材料:
炒碼麵
辣椒油 1 tbsp,蒜片 2,蒜蓉 1 tbsp,辣椒粉 2 tbsp,蔥花 1 tbsp,洋蔥片 1/3,雞高湯 500ml,Kikkoman Hon Tsuyu 鰹魚汁 2 tbsp,幼麵 適量,蛤蜊,青口,海螺,蝦,冬菇,白菜,韭菜,青紅辣椒
鍋包肉
豬扒 230g,糯米粉 1.5杯,生粉 0.5杯,水 1.5杯,鹽 適量,胡椒粉 適量,薑 1 tsp,醋 1杯,砂糖 2/3杯,Kikkoman Hon Tsuyu 鰹魚汁 2 tbsp,生粉水 3 tbsp
做法:
1. 將辣椒油,蒜片,蒜蓉,辣椒粉,蔥花,洋蔥片炒香
2. 加入雞高湯,鰹魚汁,冷凍 6小時
3. 在幼麵上加入湯底,蛤蜊,青口,海螺,蝦,冬菇,白菜,韭菜,青紅辣椒
4. 將豬扒切片,打軟
5. 將糯米粉,生粉,水拌勻
6. 將豬肉片用鹽,胡椒粉,薑調味,加入糯米粉漿
7. 用170度油炸,浮面後,撈起再炸一次以確保豬肉熟透
8. 將醋,砂糖,鰹魚汁 2 tbsp,生粉水煮勻,加入鍋包肉拌勻
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▪ INGREDIENTS:
*Chinese Cold Spicy Noodles
- Broth: 1 Tbsp Red Pepper Oil, 2 Sliced Garlic, 1 Tbsp Minced Garlic, 2 Tbsp Red Pepper Powder, 1 Tbsp Minced Scallion, 1/3 Shredded Onion, 500ml Chicken Stock, 2 Tbsp Kikkoman Hon Tsuyu
1 Handful Thin Noodles, Boiled Mactra, Boiled Mussel, Boiled Conch, Boiled Shrimp, Shiitake Mushroom, Chives, Bok Choy, Green/Red Pepper
*Guo Bao Rou
230g Pork Sirloin, 1 Pinch Salt, 1 Pinch Pepper, 1 Tsp Minced Ginger
- Watery Batter: 1.5 Cup Glutinous Rice Flour, 1/2 Cup Potato Starch, 1.5 Cup Water
- Guo Bao Rou Sauce: 1 Cup Vinegar, 2/3 Cup Sugar, 2 Tbsp Kikkoman Hon Tsuyu, 3 Tbsp Starch Water
▪ DIRECTIONS:
1. Add 1 Tbsp of red pepper oil and stir-fry 2 sliced garlic and 1 Tbsp minced garlic to add some scent to the dish. Add 2 Tbsp red pepper powder, 1 Tbsp minced scallion and 1/3 shredded onion and stir-fry.
2. Add 500ml of chicken stock with 2 Tbsp of Kikkoman Hon Tsuyu to get the color and the flavor. Freeze the broth in the freezer.
3. Place 1 serving of boiled thin noodles in a bowl. Pour the cold broth and add boiled mactra, mussel, conch, shrimp, shiitake mushroom and chives. Finish off by adding green & red pepper as a garnish.
4. Slice 230g of pork sirloin into wide and flat pieces. Pound the meat with a meat pounder.
5. Mix 1.5 cup of glutinous rice flour, 1/2 cup of potato starch and 1.5 cup of water to make sticky yet watery batter. Season the pork with 1 pinch salt, 1 pinch pepper and 1 tsp of minced ginger. Coat the meat with the batter until it has a thick layer of batter.
6. Preheat the oil to 170 degrees and deep fry each slices of meat until browned.
7. Remove the pork from the oil and fry it again so it can be cooked thoroughly.
8. Boil down 1 cup of vinegar, 2/3 cup sugar, 2 Tbsp of Kikkoman Hon Tsuyu by using a pan. Add 3 Tbsp of watery batter to add thickness to the sauce.
9. Turn off the heat and quickly mix the fried pork sirloin with the sauce.
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