美味的海鲜焖伊面
我们一星期通常会煮上一两次面食. 这一道焖伊面正是我们爱吃的其中一道. 焖好的伊面有着香香的姜葱味, 让我们每一次都会不知不觉把一大盘的面吃得干干净净. Yum.....
除了一般常用的猪肉片, 鱼饼, 偶尔也可以换成海鲜或牛肉片哦!! 不爱姜葱的也可以把姜葱换成小白菜或菜芯.
除了一般常用的猪肉片, 鱼饼, 偶尔也可以换成海鲜或牛肉片哦!! 不爱姜葱的也可以把姜葱换成小白菜或菜芯.
Ingredients:
1 pack of 'Yee Min/Yi Mian'/ crispy noodle (mine is 175g per pack)
Few stalks of spring onions, finely slice the green tops and cut the white parts into matchsticks
One piece of 4cm ginger, finely sliced
1-2 tablespoons oil
3-4 cloves of garlic, crushed with the side of a knife blade
4 dried shiitake mushrooms, soaked. Drain & discard stems & slice caps finely.
Fish cake, thinly sliced
A piece of pork belly, thinly sliced and marinate with soy sauce, pepper and cornflour (I use mix seafood in the above photo)
Sauce:
2 tablespoon soy sauce
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1-2 tablespoons of Shao Xing wine
1 tablespoon sesame oil
1/2 tablespoon sugar
Chicken stock (enough to cover noodle)
Method:
1. Heat oil in wok and lightly saute pork belly and fish cake until half cooked. Dish out and set aside.
2. Heat oil in wok and brown ginger and garlic.
3. Add spring onion matchsticks, all of the mushrooms and sauce ingredients and bring to the boil stirring. Cook for one minute.
4. Add noodle and cook for about one minute.
5. Add pork belly and fishcake from step one to noodle. Cover your wok and cook for another minute or until they have absorbed most of the sauce.
6. Serve immediately , garnish with spring onion greens.
