Tuesday, September 16, 2014

自制全蛋面配香菇肉燥 Homemade Egg Noodles and Minced Meat with Mushroom

星期六做了全蛋面配香菇肉燥。
一直以来,喜欢吃有嚼劲,弹牙的面条。

上网谷歌了一下,看到轩宏妈的食谱。
轩宏妈用了一些高筋面粉取代部分的普通面粉,做出来的面条有嚼劲。
于是,我也跟着轩宏妈的做法,混合高与中筋面粉。

做出来的面条真的很有嚼劲。
但是,对于粗面,我和我娘都觉得我的面条吃起来,太有嚼劲了。
但是,细面就刚刚好。
我在想,是粗面条杆得太厚或是煮不够久呢?

下次如果再做,我会试试将粗面用‘1或2’号档来杆面条,而细面则保持用‘3’号档。 
那样子,应该可以做出软硬适中的面条了。

无论如何,自制的全蛋面配上香菇肉燥,真的很好吃!
好吃得我一口接一口,吃了一大碗!
呵呵~
全蛋面 Egg Noodles
材料(约6人份)Ingredients (Approx. 6 servings):
普通面粉 Plain flour                  400 g
高筋面粉 High Protein flour    100 g
鸡蛋 Egg                                         5 nos
盐 Salt                                             1 tbsp

做法:
  1. 将面粉和盐在一个深盆中混合均匀后,加入鸡蛋液,搓成团。Mix the flour and salt in a deep bowl, add in the eggs and knead to form a dough.
  2. 用湿布将盆盖上,静置约30分钟。Cover the bowl with a wet cloth. Leave for approx. 30 minutes.
  3. 在桌面上撒上少许面粉后,将面团取出,分割成小份。Sprinkle some flour on the table, take the dough out from the bowl and cut it into smaller dough.
  4. 取一份面团,加上少许普通面粉,再搓揉成不黏手的面团。Take a dough, add a little plain flour and knead to form a dough which is not sticky.
  5. 用杆面机‘1’号档,把面团杆成薄片,在面团上撒上少许面粉后对折,再杆成薄片。Use the No.1 gear, roll the dough into thin sheet, sprinkle some flour on top and fold it. Then, roll it into a thin sheet again.
  6. 重复约6次,即可调整档号至喜欢的厚度,杆成想要的厚度。Repeat Step 6 for about 6 times. Then, adjust the gear to the desired thickness to roll the dough into preferred thickness.
  7. 把杆好的面团,撒上少许面粉,再杆成粗或细面条。Sprinkle some flour on the dough sheet and roll into preferred thick or thin noodle strands.
  8. 最后,在面条上撒上少许面粉,以防黏成一团。Lastly, sprinkle some flour on the noodle strands to prevent them from sticking together.
香菇肉燥 Minced Meat with Mushroom
材料(约6人份)Ingredients (Approx. 6 servings):
猪搅肉 Minced meat    300 g
香菇 Mushroom            8 nos(洗净,泡发后切丁 Rinse, soak to rehydrate and cut into small cubes)
小红葱 Shallot              4 nos(切碎 Chopped)
蒜头 Garlic                     1 nos(切碎 Chopped)

调味料 Seasonings:
蚝油 Oyster sauce          2 tbsp
酱油 Light soy sauce      2 tbsp
黑酱油 Dark soy sauce  2 tsp
麻油 Sesame oil               2 tsp
绍兴酒 Shaoxing wine   2 tsp
白胡椒粉 White pepper powder   1 tsp
水 Water                          100 ml(香菇水Mushroom water 50 ml+清水 Plain water 50 ml)

玉米淀粉 Corn starch      适量 Some

做法 Method:
  1. 热锅下油,爆香小红葱和蒜米,加入香菇丁翻炒,再加入猪搅肉。Heat the wok with some oil, saute the chopped shallots and garlic, add in mushroom cubes and minced meat.
  2. 倒入调味料,焖煮至猪肉变熟,勾芡,即可盛起。Pour the seasonings in and cook til the minced meat is cooked. Add in corn starch water to thicken the sauce.

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