我家廚房 Christina's Kitchen

拉麵餡料 Ramen Toppings


日式叉燒 Japanese Chashu (Stewed Pork)	滷溏心蛋 Braised Soft Boiled Eggs	滷筍片 Menma (Braised Bamboo Shoot Slices)	蔥花 Minced Scallions


玉米粒 Corn Kernels	木耳絲 Shredded Wood-Ear Fungus	紫菜片 Sheet Nori (Dried Seaweed)	綠豆芽 Mung been sprout

滷溏心蛋 Braised Soft Boiled Eggs

材料 Ingredients

叉燒醬汁 Sauce from Japanese Chashu	6	杯 cup
溏心水煮蛋 Soft boiled egg	10	個 ea

做法 Method

	待叉燒醬汁涼後放進水煮蛋，加蓋放進冰箱冷藏至少過夜。
	Let the Chashu Sauce cool down completely. Place the eggs in the sauce. Cover and store in the fridge overnight.

滷筍片 Menma (Braised Bamboo Shoot Slices)

材料 Ingredients

叉燒醬汁 Sauce from Japanese Chashu	4	杯 cup
罐頭筍片 Canned bamboo shoot slices	1	個 ea

做法 Method

	筍片罐頭的水濾乾。將筍片放進叉燒醬汁，加蓋放進冰箱冷藏至少過夜。
	Drain the water in the can. Place the bamboo shoot slices in the Chashu Sauce. Cover and store in the fridge overnight.

蔥花 Minced Scallions

材料 Ingredients

青蔥 Scallion

把 bunch

做法: 青蔥洗乾淨後擦乾再切成小粒即可。
Method: Rinse, dry and mince the scallions.

玉米粒 Corn Kernels

材料 Ingredients

玉米罐頭 Canned corn kernels

罐 can

做法: 將玉米倒入濾網濾乾水份。
Method: Wash and mince the scallions.

木耳絲 Shredded Wood-Ear Fungus

材料 Ingredients

乾木耳(大) Dried Wood-Ear Fungus(large)

朵 ea

做法: 乾木耳用水泡軟後，進滾水裡煮2分鐘。用開水沖涼後濾乾再切成粗絲。也可以使用新鮮木耳。
Method: Soak the fungus in water until soft. Cook in boiling water for 2 minutes. Rinse the fungus in cold water then cut into thick strips. You also can use fresh wood-ear fungus.

紫菜片 Sheet Nori (Dried Seaweed)

材料 Ingredients

包壽司紫菜 Nori for Shushi

張 sheet

做法: 將紫菜放置在爐火(小火)距離8公分上方烘烤10秒鐘。如果你用的是新開封的紫菜，此步驟可以省略。把每張紫菜剪成4等份。
Method: Hold the nori sheet 3" above the low heat of a stove for 10 seconds to make it crispy. You can skip this step if the nori sheet is fresh from the package. Scissor each nori sheet into 4 equal rectangles.