋头80克(切块)
蒜茸10克
袋装黄面500克(汆烫沥干)
胡萝卜20克(切片)
白菜80克(切片)
占地菇40克、鸡汤1杯
虾8只(汆烫沥干)
带子8粒(汆烫沥干)
鱼片8片(汆烫沥干)
调味料
鸡精粉½小匙、盐½小匙
糖1小匙、老抽少许
做法
- 把芋头快速用热油微炸,沥干待用。
- 加热少许清油,把蒜茸炒香,加入黄面、芋头、胡萝卜、大白菜和占地菇,用大火翻炒均匀。
- 加入鸡汤和老抽焖煮2-3分钟。
- 加入剩余材料和调味料搅拌均匀即可。
Claypot Noodle
serves 4
Ingredients
80g yam (cut into chunks)
10g minced garlic
500g packed yellow noodle (blanch and drain)
20g carrot (sliced)
80g Chinese cabbage (sliced)
40g shimeiji mushroom
1cup chicken stock
8 shrimps (blanch and drain)
8 scallops (blanch and drain)
8 fish slices (blanch and drain)
Seasoning
½ tsp chicken powder
½ tsp salt, 1 tsp sugar
dash of dark soy sauce
Method
- Fry yam briefly in hot oil. Drain and set aside.
- Heat up some oil. Saute minced garlic till fragrant. Add in yellow noodle, yam, carrot, Chinese cabbage and shimeiji mushroom. Toss well over high heat.
- Add in chicken stock and dark soy sauce. Simmer for 2-3mins.
- Add in remaining ingredients and Seasoning. Stir evenly and serve.
- 香煎韭黄肉丝榨菜面
- 海鲜黑胡椒炒意面
- 雪菜肉饼米粉汤
- 芝士焗炒面
[stextbox id=”profile”] 食谱提供
Mandarin Orchard
地址:333 Orchard Road
电话:6737 4411
示范厨师
王伟光 Wong Wei Kwang Danny
副厨师长 Assistant Sous Chef[/stextbox]
更多详情刊载于516期