MaiFan Soup/米粉汤

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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!!!

 

鱼丸3颗

罐头雪菜2 安士 (稍微切一下)

米粉50克

葱 I 条

一些熟肉 (可不要)

水煮鸡蛋½ 个

肉汤2.5 杯

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。

在锅中加入肉汤和鱼丸, 煮开。

加米粉煮4-5分钟或直到米粉够软了,加入葱花。

把米粉汤倒在碗里;在上面加蛋和肉。

 

唐心蛋的做法:

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。

酱汁: https://wordpress.com/post/caiqinchen.com/3563

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!

Seafood Fettuccine/海鲜意面

lobster5

Lobster meat 100g

Mussel 6 pieces

Razor clam 6 pieces

Fettuccine ½ pound

White wine 1/2 cup

Butter 2tbsps

Minced garlic 2 cloves

Extra virgin olive oil 1 tbsp

Precook the noodles in a big pot of boiling water with some salt as directed on the package.

Add the extra virgin olive oil in a skillet, add garlic and cook until it is aromatic, add the clam and mussel and white wine. Cook with cover on for one minute, by now the razor clam should be ready, pick them out and discard the shells.

Continue to cook the mussels for 2-3 minutes with cover on then discard the shells too.

Add the fettuccine, lobster meat, clam and the butter, mix well. Add salt and black pepper to the taste. Garnish with basil.

If you have some spinach at home, it goes really well with the dish.  For the white wine, I used Pinot Grigio, it goes really well with seafood.

 

lobster7

龙虾肉100g

贻贝6只

竹蚬6只

意大利面½镑

白葡萄酒1/2 杯

黄油2tbsps

蒜茸2丁香

特级初榨橄榄油1汤匙

 

按包装上的指示方法把面条放在一大锅的开水里加点盐来煮熟备用。

在煎锅里加入初榨橄榄油, 加入大蒜烹调到它香味出来, 加入蚬,贻贝和白葡萄酒。加盖子煮一分钟, 这时候蚬应该好了, 把它们从锅里挑出来, 然后丢掉壳。

继续盖上盖子煮贻贝2-3 分钟然后一样把壳捡出来丢掉。

加入面、龙虾肉、蚬和黄油, 拌匀。加入盐和黑胡椒调味。加罗勒点缀。

如果你家里有菠菜, 加点菠菜很好吃的。我用的是Pinot Grigio 白酒,这个酒煮海鲜很对味的。

锅边

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锅边又叫鼎边锉,是福州非常出名的一道小吃。吃的时候一般配油条,虾酥,芋头糕之类的油炸品。 可以说没有吃过锅边的福州人一定是假福州人。 对于福州人来说,这就是最地道的福州早餐了。

材料:

沾米粉 1杯

水1杯

面粉 3汤勺

盐一小撮

将以上材料放一碗里搅拌均匀就是做锅边的浆了。

 

高汤  4杯

台湾小白菜 2 根(切丝)

葱1 条(切丝)

大干贝 2颗

干鱿鱼 1小片(3个手指头大,切丝)

五花肉丝 10 来丝

香菇 2朵(切丝)

黑木耳 3片(切丝)

 

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在一大号的不粘锅里炒五花肉丝到肉变色,加入干贝,鱿鱼丝继续炒2分钟后加入香菇,木耳和高汤煮7-8分钟。放入白菜和葱。

刚刚调好的浆再好好搅匀了拿一塑料的小碗装一些后沿着锅沿倒下去,要均匀的倒在锅沿上, 尽量不要倒到汤里去了,也不要倒太多。 这样做出来的锅边才不会太厚又很清爽。

如果火候够猛,你又倒浆倒的很薄, 盖子都不用盖,浆马上就变透明就卷边了(有时还自己就掉下去了)用个塑料的铲子把锅边铲到汤里。 如果锅子小,就一碗一碗的做,如果锅子大点的就继续在锅沿上倒浆重复上面的步骤。 一般也就重复3 遍, 放锅里煮太久锅边会煮的跟浆糊一样也不好吃。加虾油或鱼露(建议不要用盐代替)鸡粉和白胡椒粉调味。

喜欢比较稀一点的就加多点高汤,一般外面卖的都很稀。国内的都是用鼎来做,一次可以做一大锅,而且火够大做的也特别的快。 如果没有信心怕把浆倒到汤里的,也没有关系,将浆倒到平底的不粘锅里烧熟了以后再倒到汤里煮一下也是可以的。 一般外面卖的都喜欢用旧米来磨浆做,旧米没有粘度了这样做出来的锅边很清爽。但是缺点是吃起来比较硬。 我试过只有粘米粉做的, 加地瓜粉做的,都没有今天加面粉的好吃。

以下是网络图片

 

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Thin Noodles Soup/双肚面线

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This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much. What Taiwanese will also eat is oyster thin noodles or pig intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is made of rice in yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.

1:

Pig stomach 1pound

Fresh Fish stomach 1 pound

Ginger 4 slices

Long life noodle 300g

Chicken Broth 2.5 quarts

Light soy sauce 2 TBSPS

Dark soy sauce 1 TBSP

Chicken powder 1 TSP

White pepper a few pinches

2:

Fried Shallots:

4 large Shallots

1/3 cup oil

3:

For extra flavor

Some minced garlic

Some Cilantro

Some balsamic vinegar

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Cook pig stomach with 1 quart of boiling water and 2 big slices of ginger in an electronic pressure cooker for 15 minutes. After taking out of pressure cooker and cooled cut into small pieces

Cook fish stomach with one quarter of boiling water and 2 big slicesof ginger in an electronic pressure cooker for 5 minutes. After taking out of pressure cooker and cooled cut into small pieces.

Slice shallots into thin rings and cook in the 1/3 cup of cold oil with high heat for about 10 minutes or until shallots are lightly golden brown. Separate the oil from the fried shallots. Use a piece of kitchen paper towel to absorb the oil from the shallots.

I made my own chicken broth last time, but you can use can broth. And if you do use can broth please only use dark soy sauce for color because the can broth has a lot of salt already.

Bring broth to boil then add the pig and fish stomach; add the rest of spices from 1 and 4TBSP of shallots oil and all the fried shallots to the broth. When the mixture start to boil again slowly add some cornstarch water to make the soup really thick and turn the heat off.

While the soup is cooking, you can bring a big pot of water to boil to cook the Noodles. The noodle is very thin and crispy, so break them shorter (easy to eat later). When the water is boiling, add the noodles and cook for 2-3 minutes. Filter out all the water and pour the noodles to the soup, stir the noodles a little and you may need to add some salt to your taste.

When serve, add some garlic, cilantro and vinegar to your own preference.

This is a very famous Taiwanese night market food, I went to Taiwan last year and had tried the noodles twice and I loved it so much since. What Taiwanese will also eat is oyster thin noodles or pig big intestine thin noodles. I am not very into oyster, but if you like oyster it should be really good too. I think in Taiwan they use red rice noodles which is yellow color and a little thicker. I personally prefer Fuzhounese thin long life noodles.

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面线是一道非常著名的台湾夜市小吃,我去年去了趟台湾,吃过面线2次以后就爱上了它。台湾人也会吃牡蛎面线或猪大肠面线。我不是很喜欢牡蛎,但如果你喜欢牡蛎的话,牡蛎面线肯定也很好吃的。在台湾他们使用红面线,就是比较粗一点然后是黄色的。我个人比较喜欢福州的长寿面。

1:

猪肚 1 磅

新鲜的鱼肚 1 磅

姜 4 片

长寿面300 克

鸡高汤 2.5 夸脱

生抽 2 汤匙

老抽 1 汤匙

鸡粉 1 茶匙

白胡椒一点

2:

炸红葱头︰

4 个大红葱头

1/3 杯油

3:

额外的佐料:

一些切碎的大蒜

一些香菜

一些乌醋

猪肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 15 分钟。拿出锅子后冷却再切成小块。

鱼肚加 1 夸脱沸水与大 2 片生姜用电高压锅煮 5 分钟。拿出锅子后冷却再切成小块。

葱切成薄片和1/3 杯的冷油用中高火煮约 10 分钟或直到红葱头变成金黄色。分开葱油和葱酥。用一张厨房纸巾吸葱酥的油。

通常我自己煮鸡汤,但您也可以使用罐头肉汤。如果使用罐头肉汤的话请只加老抽上色因为罐头肉汤已经有很多的盐。

把肉汤煮开,加入猪和鱼肚; 然后再加入1中剩下的调料外加 4 汤匙葱油和所有的葱酥到汤汁里。当汤开始再次煮开时慢慢地加玉米淀粉水把汤勾芡的很浓稠。

当汤在煮的时候,你可以煮开一大锅水来煮面条。面条又细又脆,很容易折断成短一点的方便等下吃。 当水开时,加入面条,煮 2-3 分钟。过滤掉所有的水把面条加入汤中,搅拌一下,这时你可以按你自己的口味再加点盐。

吃时按您自己的喜好加一些大蒜,香菜和醋。

Cold Noodles/冷面

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Japanese Somen Noodles 4 oz.

Egg 1

Medium size Cucumber 1/2 (shredded)

Meat balls 3 pieces (optional)

Crab meat 2 sticks (optional)

Garlic 3 cloves(minced)

Dark soy sauce ½ tbsp.

Light soy sauce 1 tbsp.

Sugar 2tsp.

Balsamic vinegar 1.5 tbsp.

Chicken powder ½ tsp.

Sesame oil 1tsp

Hot oil ½ tbsp.

Oil 3-4 tbsp

Bring a pot of water to boil and add the noodles. When the water returns to boil again cook 3 more minutes, stir occasionally.

Drain, rinse with cold water to cool then rinse well.

Add 3 tbsp oil to a hot pan and heat it up until it smokes, pour the oil the garlic then add the rest of spice and sauce, stir well.

Break the egg in a bowl, Add a little bit of oil to the same pan to heat up oil and pour the egg into it to make a thin egg pancake. Shred the egg.

Get a big bowl, put everything in it and pour the sauce over and mix well. I didn’t use all the sauce I made here because I don’t want it to be too salty. You should try to add the sauce little by little until it reaches you preferences.

IMG_4047

日本寿麵條4 盎司。

蛋 1个

中等大小黃瓜 半个 (切丝)

肉球 3 个 (可不要)

螃蟹肉 2 枝 (可不要)

大蒜 3瓣(切茸)

老抽半湯匙。

醬油 1 湯匙。

糖 2 茶匙。

香醋 1.5 湯匙。

雞粉半茶匙。

麻油 1 茶匙

辣油半湯匙。

油 3-4 湯匙

一锅水燒開,加麵條。當水再燒開后再煮 3 分鐘,偶爾攪拌。

捞起、用冷的水來 沖洗冷卻,然後滗干水即可。

熱鍋加3 湯匙油、 加熱直到它冒煙,油倒入到装大蒜的碗里然後加入剩下的香料和醬汁,伴勻。

打雞蛋在碗裡,將一點點的油加到刚刚热油的鍋里,油燒熱,倒入雞蛋,煎薄薄的雞蛋煎餅。雞蛋切丝。

一大碗,把所有的材料都放進去,醬汁倒入,攪拌均勻。我沒有用所有的醬汁,因為我不想太咸。你應該嘗試醬汁一點一點的添加。

 

Noodles With Meat Sauce/炸酱面

IMG_3774

牛肉末半磅(80%瘦20%肥)

黄豆酱 3大勺

甜面酱 1.5大勺

水2/3 杯

糖1.5大勺

鸡粉1茶勺

干面 270克

姜蓉1茶勺

蒜蓉1茶勺

红萝卜丝少量

小黄瓜丝少量

鸡蛋2颗

鸡蛋打匀摊成鸡蛋饼后切丝

烧开一锅水后放入干面煮4-5分钟,捞起。

锅中加3大勺油放入姜,蒜蓉炒香。

加入牛肉末炒到肉变色后放入黄豆酱,甜面酱炒到酱和肉均匀混合。

加入水,糖后中火煮大概8分钟,出锅前加鸡粉。

面条盛在碗里,浇上肉酱, 加红萝卜丝,小黄瓜丝和鸡蛋丝。开吃!

 

Ground beef ½ pound (80% lean 20% fat)

Soy bean sauce paste 3 tbsps

Sweet sauce 1.5 tbsps

Water 2/3 cup

Sugar 1.5 tbsps

Chicken powder 1 teaspoon

Dry noodles 270 g

Ginger 1 teaspoon

Garlic 1 teaspoon

Shredded Carrot some

Shredded cucumber some

2 eggs

Whisk egg and make 2 thin egg pancakes and cut into shred.

Boil a big pot of water and cook the dry noodles for 4-5 minutes, drain.

Add 3 tablespoons of oil in a pan add ginger, garlic and stir fry until fragrant.

Add ground beef and cook until meat changes color, add soy bean sauce, sweet sauce and mix well.

Add water and sugar and cook about 8 minutes.

Noodles served in a bowl, pour meat sauce, add shredded carrot, cucumber and egg mix everything together. Eat!

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Chicken Mushroom Noodles Soup /小鸡炖蘑菇

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前几个礼拜去外面吃了东北菜, 对小鸡炖蘑菇特别情有独钟。虽然吃的是带汤的鸡肉,但 他们家的鸡肉很入味, 我就一直琢磨着怎么才可以把鸡煮的这么好吃。 昨天我的好朋友来看我 带来了一只她自己家里养的鸡。 这下我就赶紧去实验一下小鸡炖蘑菇。 我觉的把鸡肉先腌一下再煮可能会让鸡肉好吃入味。还有在加水之前要焖煮到味道进到鸡肉里后再加水也很重要。 今天的这道菜真的是好吃到没朋友。

IMG_3586

鸡肉1磅

干茶树菇 40克

红薯粉丝 4盎司

姜 2 片

八角 1颗

葱一根

干辣椒 1个

蒜1片

水 3杯(包括泡菇的水)

茶树菇洗干净泡水过夜后剪掉底部的根,把水滗出底下的沙子不要。把泡菇的水再和菇一起小火煮20分钟备用。

鸡肉加1/4茶勺的盐, 1大勺的红糟酒,1/4茶勺的鸡粉腌制几个小时

烧锅水,开了之后放入粉丝煮大概10分钟到软。 捞出粉丝备用。 同锅水中快速放入鸡块烫一烫捞出。

锅中加一大勺油加热,放入葱,姜蒜爆炒到香加入鸡肉,1/4茶勺盐,2大勺生抽和4大勺的红糟酒快炒2分钟,盖上锅盖焖2-3分钟。 等到这时鸡肉已非常入味了, 加入茶树菇和水(包括泡菇的水)盖上盖子再煮10分钟就可以了。

最后把粉丝放进鸡肉汤中, 美味的小鸡炖蘑菇就成了。

IMG_3589

Chicken 1 lb

Dried agrocybe cylindracea mushroom 40 g

Sweet potato noodles 4 oz

2 slices of ginger

1 star anise

1 scallion

1 Chili red pepper

1 clove of garlic

3 cups water (including water for soaking mushrooms)

 

Clean the mushroom then soak in water over night. Cut off the root of the mushroom then drain the water out, make sure there is no sand in the water.  Combine water and mushroom together again then simmer for 20 minutes.

Marinate chicken with 1/4 teaspoon of salt, 1 tablespoon rice wine, 1/4 teaspoons chicken powder for a few hours

Bring a pot of water to boil, cook the noodles for about 10 minutes or until soft, remove and set aside. In the same pot of water quickly rinse the chicken and set aside.

Add a tablespoon of oil in a pan and heat up a bit, add scallion, ginger and garlic and stir fry until aromatic add chicken, 1/4 teaspoon salt, 2 tablespoons of light soy sauce and 4 tablespoons rice wine, chili pepper, Star anise and stir-fry for 2 minutes, cover the lid and continue to cook for 2-3 minutes. By now the chicken is already very tasty, add mushrooms and water (including water for soaking the mushrooms), cover and cook for 10 minutes.

Finally add the noodles into the chicken soup, delicious chicken mushroom noodles soup is ready.

Cold Noodles salad/冷面沙拉

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酱汁:

橄榄油2大勺

生抽 2.5大勺

海鲜酱1大勺

红酒醋1大勺

芝麻油1茶勺

姜末1茶勺

蒜末1茶勺

红糖1茶勺

蜂蜜1大勺

熟花生1/5杯

熟鸡肉丝 5盎司

小条意面 3盎司

紫甘蓝 6盎司

小黄瓜 1条

萝卜丝4大勺

西芹半条

迷你彩椒4个

香菜 2根

把酱料的材料都放一起搅拌均匀。

所有的蔬菜切丝。

煮一锅水, 放入意面煮到熟,捞出晾凉备用。

如果你不介意吃生的紫甘蓝就可以把所有的菜和面条加入酱汁伴一伴就可以吃了。 我的胃受不了生的菜, 所以我把紫甘蓝加了点油炒2,3分钟稍微软一点后才和其他材料伴了吃。 吃时把花生碎加在面里一起吃。 也可撒一些芝麻。 这道凉拌面条好吃营养, 你可以加你自己喜欢的任何蔬菜来做。 你要是不喜欢肉, 也可以全素。

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Sauce:

Olive oil 2 tablespoon

Light soy sauce 2.5 tablespoon

Hoisin sauce 1 tablespoon

Red wine vinegar 1 tablespoon

Sesame oil 1 teaspoon

Minced Ginger 1 teaspoon

Minced garlic 1 teaspoon

Brown sugar 1 teaspoon

Honey-1 tablespoon

Roasted peanuts 1/5 Cup

Shredded cooked chicken 5 oz

Thin spaghetti 3 Oz

Purple cabbage 6 oz

1 small cucumber

Carrot 4 tablespoons

Celery half stalk

Mini bell peppers 4

Cilantro 2 tablespoon

 

Mix all the ingredients for sauce together, mix well.

Shred all the vegetables

Boil a pot of water, cook spaghetti until they are done, drain, cool and set aside.

If you don’t mind eating raw cabbage you can mix all of the vegetables and noodles add sauce and it is ready to eat. My stomach can’t stand too much raw vegetable, so I added a little oil stir fry cabbage for 2, 3 minutes until it is tender then mix it with all the other ingredients. Add crushed peanuts when you are ready to eat, you can also sprinkle some sesame seeds. This cold noodles dish is easy to prepare and full of good nutrition. You can use any kind of your favor vegetables. If you don’t like meat then make it all vegetables.

 

Cold Noodles/凉皮

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从微信上看到这个食谱,觉得挺好玩的就试作了。感觉很好吃所以要分享。还可以做薄一点应该会更好。

具体制作步骤
第一步:500克面粉、3克左右的盐、适量清水和成比较硬的面团。然后醒发半个小时左右
第二步:开始洗面,其实就是在水里揉面。在盆里放一些水,不要太多,然后将面团放入盆内用力揉。
第三步:揉到水成为白色的面糊,就要将面糊倒到另一个盆中备用,然后往面团中再填一些水继续揉。大概洗个五六遍就可以了。
第四步:将所有洗好的面糊,过两次筛。然后盖好保鲜膜,放进凉箱冷藏沉淀7-8个小时。
第五步:将最后揉出的面筋放进盘里,上火蒸20分钟左右。蒸好后晾凉切块备用
第六步:沉淀好的面糊,要将最上面的水去掉。然后搅拌匀均。
第七步:准备两个平底的盘子,在底部刷一点点油。然后倒一勺面糊进去,再将转动盘子使其匀均的铺在盘中。
第八步:锅中放适量的水,烧开后转小火,将盛有面糊的盘子放进去,小火蒸3分钟即可。在蒸的过程中,要准备另一个盘子里的面糊。
第九步:蒸好后的面皮从锅中取出,迅速放入冷水盆中,让其降温。然后轻轻将面皮揭下来。放面皮的时候,要在每一层抹一点油,防止其粘连。面皮做好晾凉后,就可以切条加调味料拌匀开吃了。
小提示
1、刚开始洗面,前几遍面有些散。不要担心,洗到最后就会洗出完整的面筋。
2、面皮的厚度可以根据自己的喜好来。喜欢厚一点的,就多放一点面糊。
3、好吃的面皮离不开好料。配菜有:黄瓜丝、豆芽、香菜、面筋。调料有:蒜汁、生抽、醋、香料水、辣椒油、香油。我没有放芝麻酱,而是把去皮的油炸花生和熟芝麻擀碎拌到面皮里,味道要比芝麻酱还好哦。
我自己的酱料(1 个人的量):
1 大勺生抽
1大勺香醋
1小勺芝麻油
½ 小勺鸡粉
1.5 小勺糖
白胡椒粉适量
1小勺红油
香菜适量
1条小黄瓜切丝
酥炸花生碎适量

凉皮
1: Mix 500 g of flour and 3 grams of salt into firm dough. Then cover with a damp towel let it stand for about half an hour.
2: Start to “wash” the dough in the water. Put about 1 cup of water every time in a pot, and then knead dough in the bowl.
3: When the water become white batter like milk, poured the water into another container reserve, and then fill more water continue to knead the dough. Repeat it for five or six times.
4: Filter the water batter for 2 times, then cover with plastic wrap, leave it in a refrigerator for about 7-8 hours.
5: Finally steam the leftover gluten for 20 minutes. Cut into strips after cool.
6: Take the batter water out of refrigerator, remove the water on the top then stir well.
7: Get two flat-bottom dishes, brush a little bit of oil at the bottom. And pour a spoonful of batter in, and then turn the plate so it will spread on the bottom of the plate.
8: Put the right amount of water in a pot, bring to boil then steam the plate of batter for 3 minutes. During the steaming process, prepare for another plate of batter.
9: Take the plate out of steaming pot, quickly leave it on the cold water, let it cool. And then take the noodles to another plate. Put a little oil at each level to prevent them stick together. After the noodles cool, you can cut then season to eat.
My own sauces (1 person):
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp sesame oil
½ tsp chicken powder
1.5 tsp of sugar
White pepper some
1 tsp chili oil
Cilantro some
1 small cucumber, shredded
Crispy fried peanuts, crushed

Lo Mein/捞面

IMG_0348

Cooked Lo mein 2 lbs
Beef 6 Oz
Squid 6 Oz
Chinese ba choy ½ lb
Some shredded carrot, shredded celery, dried fungus and mushroom
Soak dried vegetable in water for at least 2,3 hours ,wash carefully then shred. (Recommend soak in water overnight)
Peel the skin off the Squid then shred and marinate with salt, chicken power and cooking wine for at least half an hour.
Same for Beef, thin slice beef then marinate with salt, chicken powder and cooking wine and sweet potato starch for at least half an hour.
Bring a big pot of water to boil then add noodles in it stir and cook for one minute, take them out immediately because they are cooked noodles. In the same water add squid and a few thin slices of ginger and cook one minute, drain, set aside.
In a very hot non-stick skillet, add 4tbsp of oil stir fry beef until color turn light brown about 3 minutes, set aside.
In the same skillet add 3 more tbsp oil heat up a bit then add all the vegetable and stir fry for 5,6 minutes; then add 3tbsp water, noodles, beef, squid, 1 tsp salt, 2.5 tbsp oyster sauce and 1 tbsp dark soy sauce mix well and cook a few more minutes. Finally add 2tsp chicken powder, 1.5 tbsp cooking wine and alittle bit of white pepper. Mix until everything combines well.

IMG_0350

熟撈面 2 磅
牛肉 6 盎司
魷魚 6 盎司
中國白菜 ½ 磅
一些胡蘿蔔丝、 芹菜丝、 幹的木耳和蘑菇

乾的菜在水中的浸泡至少 2、 3 小時,然後仔細清洗切丝。(建議在水中的浸泡一夜)
魷魚絲用鹽、 鸡粉和料酒醃至少半小时
同樣的牛肉切薄牛肉片,然後用鹽、 雞粉,料酒和馬鈴薯澱粉醃至少半小时。
一大锅水燒開,然後加麵條进去并攪拌煮一分鐘,因為是熟得面条不要煮太久。在同一锅水里加魷魚和幾片薄生薑,煮一分鐘捞出,待用。
在一個很熱的不粘煎鍋里加4 湯匙油炒牛肉直到顏色轉淺棕色大約3 分鐘,撥出。
在 同一個鍋中再添加 3 湯匙油稍微加熱,然後加入所有的蔬菜炒 5,6 分鐘 ;加 3 湯匙水、 麵條、牛肉,鱿鱼, 1 茶匙鹽、 2.5 湯匙蠔油 1 湯匙老抽边拌边炒 几 分鐘。最後添加 2 茶匙雞粉、 1.5 湯匙料酒和一點白胡椒。混合好就可以吃了。