台南傳統打滷麵

許氏參活小廚~開灶囉!

美食料理是對生活的一種追求、一種態度,也可以是一種嗜好,更是一個家庭幸福的連繫。  

說到打滷麵,相信大家一定都不陌生,打滷麵講究的是打滷,所謂的打滷就是將所有配料煮成一鍋,然後勾芡成滷汁再淋在熟麵上。好的打滷汁除了凝而不濁外,入口還得腴潤不濡,醇正適口。

參活小廚要為大家介紹一道台南府城的美味~台南傳統打滷麵。打滷汁所用的配料豐儉由人,每家都略有不同,一般會先用小火爆香扁魚乾、紅蔥頭與香菇,再加入各式配料拌煮入味,最後,將五彩繽紛的配料勾芡成滷汁淋在黃麵上,不僅賣相十足,這道地的台灣味絶對令人一試難忘。

食材:

新鮮花旗參、干貝、海參、大蝦、竹筍、白蘿蔔、胡蘿蔔、蟲草花、魚板、香菇、蝦米、山東大白菜、台式油麵、豬大骨頭湯、扁魚乾、蒜末、薑末、蔥花、香菜、白胡椒粉

調味料:

(A) 鹽、冰糖、白胡椒粉、麻油、五香粉、油蔥酥

(B) 醬油、烏醋、鹽 肉羹材料: 豬肉、鹽、糖、醬油、白胡椒粉、太白粉、魚漿

做法:

1. 北海道干貝加水泡軟,連同泡干貝的水一同放入蒸鍋中蒸軟,撕成細絲備用。

2. 香菇泡軟去蒂,加少量糖、醬油、蔥、薑,蒸10分鐘入味,切片備用。

3. 新鮮花旗參切絲,發泡好的海參打斜切片,白蘿蔔、紅蘿蔔切片,竹筍、大白菜切絲,蟲草花泡水,大蝦去沙腸開背,加少許鹽及胡椒粉拌醃備用。

4. 豬肉逆紋切成條狀,加入鹽、糖、醬油、白胡椒粉抓勻醃10分鐘入味後,裹上太白粉和魚漿做成肉羮,放入熱水中煮熟取出備用。

5. 扁魚乾放入油鍋中,用中小火炸酥,放涼切碎備用。

6. 起油鍋,爆香蔥段、蒜末、薑末及香菇,再依序放入干貝絲、大蝦、海參、竹筍、白蘿蔔、胡蘿蔔、蟲草花、新鮮參、魚板及醬油炒香,加入大骨高湯加蓋煮滾後,加入肉羮及調味料(A)調味。

7. 大白菜切絲放入湯中煮滾後,加入台式油麵、紅蔥酥、扁魚乾及加入調味料(B)調味後,用適量的太白粉水勾芡,最後撒上蒜泥、蔥花、香菜、扁魚乾及紅葱酥就完成了。

溫馨提示: 可依個人喜好在勾芡後,打入蛋花,令打滷汁更加香滑可口。

This entry was posted in 養生保健-參活家快訊 by Hsu's Ginseng Enterprises. Bookmark the permalink.

About Hsu's Ginseng Enterprises

Located in Wausau, Wisconsin, Hsu’s Ginseng Enterprises, Inc. cultivates approximately 1,000 acres of prime ginseng soil to consistently assure you of quality ginseng products. For more than twenty-two years our product line, Root to Health, has continued to expand to include many other herbs and supplements to meet the demand of the enlightened consumers. Our first priority before we present a product to the consumer is quality. We feel that our commitment to quality has created a line of products that are the finest available.

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