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豉油王炒麵 |
Hong Kong Egg-noodle Stir-fry with Soy Sauce |
材料
| Ingredient |
- 鮮蛋麵 1 磅
- 豆笌菜仔 1 磅
- .油 3 湯匙
- 豉油 3 至 4 湯匙
- 糖 1 湯匙
- 麻油 1 茶匙
|
- 1 lb. Hong Kong Egg-noodle.
- 1 lb. Bean-sprout.
- 3 Tbsp Oil.
- 3-4 Tsp Soy sauce.
- 1 Tsp Sugar.
- 1 tsp Sesame Oil. temp).
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製法 |
Method |
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豉油 , 糖混合拌勻待用
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滾水 4 杯 , 放入鮮蛋麵煮 10 秒 , 取出 , 沖凍水 30 秒 , 掠乾待用
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熱鑊下笌菜 , 炒至稍暖 , 盛起備用
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熱鑊下油 , 炒蛋麵至熱 , 沿鑊邊倒入豉油 , 邊倒繼績炒至麵身乾水 , 熄火 , 再加入豆笌撈勻 , 淋上麻油後 , 即可享用
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- Mix Soy and Sugar; set aside for later use.
- Boil 4 cups water in cooking pot; Add noodle; cook for 4 min.; Take noodle out; cool in running-water for 30 sec. (stop cooking); Drain, dry and set-aside for later use.
- Heat non-stick pan; add bean-sprout; stir-fry til barely warm; set-aside for later use.
- Add oil to hot pan; stir-fry noodle til hot; pour soy onto noodle while stirring til noodle become dry; NO heat; add bead-sprout and keep on stir-fry; add sesame oil. Plate, garnish, ENJOY.
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