【王子煮場】金華火腿菜煨麵


煨麵在很多上海菜餐廳的餐牌可以找到,但到底是不是真正的煨麵呢,有時好睇廚師心情,事關煨麵不是把上海麵煮熟,放湯就可以。

煨麵 vs 湯麵

「煨」需要時間的,要把生的麵,直接放在高湯裏煮熟,湯要煮得濃稠一點,麵條吸滿高湯變得漲軟,又未至於爛開,方算是一碗合格的「煨麵」。直接把煮好的麵和菜放在高湯裏,僅算是一碗上海式湯麵吧!🤴~王子

Stewed noodles is a very unique Shanghainese style of cooking. In most cases we would cook noodles and pasta in a different pot first. With this dish it goes straight into the broth, and this is a must!

Ingredients:

Shanghai noodles, Chinese Jinhua ham, chicken broth, mushrooms, Chinese cabbage, Shaoxin wine, pepper, sesame oil, ginger, sugar

Method:

Boil some chicken broth in a pot and add a few slices of ginger and Jinhua ham. Turn to low heat and let is simmer for the taste to bolden.

Meanwhile marinate a few slices of Jinhua ham using sugar and Shaoxin wine and steam for 7 minutes.

Place the Shanghai noodles in the pot with chicken broth and and turn to high heat.

When the broth boils again add some cold water in the pot, let it reboil again and turn to low heat and cover.

The noodles should be cooked until it softens (obviously to personal preference).

When the noodles softness is appropriate, add the sliced mushrooms, and then the Chinese cabbage.

Let these boil for 2-3 minutes then add some white pepper and a dash of Shaoxin wine.

Just before serving. Slice some steamed Jinhua ham, place on top of the noodles and finally pour some sesame on top. Serve and eat immediately!

Tips

  • If you cannot get hold of fresh Shanghai noodles, packets ones can be used too
  • Crucial for this dish is the noodles must be cooked and braised in then broth and should not be boiled in plain water first. This is the tradition and heritage of this dish
  • Adding cold water and allowing it to reboil keeps the noodle texture intact
  • Feel free to use mushrooms of your preference

Instagram: gwzfood

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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。

More From: 親自下廚

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