♡广府炒之香底米 Cantonese Style Crispy Rice Vermicelli♡

好久没吃广府炒了！
今晚简易晚餐*香底米*
预先将米粉炸至酥脆，
享用前再淋上上汤与海鲜煮成的汤汁，
吃起来偶尔还会咬到酥脆的米粉，
咔嚓咔嚓，香脆可口！

材料：2人份
米粉 100克
鱼丸 4个，切片
墨鱼片 20克
肉片 20克
鲜虾6只
菜心 2棵，洗净切段

汤汁材料：
上汤 500毫升
香菇蚝油 2大匙
酱油 1大匙
鸡精粉 1茶匙
胡椒粉 少许
薯粉 + 少许水 (勾芡)
鸡蛋2个，打散

做法：
1.热油（油要多一点)，待油热后，火候转至中火。分次将米粉炸发至酥脆，捞起沥干油，备用。
2.将上汤倒入锅内，待滚开后加入肉片，鱼丸，墨鱼片，鲜虾再加入菜心和调味料.
3.待汤汁完全滚开后，就可勾芡然后在倒入蛋液搅拌至蛋液成蛋花即可熄火。
4.将汤汁淋在已炸好的米粉上再滴几滴绍兴酒即可趁热吃了！
**温馨提醒：炸米粉不可太大火以免烧焦。使用较粗的米粉较佳，以避免淋上汤汁米粉溶化成糊状。

Ingredients：2 servings
100g rice vermicelli
4 fish balls, sliced
20g sliced squid
20g sliced lean meat
6 prawns
2 stalks of choy sum, washed & cut into section

Gravy Ingredients：
500 chicken stocks
2 tablespoon of mushroom oyster sauce
1 tablespoon soya sauce
1 teaspoon chicken powder
dash of pepper
1 tablespoon corn starch (diluted with some water for thickening the gravy)
2 eggs, beaten

Method：
1.Preheat oil, when the oil is hot, turn the heat to medium. Fried the rice vermicelli until crispy & light golden color. Drained & set aside.
2.In another pot, pour in  the chicken stocks, bring it to boil. Add in lean meat, fish balls, squid, prawns and vegetables. Following add in seasoning and bring it to boil until all the ingredients cooked.
3.Thickening the gravy by adding in corn starch. Lastly, stir in beaten eggs, off the heat.
4.Pour the gravy on the fried rice vermicelli. Add in few drops of Shao Xing wine. Served in hot.
**Do not fried rice vermicelli under high heat to prevent scorched.