Coco老师说炒福建面最重要的point是要下左口鱼粉,至于左口鱼粉那里买得到呢?海味干货店大多找得到的,找没有的话,我们可以做代购!
分量: 3-4 人份
准备时间:20分钟
煮时: 15分钟
材料A:
适量 油
适量 猪肉片
适量 虾仁
适量 鱼饼片
适量 生肠
少许 蒜末
材料B:
500g 大碌面
适量 莙荙菜 (猪婆菜)
适量 猪油渣
调味料C:
1茶匙 左口鱼粉
1汤匙 黑酱油
1汤匙 蚝油
1汤匙 生抽
调味料D:
200g 鸡高汤(清水+1小匙浓缩鸡上汤)
做法:
1. 热油爆香蒜米,加入材料A,翻炒至半熟
2. 下调味料C, 加入鸡高汤,炒匀
3. 加入大碌面和莙荙菜,盖上焖至收汁
4. 最后加入猪油渣,炒匀上碟
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Homemade Fried Hokkien Mee 炒福建面
Course: MainCuisine: Chinese4
servings20
minutes15
minutesThe secret sauce to a yummy hokkien mee is the flounder fish seasoning, which you can probably buy from the dried seafood store
Ingredients
- Ingredients (Set A)
Reasonable portion of oil
To your preference of pork slices
To your preference of shrimp
To your preference of fishcake
To your preference of pork intestine
Some garlic
- Ingredients (Set B)
500g noodles
To your preference of chard
To your preference of crispy pork lard
- Seasoning (Set C)
1 tsp flounder fish seasoning
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp soy sauce
- Seasoning (Set D)
200g chicken stock (water + 1 tsp of concentrated chicken bouillon
Instructions
- Saute garlic with heated oil, add in all ingredients stated in Set A, fry until half-cooked
- Add in all seasoning stated in Set C, add in chicken stock and fry evenly
- Add in noodles, chard, cover with a lid and simmer until it dries up a little
- Add in crispy pork lard, fry evenly and it’s done!
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