Saturday, May 15, 2010

莎莉廚房 (四) 粥粉麵飯:八喜福建撈麵 (下) 煮法及完成品

完成品
八喜福建撈麵


煮法:


下鮮炸雞油、豬油及黑麻油爆香薑片及乾蔥。


將油麵炒香,這樣在炆麵時麵身會保持一定的彈性,也較有鑊氣,謝謝廚師David醒目貼士。


將早前灼蟶子及起肉時留起的水煲滾,倒進油麵中炆一分鐘,熄火。


用黑麻油爆香薑片,取出薑片,放下蟶子炒熟,切記時間要控制得好,蟶子才能保持鮮嫩。


五花腩淨鑊不加油以猛火爆炒至微焦,炒時可下點玫瑰露酒以增添香味與鑊氣,也可下點老抽加色。


魚片以黑麻油炒至上色。



雲耳用一杯上湯炆2分鐘,重點是保持雲耳爽脆的口感,家中沒有上湯,用了史雲生。雲耳是非常有益的保健食材,能潤肺生津、滋陰養胃、益氣和血、補腦強心;對高血壓、血管硬化、冠心病、痔瘡出血、大便乾結、月經過多、淋漓不止及白帶貧血皆有療效,更有抗癌、防癌的功用,不妨多吃一點(資料來源:http://www.e2121.com/food_db/viewherb.php3?viewid=59&setlang=2)。


如果只用芫茜可選擇生撈,唐芹較粗及硬身,以麻油炒香效果最佳。份量隨個人喜好,我喜歡香菜,所以下得頗多。另外可以跟蟶子放在一起同炒,蟶子真接吸了香菜的味道,會更鮮香 (香菜配蟶子這個絕佳配搭,由King Fraz提供,謝謝啊~)


將所有食材撈在一起就完成了,以上是15人份量。

題外話:真正的福建麵

第一次做這麵給朋友們試時誤將普通油麵當成福建麵,這是因為媽媽貪便省時很少煮生麵,一直以來都以油麵代替,所以我便以為福建麵跟油麵是差不多一樣的食材,後來才知道福建麵原來是生麵來的。

福建生麵 ($5三個)

香菜蟶子鹵麵

這種生麵直接放湯煮湯底會變糊,我們福建人通常都直接放湯。不喜歡湯底糊杰的可先以清水煮麵,隔去水份過冷河才放湯煮,也可用來做炒麵或撈麵。


福建麵比油麵粗身一點,口感也較煙韌,並帶鹼水味。

後話:

謝謝光臨啊!替莎莉私房宴及莎莉廚房開了光,下一步,是餐廳食評。

11 comments:

  1. James: Glad u like it! Will put less Chinese Celery and Parsley for you next time~

    ReplyDelete
  2. Sally, I love the noodle too! Thank you so much!
    Like James, I am also sensitive to the Chinese celery and parsley taste. In fact, my personal preference for the noodle is not to put any (But is there traditionally put into the Fu Kin Noodle?)

    Another thing you may consider: If you are making your own chicken oil / pork oil by frying the skins, you can leave those crunchy crackings after frying as toppings. But put them aside separately and sprinkle them right before eating the noodle to avoid them from turning soft.

    Of course that's probably not authentic, but just a thought! :)

    THank you again!

    Love, Margaret

    ReplyDelete
  3. Little Meg: Oh, you are not too keen on Chinese celery and parsley ma? Sorry I wan't aware of that tim! I will make sure no more Chinese celery, Parsley and Black sasame for you in the future~~

    But is there traditionally put into the Fu Kin Noodle?) ---> Not really. Both Mum and I like them very much so we tends to put a lot into the noddles~

    Great idea of keeping the crunchy crackings ar!!! Thanks~~

    Love,
    Sally

    ReplyDelete
  4. Practice makes perfect... the noodles are looking better, just wondering how it'll taste! Making another excuse to eat your food, ha ha.

    ReplyDelete
  5. Hello David,

    Thanks again for your tip and your encouragement~

    No need to make excuse wor! You can always have my food~

    ReplyDelete
  6. 朕就賜封莎莉廚房為犀利廚房可兩者並用!!!!!!
    莎莉真犀利....勁!!! :)'''

    ReplyDelete
  7. 謝主隆恩!!請受民女一拜~~

    ReplyDelete
  8. Then Sally, I do the same to you:
    The Goddess of BabySally Cooking, 請受民女一拜~~
    :D

    ReplyDelete
  9. Little Meg,

    Wahahaha, you are too funny~ We are sisters ma, should be 平起平坐!

    ReplyDelete