港式碗仔翅
碗仔翅，一個港式地道的小食，簡單易做，我首創首創添加意式風乾火腿，添加鹹香味道，即時海外朋友買不到金華火腿，都可以做到類似風味，另外我亦會分享，怎樣避免粉絲吸走湯汁竅門，以後就不用擔心，個碗仔翅變了碗仔撈麵Video: https://youtu.be/e1_XNw1ZhD8
2人材料 [按下圖片放大]
2塊 (30g) 意式風乾火腿片, 切絲 [fig1](* 可以改用50g 雞絲代替)
3 隻冬菇，浸軟洗淨切絲 [fig2]
30g 黑木耳，浸軟洗淨切絲 [fig3]
40g 粉絲，浸軟洗淨切絲 [fig4]
1隻 雞蛋，打發好
湯料
400ml 雞湯 [fig5]
150ml 水
1 tsp 老抽 [fig6] (深色一點可以用2tsp)
1 tsp 麻油 [fig7]
0.5 tsp 鹽
芡粉水
3 tbsp 馬蹄粉 [fig8]
(可以用木薯粉，薯仔粉代替，粟粉不建議)
2 tbsp 水
做法[詳細步驟請看短片]
Video: https://youtu.be/e1_XNw1ZhD8
1 將火腿絲炒香盛起備用
2 冬菇絲用1茶匙油中大火炒香，加入湯料煮滾
3 粉絲在湯煮2分鐘，盛起備用
4 加入[適量]芡粉水勾芡，熄火加入蛋漿攪拌好
5 2個碗內平均放入粉絲，火腿絲，加入湯汁即可
Ingredients for 2 [click the image to enlarge]
2 slices (30g) Prosciutto slices, shredded [fig1]
(* You can replace it with 50g shredded cooked chicken instead)
3 shittake mushroom, soaked, washed and shredded [fig2]
30g Wood ear (black fungus), soaked, washed and shredded [fig3]
40g Cellophane noodles, soaked, washed and shredded [fig4]1 egg, beaten
Soup mixture
400ml chicken broth [fig5]
150ml water
1 tsp dark soy sauce [fig6] (You can use up to 2 tsp to make the soup darker)
1 tsp sesame oil [fig7]
0.5 tsp salt
Thickening
3 tbsp water chestnut flour [fig8]
(You can use tapioca flour, potato flour instead, corn starch is not recommended)
2 tbsp water
Steps [see the video for detailed steps]
Video: https://youtu.be/e1_XNw1ZhD8
1 Stir-fry shredded Prosciutto and set aside
2 Stir shredded shiitake mushrooms in 1 teaspoon of oil over high heat until fragrant. Add the soup mixture and bring to a boil
3 Cook the cellophane noodles in the soup for 2 minutes, set aside
4 Thicken the soup mixture with thickening. Turn off the heat, add the egg and stir well
5 Evenly put cellophane noodles and shredded Prosciutto in 2 bowls. Add in the soup mixture. Serve it hot.
2人材料 [按下圖片放大]
2塊 (30g) 意式風乾火腿片, 切絲 [fig1](* 可以改用50g 雞絲代替)
3 隻冬菇，浸軟洗淨切絲 [fig2]
30g 黑木耳，浸軟洗淨切絲 [fig3]
40g 粉絲，浸軟洗淨切絲 [fig4]
1隻 雞蛋，打發好
湯料
400ml 雞湯 [fig5]
150ml 水
1 tsp 老抽 [fig6] (深色一點可以用2tsp)
1 tsp 麻油 [fig7]
0.5 tsp 鹽
芡粉水
3 tbsp 馬蹄粉 [fig8]
(可以用木薯粉，薯仔粉代替，粟粉不建議)
2 tbsp 水
做法[詳細步驟請看短片]
Video: https://youtu.be/e1_XNw1ZhD8
1 將火腿絲炒香盛起備用
2 冬菇絲用1茶匙油中大火炒香，加入湯料煮滾
3 粉絲在湯煮2分鐘，盛起備用
4 加入[適量]芡粉水勾芡，熄火加入蛋漿攪拌好
5 2個碗內平均放入粉絲，火腿絲，加入湯汁即可
Ingredients for 2 [click the image to enlarge]
2 slices (30g) Prosciutto slices, shredded [fig1]
(* You can replace it with 50g shredded cooked chicken instead)
3 shittake mushroom, soaked, washed and shredded [fig2]
30g Wood ear (black fungus), soaked, washed and shredded [fig3]
40g Cellophane noodles, soaked, washed and shredded [fig4]1 egg, beaten
Soup mixture
400ml chicken broth [fig5]
150ml water
1 tsp dark soy sauce [fig6] (You can use up to 2 tsp to make the soup darker)
1 tsp sesame oil [fig7]
0.5 tsp salt
Thickening
3 tbsp water chestnut flour [fig8]
(You can use tapioca flour, potato flour instead, corn starch is not recommended)
2 tbsp water
Steps [see the video for detailed steps]
Video: https://youtu.be/e1_XNw1ZhD8
1 Stir-fry shredded Prosciutto and set aside
2 Stir shredded shiitake mushrooms in 1 teaspoon of oil over high heat until fragrant. Add the soup mixture and bring to a boil
3 Cook the cellophane noodles in the soup for 2 minutes, set aside
4 Thicken the soup mixture with thickening. Turn off the heat, add the egg and stir well
5 Evenly put cellophane noodles and shredded Prosciutto in 2 bowls. Add in the soup mixture. Serve it hot.