Monday, 24 August 2009

Mi Suah Soup 面线糊

This is almost like shark fin soup but without shark fin . Eat with Vinegar taste better.
这是一道好像鱼翅汤但没有鱼翅的鱼翅汤。配上浙醋,味道不错。

Ingredients 材料:
1 pc chicken fillet and some chicken bone . 1块鸡肉及一些鸡骨。
2 flower crabs (clean and steam , after steam take the crab meat)
2只花蟹(洗清洁后拿去蒸,蒸熟后取肉)
5 filament stick (shredded) 5 条蟹柳切细条
2 pcs black fungus (soak till soft then shredded)2大片黑木耳(浸软后切丝)
5 pcs black mushroom (soak till soft then cut thin slices) 5 片香菇(浸软后切细片)
1 egg mix well. 1粒蛋(搅和)

5 bunch mi suah/thread noodles, crumb it. 五把面线弄碎

Potato solution = 3 tbsp potato starch + 1tbsp water
马铃薯昆合 = 3大匙马铃薯粉 + 1大匙水

Methods 做法:


  1. Cook a pot water (about 2 litre) till boil. After boil, take some hot water to rinse the chicken fillet and chicken bone. After rinse add the chicken and chicken bone to the pot to cook. After cook take out the chicken and shred it as chicken shredded.

  2. The water remain at the pot as chicken stock .

  3. Cook the chicken stock till boil then put in the chicken shredded , black mushroom,crab meat,filament stick and black fungus shredded cook till boil again.

  4. Add in the crumb mee suah/thread noodles.

  5. Add in the egg and together keep stirring.

  6. Lastly add in the potato starch solution to thicken the soup and some salt .
  7. Dish up and serve with Zhejiang vinegar.


  1. 煮滚一锅水(大约2公升),拿出少许热水浸泡鸡肉及鸡骨一下后把鸡肉及鸡骨放进锅内煮至鸡肉熟。取出鸡肉及鸡骨;把鸡肉拔丝成鸡肉丝。留在锅内的汤就是高汤。

  2. 把高汤煮滚后加入鸡肉丝,花蟹肉,黑木耳丝,香菇片,蟹柳条 煮滚。

  3. 把面线碎加入煮至滚。

  4. 一边加入搅和的蛋一边搅匀锅内的汤才能弄出蛋花。

  5. 最后加入调好的马铃薯粉水勾茨及适量的盐即可.

4 comments:

Anncoo said...

I seldom eat Mi suah but this looks yummy :)

Kate said...

面线还没下锅之前需要清洗吗?面线很咸的叻!

HS Kitchen And Hobby said...

Anncoo, we also seldom eat mi suah. If cook like noodle soup type we feel like sticky sticky. But we can accept this type of cooking might be the mee suah alredy 弄碎 so don't have that feeling.

Kate, 对呀,面线很咸的。我只是把面线还没下锅之前随便的过清水一下(因为怕脏)而已。我觉得还好啦,不会很咸因为高汤内没放盐最后试味时还加了少许的盐来调味。

Canary said...

面线我还蛮喜欢吃的。☺