A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Wei’s 羊肉汤面 (Lamb Noodle Soup)

成份

6羔羊肉片
75克缢蛏干
75克干黑木耳
75克干(香菇)
750克上海汤面条
500克青菜
2胡萝卜
三葱棒
75克,煎豆腐
一八角
1 / 4粒姜
5L的水
1辣椒

准备工作

1。浸泡黑木耳和香菇分别为2小时碗水

2。使羔羊肉片煮沸,然后沥干水分

3。切成长距离白菜


4。炒豆腐切成半片

5。首选咬成大小片胡萝卜


6。印章葱下降

烹饪:

1。缢蛏干的地方(香味只),黑木耳 并与羊肉锅蘑菇和煮沸

2。打开低,煮2小时热

3。使回清汤烧开这与八角和地点面条和汤豆腐的时间

4。当接近熟面条,面条汤到地方白菜,胡萝卜,葱,继续煮,直到面条已经准备就绪

5。发球碗并添加所需的辣椒- 一个很好的补充,是辣椒油

Ingredients:

6 Lamb cutlets

75g of Dried chinese razor clam (Sinonovacula constricta)

75g of Dried Hairy wood ear (Auricularia polytricha)

75g of Dried Chinese Mushroom (shiitake)

750g of Shanghai soup noodle

500g of Bok Choy

2 Sticks of carrot

3 Sticks of spring onion

75g of fried Tofu

1 Star Aniseed

1/4 clove of ginger

5L of water

1 Chili

Preparation:

1. Soak cloud ear fungus and chinese mushrooms in separate bowls of water for 2 hours

2. Bring the lamb cutlets to boil and then drain water

3. Slice bok choy into long lengths

4. Slice fried tofu into halves

5. Slice carrots into preferred bite sizes

6. Chop spring onion down

Method:

1. Place dried razor clams, cloud ear fungus and shiitake mushrooms in pot with lamb and bring to boil.

2. Turn heat on low and cook for 2 hours

3. Bring the broth back to boil this time with the star aniseed and place noodles and tofu in broth.

4. When the noodle is close to cooked, place bok choy, carrot, and spring onion into the noodle soup and continue cooking until noodles are ready.

5. Serve in bowls and add chili as desired – a good addition is chili oil.

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