Thursday, 8 May 2014

滑蛋河 ~ Fried Hor Fun with Egg Gravy







滑蛋河

材料:
1   粿条
150 ~ 200g猪肉片
1 茶匙 蒜茸
500ml   高汤
青菜适量
1 块 鱼饼 (切片)
100g  
盐适量
1 汤匙绍兴酒
1 汤匙生抽  **
1 茶匙黑酱油 **

** 搅拌均匀。备用。**

 
腌料:
1 汤匙生抽 
麻油,胡椒粉适量
1 汤匙玉米粉

 
木薯粉  2 小匙 ( 1大匙水勾芡 )
鸡打 2 ,打散

 
做法
1.將猪肉片加入腌料, 拌勻,醃约1小时 。备用。

2 热锅倒入2大匙食油,待热后倒入粿条和搅拌均匀的酱油,快手翻炒至到粿条软。上碟备用。 1
                    

~ 1 / picture 1 ~

3.在同一个锅里,加入少许油,爆香蒜茸。然后加入猪肉片,青菜和鱼饼。然后加入虾,翻炒数下后倒入高汤煮至滚。加入盐和绍兴酒调味。 2
                    
~ 2 / picture 2 ~
 
4.加入薯粉水勾芡,然后加入鸡蛋快手搅拌均匀呈蛋花状。 3
                    
~ 3/ picture 3 ~

 
5 把酱汁淋在粿条上即可。

 
Fried Hor Fun with Egg Gravy

Ingredients :
1 packet fresh wide rice noodles (hor fun)
150 - 200 g of pork  fillet ( thinly sliced across the grains )
1 tsp chopped garlic
500 ml chicken stock
some fresh vege of your choice
1 block fish cake ( thinly sliced )
100g fresh shrimps
salt to taste
1 tbsp ShaoXing wine / Chinese rice wine
1 tbsp light soy sauce **
1 tsp dark soy sauce **

** Mix light soy sauce and dark soy sauce in a bowl and set aside **


Marinade :
1 tbsp light soy
dash of sesame oil
white pepper to taste
1 tbsp corn flour

 
2 tsp tapioca flour ( add 1 tsp water for thickening )
2 eggs , lightly beaten

 
Method :
1. Marinate the pork slices with marinade ingredients . Set aside for about 1 hour .

2. Stir-fry noodles in a smoking hot wok with a little oil and add in 1 tsp light soy sauce and dark soy sauce  . Do not move the noodles too much to prevent breakage. Set aside and keep warm .( Picture 1 )

3. Heat frying  pan with some oil , sauté chopped garlic then add in  marinated pork sliced , fresh vege  and fish cake . Continue to cook until meat is cooked . Add in fresh shrimps stock and seasonings ( salt and Shaoxing wine ) and bring it to a boil.  ( Picture 2 )

4. Gradually add in the tapioca flour solution to thicken the sauce, it should be thick enough to coat the noodles but not gluggy. Drizzle in the egg white, turn off the heat and give it a light stir. ( Picture 3 )

5. Pour the sauce over the noodles and serve immediately .