【鑊氣十足】乾炒牛河 Stir fry beef with flat rice noodle

Name: 【鑊氣十足】乾炒牛河 Stir fry beef with flat rice noodle
Yield: 3-4人
Ingredients: 1公斤/kg 河粉 Flat rice noodle; 360克/g 牛肉 Beef; 300克/g 芽菜 Bean sprouts; ¼個/pc 洋蔥 Onion; 30克/g 蔥 Spring onion; 2片/slices 薑 Ginger; 1茶匙/tbsp 雞粉 Chicken powder; 2湯匙/tbsp 生抽Soy sauce; 4湯匙/tbsp 老抽 Dark soy sauce; 少許/some 糖 Sugar; ½茶匙/tbsp 雞粉 Chicken powder; 2茶匙/tsp 胡椒粉 Pepper powder; 1茶匙/tsp 糖 Sugar; 2茶匙/tsp 粟粉 Corn starch; 4茶匙/tsp 水Water; 少許/some 麻油 Sesame oil

2023 年 03 月 30 日發佈列印

0
4
1983

乾炒牛河為傳統粵菜，講究鑊氣，多數在大牌檔或食肆享用，不過代價是用的油多，令人感覺不夠健康，或者是炒燶河粉黐底。其實在家中炮製少油的乾炒牛河絕非難事，不過油於鑊身較細，鑊鏟容易把河粉炒斷，秘訣是以筷子代替鑊鏟，河粉亦應選擇粗身河粉，即可輕易翻動河粉而不會斷開，炒出惹味乾身的牛河

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食材（3-4人） 1小時內

- 食材
- 河粉 Flat rice noodle 1公斤/kg
- 牛肉 Beef 360克/g
- 芽菜 Bean sprouts 300克/g
- 洋蔥 Onion ¼個/pc
- 蔥 Spring onion 30克/g
- 薑 Ginger 2片/slices
- 調味料
- 雞粉 Chicken powder 1茶匙/tbsp
- 生抽Soy sauce 2湯匙/tbsp
- 老抽 Dark soy sauce 4湯匙/tbsp
- 糖 Sugar 少許/some
- 醃料
- 雞粉 Chicken powder ½茶匙/tbsp
- 胡椒粉 Pepper powder 2茶匙/tsp
- 糖 Sugar 1茶匙/tsp
- 粟粉 Corn starch 2茶匙/tsp
- 水Water 4茶匙/tsp
- 麻油 Sesame oil 少許/some

1牛肉洗淨印乾，切薄片 Rinse and pat dry the beef, then slice thinly.
2用醃料醃 10分鐘 Marinate for 10 minutes with the marinade.
3芽菜摘去頭尾洗淨備用 Remove both ends of the bean sprouts.
4蔥切段 Section spring onion.
5洋蔥切絲 Julienne onion.
6燒熱鑊，下2湯匙油，下牛肉及薑，大火把牛肉炒至 6成熟，盛起備用 Heat 2 tbsp oil in a wok over high heat, stir-fry the beef and ginger until the beef is 60% cooked. Remove and set aside.
7燒熱鑊，下2湯匙油，下洋蔥炒香 Heat another 2 tbsp oil in the wok, stir-fry the onion until fragrant.
8加入芽菜炒1分鐘 Then add the bean sprouts and stir-fry for 1 minute.
9下河粉及調味料，用筷子翻炒約兩三分鐘 Add flat rice noodles and the seasonings. Stir-fry for about 2-3 minutes with chopsticks.
10下牛肉，青蔥拌勻，炒至牛肉全熟便上碟即成 Add the beef and scallions, stir-fry until the beef is fully cooked. Serve hot.