Home > 国际料理 > 泰式咸蛋黄炒冬粉 Thai Style Salted Egg Yolk Glass Noodle

泰式咸蛋黄炒冬粉 Thai Style Salted Egg Yolk Glass Noodle

  • 2017-11-16
  • Prep Time
  • Cook Time
  • Type
  • View
    2,230

┃材料┃

海鲜适量（虾、苏冬）、冬粉1小束（浸冷水10分钟，沥干）、咸蛋黄2粒（煮熟，拍碎）、韭菜1小束（切段）、芽菜50克、蒜茸2汤匙

┃调味料┃

蚝油1汤匙、鱼露1汤匙、糖1汤匙、红辣椒2条（切片）、泰国红辣椒油2汤匙、胡椒粉½茶匙

┃做法┃

  1. 咸蛋黄蒸熟，压碎备用。（图1）
  2. 下油爆香蒜茸，加入海鲜炒匀。（图2）
  3. 加入调味料、冬粉和咸蛋黄，炒拌冬粉变软。（图3-5）
  4. 下芽菜、韭菜、胡椒粉，炒至汁收干即可盛出。（图6）

 

┃INGREDIENT┃

Some assorted seafood (prawn & squid), 1 small bunch of glass noodles (soak in cold water for 10 minutes, drain), 2 salted egg yolk (cooked and smashed), 1 small bunch of chives 9cut sections), 50g bean sprout, 2 tbsp chopped garlic

┃SEASONING┃

1 tbsp oyster sauce, 1 tbsp fish sauce, 1 tbsp sugar, 2 red chili (sliced), 2 tbsp Thasi chili oil, ½ tsp pepper

┃METHOD┃

  1. Steam egg yolk and smashed.(pic 1)
  2. Heat oil in wok, sauté garlic until fragrant, add in seafood fry well.(pic 2)
  3. Follow with seasoning, glass noodles and salted egg yolk; stir until glass noodles soften.(pic 3-5)
  4. Toss in bean sprout, chives and pepper, cook until gravy reduced, done.(pic 6)