♡炒云吞面 与 云吞汤 Fried Wonton Noodles Vs Wonton Soup♡

今天是第二次尝试*炒云吞面* 
搭配一碗*云吞汤*，
午餐就这样满足搞定！

炒云吞面口感就像在吃炒寿面,非常好吃爽口,有弹性。

谢谢 Dato Lee Wing Kong 之前的教导及讲解要如何处理新鲜的云吞面，

这样炒出来的云吞面才不会黏在一团，

让我也能自己煲办炒出爽口的云吞面。

而云吞里除了肉碎还多加了木耳和沙葛，口感香脆爽口，吃了一个再一个，呵呵。。。

云吞面要怎样做才炒的好吃参考于Dato Lee Wing Kong 的分享~~

如何处理新鲜的云吞面才不会炒前炒后都粘在一起

炒云吞面材料: （四人份） 
(1)有蛋云吞面 4粒
     食油 4大匙

(2)蒜 10只，去壳去肠洗净
    鱼饼 半末 1大匙
    虾仁条,切片
    苏东 1条，切片
    豆芽1碗, 去尾洗净
    生菜 4片，洗净切丝
(材料可依自己的喜爱加入)

调味料:
香菇蠔油 2大匙
酱油 2大匙
胡椒粉少许
黑酱油 1 1/2大匙
水少许

做法:
1.将云吞面用手轻轻打松,加入食油搅拌均匀后，用蒸笼，里面放块干净的布，把面条均匀地铺在蒸笼里的布上，上面加上盖，以防止水蒸气弄湿面条。隔水大火蒸熟（约6 - 8分钟)。
2. 准备一盆水,把蒸好的面条倒入水里 “过冷河(重复两次)用手轻揉面条,把外表的木薯粉浆洗干净,然后沥干水,这个时候面条是半透明和非常爽手松散的没有滑滑的感觉。
3. 热锅,倒入少许油将蒜末爆香,加入鱼饼,虾仁和苏东略炒一下，倒入少许水和所有调味料待滚后加入豆芽翻炒。
4. 最后快速加入面条不断拌炒至面条干身,加入生菜丝拌匀即可上碟。

**（切记过冷河和洗面的动作要快，不能让面条泡在水里太久，否则面条会发涨，炒起来就不好吃了）。

Ingredients: 

(1) 4 pcs Wonton noodles (with eggs)
      4 tablespoon cooking oil
(2) 1 tablespoon chopped garlic
      10 medium prawns，removed shells, washed & drained
      1/2 pc fish cake, sliced
      1 squid，sliced
      1 bowl of bean sprouts, removed root part & washed
      4 pcs green salad  ，washed & cut into section

Seasoning:
2 tablespoon mushroom oyster sauce
2 tablespoon soya sauce
dash of pepper
1 1/2 tablespoon dark soya sauce
adequate of water

Methods:

1.Gentle loose the wonton noodle by hand, add in cooking oil and mixed well. Lay a piece of clean towel on the steam tray, transfer the noodles into it and covered with wrapping plastic, steam for about 6~8 minutes with high heat.

2. Prepared a pot of cool water, gentle wash the steamed noodles quickly to wash out the flour on the noodles and drained the noodles( This step must do quickly. Do not soaked the noodles too long in the cool water to prevent noodles become too soft & sticky to fried later). Repeat this step twice until the noodles is loose and non sticky with flour.

3. Preheat the wok, saute garlic following with fish cakes, prawns, squid, stir fry for a while. Add in adequate water and seasoning, bring it to boil. Add in bean sprouts stir fry a while.

4. Lastly, add in the wonton noodles and stir fry quickly until the noodles fully absorb the gravy, sprinkle green salad mixed well and ready transfer on the plate.

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云吞汤食谱与做法参考于Dato Lee Wing Kong 简易快速云吞制作篇 

材料：

(1)五花肉碎 200克

    云吞皮 1块钱

    黑木耳 15克, 浸软洗净剁碎

    马蹄 2个，去皮剁碎 （我以沙葛代替）

    红萝卜半寸，剁碎

    水 2汤匙

(2)鸡汤 1小锅 （用鸡骨和少许沙葛熬煮的）

调味料：

鸡精粉 1茶匙

盐适量

麻油 1茶匙

糖少许

胡椒粉少许

薯粉 2汤匙

食油 1汤匙7

做法：

1.将全部材料与调味料混合均匀，再加入拌匀后，装进有盖的塑料盒里，存进冰箱至少两个小时。

2. 带要吃时，煮开一锅水， 将腌制好的陷料包在云吞皮里，然后放入滚水里煮熟，约五分钟后捞起放入已滚好的鸡汤里，加入适量的调味料和撒上青葱即可享用。

Ingredients:

200g minced meat

1 dollar of wonton skin

15g black fungus, soaked until soft, washed & chopped

2pcs water chestnut，removed skin, chopped（I replace with sengkuang）

1/2 inch carrot，chopped

2 tablespoon water

1 small pot of chicken stock （chicken stock boiled from some sengkuang and chicken bones)

Seasoning：

1 teaspoon chicken stock powder

pinch of salt

1 teaspoon sesame oil

pinch of sugar

dash of pepper

2 tablespoon tapioca flour

1 tablespoon cooking oil

Methods：

1.Mixed the ingredients (1) & seasoning, combined well. Transfer into a covered container and chill in the refrigerator for at least 2 hours.

2.Boiled a pot of water, wrap the mixture with wonton skin and bring it to cook in the boiled water for about 5 minutes. Drained the wonton and transfer into the chicken soup, add in some salt & pepper. Lastly sprinkle some chopped scallions and ready for served.