蛤蜊芸豆蕎麥湯麵,蛤蜊的鮮美搭配蕎麥麵,口感鮮美,一道營養豐富的麵條。
基本介紹
- 中文名:蛤蜊芸豆蕎麥湯麵
- 分類:面類
- 口味:清淡
- 特點:口感鮮美
中文介紹,英文解說,
中文介紹
【配料】蕎麥麵、蛤蜊、芸豆、黑木耳、雞蛋、姜、蔥、鹽。【製作方法】
1、蕎麥麵(免煮的),用70度左右的水浸泡50分鐘。
2、黑木耳用涼水浸泡半小時,去蒂洗去泥沙,摘成小朵備用。
3、蛤蜊洗淨,在鍋中添加沒過的涼水,燒開;蛤蜊開口後,關火。
4、蛤肉取出,煮蛤蜊的湯沉澱後,輕輕倒入另一個盆,去除原盆底的沙子備用。
5、芸豆摘洗乾淨後,橫切成薄片;姜剁成薑末備用。
6、起油鍋,油熱後,爆香薑末,下入芸豆大火翻炒至透明狀,下入木耳,添加蛤蜊原湯,大火煮開,添加蛤肉,煮開後,淋入攪好的雞蛋液,迅速用勺子攪動鍋底,調入適量鹽。
7、蛋花浮起,關火,撒入蔥花。
8、浸泡好的蕎麥麵條瀝乾水分撈入碗中,澆上蛤蜊芸豆汤滷即可。
英文解說
【Ingredients】 Buckwheat noodles, clams, kidney beans, black fungus, eggs, ginger, onion, salt.
Making
1, buckwheat noodles (cooked-free), with 70 degrees of water soak for 50 minutes.
2, black fungus soaked with cold water for half an hour, remove stalks wash away the sand, picking into small pieces for use.
3, clams washed off in the pot did not add cold water, boil; clams open, the off the fire.
4, clam out, boiled clam soup precipitation, gently into the other basins, sand removal of the original pelvic floor stand.
5, kidney beans Abstract cleaned, cut each into thin slices; ginger chopped ginger aside.
6, from the pan, heat oil, saute ginger, stir fry until the next fire into the kidney beans transparent, down into the fungus, add the clam soup, the fire to boil, add clams, boil, stir well Drizzle egg liquid, stirring rapidly with a spoon bottom of the pot, transferred amount of salt.
7, Dan Hua float off the fire, thrown into the green onion.
8, a good soaking fishing buckwheat noodles and drain water into the bowl, and pour brine can clam soup beans.