【港式經典】豉油皇炒腸粉 Stir fry steamed rice-flour roll in soy sauce
2023 年 02 月 24 日發佈
列印
好多人投訴整炒腸粉都會黐埋一堆，完全分唔開，賣相唔靚之餘食起上嚟亦唔方便。原因好簡單，腸粉嘅表面仲未煎至乾身，仲係好似蒸腸粉嘅狀態，所以就會黐住。想呢道豉油皇炒腸粉整得好，記得要畀心機，將腸粉逐條分開慢慢煎香至得，咁就𠰴會黐住㗎啦！
食材
（3-4人）
30分鐘內
食材
- 腸粉或蝦米腸粉 Steamed rice-flour roll 8條/rolls
- 銀芽 Mung bean sprouts 40克/g
- 韭菜 Chinese chive 20克/g
- 冬菇 Shiitake mushroom 2隻/pcs
- 芝麻 Sesame 少許/Some
豉油皇汁
- 生抽 Soy sauce 2湯匙/tbsp
- 蠔油 Oyster 1湯匙/tbsp
- 老抽 Dark soy sauce 2茶匙/tsp
- 糖 Sugar 2茶匙/tsp
- 水 Water 2湯匙/tbsp
- 麻油 Sesame 1茶匙/tsp
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1
冬菇浸軟，切條備用 Soak shiitake mushroome until tender then strips.
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2
腸粉切段 Section steamed rice-flour roll.
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3
韭菜切段 Section Chinese chive.
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4
醬汁拌勻備用 Mix the ingredients of the sauce.
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5
腸粉用少許油細少煎至表面焦香，盛起備用 Pan fry steamed rice-flour rolls until surface is little brunt. Dish up.
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6
原鑊爆香冬菇，再下韭菜及銀芽炒香 Stry fry mushroom until fragrant. Then add in Chinese chive and mung bean sprouts.
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7
下腸粉炒勻，再下豉油皇汁兜勻 Add back rice-flour rolls. Stir fry with the sauce.
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8
撒上芝麻即成 Sprinkle sesame and done.
