送交者: mangolasi 于 2005-8-11, 10:37:37:
Ingredients: Cantonese dry noodles, scallion, oil, veggie of your choice (my favorite is string beans), soy sauce, crushed dried chillies, sparse salt (optional) and garlic (optional).
1) boil the veggies and put them at the bottom of the plate.
2) Meanwhile, cut the scallion into strips (cong si, as you will put on the steamed fish). Don't cut it into small pieces (cong hua, as you will put on the steamed eggplant). The wrong cutting would ruin the whole dish! If you use garlic, cut it into very fine pieces (best if it became a paste).
3) boil the noodles, when it's done, put in on the top of the veggies. Naturally it would bring some water, don't try to drain it since it will keep the noodles from sticking together.
5) Heat the oil.
4) Meanwhile, add soy sauce and toss. Put the scallion strips (and garlic) in the middle of the noodle, as corncentrated as possible.
6) When the oil is very very hot, switch off the power, and add crushed chilli inside the oil.
7) Pour the hot oil towards the scallion, as quickly as possible. Ready to serve. It has a very decent apperance.
Note: 1) Serve it as soon as possible, toss it before eating so that the noodles can be dressed by oil equally.
2) The above is a whole dish. But if you don't put veggies at the bottom, the scallion and noodle alone can be very good company of Cantonese rice congee, perfect for breakfast.