皮蛋６個
醬油膏３大匙
香油３大匙
白醋１大匙
開水１／２杯
涼麵
洋蔥絲
小黃瓜絲
＊ 皮蛋要選比較新鮮，蛋黃為濃稠狀而不是固體狀的比較好。
１．洋蔥切絲，泡入冰水去辣味，約１０分鐘。瀝乾備用。
２．小黃瓜切絲備用。
３．製作皮蛋醬：將皮蛋剝殼，稍微捏碎，放入果汁機裡，加入醬油膏香油白醋和開水，打到成醬汁。如果喜歡比較稀的醬汁，可以自行調整，多加入１至２大匙的開水。
４．涼麵（我在這裡是用媽咪從台灣寄來的竹炭涼麵，在微風超市買的）請煮好過冷水。瀝乾然後擺盤。
這皮蛋醬涼麵是夏天除了麻醬涼麵之外，挺不錯的變化選擇。吃起來蠻清爽的。我用洋蔥絲代替一般的綠豆芽是因為我覺得皮蛋和洋蔥的新辣味搭配起來應該不錯，果然，大家都蠻喜歡的。
這些材料大概可以製作２杯的皮蛋醬。可以放在冰箱冷藏２天。
2 comments:
um, the color of the sauce reminds me .... :p
Haven't had thousand year old egg for quite awhile. It is interesting to see you blend the egg into sauce, very creative. If I ever purchase some thousand year old egg "MADE IN TAIWAN" (aren't we all scared of food from the other side of the strait), I will try to make this dish to see how it tastes like.
竹炭涼麵, what is this? Made out of charcoal? Isn't it lethal to consume? I have noticed that there are a lot of weird stuff in Taiwan these days.
yeah, right........... I know the color of the sauce remind me of.............so it took me a while to think how to plate this dish!! 哈, 不過味道還挺不賴的！if you happen to like 皮蛋。
About the noodles, there is a lot of those stuff in Taiwan, I am just curious how it taste. I think they did not taste any different the plain white noodle, but I love the color, specially with the pinkish onion!
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