粉麵
由 CookWhatHK0 次收藏
雪菜肉絲米粉以雞湯煮豬肉絲及雞絲，加雪菜、小棠菜同滾，澆於軟身米粉之上，鹹鮮惹味。
米粉按包裝說明放入大滾水略煮至軟身，撈起用凍水沖淨，瀝乾備用。雪菜用淡鹽水浸 20 分鐘，洗淨揸乾水份，切段備用。小棠菜洗淨切半。
Cook the rice vermicelli in plenty of boiling water until soft, following the package instructions. Drain, rinse with cold water, drain again and set aside. Soak the preserved snow vegetable in lightly salted water for 20 minutes, rinse, squeeze dry and cut into sections. Wash the Shanghai bok choy and halve.
肉絲和雞絲用醃料拌勻，醃約 15 分鐘。
Mix the shredded pork and chicken with the marinade and marinate for about 15 minutes.
用深煲放入雞湯和水煮滾，下雪菜、豬肉絲和雞絲。再煮滾後加入米粉。再滾後下小棠菜，加鹽、麻油調味，下紅辣椒，即成。
In a deep pot, bring the chicken stock and water to a boil. Add the preserved snow vegetable, shredded pork and chicken. Bring back to a boil, then add the rice vermicelli. Once boiling again, add the Shanghai bok choy. Season with salt and sesame oil. Add the red chilli. Done.
