台南擔仔麵

這是家鄉小吃中

我們喜歡的一種

不敢從店裡買回那種假包裝的肉燥罐頭

吃不到 只好自己烹煮

雖然沒有她們那鍋肉燥完全相同的香味

但是還是很好吃

最先要熬一鍋高湯

這個不難

我用豬排骨 蝦殼(若有蝦頭更好)和蒜頭去熬

熬到湯汁濃稠 有乳白色

當然還要有那鍋肉燥

我用黑豚的絞肉 炒到變白加入蔥頭酥炒香

若是有時間 自己買五花肉 把皮 肉自己切細 更棒

加入丸莊的清油 紅冰糖 米酒炒到冰糖溶化

加入水 白胡椒 五香粉 還有一點甘草粉和鹽

熬到兩三個鐘頭

多餘的豬油 我會撈起 留著做蔥油餅用

冷後 放到冰箱冷藏 隔天 也會去掉多餘的豬油

不怕膽固醇的人 當然可以不去油 更加美味!

米粉燙快熟時 加上豆芽煮熟 注意米粉不要煮太爛 保持Q感

撈起 注意去掉多餘水分

放入湯碗 上面加一條煮熟的蝦(忘了留一點蝦尾巴的殼)

加一粒滷蛋(這次以真空的福記日式滷蛋代替)

澆上肉燥 舀上高湯

上面切點香菜末 加上蒜泥 灑點白胡椒 還有一點米醋

這樣子 就完成了 香噴噴的擔仔麵 難忘的家鄉味道

近點 從上面照下去

這個就是我簡單的中飯呢

妳們若想吃的話

趕快準備好材料吧!

平常熬一大鍋肉燥 人口簡單 一定吃不完

我都一小包一小包 包好冷凍

隨時女兒想到要吃乾麵 還是鹽水意麵等

解凍後 馬上可以拌麵 甚方便

我想 我這個叫做 懶人肉燥吧!

16 thoughts on “台南擔仔麵

  1. Sorry, it’s me again. I re-read your reply to someone else’ comments…I’m curious, what kind of 油麵 do you buy for your daughter? The “fresh" ones are either too soft or oily. But the dry one isn’t QQ enough…

    • I don’t buy the fresh noodles here because they are all loaded with preservative. They dry ones are not the same. Actually my daughter only eat 油麵 in Taiwan. I make my own noodles if I have to.

  2. Hi,

    Thanks for posting this – again, it’s one of my hubby’s favorite dishes. I never figured out what’s in the broth – never thought to put shrimp and garlic in along with pork bones. I’ll have to try this next time!

      • Hi,

        I made this tonight and I made the broth out of pork bones and ama ebi shells we had in the freezer. At first the resulting broth seemed very “shrimpy" (the smell at least) but when I combined everything, including the freshly mashed garlic, it tasted wonderful. My husband said he felt both loved and lucky ^_^
        Now I just have to find the right kind of noodles to perfect it. Thanks for sharing how to make this!

        • The type of shrimp used is crucial. I used fresh ones from Whole Foods. 要看蝦的鮮度有沒有 有些冷凍的 還有怪味道 不然到H-mart 買帶殼帶頭的白蝦 蝦仁剝下 可以炒菜 留幾尾當作肉燥米粉的蝦 這樣一點也不浪費 有蝦頭的殼 更棒 好的蝦熬的湯 雖有一點海鮮味 但是不是不好的味道 而是增加高湯的鮮味

          你如果喜歡米粉 我都買台灣虎牌的米粉 H-mart 有賣 我還在吃自己從宜蘭帶回的虎牌溫泉米粉呢

      • I love 米粉 but my husband and kids don’t which is why I’m still on the search for good yellow noodles. By the way, do you know why bone broths turn white? For some reason my bone broths never turn white (beef broth as well) even though I cook it for 4+ hours like you said…the taste is fine but I just never get the milky white broth that everyone talks about…which baffles me. Is it the Le Creuset pot that I use to boil the soup?

        • I used regular stainless pot to cook the broth. I used the meaty spareribs that I got from Mithswa all the time. It has a less unpleasant smell. It always turns into creamy. I only cooked no more than 3 hours. I don’t which part of the meat you use. It has to have enough bone to render that creamy broth. I remembered my mom used the huge pig bone(in Taiwanse, 腳東骨) when she cooked her broth for hot pot. The butcher would crack it open for her so that the bone marrow will come out to cook in the soup. I don’t think Lc is the reason though.

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