瑶柱双菇面Noodle with Scallop & Mushroom

【材料】
风干面6块、瑶柱（干贝）8粒、金针菇1罐（沥干）、香菇6朵（切丝）、蒜茸1汤匙、红萝卜丝1/2条、小白菜200克

【调味料】
鲍鱼酱1汤匙、鸡精粉1茶匙、蚝油1汤匙、生抽1汤匙、麻油1茶匙、胡椒粉1/2茶匙、上汤1杯

【做法】
1. 煮滚半锅水，放入风干面煮约2-3分钟即可，捞出冲冷水，拌入2大匙油待用。
2. 瑶柱洗净浸泡1小时，然后撕成细丝（汤水保留），再以4汤匙油炸至香脆备用。
3.将炸过瑶柱的油爆香蒜茸，加入香菇丝炒香，倒入调味料和瑶柱汤水煮滚后转中火焗煮10分钟。
4.加入金针菇、红萝卜丝，以大火煮滚，放入己煮熟面条翻炒均匀即可盛起，面上撒入香脆的瑶柱丝。
5.小白菜洗净，以1/4锅滚水加入1茶匙鸡精粉，1汤匙油烫熟捞出沥干围入碟边即可。

【Ingredients】
6pcs dried noodle, 8 pcs dried scallops, 1 canned tiger lily (drain), 6pcs mushroom (shredded), 1 tbsp chopped garlic, 1/2 carrot(shredded), 200g Sawi

【Seasoning】
1tbsp abalone sauce, 1 tsp chicken stock granule, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp pepper, 1 cup stock

【Method】
1.Scald dried noodle with half pot of boiling water for 2-3 minutes, dish out, drain and mix with 2 tbsp cooking oil.
2.Wash and soak dried scallops for 1 hour and shredded by hand (keep the soaked water), and then sauté with 4 tbsp oil until crispy.
3.Use the same oil sauté garlic until fragrant, toss in mushroom, seasoning and soaked water of scallop, once boiled, turn to medium heat and simmer for 10 minutes.
4.Add in tiger lily and carrot, turn to high heat and bring to boil again; and then toss in noodle, stir mix and dish out. Sprinkle fried scallop on top and dishing out.
5.Blanch Sawi in 1/4 pot of boiling water with 1/4 tsp chicken stock granule until cooked, then grease with 1 tbsp of cooking oilI arrange around the serving plate.