金瓜面粉粿 (Pumpkin Mee Hoon Kueh)

以往一星期里至少会吃一次面粉粿。没有特别的理由就是喜欢吃。粘点小辣椒吃可说是非常非常的开胃又美味

这次第一次用多种蔬菜熬煮高汤，也是第一次煮金瓜面粉粿，还真的不错吃。面粉粿有点Q软，相当可口。

可惜万事具备只欠东风。为什么这里那么难找到树枝菜（马里菜）?!?!

食谱参考Cass

金瓜面团材料 Ingredient for Pumpkin Dough：

南瓜泥 200g

200g Pumpkin Puree

面粉 400g

400g All Purpose Flour

食油 2-3tbs

2-3 tbs Vegetable Oil

盐 1tbs

1tbs Sea Salt 

水 适量

Some Water

金瓜面团做法 Method to make Pumpkin Dough:

南瓜去皮，切小块，蒸熟，趁热压成泥，拌入面粉，盐和食油拌均，如太干，可适量加入水混合均匀成光滑面团，置放一旁30分钟。

Remove skin of pumpkin, cut into small cubes, steam until soft, and mash it. Mix pumpkin puree with flour, oil and sea salt till it form a dough. Set aside for 30 minutes.

高汤材料 Ingredient for Soup Base：

苹果、玉蜀黍、番茄、包菜、金针菇、白萝卜、酱青(适量)、素G粉(适量)

Apple, Fresh Corn, Tomato, Cabbage,  Enoki mushroom, Raddish, Soy Sauce and seasoning to taste

高汤做法 Method to cook Soup Base：

全部材料加入适量的水熬煮。我用气压锅煮30分钟。

Put and cook all the ingredients together, cook for 30 minutes using pressure cooker. 

面粉粿做法：

1）金瓜面团撕薄，加入已滚的高汤煮熟。

Tear the dough ball into small and thin pieces and drop it into the boiling soup.

2）再加入喜爱的配料一起煮至熟。我加了素肉丸、素虾、新鲜蘑菇和青菜。

Add in mock meat ball, mock prawn, fresh mushroom and leafy vegetable cook for few minutes. Then serve in serving bowl.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.