食譜: 叉燒椰菜炒烏冬 (Fry Udon with cabbage and bbq pork)

又到星期五啦, 一個星期入面最開心嘅一日, 哈哈

天氣開始越來越凍啦, 所以呢, 聽日有可能打邊邊, 及時行樂嘛, 呵呵

星期五都唔想講太多啦, 啦啦臨講個烏冬點炒先啦

烏冬, 我係用噹噹牌即食烏冬, 非常方便, 首先,

當然要煮一煮, 過一過水啦, 不過記得唔好煮得太耐, 腍晒就唔好味呀

之後, 你有兩個方法可以令啲烏冬上色均勻,

第一就係先同烏冬染色, 用少少日本豉油將烏冬撈勻先再炒, 咁做容易掌握, 但火力一定要猛令烏冬盡快炒乾先好味

另一個就係按傳統方式, 落鑊炒, 煎一煎, 令佢香口啲先, 差唔多乾身啦, 就加日本豉油快手兜勻, 咁做比較香口,

但手一定要快, 兜唔勻就會色澤唔均勻啦

其他材料按照我食譜去整,

應該都無咩要特別留意, 只係記著, 叉燒唔好太早落, 因為叉燒有糖, 太早落可能會炒燶呀

簡單又好味, 做午餐有得, 當晚餐亦得, 希望大家喜歡啦

 
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onytsang and kareny recipy
烹調時間: 30分鐘左右      份量: 2人

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材料 Ingredients

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1- 即食烏冬2包 (2 bag of instant Udon)
tonytsang and kareny recipy
2- 蒜蓉1湯匙 (1 tbsp chopped garlic)
tonytsang and kareny recipy
3- 中型洋蔥1個, 去衣切件 (1 medium onion, cut into pieces)
tonytsang and kareny recipy
4- 青蔥2條, 去尾切段 (2 green onion, stem off, cut into section)
tonytsang and kareny recipy
5- 叉燒半磅左右, 切絲 (1/2 lbs of chinese bbq pork fillet, shredded)
tonytsang and kareny recipy
6- 椰菜1/4, 切絲 (1/4 of cabbage, shredded)
tonytsang and kareny recipy
7- 辣椒, 切粒, 1/2湯匙(1/2 tbsp of diced red pepper)
tonytsang and kareny recipy

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汁料 Sauce mix

份量自供參考 (just for reference only)
tonytsang and kareny recipy
1- 日本醬油(生抽)2湯匙 (2 tbsp of Japanese Soya)
tonytsang and kareny recipy
2- 雞粉1/3茶匙 (1/3 tsp of chicken powder)
tonytsang and kareny recipy
3- 鹽1茶匙 (1 tsp of salt)
tonytsang and kareny recipy
4- 糖1茶匙 (1 tsp of sugar)
tonytsang and kareny recipy

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做法 Steps

tonytsang and kareny recipy
1- 烏冬粉先按照包裝的指示煮熟, 隔去水, 過冷河備用
tonytsang and kareny recipy
2- 快火落油(約1湯匙)起鑊, 爆香蒜茸, 蔥, 辣椒, 再加洋蔥和1茶匙鹽炒至軟身(圖1), 加椰菜炒香及軟身, 加入烏冬和汁料(圖2)快手兜勻, 再加叉燒兜勻上碟即成
tonytsang and kareny recipy
1- Cook the Udon following the package instruction.  Rinse it under cold water and drain it well.  Put it aside. 
tonytsang and kareny recipy
2- Heat the pan with some oil over high heat (at least 1 tbsp of oil).  Stir fry the garlic, green onion, red pepper until fragrant.  Stir in onion with 1 tsp of salt until soft (fig.1).  Stir fry cabbage until soft.  Stir in Udon and the sauce mix and mix it well (fig.2).  Stir in the shredded pork and mix it well.  Dish it up and serve it in hot.
tonytsang and kareny recipy

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貼士 Tips

1- 炒椰菜時, 不況加1-2湯匙水, 可以使它快軟一點
tonytsang and kareny recipy

2- 汁料和烏冬必需快手兜勻, 否則烏冬顏色不會一致的
tonytsang and kareny recipy
1- Add 1-2 tbsp of water while cooking the cabbage to soften it faster.
tonytsang and kareny recipy
2- Udon must mix quickly with the sauce mix to avoid uneven coloring. 
tonytsang and kareny recipy

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