The earliest ta-a-mi is from Tainan, and it located near the sea. The fisherman cant work in the ocean because the weather is really bad,such as typhoon or something. In order to maintain the family expenses. Therefore, opening this business called Ta-a-mi. It’s also called-29 day lunar month.
Dan Dan noodles is a classic dish of Taiwan. It consists of a spicy sauce containing preserved vegetables, chili oil, sichuan peppers, pork, and scallions served over noodles. In American Chinese food and with many modern vendors, ground peanuts, peanut butter, or sesame paste are added, resulting in a stark contrast from the old, authentic version.
Ta-a-mi
12 oz fresh Chinese noodles (or 8 oz dried)
Sauce
1 Tbs peanut oil
4 Tbs Sichuanese ya cai (preserved vegetables. Look for preserved mustard leaves)
3 scallions, green parts only
1/2 Tbs dark soy sauce
2 - 3 Tbs chili oil or to taste
1.5 Tbs Chinkiang vinegar (or black Chinese vinegar)
1/2 - 1 Tbs Sichuan peppercorns
Pork Topping
a little peanut oil
4 oz ground pork
1 tsp. Shaoxing rice wine (or med. dry sherry)
2 tsp. light soy saucesalt to taste
Heat 1 Tbs of peanut oil in wok over high flame. Add the ya cai and stir-fry for about 20 seconds, until it is fragrant. Set aside. Add another Tbs of oil to wok and reheat, then add the pork and stir-fry. As the meat separates, splash in the wine. Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry. Remove from the wok and set aside.
Finely slice the scallions.
Put stir-fried ya cai and other sauce ingredients into a serving bowl and mix.
Cook noodles according to the instructions on the package. Then drain and add them to the sauce. Sprinkle with the pork and serve immediately.
If serving from a big bowl, mix sauce and noodles and meat until evenly distributed. Otherwise, assemble each portion in individual serving bowls and allow people to mix their own.
Dan Dan noodles is a classic dish of Taiwan. It consists of a spicy sauce containing preserved vegetables, chili oil, sichuan peppers, pork, and scallions served over noodles. In American Chinese food and with many modern vendors, ground peanuts, peanut butter, or sesame paste are added, resulting in a stark contrast from the old, authentic version.
Ta-a-mi
12 oz fresh Chinese noodles (or 8 oz dried)
Sauce
1 Tbs peanut oil
4 Tbs Sichuanese ya cai (preserved vegetables. Look for preserved mustard leaves)
3 scallions, green parts only
1/2 Tbs dark soy sauce
2 - 3 Tbs chili oil or to taste
1.5 Tbs Chinkiang vinegar (or black Chinese vinegar)
1/2 - 1 Tbs Sichuan peppercorns
Pork Topping
a little peanut oil
4 oz ground pork
1 tsp. Shaoxing rice wine (or med. dry sherry)
2 tsp. light soy saucesalt to taste
Heat 1 Tbs of peanut oil in wok over high flame. Add the ya cai and stir-fry for about 20 seconds, until it is fragrant. Set aside. Add another Tbs of oil to wok and reheat, then add the pork and stir-fry. As the meat separates, splash in the wine. Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry. Remove from the wok and set aside.
Finely slice the scallions.
Put stir-fried ya cai and other sauce ingredients into a serving bowl and mix.
Cook noodles according to the instructions on the package. Then drain and add them to the sauce. Sprinkle with the pork and serve immediately.
If serving from a big bowl, mix sauce and noodles and meat until evenly distributed. Otherwise, assemble each portion in individual serving bowls and allow people to mix their own.
1 則留言:
This sounds like something I can actually make.
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