南洋风味--瓦煲老鼠粉/银针粉
2016-05-13 03:05阅读：
老鼠粉是一种米和淀粉制作的粉食，因为形状为两端尖，形似老鼠，因此称为老鼠粉。后来传到香港，港人觉得老鼠粉名字不雅，就给它取了个银针粉的名字。台湾也有类似的粉条，他们称它作“米台目”。
瓦煲老鼠粉是马来西亚一个很受欢迎的粉类，肉末和老鼠粉用大火炒香之后放到加热的瓦煲里继续煮滚，上桌前磕入一只生鸡蛋，让瓦煲的余热焖至半熟，和老鼠粉拌匀吃，味道浓厚鲜香，非常好吃。
Lou Shu Fun/老鼠粉 (“rat noodles”) also known as Ngan zham
fun/银针粉(“silver needle noodles”) is a kind of noodle made of rice
flour and some starches, it is short, springy and somewhat
translucent in color.
One popular way to serve this n
oodle in Malaysia to make it a clay pot dish, clay pot retains heat
well and makes the dish more appealing.
材料：
400 克 老鼠粉/银针粉
100 克肉末 （鸡肉或猪肉）
1 大勺 猪油 (加点猪油渣)
2 大勺 红葱酥
3 大勺 绍兴花雕酒
1 大勺 葱花
1 小勺 芡粉 (加三勺水混匀)
1 只 蛋
调味:
2 小勺 鱼露
2 小勺 生抽/酱油
2 小勺 蚝油
1/2 小勺 甜酱油 (我用了 ABC 牌子的酱油）或
一点糖加一点晒油/黑酱油代替
1 大勺 黑酱油/晒油
或
4 大勺的 秘制干捞面酱料
Ingredients：
400 g Lou Shu Fun
100 g ground meat (Chicken or pork)
1 tbsp Pork Lard (Plus some cracklings if you
have)
2 tbsp
Fried Shallot
3 tbsp Chinese cooking wine
1 tbsp chopped Scallion/Spring Onion for garnishing
1 tsp of cornstarch
(mixed with 3 tbsp of water)
1 egg
Seasoning:
2 tsp fish sauce
2 tsp Soy sauce
2 tsp oyster sauce
1/2 tsp ABC medium sweet soy sauce
1 tbsp Malaysia
made Caramel dark soy sauce
OR
4 tbsp of
Echo's special Gon Loh Sauce
1. 在一口锅里热上一大勺的猪油，加入肉末和3 大勺的绍兴花雕酒,煸炒至肉末变色后加入1大勺的葱酥拌匀，再炒至香气溢出。
2. 把所有的调味料加入后，加1/2杯的水煮滚。
3. 加入老鼠粉/银针粉拌匀，加盖继续煮3-4分钟。
4.
另外起个炉子把瓦煲加热，把老鼠粉和酱汁倒入瓦煲里继续加热，加入芡粉水拌匀后再煮1-2分钟。
5. 熄火前磕入一只蛋，撒上葱花和剩下的葱酥。趁热拌开了吃。
1. Heat the pork lard in a cooking pan, add ground meat with 3 tbsp
of cooking wine and cook until the meat changes color, break the
ground pork using a spatula. Add 1 tbsp of fried shallots into the
meat and continue cooking until fragrant.
2. Season minced meat with all the seasoning ingredients listed,
add 1/2 cup of water and bring to boil.
3. Add Loh Shu Fun and cover with lid, cook for 3-4 minutes.
4.
Heat up a clay pot and transfer cooked Loh Shu Fun into
Clay Pot, drizzle cornstarch with water and continue cooking for
1-2 minutes.
5. Crack an egg over the noodle and turn off the heat, sprinkle
some chopped scallions and fried Shallots. Serve hot.
欢迎到我的英文博客玩 --
http://www.echoskitchen.com/2016/05/claypot-lou-shu-fun.html
