每包六紥麵 約500g per 6 portions
* 三紥份量可製作約九吋直徑煎麵
潮州伊麵以鴨蛋製成，一般被潮州菜館用以製作糖醋煎麵，受到上海人傳統的「雙面黃」影響，令潮州人也跟隨此方法炮製，才演變成現在的糖醋雙面黃。
這款經典的潮州菜館馳名美食，特色是將鴨蛋麵煮熟後，煎炸至兩面金黃酥脆，外脆內軟。吃時蘸點陳醋和砂糖，酸甜開胃，口感層次豐富。潮州糖醋麵其實在家也不算難造，更可以選擇較健康的天然糖代替白糖。重點是注意火候，表面需煎得香脆但內部依然保持軟滑。
成份：
麵粉、鴨蛋、水、鹽、鹼水
* Three portions enough for making a 9” diameter pan fried noodle
Chinese Chiu chow style yimian is made of duck eggs, which is generally used by Chiu chow restaurants to make sugar and vinegar pan fried noodles called the "double-sided yellow" originally from Shanghai.
This well-known classic Chiu chow food is characterized by cooking duck egg noodles and pan frying them until they are golden and crispy on both sides, and keeping the inside soft. Use a small spoon to add aged vinegar and sprinkle desired amount of sugar when being served. The taste and texture are rich in layers and often served as an appetizing dessert after serving main dishes,
Ingredients:
Flour, duck eggs, water, salt, kansui
