粉麵
由 CookWhatHK0 次收藏
豬油青菜湯麵以滾水沖開豬油生抽做湯底，配菜心和烚蛋，簡單惹味。
備好所有材料；
Get all the ingredients ready.
生抽和豬油放入碗中；
Put the light soy sauce and lard in a serving bowl.
以滾水稀釋，並使豬油融化；
Pour in boiling water to dilute and melt the lard.
麵條放入滾水，先不要攪動，待麵條自然散開；
Drop the noodles into boiling water; do not stir at first — let them loosen naturally.
用筷子輕輕撥動，麵條全部變軟即撈起放入豉油湯中；
Nudge gently with chopsticks, and once the noodles are fully softened, lift them into the soy-sauce broth.
菜心灼至變色；
Blanch the choy sum until it brightens in colour.
麵條拌勻，加入菜心，再放上烚蛋，即可享用！
Toss the noodles, add the choy sum, top with the boiled eggs and dig in.
豬油青菜湯麵，方便又美味！
Lard and greens noodle soup — easy and delicious.
