經典中式粉麵！材料好簡單，就是大量蔥🤣再加上醬油提鮮，配麵食已經好好味🥹
只吃麵好像太單調，我加入街市買的新鮮蠔！味道和蔥油好match，每隻都脹卜卜so juicy❤️🔥煮多了的蔥油，可以放雪櫃保存3-4星期，用來炒餸都好香🫶🏻
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🦪鮮蠔蔥油拌麵📝食譜
烹調時間⏱45分鐘
🔸材料🔸
蠔 8-10隻
上海幼麵 320g
蔥 2-3扎
紹興花雕酒 1湯匙
🔸蔥油材料🔸
油 100ml, 蔥白 50g, 蔥綠 50g, 乾蔥 3粒切片
🔸調味料🔸
蔥油 2湯匙, 生抽 2湯匙, 老抽 1茶匙, 蠔油 半茶匙, 砂糖 1茶匙
🔹做法🔹
- 蠔用生粉水浸15分鐘，逐隻清洗除去污垢，留意摺位；重覆2-3次
- 加入蔥和紹興酒煮滾水，放入蠔氽水40秒；用廚房紙印乾水份備用
- 大鍋倒入100ml油，大火燒熱後轉左小火，放入蔥白和乾蔥片炸至金黃，取出；放入蔥綠小火炸至啡黃色脆身，盛起備用
- 上海麵放入滾水煮熟，過冷河後瀝乾水，上碟
- 大鍋下調味料煮至冒泡，倒入上海麵拌勻；同一個加入少量蔥油，放入蠔煎熟，鋪上麵，灑上炸蔥綠和白芝麻即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Oysters, 8-10 px
Noodles, 320g
Scallions, 2-3 bunches
Shaoxing wine 1 tbsp
𝗦𝗰𝗮𝗹𝗹𝗶𝗼𝗻 𝗼𝗶𝗹 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Oil 100ml, Scallion white 50g, Scallion green 50g, Shallots 3 px
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Scallion oil 2 tbsp, Soy sauce 2 tbsp, Dark soy sauce 1 tsp, Oyster sauce 1/2 tsp, Sugar 1 tsp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak oysters in potato starch water for 15 mins, clean and remove dirt, repeat 2-3 times.
- Blanch oysters in boiling water with scallions and wine for 40 secs, pat dry.
- Heat 100ml oil in a pot, fry white scallions and shallot slices until golden, remove. Fry green scallions until crispy and light brown, set aside.
- Cook Shanghai noodles, drain, and plate.
- Heat seasoning in the pot until bubbling, pour over noodles. Cook oysters in a little scallion oil, place on top of noodles. Garnish with fried green scallions and white sesame seeds. Serve.
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🎉我的第一本食譜書《放工輕鬆煮意》 出版啦🎉
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站
https://t.ly/bxtwH
▪️Hktvmall (https://pse.is/5ut5am )
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