Page 91 - hakka 2025

梅县腌面

Meixian Pickled Noodles

■ 主料 ■ Main Ingredient
细扁面 200克 200 grams thin flat noodles

■ 辅料 ■ Auxiliary Ingredients
炸蒜蓉 3克 3 grams fried minced garlic
葱花 2克 2 grams chopped green onions
拍蒜 10克 10 grams crushed garlic
干葱 10克 10 grams dried shallots

■ 调料 ■ Seasonings
猪油 2汤匙 2 tablespoons lard
鱼露 1汤匙 1 tablespoon fish sauce
酱油 1汤匙 1 tablespoon soy sauce

■ 制作流程 ■ Method
1. 将锅烧热后放入大部分猪油加热，煎香拍蒜和干 1. Heat the wok and add most of the lard to heat up.
葱。然后加入鱼露和酱油，慢火煮10分钟。过滤 Add the crushed garlic and dried shallots, stir-fry un-
出汤汁，去渣留味料备用。 til they become fragrant. Pour in the fish sauce and
2. 清洗锅后加入清水，煮至沸腾。将面条放入锅中 soy sauce, then let the mixture simmer over low heat
煮约30秒，捞出沥干水分，分别装入碗中。 for 10 minutes. Strain the mixture to get the season-
3. 舀1茶匙猪油及适量味料放入入碗中，撒上炸蒜 ing souce for later use.
蓉和葱花，搅拌均匀即可食用。 2. Clean the wok and fill it with water, bringing the wa-
ter to a boil. Add the noodles and cook for about 30
■ 风味特色 seconds. Remove the noodles, drain thoroughly and
猪油香味醇厚，面条可口弹牙。 portion them into serving bowls.
3. Add 1 teaspoon of lard and a appropriate amount
of seasoning sauce to each bowl. Sprinkle with fried
garlic and chopped green onions, then mix well be-
fore serving.

■ Flavour Characteristics
Rich aroma of lard, savory and springy texture.

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