老师父味道（4）——兴化怀古红菇面线

兴化怀古红菇面线

A）材料：

面线4扎

炸紫菜豆腐丸6粒（做法请参考“炸紫菜豆腐丸”）

红菇10克

B）汤配料：

黄芽白菜100克

红罗卜片

冬菇2条

西芹50克

素瘦片30克

C）

姜片6片

油2大匙

D）调味料：

盐½ 茶匙

斋汤½ 大匙

水5饭碗

E）

芹菜20克（切丁）

做法：

1. 红菇用水洗清洗后，用水泡软，浸泡过的菇水留用。红菇用少许生粉、糖腌过。

2. 面线放入煮沸的水，煮3分钟左右捞起过冷水，沥干水，放入碗中，拌入适量麻油备用。

3. 爆香（C）料加入（B）料香菇炒香，再加入全部（B）料 炒香，再加入（D）料煮滚后加入红菇和红菇水，煮片刻即成上汤。享用时面线放上炸豆腐丸、芹菜，淋上汤即可。

Hinghua  Nostalgia  Noodle

A) Ingredients:

4 bundle  mee sua (noodle)

6 pcs fried seeweed bean curd ball (Please refer to "Fried Seeweed Bean Curd Ball")

10 g Rassula (red mushroom)

B) Matching ingredients :

100 g Chinese cabbage (wong nga bak )

Few  slices of carrot

2 mushroom

50 g celery

30 g veg.sliced meat

C) 

6 slices ginger

2 tbsp oil 

D) Seasoning:

½ tsp salt

½ tbsp veg.star

5 rice bowl  water 

E)

20 g Chinese parsley (Dried)

Method :

1. Rinse rassula and soaked in water until soft. (Keep water for later use), after that marinate rassula

with tropica flour and sugar .

2. Cook mee sua noodles in boiling water for about 3 minutes. After that rinse cool and drain, and then put mee sua in a bowl and sprinkle with some sesame oil. Set a side.

3. Soute ingredients (C) and mushroom. Add all the remaining ingredients (B) and stir fry until fragrant. After that add ingredients (D). Bring to a bowl.