麻油腰花面線 Mee Suah With Pork Kidney

曾經多次想要煮麻油腰花，可卻有點怕處理內臟，所以每次都不了了之。可是真的有段時間沒吃麻油腰花了，還有點想念那個味道，這次終於提起勇氣了，托家婆幫我從巴剎買了副豬腰回來。坐月子時的糯米酒還有幾瓶，平時都沒有什麼機會會用到，不過這次煮麻油腰花這些糯米酒就能派上用場了。一開始時有點擔心不會處理豬腰，又怕煮得過熟不好吃，上網參考了阿基師和詹姆士的做法後就安心多了，試煮了兩次結果都還不錯。

自坐完月子後我就沒機會再吃麻油腰花面線了，現在來碗麻油腰花面線真的感覺好滿足！吃著面線突然又想起坐月子的那段日子，每天除了吃和睡，其他什麼事都不必我做，真的是人生中最空閒的日子。時光流逝得真快，那時還抱在懷裡的小寶貝轉眼就長大了，現在老是怦怦跳跳的，學唱歌學跳舞，愛玩得不得了！小寶貝和媽咪我一樣愛吃面，面線也是她愛吃的麵食之一，不過這煮法暫時就不適合她，惟有待她長大些才煮給她吃。

麻油腰花面線

材料：

豬腰 1個

壽桃牌面線 2束

小白菜 1棵

姜 10片（切絲）

枸杞 1湯匙（用水浸泡一下，瀝干）

熱水 1 1/2杯

植物油 1湯匙

調味料：

醬油 2湯匙

糯米酒 2湯匙

黑麻油 3湯匙

做法：

1. 把豬腰對半切開，然後切除白色筋膜，洗凈後把豬腰放入清水裡浸泡2-3小時，間中必須換水數次，放入冰箱冷藏直到要煮時才取出。

2. 煮滾一鍋水，加入數滴油和一小撮鹽，放入小白菜燙熟，撈起瀝干。接著將面線放入鍋里煮至自己喜歡的軟度，然後撈起，將面線和小白菜放入碗里。

3. 把豬腰表面切花刀，然後切成厚片狀，放入一個碗里，加入熱水浸泡，讓豬腰慢慢熟成，要用前將浸泡的水倒掉。

4. 以中火燒熱平底鍋，加入植物油，放入薑絲煎至香脆及呈褐色。調至大火，把調味料和豬腰放入，快速拌炒，然後加入1 1/2杯的熱水，煮至湯滾起後加入枸杞即可熄火。把湯淋在面線上，淋上數滴黑麻油即可乘熱食用。

分量：1人份

Mee Suah With Pork Kidney

Ingredients:

1 pork kidney

2 small bunches Sau Tao Brand Amoy Flour Vermicelli / Mee Suah

1 head Bok Choy

10 slices ginger, julienned

1 tbsp Wolfberries, soaked in water till soften, then drained

1 1/2 cup hot water

1 tbsp vegetable oil

Seasoning:

2 tbsp soy sauce

2 tbsp glutinous rice wine

3 tbsp black sesame oil

Methods:

1. Halve the kidney and remove the veins. then wash until clean. Soak the pork kidney in clean water for 2-3 hours and change the water regularly. Keep in the refrigerator until ready to use.

2. Bring a small pot of water to boil, add few drops of oil and a pinch of salt, blanch the Bok Choy, drain and set aside. Using the same pot of water, blanch the Mee Suah till soften to your liking, then drain. Transfer the Mee Suah and Bok Choy to a serving bowl.

3. Score the kidney on the skin side in criss cross pattern, then cut into thick slices. Place the pork kidney in a bowl, pour some hot water over the pork kidney and let them sit in the hot water until ready to use. Discard the soaking liquid before use.

4. Heat a pan over medium heat. Add vegetable oil and ginger, fry until crisp and brown. Turn to high heat, add seasoning and pork kidney, quickly stir fry. Add 1 1/2 cups hot water, then bring to a boil. Turn off the heat and add wolfberries. Pour the soup over the mee suah. Drizzle with a few drops of dark sesame oil. Serve immediately.

Servings: 1

文章來源: https://www.twgreatdaily.com/cat60/node1094321

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