Yellow Noodles #3 - 排骨面 Pork Rib Noodles

前几个星期家婆买了整整1kg的排骨回来，感觉份量有点多，所以我就把这些排骨分了两次来煮，一份就煮了炸虾酱排骨，另一个就煮了这个排骨面。第一次看到Wendy的食谱就喜欢上了，做法蛮简单，材料也不会太多。这排骨面的汤底煮好后味道香香咸咸的，虽然是以排骨煮汤，可是汤看起来很清澈，就像黑黑色的清汤一样，而且喝起来不会油腻。

排骨面

(食谱参考Table for 2.....or more，做少许更改)

材料：

排骨 500克

红葱头 2粒（去皮，切半）

蒜头 3瓣（去掉尾端硬皮，保留外衣）

八角 1个

白胡椒 5-10粒（压碎）

姜 2寸（稍微拍烂）

豆腐卜 10个（扁型）

绍兴酒 1汤匙

酱油 半杯

老抽 1/2汤匙

盐和胡椒粉 适量

清水 10杯

汤熟黄面 4人份

葱花 适量

红辣椒 适量（切圈）

做法：

1. 将4杯水煮滚，加入排骨后就熄火，让排骨浸泡在滚水里30秒，然后沥干水份。（这一个步骤是为了减少汤底中的浮渣，并减轻猪肉的气味。如果你不介意这些浮渣和气味的话可以选择跳过这步骤）

2. 将10杯或2.5公升的清水放入锅内煮沸。

3. 在等待水烧开时可以准备蒜头、红葱头、姜和胡椒粒。将这些连同八角加入水中，当水煮滚即可加入排骨，盖上盖子，再以小火煮30分钟。

4. 30分钟后，将酒和酱油加入。盖上盖子，再以小火煮30分钟。

5. 等待排骨熬煮时再额外煮滚一锅水，加入豆腐卜，然后熄火，搅拌一下，把豆腐卜沥干，放置一旁待凉。待豆腐卜凉却后将里面多余的水份挤出，此步骤有助于除去豆腐卜里面的多余油份。

6. 当汤煮30分钟后将火力调高，加入豆腐卜，然后试味，加入适量的盐和胡椒粉调味，汤底应该带点微咸。

7. 把豆腐卜放入汤中煮5分钟或直到变软。将豆腐卜取出剪成片装，汤底就完成了。

8. 将汤淋于面上，铺上豆腐卜和排骨，撒上葱花和红辣椒即可食用。

份量：4人份

Pork Ribs Noodle

(Recipe adapted from Table for 2.....or more,with some minor adjsutments)

Ingredients:
500gm pork ribs
2 shallots, peeled and halved
3 cloves garlic, hard ends removed, skin on and whole
1 star anise
5-10 white peppercorns, cracked
2 inches ginger, peeled and smashed
10 pieces of tofu puff, flat type
1 tbsp Shao Xing wine
1/2 cup light soy sauce
1/2 tbsp dark soy sauce
Salt and pepper to taste
10 cups water
Blanched yellow noodles for 4 pax
Spring onions
Sliced chilli

Methods:

1. Bring 4 cups of water to boil. Put ribs in and turn off the heat. Let the ribs sit in the water for 30 seconds until it turns opaque. Drain off the liquid. (this step is to lessen the scum in the broth and to lessen the porky smell. Skip this step if you don’t mind the scum and smell)

2. Put 10 cups / 2.5L of water of water into pot, bring to boil.

3. While waiting for water to boil, prepare garlic clove, shallots, ginger and peppercorns. Put all these together with star anise into the water. When water has boiled, put in ribs. Cover with lid and let it simmer for 30 minutes.

4. After 30 minutes, season broth with wine and soy sauces. Cover and let it simmer for another 30 minutes.

5. Meanwhile, bring a pot of water to boil and put in tofu puffs and turn off the heat. Stir the tofu around. Drain tofu puffs and let them cool down. When tofu puffs have cooled down, squeeze them to remove excess water. This step helps remove excess oil from the tofupuffs.

6. After the broth has been boiling for another 30 minutes, turn heat to high and put in tofupuffs and taste the soup. Adjust saltiness with more salt or add more pepper if preferred. The broth should be very slightly oversalted.

7. Let the tofu puffs boil in the soup for 5 minutes or until softened. Dish out the tofupuffs and the broth is ready.

8. To Serve, Ladle boiling broth over the noodles, and top with snipped tofu puffs and divide the pork ribs equally among the 4 portions. Sprinkle spring onion and chilli over.

Servings: 4

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.