查看完整版本: 什錦滷麵

什錦滷麵

<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_4_600.jpg" border="0" alt="" /><br />
<br />
材料 ：<br />
<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 手擀面一包（買的，自己做不來）<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 中蝦（去頭殼剔腸後從背面劃一刀）<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 墨魚（刻花切片）<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 草菇<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 涼瓜（去皮／瓤，切片）<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 番茄一個（去皮／籽，切片）<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 韭菜切段<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 辣椒切片<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 蔥花<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 蛋青一個打散。<br />
<br />
<br />
調味料 ：<br />
<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp;高湯一飯碗（蝦頭／殼加姜，蒜，蔥，料酒和清水熬成），生抽一大匙，鹽／糖／味精各少許，太白粉水適量。<br />
<br />
<br />
做法 ：<br />
<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 1.蝦仁／墨魚片入滾水燙３０秒後撈起泡冰水，濾干備用）。<br />
<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 2.條入開水煮熟，撈起沖冰水後濾干置碗底）。<br />
<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 3.高湯燒開，放進草菇／涼瓜／番茄／辣椒／生抽／鹽／糖／味精，再煮滾後加入蝦仁／墨魚，以太白粉水勾芡。<br />
<br />
&nbsp; &nbsp;&nbsp; &nbsp;&nbsp; &nbsp; 4.放進韭菜／蔥花，淋入蛋青液拌均，倒於麵條上即可。<br />
<br />
<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_1_600.jpg" border="0" alt="" /><br />
<br />
<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_2_600.jpg" border="0" alt="" /><br />
<br />
<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_3_600.jpg" border="0" alt="" /><br />
<br />
<img width="600" height="450" src="http://img.poco.cn/food/diary/20060909/20060909121858660_4_600.jpg" border="0" alt="" />