原料：
细油面300克(300g thin oil noodles) 鸡蛋1个(1 egg) 虾米1大匙(1t small dried shrimp) 绿豆芽15克(15g mung bean sprouts) 火腿1片(1 slice ham) 料酒2大匙(2t shaohsing wine) 香菜少许(cilantro as needed) 白醋少许(white vinegar as needed)
辅料：
芝麻酱4大匙(4t sesame paste) 冷开水4大匙(4t cold cooked water) 酱油2大匙(2t soy sauce) 糖2大匙(2t sugar)
做法：
1.鸡蛋打散，用少许油煎成蛋饼皮；放凉、切丝备用。 2.虾米用开水冲洗，加料酒后放入蒸锅蒸约10分钟，沥干、放凉备用。 3.绿豆芽洗净，放沸水中汆烫一下，即捞起浸入凉水，再取出沥干水分；火腿切丝；香菜洗净，切末备用。 4.油面放入加有少许白醋的沸水中汆烫一下，捞出后加少许色拉油拌匀摊开，用电风扇吹凉备用。 5.将芝麻酱先用冷开水拌开，再加入其余调味料一起拌匀成酱料。 6.把面盛入盘中，摆上豆芽菜、火腿丝、蛋皮丝，撒上虾米、香菜末，最后淋上酱汁，拌匀即可。 1.beat egg and fry in frying pan with little oil to form a thin egg crepe.let cool first,then shred. 2.rinse dried shrimp with boiled water,then add wine and steam in steamer for about 10 minutes.remove to cool. 3.blanch mung bean sprouts in boiling water for a second and remove immediately to ice water to soak.then remove again and drain well.shred ham.rinse cilantro well and mince. 4.blanch oil noodles in boiling water with a little vinegar added for a minute.remove and mix well with a little cooking oil.then spread open to cool under a fan. 5.mix sesame paste well with cold cooked water,then add remaining seasonings to mix to make sauce. 6.remove noodles to serving plate,top with bean sprouts,shredded ham and shredded egg crepe.sprinkle with dried shrimp and minced cilantro.drizzle sauce over top and mix well.serve.
tips：
虾米泡酒经加热蒸过，能让浓浓的酒味及酒精挥发，使虾米散发出淡淡酒香及特殊风味。 the thick alcohol flavor will evaporate after the soaked shrimp is steamed,leaving the shrimp with a light wine fragrance and a unique flavor.
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