7/10/2009

皮蛋竹炭涼麵 Cold Charcoal Noodles with Thousand-year-old-egg Dressing

在紐約唐人街的超市裡有時可以買到台灣的皮蛋,那天看到有貨趕緊買了1盒。除了常做的涼拌皮蛋豆腐之外,今天用皮蛋做了一個不一樣的料理:皮蛋涼麵。(食譜參考保師父的"涼涼的吃麵")


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。


Oops,好像放太多皮蛋醬了,太貪心,哈哈,所以黃瓜絲都看不見。

2 comments:

TK said...

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.

Jessica said...

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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