兩父子亦慣性答唔知, 唔知既話就係湯麵, 湯米粉之類. 煮好佢哋就會吔吔聲話唔鐘意食湯既嘢.
上星期六, 難得daddy落order要食炒河粉, 即刻去街市買1.5kg (二斤半)河粉, 加魷魚, 青紅燈籠椒和芽菜炒.
星加坡係冇銀芽賣, 所以次次都要自己花功夫去摘. 為咗趕得切午餐時間有得食, daddy 就會自己落手去摘, 呢樣嘢係佢唯一會入廚房做既.
呢次加青紅椒來炒, 唔駛成碟一樣顏色. 我唔鐘意太深色, 所以落好少老抽.
成家人都好鐘意食, 我諗我哋越來越大食, 二斤半河粉一陣就食清, 仲唔夠喉, 下次要買多啲先得.
乾炒魷魚河
材料: 魷魚(身長六至七吋)兩隻, 青紅燈籠椒各半個切絲, 芽菜適量, 河粉二斤半, 薑片兩片, 蒜頭兩粒 (略拍), 葱一條切段
做法:
1. 魷魚切絲(~1 cm 粗) , 用豉油, 糖, 豆粉, 胡椒粉, 酒醃片刻.
2. 芽菜和薑片用白鑊炒至芽菜熟.
3. 用少許油炒青紅燈籠椒至略軟, 取出備用. 原鑊再加油, 爆香薑片, 蒜頭和葱白, 下魷魚炒至八成熟, 加青紅燈籠椒兜勻, 取出蒜頭和薑片丟掉.
4. 洗淨鑊, 燒熱, 下油(很少就夠), 等油熱至幾孚冒煙方可加入河粉, 用鑊剷和筷子快手炒, 再加老抽和生抽調味, 最後加入芽菜和魷魚, 青紅燈籠椒和葱段兜勻即成.
温馨提示:
1. 鑊要燒紅才落油, 一定要等油夠熱先落河粉, 就唔會痴鑊.
2. 想顏色均勻啲, 可先調勻熟油, 生抽和老抽才加入河粉內, 出來成品就可以好似外面食既咁靚, 但就會油好多.
睇見都好瞓食.
ReplyDelete[版主回覆02/04/2010 10:30:00]好易煮咋, 試吓啦.
wah..... so nice! If I can have a bowl of "sampan porridge" to go with it.... HK HK
ReplyDelete[版主回覆02/04/2010 10:29:00]It took me a while to realise what "sampan porridge" is. I prefer it with chicken porridge, that's the usual combination we have at home in HK.
我同呀囡二個都要食一斤河粉架, 哈哈!
ReplyDelete你D芽菜用泥種?
[版主回覆02/04/2010 10:00:00]唔知呢, 呢度賣河粉檔話四個人1kg就夠, 我買1.5kg個阿嬏仲用啲奇怪眼光望我添. 芽菜有得賣, 只係冇摘好既銀芽賣啫.
And do you put shredded lettuce in your chicken porridge before eating??? I love that, but seems like ppl here dont eat porridge this way
ReplyDelete[版主回覆02/04/2010 15:24:00]Oh yes, with shredded lettuce of course! Oh, thinking of it makes me want to eat it now. I missed my mom's chicken porridge. My husband doesn't like porridge and chicken with bones so I seldom cook it. Another classic one is 生菜鯪魚球粥. Why am I feeling hungry so soon? I didn't finish lunch till 1pm!