芋頭米粉湯 Taro Rice Noodle Soup

材料 Ingredients

粗米粉 Thick Rice Noodle 2/3 磅 lb (300g) 芋頭 Taro 1/2 磅 lb (225g) 絞肉 Ground pork 1/2 磅 Lb (225g) 乾香菇 Dried shitake mushroom 5 朵 ea 蝦皮 Tiny dried shrimp 1/4 杯 Cup 炸紅蔥頭 Fried shallot 1/4 杯 Cup 芹菜丁 Diced celery 1 /4 杯 cup 豬大骨高湯 Pork Stock 10 杯 cup 鹽 Salt 1 小匙 tsp 白胡椒粉 Ground white pepper 1/2 小匙 tsp 食用油 Cooking oil 1 大匙 Tbs 炸油 Oil for frying 適量 Proper amount

做法

1.	米粉浸泡在滾水裡到軟，大約8分鐘。
2.	芋頭去皮後，1/3切成小丁，剩餘的2/3切成2cm方塊。香菇在水裡泡軟後去蒂切成的細絲。
3.	炸油加熱到350°F(175°C)。放進芋頭塊用中火炸到金黃。撈出放在紙巾上吸去多餘的油。
4.	米粉用冷水沖洗。濾乾後剪成18cm小段。
5.	炒鍋加熱後加入1大匙油，紅蔥頭和蝦皮爆香，再放進，再放進絞肉炒散。加入芋頭丁和香菇絲略炒後倒入加入高湯煮滾。(註：我圖片中用的肉是從熬完湯的大骨上剝下來的碎肉)，
6.	加入米粉，鹽和白胡椒。待湯再度滾了以後，加蓋轉小火煮30分鐘。之後加入炸芋頭塊再煮20分鐘。
7.	食用時撒上芹菜丁。

PROCEDURE:

1.	Soak the rice noodles in boiling hot water until the noodles are soft, approx. 8 minutes.
2.	Peel the taro. Cut 1/3 of it into small dices and the rest of the 2/3 into 0.75" cubes. Soak the dried shitake mushrooms in water until soft. Remove the wooden stems and cut them into thin strips.
3.	Heat the oil for frying to 350°F(175°C). Add the taro cubes and deep fry until golden brown. Transfer the fried taro on to paper towels to absorb the excessive oil.
4.	Rinse the rice noodles with cold water. Drain and cut them into 6" segments.
5.	Add 1 tbs of oil, the fried shallot and dried shrimps in a heated wok. Sauté until aromatic. Place in the ground pork and cook until the pork is loosened, stir consistently. Add the diced taro and mushrooms and stir roughly. Pour in the pork stock and bring the mixture to a boil. (Note: I used the meat separated from the stock bones instead of ground pork in the picture.)
6.	Place in the rice noodles, salt and white pepper. When the soup is boiling again, turn the heat to low, cover and cook for 30 minutes. Then add the fried taro and cook for another 20 minutes.
7.	Top the taro rice noodle soup with diced celery.

最後更新 (Last Update): 11/09/2015
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