材料
拉面180克
蟹肉50克
蛤蜊200克
扇贝150克
干贝30克
白菜50克
花菇1个
红葱头1个

调味料
鸡精粉1小匙
盐¾小匙
蚝油½大匙
糖¼小匙

高汤
猪骨1千克
鸡脚1千克
清水4千克
姜片5克

做法
1. 准备高汤:把猪骨用滚水汆烫10分钟去血水,和鸡脚、姜片一起煮滚2小时成乳白色。
2. 把红葱头、花菇、白菜切丝待用。
3. 把蛤蜊洗净后用滚水汆烫待用。
4. 把面条用滚水烫熟待用。
5. 在炒锅中加热清油,把红葱头炒香,加入花菇和白菜拌匀。
6. 加入500克高汤和剩余材料,然后慢慢加入面条和调味料,焖煮3-4分钟。
7. 撒上紫菜和青葱即可。

Stewed “La Mian” with Clams, Scallops and Seasonal Greens

Ingredients
180g noodles
50g crab meat
200g flower clam
150g scallop
30g dried scallop
50g Chinese cabbage
1 flower mushroom
1 shallot

Seasoning
1 tsp chicken powder
¾ tsp salt
½ tbsp oyster sauce
¼ tsp sugar

Broth
1kg pork bone
1kg chicken feet
4kg water
5g sliced ginger

Garnishing
5g seaweed
5g spring onion

Method
1. Making broth: Blanch pork bone for 10mins to remove blood and dirt. Bring to boil with chicken feet and ginger for 2hrs until it turns to milky.
2. Shred shallot, flower mushroom and Chinese cabbage. Set aside.
3. Rinse clams and blanch in boiling water. Set aside.
4. Blanch noodles in hot water, set aside.
5. Heat up oil in a pot, stir-fry shredded shallot till fragrant. Add in shredded flower mushroom and Chinese cabbage, toss well.
6. Add in 500g of broth along with remaining ingredients. Slowly add in noodles and Seasoning. Stew for 3-4mins.
7. Top with shredded seaweed and spring onion, serve hot.

食谱提供
家味
Jia Wei Chinese Restaurant
50 East Coast Road, Roxy Square, Grand Mercure Singapore Roxy
6340 5678

菜肴示范
李伟德 Victor Lee
Head Chef 餐馆主厨

TEXT 若昕 PHOTOS Kin@Say Cheese Studios