米苔目湯 Hakka Style Rice Noodle Soup

材料 Ingredients

米苔目 Hakka Style Rice Noodle 1 份 portion 食用油 Cooking oil 2 大匙 Tbs 肉絲 Pork strips 1/4 杯 Cup 香菇絲 Shiitake mushroom julieene 1/4 杯 Cup 蝦米(泡軟) Dried shrimp (soaked) 1 大匙 Tbs 豬大骨高湯 Pork Stock 4 杯 cup 米酒 Rice wine 1 大匙 Tbs 鹽 Salt 1/4+1/2 小匙 tsp 白胡椒粉 Ground white pepper 1/2 小匙 tsp 炸紅蔥頭 Fried shallot 1/4 杯 Cup 韭菜(切段) Garlic Chive (segment) 1/2 杯 cup 芹菜丁 Diced celery 1/2 杯 cup

做法

1.	炒鍋燒熱。放進油和蝦米爆香，再放香菇，肉絲，米酒和1/4小匙鹽翻炒30秒。
2.	倒入豬骨高湯。等湯煮滾後撇去浮在湯上的泡沫，加入1/2小匙鹽和米苔目繼續用中火煮1分鐘。
3.	加入韭菜，炸紅蔥頭，芹菜丁和白胡椒粉拌勻即可起鍋。

PROCEDURE:

1.	Add the 1 tbs. of oil and dried shrimp to a heated wok. Sauté until aromatic. Add the mushroom, pork, rice win and 1/4 tsp. of salt. Sauté for another 30 seconds.
2.	Pour in the Pork stock and bring the mixture to a boil. Skim off the foams on top of the soup. Add 1/2 tsp. of salt and rice noodles and cook over medium heat for 1 minute.
3.	Mix in the garlic chive, fried shallot, celery and white pepper. Serve immediately.

最後更新 (Last Update): 06/25/2018
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