Original recipe link (原版食譜): 肥大叔 古早味赤肉羹麵
Ingredients 食材 for 4
- 3 pork tenderloins, sliced 豬里肌切絲
- half bamboo shoots, sliced 竹筍切絲
- 6 dried mushroom, sliced (soak 30 minutes 香泡軟30分鐘) 香菇切絲
- good amount dried bonito flakes 柴魚片
- cilantro 香菜 (optional 可省略)
- sweet potato starch 地瓜粉
- 3 eggs 蛋
- 20 g minced garlic 蒜末
- Seasoning 調味料:
- 100 cc soy sauce 醬油
- black vinegar 烏醋 (optional 可省略)
- rice cooking wine 米酒
- five spice powder 五香粉
- sesame oil 香油
- shacha sauce 沙茶醬
- white pepper powder 白胡椒粉
- potato starch 太白粉
Instructions 作法
- Blanch the bamboo shoots first, cut the pork tenderloins into strips and marinate with rice wine, five-spice powder, white pepper, sugar, salt, minced garlic and sweet potato starch.
- Turn down the heat to low, put the meat strips into the pot, scald until half done, then take it out. Get a new pot, add oil and heat the pot, then add the dried mushroom water, dried mushrooms and bamboo shoots.
- Add 2000 cc water and let the soup boil. Then add a large amount of dried bonito flakes and simmer the soup base over medium heat.
- In a midium bowl, add 1/3 bowl of soy sauce (depending on the soup size), 1 spoon of sugar, 1/2 spoon of salt, and a little rice wine. Turn the heat to low. Add the thickening water at this time and turn the heat to the desired consistency.
- Turn to low heat, add pork tenderloins strips, 3 beaten eggs (3 whole egg liquid), sesame oil, add cooked oil noodles and serve.
- 竹筍先川燙，肉片切條加入米酒、五香粉、白胡椒、糖、鹽、蒜末、地瓜粉醃製
- 轉小火，肉條下入鍋中，燙至六 七分熟撈起;換鍋加油熱鍋後放入香菇水、香菇、筍絲
- 再放入2000cc水 讓湯頭煮開 ，再加入大量柴魚片 中火燉煮湯底
- 再加入中型碗 1⁄3 碗醬油 (可視湯頭調整)、糖 1 匙、 鹽 1⁄2 匙、 米酒些許轉小火，此時放入勾芡水，轉大火至喜好濃稠度
- 轉小火，加入赤肉條、3 顆蛋蛋液、香油, 加入燙好油麵 即可上桌
Recipe 食譜