這是森綠的爸爸的惹味菜式。材料簡單又好味又容易做，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/qlazft1L0OQ
這食譜可製作出大約4-5人份量的蒸米粉
材料：
米粉 或 河粉 (適量)
豬肉碎 (1/4磅)*
泰式扎肉(半條，切幼條)
菜脯 (切碎後4-5湯匙)
蝦米 (2湯匙，切碎)
蒜頭 (6-7 瓣，切碎)
中芹.香芹 (適量，切丁)
芝麻油 (適量)
* 豬肉碎先用少許醬油、糖、和白胡椒粉略醃
調味料：
鹽 (1/2 茶匙）
糖 (2 茶匙）
豉油 (3 湯匙）
熱水 (125 亳升)
做法：
1. 把米粉煮至9成熟，然後瀝乾備用
2. 準備和切好河粉或腸粉
3. 把扎肉切細條
4. 將菜脯剁碎
5. 將蝦米浸至軟，然後將蝦米切碎
6. 在平底鍋中，用中火加熱油
7. 加入剁碎的蝦米、菜脯和蒜末
8. 加入少許芝麻油，炒至香氣四溢並呈金黃色
9. 加入醃好的豬肉碎，先把豬肉的一面煎至金黃
10. 然後把所有的材料混合，並一起炒一回兒
11. 加糖 (2 茶匙）、醬油 (3 湯匙）和少許鹽(1/2 茶匙）調味，略炒
12. 加入泰式扎肉，略炒
13. 加入一些熱水(半杯，125ml)煮成醬汁
14. 當豬肉已熟，和醬汁煮沸時，關火
15. 將煮好的米粉和腸粉放在盤子上
16. 在米粉和腸粉上淋上醬汁
17. 大火蒸米粉與醬汁15分鐘
18. 上桌時在上面放一些中芹.香芹
19. 這樣便完成了！
個人心得：
1. 森綠有時用腸粉來代替河粉
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~Recipe of Steam Rice Noodle with preserved turnip~.~.~
This is SumLook's father signature dish. It is simple and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/qlazft1L0OQ
This recipe can make 4-5 servings
Ingredients:
Rice noodle or Rice roll(some, enough for 4-5 servings)
Minced pork (1/4 pound)*
Thai Sausage (1/2 stick, julienned)
Preserved Turnip (4-5 Tbsp after finely chopped)
Dry shrimps (2 Tbsp, finely chopped)
Garlic (6-7 cloves, finely chopped)
Chinese Celery (some, diced)
Sesame oil (some)
* First marinate minced pork with little soya sauce, sugar and white pepper
Seasonings：
Salt (1/2 tsp)
Sugar (2 tsp)
Soya Sauce (3 Tbsp)
Hot Water (125 ml)
How to cook:
1. Boil rice noodle until 90% cooked, then drain for later use
2. Prepare and cut the flat rice noodle or rice roll
3. Julienne Thai sausage
4. Mince the preserved turnip
5. Soak dry shrimps until soft, then finely chop the shrimps
6. In a pan, heat up oil over medium fire
7. Add in chopped dry shrimps, preserved turnips and minced garlic
8. Add some sesame oil, fry until it is aromatic and golden in color
9. Add in minced pork, first fry one side until golden
10. Then mix everything and fry together for a while
11. Season with sugar (2 tsp), soya sauce (3 Tbsp)and little salt (1/2 tsp), fry a bit
12. Add in Thai sausage, fry a bit
13. Add some hot water (125 ml)to make more sauce
14. Turn off fire, when pork is cooked and sauce is boiling
15. On a plate, lay the cooked rice noodle and rice roll
16. Ladle the sauce onto the rice noodle and rice roll
17. Over high heat, steam the rice noodle with sauce for 15 minutes
18. Put some Chinese celery on top when served
19. Then it is done!
Personal tips and thoughts：
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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