蚵仔(大肠)面线
材料
"红面线 30元","脆笋切丝 20元","泡水木耳切丝 3片","卤大肠 1条","鲜蚵 100元","香菜末 适量","冰阿骨 1斤","水 2/3锅","柴鱼花 2把","油葱酥 1把","酱油 1匙","冰糖 2-3匙","盐巴 2-3匙","白胡椒粉 适量","黑醋 适量","蒜末 适量","地瓜粉 2/3杯","水 1杯"
做法
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1: 冰阿骨放入汤锅熬煮30分钟后,将冰阿骨及渣渣滤掉,留下汤汁备用..
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2: 食材备妥如右图..红面线略为清洗备用,脆笋泡水备用..
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3: 将高汤料放进布包里再放到作法1以中小火煮滚3-5分钟即可将布包捞出,此为汤底..(喜欢吃的人可以直接放进作法1)..
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4: 配料备妥如右图..
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5: 把红面线加入作法3的汤底里,以中小火煮滚加入脆笋丝,木耳丝..再依序加入调味料,再滚的时候继续加入鲜蚵,卤大肠,最后加入地瓜粉水勾芡搅拌均匀,即可熄火..
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6: 盛碗后,加入酱汁,香菜..一碗碗香喷喷的蚵仔面线就可以端上桌囉!!
