材料:油麵、泥蟶子、五花腩、魚蛋片、雲耳、唐芹、芫荽、乾蔥、薑片、上湯、鮮炸雞油、豬油及淘大黑麻油 (黑麻油價錢雖然比普通麻油貴,但實在是更濃更香)。
醃料:鹽、糖、胡椒粉、黑麻油、醬油、廚酒
食材處理:
食材處理:
油麵 ($6-$9一斤)
這是普通的油麵,據稱真正的福建麵是生麵來的。
泥蟶子 ($16一斤)
蟶子分許多種,我認識和吃過的有蟶子王 (要劏肚)、竹蟶子(不用吐沙,肚可劏可不劏)、黃蟶子 (不用吐沙及劏肚)及這款泥蟶子。福建人好喜歡泥蟶子,夏天最當造,通常用來炒或做羹,鮮嫩肥美。泥蟶子必須吐沙,方法是將蟶子浸在水裡,水位要蓋過面,再下鹽/油/鐵器讓其吐沙,時間約需3-4小時。特別一提的,是我們福建人除了喜歡吃泥蟶,也愛吃蚵仔,不過蚵仔的當造期在秋冬,所以我們有夏天吃蟶子,冬天吃蚵仔的習慣。
首先要將蟶子去殼起肉,生起的話可能會被碎殼剌到,如果想容易一點,可先在鍋裡放一些水及薑蔥,但千萬別放大多,因為這些水會留起之後用來炆麵的,水太多蟶子的鮮味就會稀釋。水滾後放下蟶子,不斷攪拌,使每隻蟶子也能均勻地接觸熱水,半分鐘後熄火磕蓋再焗半分鐘,取出蟶子,水用網隔走雜質,留起備用。
這時才起肉,容易得多。
切記起肉時要連蟶子水也一拼留起,因為這些水就是整個麵的精粹。
五花腩 ($18一斤)
先將五花腩切丁方或一小塊,再用鹽、糖、胡椒粉、麻油、醬油及廚酒醃一醃。
魚蛋片 ($12一條)
這個配料很隨意的,不喜歡的可用其他同類東西代替,例如丸類或札肉。
雲耳 ($5一両)
先用水浸軟再切碎,用熱水焗會快一點。
唐芹($8一斤)及芫茜 ($1 二至三棵)
將其切碎
乾蔥 ($3一包有十數粒)
切片
鮮炸雞油、豬油及淘大黑麻油 ($20一瓶)
用餐記錄:
晚餐 - 阿姐火鍋
Sally, I hope this time the commment box will work for me! Anyway, I just LOVE LOVE LOVE your site because I can feel that every word, every sentence, every little thing comes right from your heart! There is no hiding of anything, just the pure Sally that we all love! I love to see you all the time, so this site allows me to "see" you 24 hours a day, when we aren't physically together.
ReplyDeleteThis may actually trigger goosebump, but I want to say, "I SEE YOU"! :)
Love,
Margaret
Oh it works! Yeah!
ReplyDeleteHihi my dear Little Meg,
ReplyDeleteThanks so so so much again for taking the time to leave this sweet sweet comment. And I really can't thank u enough for your generous and continued love, caring, support and appreciation. Must I say one of my greatest achievements of joining the OR gathering is being able to have you as my dearest sister!
I love goosebump!! Pls feel free to trigger it anytime! Haha~
With much Love,
Sally
哇,仲要寫埋幾錢...真係夠詳細....
ReplyDelete(不過我都係鍾意食多d...XD)
Newhand:哈哈嘟嘟,得啦得啦,我仲要 〝煨〞你吃太史豆腐~
ReplyDelete唔知點解用I phone喺你個blog度留言要等好鬼耐!不過食完之後評語得三個字~~~~~好好味!?思
ReplyDelete哈哈! 多謝Wai Gor 喜歡~
ReplyDeleteSally, really love this one ah ^^ sake mike
ReplyDeleteThank u so much Sake Mike ^_^
ReplyDeleteWhen can I try ah ? sake mike
ReplyDeleteI won't make this dish again this soon la. Try out my other dishes on 6.3 sin la~
ReplyDelete