Page 223 - hakka

223

炒老鼠粄

Stir-Fried Rat Tail Noodles

■ 主料 ■ Main Ingredients
粘米粉 500克 500 grams rice flour
沸水 250克 250 grams boiling water

■ 辅料 ■ Auxiliary Ingredients
三层肉碎 50克 50 grams minced pork belly
葱花 5克 5 grams chopped green onions

■ 调料 ■ Seasonings
味精 半茶匙 ½ teaspoon MSG
生抽 2茶匙 2 teaspoons of light soy sauce
鱼露 半茶匙 ½ teaspoon of fish sauce
胡椒粉 半茶匙 ½ teaspoon of ground pepper
猪油 1汤匙 1 tablespoon of lard

■ 制作流程 ■ Method
1. 将热水快速倒入粘米粉中搅拌均匀，揉成光滑的 1. Pour boiling water quickly into the rice flour and mix
粄团。 well. Knead into a smooth dough.
2. 将锅中水加热至微沸后，将特制的“粄擦”架在 2. Heat water in a pot until it is just about to boil. Place
锅上，将粄团放在粄擦上用力来回推压，粄条便 a special grater-like tool (粄擦) over the pot. Press
陆陆续续从孔中掉入水中。待粄条熟透浮起后， the dough back and forth against the grater. The noo-
捞起沥干，摊开放凉备用。 dles will gradually drop into the boiling water. When
3. 热锅加入猪油，煸香三层肉碎，加入老鼠粄翻 the noodles are cooked and float to the surface, re-
炒，再加入生抽、鱼露、味精和胡椒粉调味，最 move them and spread out to cool.
后撒入葱花，翻炒均匀后即可出锅。 3. Heat lard in a wok, stir-fry the minced pork belly un-
til fragrant. Add the noodles and stir-fry, season with
■ 风味特色 MSG, light soy sauce, fish sauce, and ground pepper.
洁白透亮，口感黏糯。 Finally, sprinkle chopped green onions, stir-fry brief-
ly, and serve.

■ Flavour Characteristics
White and translucent with a sticky and chewy texture.