Aug 30, 2021
Sis whipped up this bowl of Yi Mein (伊麵) or Yee Mee Soup using leftover pork soup stock. In it she added scallops, minced pork, poached egg and some pork & chives dumplings.
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Sis whipped up this bowl of Yi Mein (伊麵) or Yee Mee Soup using leftover pork soup stock. In it she added scallops, minced pork, poached egg and some pork & chives dumplings.
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Sis made me this bowl of home-cooked Yi Mein or Yee Mee (伊面) and filled it with wontons 🥟, shabu shabu pork slices, shitake mushrooms 🍄🟫, prawns 🦐 and kimchi, along with a poached egg. Yi mein is a variety of flat Cantonese egg noodles made from wheat flour. They are known for their golden yellow color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles 🍜 is due to the soda water used in making the dough (as opposed to regular non-carbonated water), which is then fried and dried into flat patty-like dried bricks.
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My first and straight off one of my favourite Chinese dish. Tips: Have umbra for the beverage 🍹
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Ingredients 2 block of Yee Mee 1 litre water 5 dried chillies, cut into sections and soaked till soften 1 inches ginger, sliced 1 tbsp minced garlic 2 stalks Choy Sum, cut into sections and blanched 2 chicken whole legs, cut into pieces 4 dried mushrooms, rinsed and soaked until softened 2 eggs Seasoning 1.5 tbsp dark soy sauce 1 tbsp soy sauce 1.5 tbsp oyster sauce 1.5 tbsp Shaoxing wine 1/2 tsp white pepper powder 1/2 tbsp sesame oil Thickening 5 tbsp cornstarch 1/2 cup water (Combine and stir until no lumps remain) Instruction Heat 3 tbsp oil in a pot. Add ginger, garlic and dried chilli, saute till fragrant. Then add chicken and mushroom, stir fry for about 2-3 minute. Add water and seasoning.
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Yee mee with Mr Egg mask recipe
