面酱银丝青蚝 Stir-Fried Green Mussels with Vermicelli and Sweet Bean Sauce
Posted: Sun May 11, 2025 7:07 am
面酱银丝青蚝
材料：
新西兰青蚝160克，
豆腐1件，
湿粉丝40克，
干葱（切粗粒）2粒，
蒜子（切粗粒）3粒，
红椒（切粗粒）1只，
葱(切粗粒)1根，
甜面酱1汤匙，
白酒少许，
炸熟蒜茸（见半成品材料和酱汁制法）1茶匙，
生油适量。
余水料：
姜汁、酒适量，水适量。
调味料：
鸡 1/3 茶匙，
鸡汤1量杯，
清水 1/2 杯，
麻油少许，
胡椒粉少许。
制法：
(1)干粉丝用清水浸软，切断，用热水焗软，放在碟上。
(2)青蚝洗净，用汆水料汆水。
(3)豆腐切粒、沥干水分，下热油锅煎香。
(4)锅烧热，加 1/2 汤匙生油，下干葱、蒜子、红椒和葱爆香，加入甜面酱，烹入白酒，再加入调味料和其他材料，煮2~3分钟（汁不宜太多），即成。
心得：
(1)可改用豉汁、豆瓣酱或镇江醋作调味料。
(2)粉丝分量不宜太多，以免把酱汁全吸干。
(3)可用美国生蚝取待。
(4)甜面酱咸味很重，做菜时小心过咸。
大厨小记：
选购青蚝时，不宜采用广东货，那处水质易受污染，其肉质带韧，烹熟后变小，外观较差。建议采用新西兰的冰鲜青蚝，效果比较理想，既卫生又干净。
**Stir-Fried Green Mussels with Vermicelli and Sweet Bean Sauce**
**Ingredients**:
- 160g New Zealand green mussels
- 1 block tofu (about 300g)
- 40g dried vermicelli noodles (soaked until soft)
- 2 shallots (coarsely chopped)
- 3 garlic cloves (coarsely chopped)
- 1 red chili (coarsely chopped)
- 1 green onion (coarsely chopped)
- 1 tbsp sweet bean sauce (甜面酱)
- 1 tsp fried minced garlic (see Semi-finished Materials and Sauce Preparation)
- A splash of Chinese cooking wine
- Cooking oil (as needed)
**Blanching Liquid**:
- Ginger juice, cooking wine, and water (as needed)
**Seasonings**:
- ⅓ tsp chicken bouillon powder
- 1 cup chicken broth
- ½ cup water
- A dash of sesame oil
- A dash of white pepper
**Instructions**:
1. **Prepare Vermicelli**:
- Soak dried vermicelli in water until soft. Cut into shorter strands, then steep in hot water until tender. Drain and spread on a serving plate.
2. **Blanch Mussels**:
- Clean green mussels thoroughly. Blanch in the ginger-wine-water mixture, then drain.
3. **Cook Tofu**:
- Cut tofu into cubes and pat dry. Pan-fry in hot oil until golden. Set aside.
4. **Stir-Fry**:
- Heat ½ tbsp oil in a wok. Sauté shallots, garlic, red chili, and green onion until fragrant.
- Add sweet bean sauce and stir-fry for 30 seconds. Deglaze with cooking wine.
- Add seasonings, blanched mussels, tofu, and vermicelli. Toss gently for 2–3 minutes until sauce thickens slightly (avoid excess liquid). Serve immediately.
**Tips**:
1. **Sauce Variations**: Substitute sweet bean sauce with fermented black bean sauce, spicy bean paste, or Zhenjiang vinegar.
2. **Noodle Note**: Use vermicelli sparingly to prevent it from absorbing all the sauce.
3. **Mussel Swap**: Replace green mussels with fresh U.S. oysters if preferred.
4. **Salt Caution**: Sweet bean sauce is salty—adjust seasoning carefully to avoid over-salting.
**Chef’s Notes**:
- **Mussel Quality**: Avoid mussels from Guangdong due to potential water pollution, which results in tough texture and shrinkage during cooking. Opt for fresh-frozen New Zealand green mussels for plump, clean, and flavorful results.
---
**Key Terms**:
- **Sweet Bean Sauce (甜面酱)**: A thick, savory-sweet condiment made from fermented wheat flour.
- **Fried Minced Garlic**: Pre-crisped garlic adds aroma; store-bought or homemade.
材料：
新西兰青蚝160克，
豆腐1件，
湿粉丝40克，
干葱（切粗粒）2粒，
蒜子（切粗粒）3粒，
红椒（切粗粒）1只，
葱(切粗粒)1根，
甜面酱1汤匙，
白酒少许，
炸熟蒜茸（见半成品材料和酱汁制法）1茶匙，
生油适量。
余水料：
姜汁、酒适量，水适量。
调味料：
鸡 1/3 茶匙，
鸡汤1量杯，
清水 1/2 杯，
麻油少许，
胡椒粉少许。
制法：
(1)干粉丝用清水浸软，切断，用热水焗软，放在碟上。
(2)青蚝洗净，用汆水料汆水。
(3)豆腐切粒、沥干水分，下热油锅煎香。
(4)锅烧热，加 1/2 汤匙生油，下干葱、蒜子、红椒和葱爆香，加入甜面酱，烹入白酒，再加入调味料和其他材料，煮2~3分钟（汁不宜太多），即成。
心得：
(1)可改用豉汁、豆瓣酱或镇江醋作调味料。
(2)粉丝分量不宜太多，以免把酱汁全吸干。
(3)可用美国生蚝取待。
(4)甜面酱咸味很重，做菜时小心过咸。
大厨小记：
选购青蚝时，不宜采用广东货，那处水质易受污染，其肉质带韧，烹熟后变小，外观较差。建议采用新西兰的冰鲜青蚝，效果比较理想，既卫生又干净。
- tb_image_share_1746924803164.jpg.png (691.26 KiB) Viewed 103 times
**Ingredients**:
- 160g New Zealand green mussels
- 1 block tofu (about 300g)
- 40g dried vermicelli noodles (soaked until soft)
- 2 shallots (coarsely chopped)
- 3 garlic cloves (coarsely chopped)
- 1 red chili (coarsely chopped)
- 1 green onion (coarsely chopped)
- 1 tbsp sweet bean sauce (甜面酱)
- 1 tsp fried minced garlic (see Semi-finished Materials and Sauce Preparation)
- A splash of Chinese cooking wine
- Cooking oil (as needed)
**Blanching Liquid**:
- Ginger juice, cooking wine, and water (as needed)
**Seasonings**:
- ⅓ tsp chicken bouillon powder
- 1 cup chicken broth
- ½ cup water
- A dash of sesame oil
- A dash of white pepper
**Instructions**:
1. **Prepare Vermicelli**:
- Soak dried vermicelli in water until soft. Cut into shorter strands, then steep in hot water until tender. Drain and spread on a serving plate.
2. **Blanch Mussels**:
- Clean green mussels thoroughly. Blanch in the ginger-wine-water mixture, then drain.
3. **Cook Tofu**:
- Cut tofu into cubes and pat dry. Pan-fry in hot oil until golden. Set aside.
4. **Stir-Fry**:
- Heat ½ tbsp oil in a wok. Sauté shallots, garlic, red chili, and green onion until fragrant.
- Add sweet bean sauce and stir-fry for 30 seconds. Deglaze with cooking wine.
- Add seasonings, blanched mussels, tofu, and vermicelli. Toss gently for 2–3 minutes until sauce thickens slightly (avoid excess liquid). Serve immediately.
**Tips**:
1. **Sauce Variations**: Substitute sweet bean sauce with fermented black bean sauce, spicy bean paste, or Zhenjiang vinegar.
2. **Noodle Note**: Use vermicelli sparingly to prevent it from absorbing all the sauce.
3. **Mussel Swap**: Replace green mussels with fresh U.S. oysters if preferred.
4. **Salt Caution**: Sweet bean sauce is salty—adjust seasoning carefully to avoid over-salting.
**Chef’s Notes**:
- **Mussel Quality**: Avoid mussels from Guangdong due to potential water pollution, which results in tough texture and shrinkage during cooking. Opt for fresh-frozen New Zealand green mussels for plump, clean, and flavorful results.
---
**Key Terms**:
- **Sweet Bean Sauce (甜面酱)**: A thick, savory-sweet condiment made from fermented wheat flour.
- **Fried Minced Garlic**: Pre-crisped garlic adds aroma; store-bought or homemade.