水云冷面

做法6 步

1. 首先制作柴鱼高汤。先将海带用干布轻轻擦拭干净(图1)，再用剪刀剪成小段(图2)，然后放入清水中浸泡一夜，取出海带，留下海带水。
2. 把海带水放入锅中煮开，再放进柴鱼片，盖上锅盖后熄火，焖3分钟；接着用纱布滤出汤汁(图3)即成柴鱼高汤。
3. 将水云用清水浸泡10分钟(图4)，再用冷开水洗去盐分，沥干备用。
4. 山药去皮，磨成泥糊状；调味料和1杯柴鱼高汤混合，煮开放凉成酱料；即食紫菜在开水中泡3分钟，涨开后沥干水分待用。
5. 将面放入沸水中煮熟，捞出浸入凉水，并轻轻搓揉，随后沥干，盛入碗中。
6. 将水云、即食紫菜盛入另外一个盘子里，接着淋上山药泥及姜泥，配红花面及酱料蘸食。 1.To make bonito soup broth:Clean konpu seaweed gently with a dry clean cloth(fig.1),then trim into small sections with scissors(fig.2). Soak in water overnight,then remove konpu seaweed and reserve the liquid from soaking the seaweed. 2.Bring the liquid from soaking seaweed to a boil,add bonito flakes and cover tightly. Remove from heat and simmer for 3 minutes. Pour the liquid through a cheesecloth to discard the dregs(fig.3). This is the bonito soup broth. 3.Soak water cloud seaweed in water for 10 minutes (fig.4). Remove and rinse out the saltiness with cold cooked water,then drain well. 4.Peel Japanese yam and grind yam until well-mashed. Combine seasonings well with 1C of bonito soup broth. Bring to a boil and let cool. Soak ready-to-serve seaweed in boiling water for 3 minutes until swollen,then drain. 5.Cook noodles in boiling water until done and remove to soak in ice water until cool. Remove and drain well,then remove to serving plate. 6.With water cloud seaweed and ready-to-serve seaweed in a saucer. Drizzle with masher yam and mashed ginger.Serve saffron noodles and dipping sauce on the side. Serve.