【新加坡 hokkien mee】教你如何做出香气四溢, 色泽诱人的美味

【新加坡 hokkien mee】教你如何做出香气四溢, 色泽诱人的美味 | 福建炒虾面 [广东话 cc Eng Sub]

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[Ingredients]
Broth 600 ml
Prawns 5 pcs
Squid 1 pc
Ikan Bilis 35g
Raw Prawn Shells 100g
Pork Skin 60g
Fatty Pork 50g
Water 50 ml
Salt ½ tsp
Garlic 2 cloves
Dried Shallot 1 clove
Bee Hoon
Yellow noodles
Bean Sprouts
Chinese Chives
Rock Sugar 1 tbsp
Salt ½ tsp
Lard 2 tbsp
Eggs 2 pcs
Fish Sauce 1 tsp
Pepper ½ tsp
Sambal Chilli
Calamansi
00:00 Introduction
[Steps]
00:50 How To Cook The Prawns And The Squid
Boil 600ml of Broth
Use it to boil the Prawns for 4 minutes, peel off the shells and set aside
Cook the squid for 3 minutes, then soak in ice water
01:18 How To Make The Soup Base
First add 35 grams of washed Ikan Bilis into the Broth
Mix 100 grams of raw Prawn Shells with the cooked Prawn Shells and put them into the Broth
Lastly, add a 60g piece of Pork Skin
Let it brew for an hour on medium-low heat
02:12 How To Prepare The Other Ingredients
Dip a pinch of rice noodles
02:30 How To Make Lard And Crispy Lard Cubes
Boil 50g of Fatty Pork with 50 ml of Water and half a tablespoon of Salt
Add two cloves of Garlic and one Dried Shallot
When you see the Fatty Pork has turned slightly yellow, remove the Garlic and Dried Shallot first
Then turn up the heat to about 200 degrees to make the Lard Cubes golden and crispy
Soak the Lard Cubes in cold oil and set aside
03:27 How To Prepare The Other Ingredients 2
Prepare Yellow Noodles
Prepare Bean Sprouts and Chinese Chives
Remove the Squid from the ice water and cut it into smaller pieces
03:55 How To Season The Soup Base
Do tasting
Add appropriate amount of Rock Sugar and Salt
Filter off the residue
04:12 How To Fried Hokkien Mee
Heat up two tablespoons of Lard
First fry two Eggs until they are medium-well cooked
Add half a teaspoon of Fish Sauce to give it a bit of a base
Put down the Yellow Noodles, Bee Hoon and Bean Sprouts
Stir-fry for a few times, about a minute
Pour in the Soup Base, close the lid, and simmer for two minutes
Let the Yellow Noodles and Bee Hoon absorb the Soup Base
Push the Noodles aside, add a little Lard and sauté the Garlic until fragrant
When you see a slight golden color, add half a teaspoon of Fish Sauce and stir-fry together
Pour the Soup Base again, then cover and simmer for two minutes
Let the Noodles and Bee Hoon absorb the Soup Base again
After two minutes, open the lid and add Pepper to taste
Add Chinese Chives, Prawns and Squid
Pour two more scoops of Soup Base on it
It must be cooked until the noodles can no longer absorb more soup
Finally, sprinkle the Lard Cubes
Served with Sambal Chilli and a Calamansi
Done
[材料]
高汤 600 毫升
海虾五只
鱿鱼一条
江鱼仔 35 克
生虾壳 100 克
猪皮 60 克
猪板油 50 克
水 50 毫升
盐半茶匙
蒜头两瓣
干葱头一粒
米粉
黄面
芽菜
韭菜
冰糖一汤匙
盐半茶匙
猪油两汤匙
鸡蛋两只
鱼露一茶匙
胡椒粉半茶匙
参峇辣椒
桔仔
[做法]
先灼海虾和鱿鱼
滚热 600 毫升高汤
灼海虾 4 分钟，剥壳
鱿鱼 3 分钟，然后泡冰水
熬汤底
先加 35 克洗干净了的江鱼仔进高汤
用 100 克生虾壳混刚才烚熟了的虾壳放进去
最后加一片 60 克的猪皮
用中细火让它熬一小时
处理其他材料
浸一撮米粉
炼猪油和猪油渣
用 50 毫升水和半汤匙盐炼 50 克猪板油
加两瓣蒜头和一粒干葱头僻除一点猪腥味
当你看到肥猪肉已经变微黄色
就先将蒜头和干葱头夹走
然后把火开大到 200 度左右，让个猪油渣金黄酥脆
将猪油渣浸在冷油里放一边备用
处理其他材料 2
准备黄面
准备芽菜和韭菜
从冰水取出鱿鱼，切开它
为汤底调味
试一下味
放适量冰糖和盐
把熬好了的汤隔渣
炒福建面
放两汤匙猪油
先把两只蛋煎到七成熟
放半茶匙鱼露，令它有点底味
把黄面，米粉和芽菜放下去
炒数下，兜数下，大约一分钟
把高汤淋下去，把盖盖上，炆两分钟
让面和米粉把高汤吸饱
把面拨到一边，加一点猪油爆香蒜粒
看到微微金黄色，把半茶匙鱼露放下去一起炒匀
再次淋高汤，然后上盖，炆两分钟
再次让面和米粉吸汤汁
过了两分钟开盖加胡椒粉调味
放韭菜，虾和鱿鱼
又淋两壳高汤下去
要煮到刚刚好面不能再吸汤了，才算及格
最后把猪油渣洒下去
配上参峇辣椒和一粒桔仔
完成
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