阿女去完日本旅行之後話，食過日本紫蘇配壽司，覺得非常美味，回來後要求我在後園種植。阿女有求，做阿媽能力可以的話，都會盡量滿足的。
於是去園藝店買苗，怎知老闆説有韓國的，中國的，偏偏沒有日本的，而老闆就極力推介韓國的，說可以做豬骨湯和泡菜，我想韓國和日本應沒有多大分別，就買了兩棵幼苗回來。
可是當它長到有大葉可試食時，阿女話味道跟日本的差很遠，不可以伴壽司吃。幾個月後它們卻越長越大，於是摘來整麵，焗茶，煮湯，有剩的焗乾貯存，留待冬天焗茶飲來驅寒。
粗麥粉 Semolina flour 200g
蛋 Egg 2 pcs
鹽少許 Salt a pinch
紫蘇葉 Shiso leaf 4 pcs
1. 紫蘇葉切幼切碎
Finely chop shiso leaves
Finely chop shiso leaves
2. 將所有材料搓勻成麵團
Mix and knead all ingredients until a smooth and uniform dough is formed
Mix and knead all ingredients until a smooth and uniform dough is formed
3. 包保鮮紙鬆弛1小時
Wrap with plastic film and rest for 1 hr
Wrap with plastic film and rest for 1 hr
4. 麵團分成4份
Divide dough into 4
Divide dough into 4
5. 壓扁後用最厚度數壓一次
Flatten the dough and pass through roller with the widest setting
Flatten the dough and pass through roller with the widest setting
6. 對摺麵團再壓，重覆此步驟數次
Fold the dough and pass through roller for several times
Fold the dough and pass through roller for several times
7. 將麵團由厚度數一級一級減厚壓至所需厚薄
Pass the dough through roll from wide to narrow setting forming a thin sheet
Pass the dough through roll from wide to narrow setting forming a thin sheet
8. 切成所需濶度
Pass the sheet through cutting roller
Pass the sheet through cutting roller
9. 也可將麵片切成長方型然後在中央捏著一起成蝴蝶狀
Or cut in rectangle and pinch at the centre as a bow tie
10. 可放在架上吹乾貯存或即可煮熟食用
Air dry before storing or cook at once
Or cut in rectangle and pinch at the centre as a bow tie
10. 可放在架上吹乾貯存或即可煮熟食用
Air dry before storing or cook at once
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