【GWZFOOD】惜食系列 – 豉熟油叉燒撈麵


「叉燒叉燒斬大嚿叉燒…」,無論傳統節日或者家常加餸,燒味斬料都是熱門之選。不過大大盒燒味未必一餐食得完,唔想做大嘥鬼,於是有了靈感分享這款易煮又香口的—豉熟油叉燒撈麵,當中尤以肥叉最得我心。

全國各地都有撈麵/拌麵,而「豉熟油撈麵」正是我們廣東人特有的做法,把生油放鑊煮熟,淋在瀝乾水的粗麵上,加上麻油和小小豉油(若有叉燒汁更佳)伴勻,簡單一個步驟讓撈麵風味倍增。~🤴

Noodles with yesterday’s barbecue pork 🐷

Barbecue pork or cha siu is definitely something loved amongst everyone! We so often buy too much and have leftovers. At home we can also use leftovers to make the delicious cha siu noodles, but when dealing with the noodles remember the 3 part step. Hot oil, sesame oil, soy sauce – in this sequence! 😉

Method:

Steam the leftover Cha Siu for 5 minutes, and at the same time boil a pot of water and add some oil and salt. Cook your choice of vegetable, in this instance Choi Sum.

Take out and place in bowl. With the same pot of water cook the noodles.

For fresh thick noodles featured here it only takes around 15 seconds, take out and remove as much water as possible using a colander. The noodles should look shiny and slightly transparent – this is the best texture.

Place in the bowl and add some heated oil and sesame oil and small amount of soy sauce.

Mix noodles then pour the leftover Cha Siu along with the sauce on top. Sprinkle some spring onions and serve immediately.

If you like spicy 🌶 a dash of #gwzferrari sauce would definitely enlighten the dish! Enjoy 😉!

Tips:

•PS When cooking veg, it is crucial to add some oil

•PPS The sequence of Hot oil, sesame oil then soy sauce should be followed. Adding soy sauce first then hot oil would burn the soy sauce

•PPPS Fresh noodles can be bought at wet markets or noodle shops. One very good one is Yau Kee #有記

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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