新加坡【香菇肉脞面】7分钟完整学会小贩秘方 | Singapore Bak Chor Mee | 肉脞麵 [广东话 cc Eng Sub] 

[Ingredients]
Soup Base Ingredients:
Pork Bone 600g
Dried Sole Fish 2pc
Ikan Bilis 50g
Soy Beans 50g
Rock Sugar 25g
Braised Mushroom Ingredients:
Mushrooms 7pcs
Oyster Sauce 1½ tbsp
Soy Sauce 1 tbsp
Dark Soy Sauce ½ tbsp
Fish Sauce 1 tsp
Rock Sugar 35g
Black Vinegar 3 tbsp
Star Anise 1pc
Sesame Oil 1 tbsp
Mixed Pork Ingredients:
Pork Liver 1pc
Lean Pork 180g
Minced pork 200g
2 Servings of the Following
* Oyster Sauce 1 tsp
* Light Soy Sauce 1 tsp
* Pepper (to taste)
* Shaoxing Wine 1 tbsp
* Potato Starch 1 tsp
* Sesame Oil 1 tbsp
Other Ingredients:
Lard residue (a small amount)
Mee Pok or Mee Kia
* Lard 1 tbsp
* Soy Sauce ½ tbsp
* Fish Sauce (small amount)
* Black Vinegar ½ tbsp
* Mushroom Water ½ tbsp
* Sambal Chilli
Pork Meat Balls
00:00 Introduction
[Steps]
00:20 How To Make The Soup Base
Blanch Pork bones with Ginger, Spring Onion and Wine and rinse away the impurities
Wash Dried Sole Fish & Ikan Bilis and fry until fragrant
Soak Soy Beans
Boil all the ingredients with 2.2L of water
Boil for 20 minutes on high heat then switch to medium fire and cook slowly for 3 hours
01:45 How To Cook Braised Mushrooms
Rub Mushrooms with Potato Starch to remove impurities
Wash and soak them in water for two to three hours
After soaking, cut off the stems and squeeze out as much water as possible
Keep the mushroom water
Heat up a clay pot and saute the mushrooms until fragrant
Season with the following :
* Oyster Sauce 1½ tbsp
* Soy Sauce 1 tbsp
* Dark Soy Sauce ½ tbsp
* Fish Sauce 1 tsp
* Rock Sugar 35g
* Black Vinegar 3 tbsp
* Star Anise 1pc
When it starts to boil, pour in 250ml of Mushroom water and add
* Sesame Oil 1 tbsp
Slowly simmer for two hours until the mushrooms are soft
Cut the Mushrooms into thin slices and set aside
03:03 How To Prepare Mixed Pork
Cut the Pork Liver into thin slices, sprinkle Potato Starch and Salt on it
Repeat washing several times until the water becomes clear
Sprinkle a tablespoon of Potato Starch to marinate
Thinly slice Lean Pork
and marinate Minced Pork with the following
* Oyster Sauce 1 tsp
* Light Soy Sauce 1 tsp
* Pepper (to taste)
* Shaoxing Wine 1 tbsp
* Potato Starch 1 tsp
* Sesame Oil 1 tbsp
Mix well
04:02 How To Prepare Lard & Crispy Lard Cubes
Use Lard to deep-fry Fatty Pork to get Crispy Lard Cubes
05:12 How To Cook The Noodles
After the soup base is ready, scoop out the bubbles
Add about 25 grams of Rock Sugar and a little Salt to taste
Filter out the ingredients
Before cooking the noodles, pre-mix the noodle sauce in the noodle bowl
* Lard 1 tbsp
* Soy Sauce ½ tbsp
* Fish Sauce (small amount)
* Black Vinegar ½ tbsp
* Mushroom Water ½ tbsp
* Sambal Chilli
Arrange the Mixed Pork in a small bowl, pour in the soup base to half-cook the Pork
Put the Pork Meat Balls in the soup base to cook
Cook the noodles with boiling water until half-cooked
Cool the noodles in cold water
Put the Mixed Pork into the soup and cook for an extra minute
Put the noodles back into the boiling water and cook until it is done
Then immediately put it in a bowl and let it absorb the noodles sauce
Put the Mixed Pork and and Pork Meat Balls into the noodle bowl
Add a few slices of Lettuce, Mushroom slices, Crispy Lard Cubes and Dried Sole Fish
Done
[材料]
汤底材料：
猪大骨一条 600 克
左口鱼两片
江鱼仔 50 克
黄豆 50 克
冰糖 25 克
炆香菇材料：
香菇七粒
蚝油一汤匙半
生抽一汤匙
老抽半汤匙
鱼露一茶匙
冰糖 35 克
黑醋 3 汤匙
八角一个
芝麻油一汤匙
猪肉大三元材料：
猪肝一块
瘦肉 180 克
猪肉碎 200 克
以下两分
* 蚝油一茶匙
* 生抽一茶匙
* 胡椒粉少量
* 绍兴酒一汤匙
* 生粉一茶匙
* 芝麻油一汤匙
其他材料：
猪油渣（少量）
面薄或幼面
* 猪油一汤匙
* 豉油酱汁半汤匙
* 鱼露少量
* 黑醋半汤匙
* 冬菇汁半汤匙
* 参峇辣椒
猪肉丸
[做法]
00:20 熬靓汤底
猪大骨用姜葱米酒汆水，再将杂质冲干净
左口鱼和江鱼仔洗净后煎香
浸软黄豆
把所有材料用 2.2 公升的水去熬
先用大火熬20分钟，释放出食材的味道
接着转用中细火，慢慢熬两三小时
炆香菇
洒一汤匙生粉下去把香菇的杂质捽走
洗干净再用清水浸两三小时
浸完之后把蒂剪走，尽量把水挤出
香菇水也要留着
弄热瓦煲把香菇煸香
煸到够干身，用以下调味
* 蚝油一汤匙半
* 生抽一汤匙
* 老抽半汤匙上色
* 鱼露一茶匙
* 冰糖 35 克
* 黑醋 3 汤匙
* 八角一个
滚起后倒 250 毫升冬菇水下去
* 芝麻油一汤匙
慢慢炆两小时，直到冬菇腍为止
切成薄片，然后备用
准备肉脞（猪肉大三元）
猪肝切成薄片，洒生粉和盐揦它
重复洗多次，直到水变干净为止
洒一汤匙生粉下去腌，令它更滑
把瘦肉切成薄片
和猪肉碎用以下腌
* 蚝油一茶匙
* 生抽一茶匙
* 胡椒粉少量
* 绍兴酒一汤匙
* 生粉一茶匙
* 芝麻油一汤匙
拌匀
准备猪油和猪油渣
用猪油来炸肥猪肉，炸出猪油渣
最后煮面
汤底好后把杂质滤走
落大概25克的冰糖和少少盐调味
隔走汤渣
煮面之前预先在碗内调好捞面的汁
* 猪油一汤匙
* 豉油酱汁半汤匙
* 鱼露少量
* 黑醋半汤匙
* 冬菇汁半汤匙
* 参峇辣椒
在小碗内摆好猪肉大三元淋上汤底，烫到半熟
把猪肉丸放入汤里煮
用滚水渌面至八成熟
捞起放进冷水过冷河
把猪肉大三元倒下去汤里煮多一分钟
把面放回滚水再烚一下
接着就立刻放进碗内跟调味一起捞
渌好的猪肉大三元和三粒猪肉丸后放进面碗里
再加几片生菜，冬菇片，猪油渣和左口鱼碎下去
完成
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼
我们叫做 Go Chopsticks 因为
筷子是一对的，代表我们同心为你带来美食
而 Go 就是不局限于语言，地域，文化，而是用行动到各地探索美食
如果对您有帮助，请给我们一个鼓励 👍
每一个赞都是我们持续创作的动力 ❤️
▼ 还有哪些值得一看的节目 ？ ▼
【潮州虾枣】内馅肉嫩，外面又金黄酥脆要怎样炸？
• 【潮州蝦棗】內餡肉嫩，外面又金黃酥脆要怎樣炸...
【手工马鲛鱼丸】手把手教从一条马鲛鱼到鱼丸，附上两种吃法，吃不完又怎样收藏？
• 【手工馬鮫魚丸】手把手教從一條馬鮫魚到魚丸，...
马来西亚【潮州水晶沙葛菜粿】从木薯和澄粉的黄金比例到馅料的秘诀，手把手教如何做到味道十足，外皮晶莹剔透又Q弹不破
• 馬來西亞【潮州水晶沙葛菜粿】從木薯和澄粉的黃...
马来西亚【怡保鸡丝河粉】6分钟内学会在家轻松煮出道地怡保味
• 馬來西亞【怡保雞絲河粉】6分鐘內學會在家輕鬆...
马来西亚【槟城福建虾面】 用了多少虾壳来熬这碗汤？
• 馬來西亞【檳城福建蝦麵】 用了多少蝦殼來熬這...
槟城亚依淡巴刹【亚参叻沙】远近驰名了66年，还是在疫情中关店了。快把这个食谱收藏起来！
• 檳城亞依淡巴刹【亞參叻沙】遠近馳名了66年，...
▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼ ▼

Хобби