麵線糊｜白麵線跟紅麵線差異是什麼？白麵線糊煮法大公開｜回到胃來

一直到長大去外面點麵線糊才知道原來白麵線糊才是真正的稀有種！
-
麵線糊 Thicken threaded noodle soup（miswa soup）
-
🍳材料 / Ingredients 👇🏼
（影片約為2人份 / for 2 people.）
🧂約2大匙乾蝦仁 / 2 spoons of dry baby shrimp
🧂2顆蛋 / 2 eggs
🧂半把麵線 / 1/2 miswa(vermicelli)
🧂3-4瓣蒜頭 / 3-4 garlics
-
🍳料理步驟 / Instructions 👇🏼
1.準備乾蝦仁、蒜頭、麵線、蛋
Ingredients: dry baby shrimps、garlics、miswa(vermicelli)、eggs
2.將乾蝦仁表層鹽分沖掉(沒沖會太鹹)
Rinse the salts off the surface of baby shrimps.
3.將蒜頭拍碎並將表皮剝掉後切碎
Minced garlics after crushing the garlic and peels skin off.
4.在熱鍋中放入油 (使用豬油會多一個肉香味).
Add oil and heat up the pan, also can use olive oil or cooking oil.
(use lard for more pork flavor.)
5.加入蒜頭爆香
Add garlics and fry.
6.加入乾蝦仁拌炒（可於此步驟加入豬絞肉增加香氣及口感）
Add baby shrimps and fry together.
(You can also add some ground meat for more flavor and tasty.)
7.乾蝦仁稍微上色後即可加入蛋
Fry till the baby shrimps color and add eggs.
8.將料拌炒熟
Cooked all ingredients.
9.加入約600毫升的水
Add 600ml water .
10.將麵線分成小段後加入
Add the miswa to the water in sections.
11.慢慢攪拌讓麵線都浸到水
Stir slowly and let all miswa soak in water.
12.蓋上鍋蓋至沸騰
Cover and wait till water boil.
13.開蓋後繼續攪拌（不時攪拌以防黏鍋底, 切勿過度攪拌）
Open and stir slowly, stir periodically to prevent sticking, but don't overdo it.
14.待水開始變濃稠，麵線呈現半透明狀即可起鍋
When water become thick,and miswa become a little transparent, is done!
#麵線糊 #taiwanfood #台灣小吃 #食譜 #食材

[@wang9715]

北港很多白麵線的呢

[@back2tummy]

改天來去北港探索一下！(筆記)

[@hauser5958]

澎湖人，外婆常常在我們生病的時候煮白麵線糊，但是只有加雞蛋(最多有火腿或玉米粒)，因為拉肚子不能吃太油膩🤣

[@back2tummy]

哇 沒試過火腿跟玉米耶！下次我們也來加加看～🤤

[@user-zu3jp1gm4t]

我住彰化，這是海口人的日常點心

[@back2tummy]

找到發源地了！原來是彰化日常點心～