十蚊雞撈麵
一人份量
水魷魚 一隻
牛栢葉 一件
竹輪 一條
魚肉腸 一條
鵪鶉蛋 四隻
中華沙律 三十克
蛋麵 三百克
鹽 一茶匙
冰塊
廉價蠔油 六茶匙 *
辣椒醬 三茶匙
蒜蓉 三茶匙
麻油 二茶匙
豉油 二茶匙
1.煮滾一煲水加鹽一茶匙
2.準備一盤冰水
3.將水魷魚,牛栢葉,竹輪煮熟.放入冰水降溫
4.再煮蛋麵,放入冰水降溫
5.所有食物煮好後,再加鵪鶉蛋(蛋殼有菌,煮蛋後水不能再用)
6.放入冰水後去殼備用
7.蛋麵放入保鮮袋中
8.將水魷魚,牛栢葉,竹輪,魚肉腸切粒放入袋中
9.再加鵪鶉蛋,中華沙律
10.加入所有調味料混合(份量可隨意改變）
11.完成
*高級蠔油蠔味太濃會不像街上的口味
$10hkd noodle
Egg noodles 300g
soaked squid 1pcs
Omasum 1pcs
Chikuwa 1pcs
winner sausage 1pcs
Quail egg 4pcs
Hijiki salad 30g
salt 1tsp
cheap oyster sauce 6tsp
chilli sauce 3tsp
minced garlic 3tsp
sesame oil 2tsp
soy sauce 2tsp
1.Boil water and add 1tsp salt.
2.Prepare water with ice cubes.
3.Cook soaked squid, omasum and chikuwa. Then cool down in ice water.
4.Cook egg noodles. Then cool down in ice water.
5.When all food is cooked, finally boil the quail egg (since there is bacteria on eggshell, never cook with this water afterwards.)
6.Cool down the quail egg in ice water then remove the eggshell.
7.Place egg noodles into a ziplock bag.
8.Cut soaked squid, omasum and chikuwa in pieces and add to the egg noodles.
9.Then add quail egg and hijack salad.
10.Combine all ingredients with the sauce (adjust the amount to fit your taste.)
11.Finish
*The oyster sauce from expensive brands normally have a richer oyster favour, which may be less likely to form a “real" street taste noodles.