食譜: 豉皇三絲大炒麵 (Stir-fry noodle with 3 peppers)

豉油皇炒麵好多人都識整, 不過加埋三椒就唔係個個整過啦, 哈哈

三色椒的確好味道 (事實上係我仲有好多三椒, 哈哈), 加埋落去真係豐富好多

不過, 要炒一個靚麵都要唔少心機先得呀, 同埋都要啲技巧呀

一來, 炒麵個火一定要猛呀, 因為炒麵同打仗一樣, 一定要速戰速決, 唔好太慢, 否則唔夠鑊氣又會水汪汪

二來要快手, 用筷子快快手兜勻呀, 太慢好易炒得過熟但汁料又未勻, 失去口感呀

記得, 芽菜, 三椒都係出名嘅出水材料呀, 如果唔想煮到水汪汪, 最好先先滾水灼熟(2分鐘左右啦), 之後隔乾晒水, 同炒麵一齊落, 兜勻汁料就上碟, 包乾身呀, 唔信你試吓

正所謂: 豉皇三絲大炒麵, 快火快手包搞掂

真係幾大碟呀, 哈哈 

tonytsang and kareny recipy
烹調時間: 45分鐘左右

1- 包裝炒麵約3人份量 (Fries noodle portion for 3 people)
2- 芽菜約200g, 去尾, 洗淨 (200g bean sprouts, tail removed, cleaned)
3- 青蔥4條, 去白, 切段 (4 green onion, tail removed, cut into pieces)
4- 洋蔥1個, 切絲 (1 onion, peeled, sliced)
5- 蒜蓉2湯匙 (2 tbsp chopped garlic)
6- 紅, 黃, 橙椒各半個, 切絲 (1/2 Red,yellow,organge pepper, sliced)
7- 炒香芝麻少許 (some roasted sesame)
tonytsang and kareny recipy

份量自供參考 (just for reference only)
1- 雞粉 1/2 湯匙 (1/2 tbsp chicken powder)
2- 鹽少許 (a bit of salt)
3- 生抽3湯匙 (3 tbsp soay sauce)
4- 老抽1湯匙 (1 tbsp black soya sauce)
5- 麻油2茶匙 (2 tsp sesame oil)nd kareny recipy

tonytsang and kareny recipy
1- 炒麵先用再滾水煮熟, 過冷河備用

2- 快火落油起鑊, 爆香蒜蓉至金黃, 加蔥和洋蔥落少許鹽炒至軟身(圖1)

3- 先加入芽菜和汁料調好味道(圖2), 再加彩椒兜勻, 再加炒麵快手炒至乾身, 上碟灑上芝麻即成

1- Cook the noodle in hot water.  Cool it down under cold water.  Drain it well and put it aside.

2- Heat the pan with oil in high heat.  Stir-fry the garlic until brown.  Add and stir-fry the green onion and onion with some salt until soft (fig1). 

3- Add the bean and sauce.  Adjust the taste accordingly(fig2).  Add the pepper and mix well.  Add the noodle and mix well with the ingredient until all the sauce is dry out.  Put it on the dish and spread the sesame on the top.
tonytsang and kareny recipy

1- 炒麵煮好後, 可以用剪刀剪短, 方便去炒

2- 落炒麵前, 火力一定要猛, 先可以令汁乾, 有鑊氣

3- 炒麵時, 最好用筷子去兜勻, 比較容易

4- 芽菜若怕出水, 可以先飛水煮熟, 煮時就不會出水了

tonytsang and kareny recipy