Full written recipe 詳细完整文字食譜 : www.ricebowltal...
Please subscribe, like & comment
請訂閲，按讚和留言 🙏❤️
💛 Remember to put your RU-vid picture quality settings as high as possible for the best viewing!
Video link to The Easiest Way To Make The Best Kao Fu - Magical Vegan Meat is here :
• The Easiest Way To Mak...
用最容易的方法做最完美的烤麩 - 百變素肉的視頻連結 :
• The Easiest Way To Mak...
( for Chinese translation please scroll down
中文翻譯文字在下方)
Crispy Noodles with Vegan Shredded Pork
The surface layer of the noodles is crispy, but the inside is still soft. They are then topped with freshly fried vegetables, meat and sauce. The hot gravy slowly drips down into the slightly charred noodles, melding with the flavour of the tender fried meat, vegetables and mushrooms. Every mouthful is full of different textures and scrumptious flavours.
Now let’s have a look at how to make this vegan version of the flavourful “Shredded Pork” crispy noodles.
** Ingredients
( serves 2 - 4 )
200g dried wheat Chow Mein noodles (vegan, without eggs)
100g carrot
150g beansprouts
125g fresh shiitake mushrooms
125g white shimeji mushrooms ( can be substituted with bamboo shoots or fine beans )
½ Chinese cabbage
Large bundle coriander
4 slices ginger
200g homemade kao fu (can be substituted with beancurd)
** Seasoning for the noodles :
1 tsp light soy sauce
1 tbsp sesame oil
1 tbsp oil
** Seasoning for the kao fu :
¼ tsp salt
½ tsp ground white pepper
½ tsp five spice powder
½ tsp sugar
½ tsp mushroom seasoning
1 tbsp wine
1 tsp light soy sauce
1 tbsp vegan oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp oil
3 tbsp corn flour
** Stir-fry sauce :
½ tsp salt
½ tsp ground white pepper
½ tsp sugar
½ tsp mushroom seasoning
1 tbsp wine
1 tbsp vegan oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
250 ml - 400ml water
** Cornstarch slurry :
1 tbsp corn flour
1 tbsp water
素肉絲炒麵
將煮過的麵條放鑊中煎，小火產生的鑊氣，慢慢將麵的兩面煎得金黃發脆，故稱兩面黃，其表層酥脆，但內層仍是軟滑的。然後淋上現炒的菜、肉和汁料。香熱的芡汁緩緩滲透在焦香的麵條上，麵條的脆、軟，加上肉菜和香菇炒出來的美味，每一口都飽含不同的質感和香濃滋味。
現在就讓我們來看看最健康美味的素肉絲炒麵是怎樣做的。
** 材料
( 2 - 4 人份)
炒麵用的純素乾幼麵 (或稱炒底麵) 200g
紅蘿蔔 100g
芽菜150g
鮮香菇 125g
白玉菇 125g (也可以用香筍切絲或四季豆等代替)
大白菜半顆
香菜一大束
薑 4 片
自製烤麩 200g (没有的話，可以用豆腐代替)
** 拌麵醬油 :
生抽 1 小匙
麻油 1 大匙
油 1 大匙
** 烤麩調味料 :
鹽 ¼ 小匙
白胡椒粉 ½ 小匙
五香粉 ½ 小匙
糖 ½ 小匙
香菇調味粉 ¼ 小匙
酒 1 大匙
生抽 1 小匙
素蠔油 1 大匙
麻油 1 大匙
油 1 大匙
玉米粉 3 大匙
** 炒醬 :
鹽 ½ 小匙
白胡椒粉 ½ 小匙
糖 ½ 小匙
香菇調味粉 ½ 小匙
酒 1 tbsp
素蠔油 1 tbsp
生抽 1 大匙
麻油 1 大匙
水 300 - 500ml
** 埋芡：
玉米粉 1 大匙
水 1 大匙
12 сен 2024
