Fish ball 3 pieces
Canned pickle cabbage 2oz. (roughly chop)
Maifan/rice vermicelli 50g
Scallion I piece
Some cooked meat from Chinese restaurant (optional)
Boil egg ½ (optional)
Broth 2.5 cups
Add 1tsp cooking oil to a cooking pan and heat it up, add the white part of scallion and pickle cabbage to the oil and sautéed for a couple of minutes.
Add broth and fish balls to the pan and cook until boil.
Add maifan and cook for 5 minutes or until maifan is soft enough to eat, add green part of scallion.
Pour the maifan soup to a bowl; add the ½ egg and meat on top of it.
How to make the egg:
Cook the egg in boiling water for 6 minutes, take it out and when it is not hot anymore, peel the shell off, put it in the sauce over night. If you don’t like the egg yolk too soft, then boil it for one more minute.
Link for sauce: https://wordpress.com/post/caiqinchen.com/3563
Usually if you order a bowl of noodle soup from a Cantonese restaurant, it will have some sort of precooked meat come with that. Something like roast pork, duck or braised meat. Since I cooked duck and pig intestine the day before, I added them to my noodle. The pickle cabbage is very important in this dish, it brings tons of flavor to the noodles. Try it, you will see. It took me about 10 minutes to make this delicious noodle soup. Yum!!!
罐头雪菜2 安士 (稍微切一下)
葱 I 条
将1小勺 的油加到锅中, 加热, 将葱白和雪菜加入油中, 再炒2分钟。
水开后放入蛋煮6分钟， 马上拿出来。等蛋不烫了把皮剥掉。 放入酱汁中浸泡过夜就好了。
通常, 如果你去广东餐馆点一碗汤面, 面里会有烤猪肉、烤鸭肉或叉烧，鸡肉之类的东西。因为我前一天卤了鸭和猪大肠, 我就把它们加到我的面条里。这道菜雪菜是一个必须， 没有它米粉就没有那么好吃。 我花了10分钟不到就做了这美味的面条汤。好吃!
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