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Monday, February 24, 2014

Baby Meal -- Wat Dan Misua (This noodle in egg gravy) 滑蛋面线



Misua is a type of very thin noodle made from wheat flour, one of the very few wheat foods in the southern part of China. It was considered to be a very precious ingredient back in the old days as wheat was very hard to come by in the south.

As recent as just tens of years back that the Hokkien does not eat anything made with wheat but misua. It is a kind of food specialized for occasions or only when someone is sick.

I remembered the time mum prepared misua soup for me on my birthday or when I wasn't well. Great memories, with lots of loves, how can I not relate misua to the feelings of love.

I made this as baby A's lunch yesterday and really liked the idea that the misua was rolled up and browned to set, it is much easier for baby's small hands to handle and the noodle does not become soggy fast.

面线是很适合小宝宝的一种面食,口感软糯,也很好消化。

唯一的缺点就是宝宝自己不容易抓了吃。所以每次做面线我都需要一口口的喂俊宝,这对刚刚学会自己抓着吃的宝宝来说有点太没有挑战性了。

后来有一天看一个美食节目,厨师把煮好的面线卷起成团,稍微煎了定型之后再处理。觉得这样的做法吃的时候可以切成小块,宝宝抓着吃很方便,面线也不那么快变糊,是个不错的点子。

于是昨天就做了滑蛋面线给俊宝做午饭。他吃得很欢快哦!

Ingredients:
1 bunch of Xiamen/Hokkien Misua
1-2 tbsp Cubed chicken
1/4 carrot ( Sliced or cubed)
1 tbsp Peas
2 tbsp egg (lightly beaten)
1 tsp minced garlic
1/2 tsp Corn starch (mix with 1/4 cup of water)
1/2 cup Chicken or vegetable stock(low sodium)
A few drops of sesame oil

材料:
1 把 厦门 面线
1-2 tbsp 鸡肉块 (切小块)
1 小段 胡萝卜 (切块)
1 大勺 豌豆
2 大勺 鸡蛋液
1 小勺 蒜蓉
1/2 小勺 芡粉 (兑上1/4 杯水)
1/2 杯 鸡汤 (低盐)
几滴麻油




1. Bring half pot of water to boil and cook misua for about 1 minute. Do not overcook the noodle as it may become soggy. Dish the noodle out and place it in cold water to stop the cooking.

2. Hold a pair of chopstick and twist the noodle around chopsticks to form a small roll. Continue doing this until all the noodles are used.

2. Heat a cooking pan with 1 tbsp of oil in it, place the noodle rolls in the pan to brown both sides.

1. 先煮滚半锅水,把面线下锅煮1分钟,不必煮得太软。然后准备小盆凉水,把面线捞起过凉水。然后取两根筷子,把面线分成5-6分卷成小卷。

2. 热上一口平底锅,然后加入一大匙的食油,把面线入锅两面稍微煎黄。大约4-5分钟。

3. 同一口锅里加入一点油,先把蒜蓉炒香,然后加入鸡肉块煸炒至变色。加入高汤,胡萝卜和豌豆,煮滚。




3. In the same cooking pan, add a little oil and stir in minced garlic, add the cubed chicken and cook until it changes color.

4. Add chicken stock, carrots and peas, bring to boil and cornstarch water and stir the content quickly, add egg into the gravy and stir quickly to form egg drops.

5. Pour the cooked gravy onto the fried noodle, add a few drops of sesame oil before serving.

4. 倒入芡汁然后快速翻匀,煮滚,倒入蛋液,块数搅拌成蛋花即可。把煮好的汤汁和材料淋到刚刚煎好的面线上。滴上两滴麻油增加香气即可。



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