查看完整版本: 雪菜蕃茄叉燒麵 (Pickled cabbage and chinese bbq pork noodle)

雪菜蕃茄叉燒麵 (Pickled cabbage and chinese bbq pork noodle)

[img=500,375]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_1/blog/ap_20080407043343665.jpg?ib_____DKI7ltpNA[/img]
[size=1][color=#ffffff]tonytsang and kareny recipy
[/color][/size][b][size=4][size=5]烹調時間[/size][/size]:[/b] [size=4]40分鐘左右[/size][size=4][size=4][size=1][color=#ffffff][color=#000000]
[b][size=5][img=420,93]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_2/blog/ap_20080420100459812.jpg?ib_____DhtJmNeq9[/img][/size][/b][/color][size=4][color=#000000]
[/color][/size][/color][/size][/size][/size][size=4]1- 雪菜1罐(細罐裝) ( 1 small cane of pickled cabbage)
2- 中型熟紅蕃茄4個 (4 tbsp red medium tomatos)
3-[/size][size=4] 叉燒半磅左右, 切片 (1/2 lbs chinese bbq pork)
4- 上海麵3人份量 (Shanghai noodle for 3 people)
5- 椰菜1/4個, 切絲 (1/4 cabbage, shredded)
6- 魚露少許 (Some fish sauce)
[/size][size=1][color=#ffffff][b]tonytsang and kareny recipy
[/b][/color][/size][size=4][size=5][b][img=420,93]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_2/blog/ap_20080420101016191.jpg?ib_____DuC0j0Wqg[/img][/b][/size]
[img=500,425]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_1/blog/ap_20080407041623874.jpg?ib_____D2sQ1oYe5[/img]
[size=1][color=#ffffff]tonytsang and kareny recipy[/color][/size]
1- 上海麵煮放入滾水煮熟(按照包裝上煮既時間), 過冷河, 備用(圖2)[/size] [size=4]2- 快火落油起鑊, 先略炒椰菜2分鐘, 加入雪菜同炒2分鐘, 再加入蕃茄, 1茶匙糖略炒2分鐘(圖3)[/size]
[size=4]3- 加水至高於材料1/3, 蓋上蓋炆8分鐘, 再加入叉燒炆多2-3分鐘(圖4), 再加入麵條, 待湯汁一滾, 熄火加入少許鹽和魚露調味即成[/size]
[font=Verdana][size=2]1- Cook the noodle in the hot wateraccording the instruction on the package.  Cool it under the cold waterand drain it well (fig2)[/size][/font]
[font=Verdana][size=2]2-  Heat the pan with oil in highheat.  Stir-fry the cabbage for 2 mins.  Add and stir-fry the pickledcabbage for 2 mins.  Add and stir-fry the tomato with 1 tsp of sugarfor 2 mins (fig3)[/size][/font]
[font=Verdana][size=2]3- Add water until it is 1/3 above theingredients.  Cook it through with closed lid for 8 mins.  Add the bbqpork and cook it through for 2-3 mins more (fig4).  Add the noodle intothe soup and let it re-boil.  Turn the heat off and add some salt andfish sauce to taste.
[/size][/font][font=Verdana][size=2][color=#ffffff]tonytsang and kareny recipy[/color]
[/size][/font][size=4][b][size=5][img=420,93]http://f20.yahoofs.com/hkblog/zf0tKkKZFRvuWdqiVASCwBYDpw--_2/blog/ap_20080420100532699.jpg?ib_____DLm9OtvAy[/img][/size][/b]
1- 蕃茄要用比較紅, 比較腍身的會比適合放湯[/size]
[size=4]2- [/size][size=4]蕃茄太酸, 可以加糖, 唔夠酸, 可以加鹽[/size]
[size=4]3- 吃時加辣椒油就最好味[/size]
[size=4]4- 叉燒不宜太早落[/size]