南洋鹵麵（LOH MEE）

鹵麵（LOH MEE）

材料 Ingredients

粗麵 thick mee 300克 / 300g

豆芽(燙熱) bean sprouts (blanched) 200克 ／ 200g

瘦肉(燙熱切片) lean pork(blanched, sliced) 150克 ／150g

水煮蛋(切半) hard-boiled eggs 3粒 ／ 3

炸魚片(切片) fish fillet (sliced) 200克 ／ 200g

芹菜(切粒) chinese celery 1支 ／ 1 stalk

炸蔥花 dried fried shallots 適量

黑醋(隨意) black zhenjiang vinegar (optional) 半小匙 ／ ? tsp

蒜頭(剁碎) chopped garlic 2大匙 ／ 2 tbsp

鹵汁 Braised Sauce

水 water 300毫升 ／ 300ml

黑醬油 dark soy sauce 1大匙 ／ 1 tbsp

醬油 light soy sauce 1匙 ／ 1 tbsp

鹽 salt 半小匙 ／ ? tsp

糖 sugar 半小匙 ／ ? tsp花雕酒 shaoxing wine 1大匙 ／ 1 tbsp

蝦湯 Prawn Stock

中蝦 medium prawns 300克／300g

水 water 300毫升 / 300ml

鹵湯 Loh Mee Stock

鹵汁 marinade sauce 300毫升 ／ 300ml

蝦湯 prawn stock 300毫升／300ml

水 water 300毫升／300ml

蒜頭(剁碎) chopped garlic 1大匙 ／ 1 tbsp

五香粉 five-spice powder 1小匙 ／1 tsp

糖 sugar 1大匙／1 tbsp

鹽 dash of salt 適量

雞蛋(加水3大匙打勻) eggs(mixed with 3 tbsp of water) 2粒

番薯粉(加水125毫升) sweet potato flour mixed with 125ml water 75克 ／ 75g

做法：

1.鹵汁：把攪勻的鹵汁A料加入清水中煮滾，再依序放入鹵汁B料。大火煮約5分鐘後。將煮好的湯料汁過濾去雜質為鹵汁。

2.蝦湯：蝦放入滾水中燙熟，撈起去殼備 用。把蝦殼放入燙過蝦的剩水，利用小 火熬煮約30分鐘，再過濾成蝦湯。

3.鹵湯：油燒熱，爆香蒜茸，加入鹵汁、 蝦湯、五香粉及水，最後加適量鹽和糖。加入蛋液和茨汁調勻。

4.綜合：把燙熟的麵和豆芽盛在碗內，依 序加入蛋、瘦肉、蝦仁、炸魚片及芹菜粒。

5.淋上鹵湯，加少許黑醋調味，放些炸蔥花和蒜茸即可。

Practice:

1: the marinade mix marinade A material, add water to boil, and then sequentially into the marinade B material. Cook for about 5 minutes. The filtered soup juice cooked to impurities into marinade.

2 shrimp soup: shrimp in boiling water boiled, picked up the shell with. The shrimp shells into the hot water only a shrimp, use small fire and boiled for about 30 minutes, then filtered into shrimp soup.

3 halogen soup: heat oil, saute garlic until fragrant, add in the sauce, shrimp soup, five spice powder and water, finally, add appropriate amount of salt and sugar. Add in egg and mix thoroughly, juice.

4 comprehensive: boiled noodles and bean sprouts in the bowl, add eggs, lean in sequence, shrimp, fish and celery.

5 with halogen soup, add a little vinegar sauce, put some fried shallot and garlic can.

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