Wednesday 21 January 2015

Soy Bean Noodles #2 - 丝瓜豆签 Soy Bean Noodle Soup with Angled Loofah

小宝贝几个月大时我曾带她回娘家小住,那段时间一到了中午我就会和妈妈一起看台湾电视剧《娘家》。丝瓜豆签是剧里林校长的拿手菜,每当女儿不如意时,林校长就会用自己栽种的丝瓜煮碗丝瓜豆签给女儿吃,让女儿感觉一下娘家的温暖和父母的关怀。回到家后我就上网找食谱,终于让我找到了阿基师的丝瓜豆签羹,阿基师的做法是有加入蚵仔,不过这食材不好找,所以我就简单地用了丝瓜和虾米而已。买了材料后就赶紧煮碗丝瓜豆签来尝尝,味道真的很不错,丝瓜的甜味和虾米的鲜味真的很搭配。我用了江鱼仔高汤来煮,汤本身味道带咸所以加少许调味料就可以了。这丝瓜豆签做法很简单,所以我时常都会煮来吃,不过却未曾上过贴子,这次就乘这个月的小拇子活动为丝瓜豆签拍个照,做个记录,也可以分享给大家这简单的古早味面食。






















丝瓜豆签

材料:
豆签 80克
江鱼仔高汤 2 1/2杯
丝瓜 1/2条(削皮,横切成1/2寸片状)
虾米 2汤匙(稍微冲洗)
蒜头 2瓣(切碎)
食油 1汤匙
盐 适量
胡椒粉 适量

做法:
1.  加入1汤匙的油在平底锅里,以中火烧热。放入蒜头和虾米,炒至香,然后加入丝瓜,拌炒大约1分钟。
2. 将高汤倒入锅中,煮至滚,然后加入豆签,以中火煮5分钟,加入盐和胡椒粉调味即可。盛入碗里,乘热享用。


份量:1人份




Soy Bean Noodle Soup with Angled Loofah

Ingredients:
80g soy bean noodle
2 1/2 cups anchovy stock
1/2 angled loofah, peeled and cut crosswise into 1/2 inch slices
2 tbsp dried shrimp, rinsed
2 cloves garlic, minced
1 tbsp oil
Salt and white pepper to taste

Methods:
1. Heat 1 tbsp of oil in a pan over medium heat. Add minced garlic and dried shrimp, saute till fragrant. Then add angled loofah and stir fry for about 1 minute.

2. Pour the anchovy stock into the pan and bring to a boil. Add the soy bean noodle and cook for 5 minutes over medium heat. Season with salt and white pepper. Transfer to a serving bowl. Serve immediately.


Serving: 1








This post is linked to the event Little Thumbs Up (Jan 2015 Event: Noodles and Pasta) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Anne of My Bare Cupboard.







5 comments:

  1. 看了都想吃也。 。。。。。。 喜欢。

    ReplyDelete
  2. Violet,
    外面下着雨,天气冷冷的,如果有你这碗温暖牌的丝瓜豆签面该有多好呀!
    丝瓜是我的最爱!
    谢谢你的分享;)
    mui

    ReplyDelete
  3. I usually use loofah in stir-fries or soup but haven't in noodles yet ! It looks simply delicious !

    ReplyDelete
  4. Are you from the Hokkien clan? Tau Chiam Th'ng with loofah is also Hokkien noodle dish, I think. Simple yet tasty.

    ReplyDelete

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