Mee Sua Kor 麵線糊

Mee Sua Kor 麵線糊
Stock Base 湯底：
1Kg Chicken Wings 雞翅膀
20gm Bonito Flakes 柴魚片
1 whole Garlic 蒜頭
Prawns Head & Shells 蝦頭蝦殼
1 litre Water 清水
Method步驟:
1. Prepare a pot of boiling water 煮一鍋沸水
2. Add Garlic，Chicken Wing，Bonito Flakes & Prawns Head & Shells 添加蒜頭、雞翅膀、蝦頭蝦殼、柴魚片
3. Simmer for 1 hours lids on 添加清水，蓋著鍋蓋慢火煮1個小時
食譜 Recipe: Mee Sua Kor 麵線糊
800ml Stock Base 湯底
2 cloves Garlic 蒜頭
50 gms Enoki Mushrooms 金針菇
300gm Prawns 蝦仁
50gms Mee Sua 麵線
Mushroom 香菇
200ml Shao Xing Wines 紹興酒
Salt 鹽
Oyster Sauce蠔油
Salt Fish Sauce 魚露
100gms Cornflour 玉米粉
Egg White 蛋清
1 box Crab Meat 蟹肉
Garnish 盤飾：
Fried Garlic Oil 炸蒜油
Scallions 青蔥
White Pepper Powder 白胡椒粉
Zhejiang Vinegar 浙醋
Method步驟:
1. Firstly, quickly run through some ingredients in Hot Oil 將部份食材快速下鍋過油上色備用：Enoki Mushrooms金針菇，Mee Sua 麵線，Prawns 蝦仁。
2. Sautéing the Mushroom，garlic & Enoki mushroom 下鍋爆香香菇、蒜米、金針菇。
3. Add Shaoxing wine and flambé it. Add the stockbase and bring to a boil. Season with salt， oyster sauce & fish sauce 添加紹興酒，加大火勢讓酒精稍微揮發，接著倒入湯底煮沸，添加鹽、蠔油和魚露調味
4. Thicken with cornflour solution. 以玉米粉混合水做成芡汁，添加在湯頭裡勾芡
5. Add in Egg White and stir slightly to form egg drop soup 添加蛋清稍加攪拌成蛋花湯羹稠狀。
6. Once boil, add in crushed fried mee sua 添加煎香搗碎的麵線
7. Add in crab meat and prawn 添加蟹肉和蝦仁
8. Serve it with Zhejiang Vinegar，Fried Garlic，Scallion & White Pepper Powder 享用時添加浙醋、炸蒜油、蔥花和胡椒粉
麵線糊 Mee Sua Kor
傳統福建閩南沿海地區早點
在馬來西亞檳城也非常普遍
早年閩南人製作麵線糊多採用麵線作坊
在生產過程中的殘頭剩尾-碎麵線來烹煮
算是一道化腐朽為神奇的平民美食