榨菜肉條炒麪Stir frying Shanghainese noodles with pork and mustards 👍😋最簡單嘅家庭做法🥘快靚正👍午餐 晚餐 一睇就識做✌🏻
20.9 هزار بار بازدید -
7 سال پیش
-
⬇️⬇️English recipe follows⬇️⬇️榨菜肉條炒麪材料：榨菜1小舊梅頭豬肉半斤上海麪2個薑1小舊處理：1. 榨菜，清水洗乾淨，清水浸30分鐘或以上。2. 豬肉，清水洗乾淨，擎乾水。3.
⬇️⬇️English recipe follows⬇️⬇️
榨菜肉條炒麪
材料：
榨菜1小舊
梅頭豬肉半斤
上海麪2個
薑1小舊
處理：
1. 榨菜，清水洗乾淨，清水浸30分鐘或以上。
2. 豬肉，清水洗乾淨，擎乾水。
3. 大火煲滾1鑊水，放上海麪，滾起後，冚蓋，慢火焗30分鐘。
4. 豬肉，切粗絲。
5. 豬肉調味：
a. 生粉1湯匙，撈勻。
b. 油1湯匙，撈勻。
c. 鮑魚汁1茶匙，撈勻。
6. 榨菜，切幼條，放碗中。
7. 薑，去皮，切絲。
8. 上海麪，已浸了30分鐘，擎乾水，清水沖洗乾淨，再擎乾水。
烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 放肉條，鋪平，轉中慢火。
3. 當一面煎至金黃色，反轉肉絲，直至兩面都煎至金黃色。
4. 豬肉已經差不多煮熟，轉大火，炒至全熟透。
5. 豬肉已煎熟，在鑊中擎乾油，放上碟。
6. 大火在鑊中燒熱油1湯匙。
7. 放上海麪。
8. 加入老抽1茶匙，炒勻。
9. 加入水20毫升，炒勻。
10. 加入少許油增加光澤。
11. 放肉條及榨菜回鑊。
12. 炒勻至乾身。
13. 完成，上碟，可享用。
Stir frying Shanghainese noodles with pork and mustards
Ingredients:
Mustard (small) 1 No.
Plumhead pork 0.5 catty
Shanghainese noodles 2 Nos.
Ginger (small) 1 No.
Preparation:
1. Mustard, rinse with tap water. Soak in tap water for 30 minutes or more.
2. Pork, rinse with tap water. Hang dry.
3. Heat up a wok of water, put noodles. Once it boils up, cover up the wok, soak for 30 minutes at low flame
4. The pork, thickly shred.
5. Season the pork:
a. Tapioca starch 1 tbsp, mix well.
b. Oil 1 tbsp, mix well.
c. Abalone sauce 1 tsp, mix well.
6. Mustard, thinly shred, put in a bowl.
7. Ginger, get it peeled and shredded.
8. Shanghainese noodles, has been soaked for 30 minutes, hang dry. Rinse with tap water, hang dry again
Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Flatten the pork, turn to medium~low flame.
3. Flip over the pork as one side has been fried into golden yellow until 2 sides have been fried in the colour of golden yellow.
4. Pork has been almost cooked well. Turn to high flame until it has been cooked well.
5. Pork has been cooked well. Hang dry the oil in wok. Put on plate.
6. Heat up oil 1 tbsp at high flame in wok.
7. Put Shanghainese noodles.
8. Add dark soya sauce 1 tsp, fry well.
9. Add water 20ml, fry well.
10. Add little oil to the noodles to make it more bright.
11. Put pork and mustard in wok again.
12. Fry until they are dry enough.
13. Complete. Put on plate. Serve.
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榨菜肉條炒麪
材料：
榨菜1小舊
梅頭豬肉半斤
上海麪2個
薑1小舊
處理：
1. 榨菜，清水洗乾淨，清水浸30分鐘或以上。
2. 豬肉，清水洗乾淨，擎乾水。
3. 大火煲滾1鑊水，放上海麪，滾起後，冚蓋，慢火焗30分鐘。
4. 豬肉，切粗絲。
5. 豬肉調味：
a. 生粉1湯匙，撈勻。
b. 油1湯匙，撈勻。
c. 鮑魚汁1茶匙，撈勻。
6. 榨菜，切幼條，放碗中。
7. 薑，去皮，切絲。
8. 上海麪，已浸了30分鐘，擎乾水，清水沖洗乾淨，再擎乾水。
烹調：
1. 大火在鑊中燒熱油1湯匙。
2. 放肉條，鋪平，轉中慢火。
3. 當一面煎至金黃色，反轉肉絲，直至兩面都煎至金黃色。
4. 豬肉已經差不多煮熟，轉大火，炒至全熟透。
5. 豬肉已煎熟，在鑊中擎乾油，放上碟。
6. 大火在鑊中燒熱油1湯匙。
7. 放上海麪。
8. 加入老抽1茶匙，炒勻。
9. 加入水20毫升，炒勻。
10. 加入少許油增加光澤。
11. 放肉條及榨菜回鑊。
12. 炒勻至乾身。
13. 完成，上碟，可享用。
Stir frying Shanghainese noodles with pork and mustards
Ingredients:
Mustard (small) 1 No.
Plumhead pork 0.5 catty
Shanghainese noodles 2 Nos.
Ginger (small) 1 No.
Preparation:
1. Mustard, rinse with tap water. Soak in tap water for 30 minutes or more.
2. Pork, rinse with tap water. Hang dry.
3. Heat up a wok of water, put noodles. Once it boils up, cover up the wok, soak for 30 minutes at low flame
4. The pork, thickly shred.
5. Season the pork:
a. Tapioca starch 1 tbsp, mix well.
b. Oil 1 tbsp, mix well.
c. Abalone sauce 1 tsp, mix well.
6. Mustard, thinly shred, put in a bowl.
7. Ginger, get it peeled and shredded.
8. Shanghainese noodles, has been soaked for 30 minutes, hang dry. Rinse with tap water, hang dry again
Steps:
1. Heat up oil 1 tbsp at high flame in wok.
2. Flatten the pork, turn to medium~low flame.
3. Flip over the pork as one side has been fried into golden yellow until 2 sides have been fried in the colour of golden yellow.
4. Pork has been almost cooked well. Turn to high flame until it has been cooked well.
5. Pork has been cooked well. Hang dry the oil in wok. Put on plate.
6. Heat up oil 1 tbsp at high flame in wok.
7. Put Shanghainese noodles.
8. Add dark soya sauce 1 tsp, fry well.
9. Add water 20ml, fry well.
10. Add little oil to the noodles to make it more bright.
11. Put pork and mustard in wok again.
12. Fry until they are dry enough.
13. Complete. Put on plate. Serve.
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در تاریخ 1396/01/19 منتشر شده
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