猪肠粉


在外面吃猪肠粉我只会要求放酱油和芝麻油,从来不喜欢加甜酱,因为不喜欢甜甜的点心。自己不喜欢但很多人喜欢,所有就做咯。

猪肠粉:(8-inch x 8-inch 方铁盘)
粘米粉 rice flour - 120g
澄面粉 wheat starch - 20g
盐 salt - 适量
水 water - 380g
油 oil - 1Tbsp

杏鲍菇 eryngii mushroom - 1 条,切碎炒熟。
香菜 coriander - 适量

做法:
1. 把所有材料混合成浆即可。
2. 把已刷上油的盘中放入蒸炉里一起预热。
3. 舀一些米浆平均倒在铁盘里,洒上杏鲍菇和香菜。
4. 蒸3-4分钟至米浆的表层不平均涨起。
5. 取出,用塑胶刀把猪肠粉卷成长条。
6. 上碟。待凉即可淋上酱汁,洒上姜丝。

*做第一盘猪肠粉会有点沾盘,之后就不大会了。
*盘子要够热才倒入米浆。

甜酱:
昆布 konbu - 一小片
干香菇 dried mushrooms - 3-4朵
水 water - 一饭碗
酱油 soy sauce - 适量
椰糖 gula melaka - 适量
麻油 sesame oil - 适量 (别让麻油的味道盖了liquid smoke的味道)
Liquid smoke - 一点 (在Jaya Grocer可以买到。要有烧烤的味道就加这个,没有也不要紧,多加麻油和姜丝油一样美味)


做法:
1. 用一碗水将昆布和香菇一起浸泡隔夜,留水。
2. 将昆布/香菇水放入锅里,加入酱油,椰糖和liquid smoke煮至沸腾即成甜酱。

姜丝油:
1. 把姜丝切丝。
2. 用油把姜丝煎至金黄色即可。


*这个分量可做4条8" x 8" 的猪肠粉。
*如果大家用大的蒸炉,不妨换个比较大的盘子,肠粉卷起来就比较好看。

2 comments:

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