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古早味碗粿

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Ingredients: 

= VERSION I =
蒜頭 4瓣(切末)
豬絞肉 半盒
筍乾絲 8條
筍乾焢肉剩下的滷汁 約200ml
香菇 4朵
蝦米 1小把
油蔥酥 適量

在來米粉 1量米杯(200ml)
太白粉 1.5大匙
溫水 1量米杯(200ml)
滾水 2量米杯(400ml)

【碗粿醬】
蒜泥 1大匙
醬油膏 2大匙
黃糖 1大匙
開水 2大匙

= VERSION II =
豬絞肉 - 200g
蒜頭 - 6瓣
紅蔥頭 - 4個
水 - 100cc
醬油 - 3大匙
米酒 - 2大匙
冰糖 - 1.5大匙
白胡椒粉
五香粉

豬前腿肉(瘦)200g
青蔥1/2支
紅蔥頭 - 2顆
乾燥香菇 - 6朵
鹹蛋黃 - 4個
蝦仁150g
蘿蔔乾少許

調味料:
醬油2大匙
米酒2大匙
冰糖1大匙
鹽1/4茶匙
白胡椒粉1/4茶匙
水200cc

米粉 - 200g
太白粉 - 30g
鹽 - 1/2茶匙
冷水 - 300cc
沸水700cc,事先完成的肉燥全部(約250g)


 

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