保哥煮場《豉油皇炒麵》吃粥必點! | Chef Paul "Supreme Soy Sauce Chow Mein" Recipe

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大家好，又是我黃亞保。很多人去粥店時，都一定會點一碗白粥，再加一碟豉油皇炒麵，簡簡單單已經是一份非常豐富又滿足的早餐。其實這道炒麵在家都可以做到，只要掌握好煮麵、煎麵和分兩次下豉油汁這幾個重點，就可以炒出香口、乾爽、帶鑊氣的效果。 《豉油皇炒麵》材料包括蛋麵、芽菜、洋蔥、蔥段、韭黃、雞蛋和白芝麻，做法看似簡單，但每一步都影響成品質感。先把麵餅用滾水浸至剛剛鬆身，再瀝乾拌油防黏，之後混入蛋漿輕煎一下，令麵身更乾爽；炒的時候再把豉油汁分兩次下，讓麵條慢慢吸收醬汁而不會過濕，最後就能做出香氣十足、層次分明的豉油皇炒麵。 《豉油皇炒麵》材料: 主材料: 雞蛋 - 1隻 蛋炒麵 - 1個麵餅（約160g） 芽菜 - 50g 洋蔥 - 1/4個 青蔥 - 2-3條 韭黃 - 8條 白芝麻 - 少許 食油 - 適量 豉油汁: 老抽 - 2湯匙 生抽 - 1湯匙 蠔油 - 1茶匙 糖 - 1茶匙 做法: 1. 煲滾一鍋水，加入少許油，放入蛋麵餅浸煮約 1 分鐘。先不要急著按散，待麵身自然鬆開後撈起，抖散水分，再拌少許油防黏。 2. 如果用較耐煮的蛋麵，浸煮時間可延長至約 3 分鐘；新鮮麵則不要浸太久，否則容易變腍。 3. 切好蔥段、韭黃和洋蔥；芽菜洗淨備用。 4. 先用大火快炒芽菜，再加入洋蔥炒至完全熟透、帶出甜味，盛起備用。 5. 麵條加入約半隻蛋拌勻，放入鑊中或平底鍋輕輕煎乾，煎至表面略乾、微微焦香即可，不必煎到兩面金黃酥脆。 6. 將剩餘蛋液炒至稍為結實、帶少少粗粒感，盛起備用。 7. 把老抽、生抽、蠔油和糖拌勻成豉油汁；喜歡顏色深一點可略加老抽。 8. 將洋蔥和麵條回鍋輕炒，分兩次加入豉油汁。先把第一半炒至麵條吸收、變乾爽後，再加入第二半，避免麵條濕黏結團。 9. 加入蔥段、韭黃和雞蛋，再用筷子輕手炒勻，盡量保持麵條完整。 10. 上碟時把配料放在旁邊，最後撒上炒白芝麻，即成。 小貼士: - 用筷子炒麵，比用鑊鏟更不容易把麵條炒斷。 - 洋蔥一定要炒熟，甜味才會出來，否則會有辛辣生味。 - 麵條只需要浸至七八成熟，後段還要回鍋，成品才不會濕軟。 想睇咩菜式，記得留言俾我知道，話唔定下條片就係做你依個菜式啦！ ----------------- Hello everyone, it's me, Chef Paul Wong again. Whenever people go to a congee shop, they often order a bowl of plain congee together with a plate of Supreme Soy Sauce Chow Mein. It is a simple combination, but already makes a very hearty and satisfying breakfast. This dish is also very doable at home. As long as you handle the noodles properly, lightly pan-fry them, and add the soy sauce mixture in two rounds, you can recreate that dry, fragrant, wok-hei finish. Based on the subtitle content, this video walks through how to make a congee-shop style plate of Supreme Soy Sauce Chow Mein. The ingredients are simple: egg noodles, bean sprouts, onion, spring onion, yellow chives, egg, and white sesame. The key is not only the sauce, but also how you treat the noodles: loosen the noodle cake in boiling water just until it opens up, toss it with a little oil so it will not stick, then coat it lightly with egg before pan-frying so the noodles dry out slightly. Add the sauce in two rounds so the noodles absorb the flavor without turning wet, and the final result is a fragrant, layered chow mein with real wok hei. Supreme Soy Sauce Chow Mein Ingredients: Main ingredients: Egg - 1 Egg noodles - 1 noodle cake (about 160g) Bean sprouts - 50g Onion - 1/4 Spring onion - 2-3 stalks Yellow chives - 8 stalks White sesame - a little Oil - as needed Sauce: Dark soy sauce - 2 tbsp Light soy sauce - 1 tbsp Oyster sauce - 1 tsp Sugar - 1 tsp Method: 1. Bring a pot of water to a boil, add a little oil, and soak the egg noodle cake for about 1 minute. Do not rush to press it apart. Once the noodles loosen naturally, lift them out, shake off the excess water, and toss with a little oil. 2. If you are using a firmer packaged egg noodle, the soaking time can be extended to about 3 minutes. Fresh noodles should not be soaked too long, or they will turn too soft. 3. Cut the spring onion, yellow chives, and onion. Wash the bean sprouts and set aside. 4. Stir-fry the bean sprouts over high heat first, then add the onion and cook until fully done so the sweetness comes out. Remove and set aside. 5. Toss the noodles with about half an egg, then lightly pan-fry them until the surface is slightly dry and a little toasty. You do not need to fry them until both sides are fully golden and crisp. 6. Cook the remaining egg until slightly firm and a bit coarse in texture, then remove and set aside. 7. Mix the dark soy sauce, light soy sauce, oyster sauce, and sugar into a sauce. If you want a darker color, add a little more dark soy sauce. 8. Return the onion and noodles to the wok and add the sauce in two rounds. Let the first half dry into the noodles before adding the second half so the noodles do not turn wet and clump together. 9. Add the spring onion, yellow chives, and egg, then toss gently with chopsticks to keep the noodles intact. 10. Plate the noodles with the toppings arranged at the side, then finish with toasted white sesame. Tips: - Chopsticks are better than a wok spatula for tossing noodles because they help prevent breakage. - Onion should be fully cooked or it will keep too much raw sharpness. - The noodles only need to be about 70 to 80 percent cooked before they go back into the wok, so the final dish stays dry and springy. #黃亞保 #家庭菜 #粵菜 #香港美食 #豉油王炒麵