⬇️⬇️English recipe follows⬇️⬇️ 上海粗炒： 材料： 上海粗麪1個 瘦肉4兩 椰菜半個 冬菇3隻 處理： 1. 大火煲滾1煲水，放上海麪，滾起後，轉慢火，冚蓋煲10分鐘。 2. 椰菜，切條，清水洗乾淨，擎乾水。 3. 冬菇，清水浸軟後，切幼絲。 4. 瘦肉，切絲。 5. 瘦肉調味： a. 生粉半茶匙 b. 鮑魚汁半茶匙 c. 胡椒粉少許 撈勻。 6. 預備醬汁： a. 老抽1湯匙 b. 生抽1湯匙 c. 鮑魚汁/雞粉半湯匙 d. 糖半湯匙 e. 雞湯/水200毫升 攪勻。 7. 上海麪，已煲了10分鐘，擎乾水，清水沖洗乾淨，再擎乾水。 烹調： 1. 中火在鑊中燒熱油1湯匙。 2. 放椰菜。 3. 放瘦肉。 4. 放冬菇。 5. 放上海麪。 6. 鑊邊下醬汁。 7. 冚蓋，轉中火，炆6～8分鐘。 8. 已炆了8分鐘，轉大火，炒勻醬汁及所有材料。 9. 完成，上碟，可享用。 Stir fried thick noodles in Shanghainese style: Ingredients: Shanghainese noodles 1 No. Lean meat 4 taels Cabbage half No. Mushrooms 3 Nos. Preparation: 1. Heat up a pot of water at high flame, put noodles. Turn to low flame after boils up. Cover up the pot boiling for 10 minutes. 2. Cabbage, slice it. Rinse thoroughly and hang dry. 3. Mushrooms, softly soaked in tap water, thinly sliced. 4. Lean meat, thinly shredded. 5. Season the pork: a. Tapioca starch 0.5 tsp b. Abalone sauce 0.5 tsp c. Pepper little Mix well. 6. Prepare the sauce: a. Dark soya sauce 1 tbsp b. Light soya sauce 1 tbsp c. Abalone sauce/chicken sauce 0.5 tbsp d. Sugar 0.5 tbsp e. Chicken broth/water 200ml Mix well. 7. The noodles, has been boiled for 10 minutes, hang dry. Rinse thoroughly, then hang dry again. Steps: 1. Heat up oil 1 tbsp at medium flame in wok. 2. Put cabbage. 3. Put lean meat. 4. Put mushrooms. 5. Put the noodles. 6. Pour the sauce alongside the wok. 7. Cover up the wok. Turn to medium flame, braise for 6~8 minutes. 8. Have already been braised for 8 minutes, turn to high flame, fry the sauce and all the ingredients well. 9. Complete. Serve.
I just loved the way how you described your cooking methods. It’s so relaxing to hear your voice - it makes me laugh out loud 👍😋😀. Your style of cooking is so easy to follow.
