台湾小吃【蚵仔面线】
材料
"卤大肠 300g","鲜蚵 300g","红面线 160g","柴鱼片 2包","干香菇 15g","红葱酥 3大匙","地瓜粉 适量","太白粉水 适量","酱油 1.5大匙","糖 1大匙","鲣鱼粉 1小匙","蒜茸酱油 适量","镇江醋 适量","香油 适量","胡椒粉 适量","香菜 适量"
做法
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1: 柴鱼片装药材袋内,熬成柴鱼高汤后取出不用
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2: 蚵仔洗浄沥水,卤大肠切小段,红葱酥切碎备用
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3: 鲜蚵沾地瓜粉,下滚水烫熟,捞起后泡冷水中备用
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4: 红面线快速洗过一遍冷水后沥干(不要泡喔),稍微剪成易入口小段
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5: 柴鱼高汤煮滚(总水量约2500cc),加入面线、香菇、酱油、糖、鲣鱼粉、红葱酥末,将面线煮透,调太白粉水勾芡,起锅前加入卤大肠和蚵仔再煮开即熄火
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6: 盛碗食用时,再视个人喜爱添加配料即可。