炒米粉做法:新竹米粉怎麼炒 Taiwanese Stir-Fried Rice Noodles Recipe




米粉與貢丸並列為風城新竹最有名的兩大美食,然而,除非自己或親友是世居新竹的老新竹人,否則,即使移居新竹市數十年,也不見得能夠真正品嚐到新竹米粉的美味。米粉最怕炒得水水爛爛的,沒什麼味道,很噁心。然而,一般我們外食,即使是在新竹街頭或城隍廟口,吃到的幾乎都是細米粉,也就是炊粉。而炒炊粉常常不是太過乾口、就是太過濕軟。但傳統所謂的米粉,應該是比較粗的那種新竹米粉,其製作方式與炊粉不同,口感也與炊粉南轅北轍。傳統的新竹米粉又稱粗米粉或水粉,由於較難製作,數量不足以供應外燴攤商,老新竹人通常購買整包回家自己烹調食用。有鑑於此,這裡先為大家簡單介紹炊粉與米粉的不同,然後再示範如何把米粉炒得 Q 彈、入味、香氣逼人(附影片)。

Have you ever come to Taiwan and eaten the famous but not-so-tasty Taiwanese stir-fried rice noodles? Well, actually, the really tasty Taiwanese rice noodles have to be cooked by yourself at home. Buy the thick rice noodles, bring them home, and follow our cooking tips. You'll never regret it.

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材 料(Ingredients):

(兩人份)(For Two Servings)

炒米粉食材一覽。圖片來源:cooking23s.blogspot.com

* 米粉、炊粉的差別(The Differences Between Thin & Thick Rice Noodles):

購買米粉時務必確認清楚自己買的是炊粉還是米粉。炊粉外觀較細且平順,包裝標示名稱可能是炊粉、幼米粉或細米粉;米粉外觀較粗且凌亂,包裝標示名稱可能是粗米粉或水粉。

The texture of thin rice noodles is totally different from the thick ones. They are made from different procedures. However, most stir-fried rice noodles you get to taste when you eat out in Taiwan are thin rice noodles. If you'd like to buy Taiwanese thick rice noodles and cook them by yourself at home, make sure what you are buying are the thick rice noodles made in Hsinchu City, Taiwan. You'd better make sure they are made of rice too.

米粉與炊粉的不同。圖片來源:cooking23s.blogspot.com

步 驟(Steps):

(1)

取出一片米粉(約 200 公克)用清水漂洗或沖洗後備用。洗米粉的時間以不超過十秒為原則,以免米粉吸取過多水分。

Wash the thick rice noodles for no more than 10 seconds. Then get them out of water.

漂洗米粉示意圖。圖片來源:cooking23s.blogspot.com

(2)

準備其它配料:香菇泡水變軟後瀝乾切絲,泡香菇水留著;紅蔥頭去皮切片;豬肉切絲;香菜與蔥切段;蝦米用溫水洗淨。

Shred the shiitake mushrooms after they are being soaked, and keep the water you soak the shiitake mushrooms in. Peel the shallots and shred them. Shred the pork tenderloin, coriander and green onions respectively. Wash the dried shrimps with warm water.

(3)

熱鍋入油開中小火,先煸炒紅蔥頭至產生香氣與金黃色澤,再加入香菇續煸炒至有香氣後,下肉絲炒熟,再下蝦米炒至有香氣。

Put oil or lard in hot pan over medium-low heat. Stir-fry the shredded shallots. Add the shredded shiitake mushrooms and stir-fry them after the shredded shallots turn golden brown. Add the shredded pork and stir-fry them after the shredded mushrooms smell good. Add the shrimps and stir-fry them after everything else in the pan is well cooked.

炒肉絲前可先在炒鍋中央移出一些空間後再下肉絲。圖片來源:cooking23s.blogspot.com

(4)

下大約一半的醬油(約 15 ml)拌炒配料入味後,盛起備用。

Mix about 15 ml of soy sauce into the ingredients in the pan and stir-fry them. Get them off the pan.

炒好的配料。圖片來源:cooking23s.blogspot.com

(5)

炒鍋內放入清水(約 350 ml)、泡香菇水、醬油膏、剩下的醬油煮滾後,放入先前洗好的米粉,以中小火燜煮約五分鐘。燜煮過程中宜短暫掀蓋兩三次以筷子拌炒。

Pour about 350 ml of water into the pan. Add the water used to soak mushrooms into the pan. Add the thick soy sauce and another 15 ml of soy sauce. Mix them together and boil them. Add the pre-washed rice noodles. Put the lid on and cook them for about 5 minutes. Take the lid off and stir-fry them briefly 2 or 3 times in between.

煮滾後再放入米粉。圖片來源:cooking23s.blogspot.com

(6)

掀蓋,放入先前炒好的配料繼續拌炒至全部食材入味後,加入白胡椒粉、香菜與蔥短暫拌炒後即可起鍋。

Lid off. Add the pre-stir-fried ingredients, mix them with the rice noodles and stir-fry them together. Add a bit of ground white pepper, the shredded coriander and green onions, and mix them with the rice noodles just before turning the heat off. Serve at once.

以兩雙筷子拌炒示意圖。圖片來源:cooking23s.blogspot.com

起鍋後香氣逼人的炒新竹米粉。圖片來源:cooking23s.blogspot.com




說 明(Footnotes):

(1)

不論純米米粉或調和米粉(調合米粉)皆適用本食譜。純米米粉未添加任何修飾澱粉,食用後比較不易導致脹氣或胃痛。有些人認為純米米粉較易斷,其實只要別把米粉拿去泡水,並且炒的時候以中小火搭配筷子拌炒就不容易斷了。可惜的是,目前市面上有販售傳統(粗的)純米米粉的業者寥寥可數,本次示範採用的是新竹市的山川米粉賣的純米粗米粉。

The best rice noodles are made of 100% rice. They are much healthier. However, thick 100% rice noodles are extremely difficult to find these days. The thick 100% rice noodles we cooked and demonstrated were bought from San Chuan in Hsinchu City.

(2)

米粉與炊粉的製作方式並不相同:米粉與炊粉的製作,一開始都是先把在來米磨成漿,把米漿壓乾與蒸三分熟後穿過細孔而成。其中孔徑較大的,經過水煮後風乾即是米粉(故又稱水粉);孔徑較小的,經過蒸炊後風乾即是炊粉。由於炊粉較易風乾,米粉較難風乾,因此米粉比炊粉難製作。市面上有些炊粉外觀做的比較粗,但因製程方式不同,其口感仍與傳統米粉不同,購買時宜仔細分辨或洽詢廠商確認。

The thick rice noodles are boiled and air-dried, while the thin rice noodles are steamed and air-dried. The thin rice noodles are much easier for manufactures to make. That's why the cooked thick ones are very difficult to find when you eat out. But you can buy the dried thick rice noodles. They are available in shops in downtown Hsinchu area. If you are not sure what kinds of rice noodles you are buying, just ask the seller.

(3)

用新鮮的紅蔥頭爆香,即使數量不多,依然香氣十足,不需另行添加香油或麻油破壞紅蔥頭的香氣(若因素食而無法使用紅蔥頭者例外)。

You don't need to add sesame oil unless you are vegan and don't eat shallots.

(4)

爆香時必須一道配料下完炒出香氣後再下另一道配料,且先後順序很重要:紅蔥頭與香菇必須先爆香後再下肉絲,以免肉絲的水氣導致紅蔥頭與香菇的香氣出不來。

Shredded shallots and mushrooms must be stir-fried before you add the shredded pork tenderloin. Otherwise, the delicious smells of shallots and mushrooms would not really come out.

(5)

腰內肉耐炒、不易變柴,很適合炒米粉使用。

The texture of pork tenderloin can be very tender after being stir-fried. Perfect to go with rice noodles.

(6)

採用醬油膏是為了取其甜味,但若買不到具有台灣味的醬油膏,可用一般醬油搭配少許砂糖取代之。

If you can not find Taiwanese thick soy sauce, you can use ordinary soy sauce with some sugar instead.

(7)

醬油要分兩批下,以免全下在配料上,導致配料太鹹而米粉沒鹹。

Make sure you add soy sauce to the water in the pan before you add the rice noodles and boil them.

(8)

米粉若先用清水滾過再與配料拌炒,不但較容易斷裂,而且較難吸取調味料,難以炒得 Q 彈又入味。

Don't cook the rice noodles with clean water before you stir-fry them. Otherwise, the rice noodles would become bland and fragile.

(9)

青菜與紅蘿蔔絲由於水氣過重,容易導致米粉軟爛、失去味道,故選擇不添加。

Some people like to add vegetables and carrots. However, these two ingredients are optional and not recommended because they tend to make the rice noodles bland and fragile.



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