家鄉冬菇肉碎銀針粉 Traditional Silver Pin Noodles 中式食譜 粉麵 懐舊

呢個星期凍凍地，最啱食暖笠笠湯麵❤️‍🔥一鍋到底 30分鐘完成😍今次落咗瑤柱同大虎蝦乾💎額外加埋娃娃菜！一煲過有肉有菜，湯底超鮮甜🥹之前post食譜好多人都鍾意，推介大家整呀！
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🫶🏻家鄉冬菇肉碎銀針粉📝食譜
烹調時間⏱30分鐘

🔸材料🔸(2-3人份)
銀針粉 300-400g
乾蔥 3粒切片
冬菜 30g浸水切粒
免治豬肉 240g
冬菇 6粒切片
蝦米/ 大虎蝦乾/瑤柱
娃娃菜 2棵切絲
浸海味水 650ml
雞湯 350ml
麻油半茶匙
胡椒粉/薑絲/ 蔥花

🔸醃料🔸
生抽 1湯匙
麻油 1茶匙
胡椒粉

🔹做法🔹

冬菇、瑤柱和蝦乾前一晚放雪櫃浸軟；免治豬肉醃30分鐘；銀針粉倒入熱水去油，瀝乾水備用(可省略)
下油開鍋，加入冬菜粒、薑絲和乾蔥炒香；下免治豬肉炒成肉碎
放入冬菇、瑤柱和虎蝦乾，加入浸海味水和雞湯，煮滾後合蓋小火煮10分鐘；下娃娃菜小火煮5分鐘
放入銀針粉煮約1分鐘至熟，灑上胡椒粉和蔥花即成

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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Silver pin noodles 300–400 g
Shallots 3, sliced
Preserved winter veg 30 g, soaked & diced
Minced pork 240 g
Dried mushrooms 6, sliced
Dried shrimp / tiger prawns / scallops
Baby bok choy 2, shredded
Seafood soak water 650 ml
Chicken stock 350 ml
Sesame oil ½ tsp
Pepper, ginger strips, spring onions

𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Soy sauce 1 tbsp
Sesame oil 1 tsp
Pepper

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Soak dried mushrooms, scallops & prawns overnight in fridge. Marinate pork 30 mins. Rinse noodles with hot water, drain (optional).
Heat oil, sauté winter veg + ginger + shallots. Fry pork until crumbly.
Add mushrooms, scallops, prawns, soak water & stock. Boil; simmer covered 10 mins. Add bok choy, simmer 5 mins.
Season with pepper. Add noodles, cook 1 min. Garnish with spring onions.

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