材料 Ingredients | |
粗黃麵(燙熟)tvb now,tvbnow,bttvb" h9 [$ e4 K' Y noodles (blanched) | 500克 / 500g |
雞肉(燙熟切絲) chicken meat (cooked and sliced) | 200克 / 200g |
豬肉(燙熟切片)3 s( \6 ~7 N3 x% n; t pork (cooked and sliced) | 200克 /200g |
蝦仁(燙熟切片) prawns (cooked and sliced) | 300克 /300g |
水煮蛋(切半) hard boiled eggs (halved) | 3粒 |
豆芽(去根燙熟) beean sprouts (blanched) | 200克 / 200g |
青蔥(切粒) diced spring onion | 2大匙半 / 2 ½ tbsp |
炸蔥花 fried shallot | 2大匙半 / 2 ½ tbsp |
胡椒粉 a dash of pepper | 適量 |
上湯調味料 Seasoning for Stock | |
鹽$ n% J+ {3 G& o- Q- E1 z salt | 1小匙 / 1 tsp |
醬油 light soy sauce | 1大匙 /1 tbsp |
蠔油公仔箱論壇3 Y0 h* a" V7 c oyster sauce | 1大匙 / 1 tbsp |
糖 sugar | 半小匙 / ½ tsp |
味精 ajinomoto | 半小匙 / ½ tsp |
胡椒粉TVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。' ~1 H6 a/ w# U- x" p7 H pepper | 半小匙 / ½ tsp |
黑醬油 dark soy sauce | 1大匙 / 1 tbsp |
上湯 Stock | |
豬骨5.39.217.77:8898+ |% V9 L1 T. q pork ribs | 400克 / 400g |
江魚仔(爆香)5.39.217.77:8898! U& g8 h9 j, J2 z) C. N4 w5 y ikan bilis (fried) | 50克/ 50g |
左口魚(烤香) dried kipper (toasted) | 1 條/1piece |
沙葛(切塊) sengkuang (cut into cube) | 1粒 |
水tvb now,tvbnow,bttvb0 m$ ~1 g1 n& t. D water | 10碗 /10 bowls |
胡椒粒(拍碎) pepper (crushed) | 1小匙/ 1 tsp |
小紅蔥 shallots | 8粒 |
蒜頭 garlic | 8瓣 / 8 cloves |
芡汁 Thickening | |
1粒蛋白(打勻)4大匙馬蹄粉 + 1 ½大匙粟粉 + 400毫升開水(拌勻勾芡用)1 egg white (lightly beaten)4 tbsp waterchestnut powder + 1 ½ tbsp cornflour + 400ml water (mixed well) |
淋麵(LAM MEE)
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