跳到主要內容

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

炒米粉 食譜 做法


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(文末附影片)。

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.


. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .


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 a 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 manufacturers 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.


😺:記得到臉書專頁按讚哦~ 您的鼓勵就是最大的動力。

留言

大家都在看 The Hottest

檸檬 / 萊姆 : 差異 ? 如何分辨 ?

檸檬(英文:Lemon)、萊姆(英文:Lime)都是屬於柑橘類的水果( Citrus ),但兩者常常被搞混。 一開始,很多人以為綠色的就是檸檬,黃色的就是萊姆。漸漸地,不少人發現西方人稱黃色的為檸檬,綠色的為萊姆,因此認為我們也要用這種方式區分。有些人則認為,我們的檸檬和西方的檸檬具有不一樣的顏色,是因為品種的關係:我們的品種是綠檸檬,國外的品種是黃檸檬。另外,也有人認為,歐美國家的檸檬之所以是黃色的,是因為西方人喜歡把檸檬放熟一點再食用;而我們的萊姆之所以是黃色的,是因為從國外運送過來的時間較久,比較熟成,所以變黃了。 真的是這樣嗎? 我們接下來即針對檸檬、萊姆的差異及分辨方法來一一條列說明。 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 用顏色區分? 錯。不論檸檬或萊姆,放久了通常其果皮都會漸漸轉趨黃色,所以不適合用果皮顏色來作為分辨的標準。 那麼,為什麼我們在市面上常見的檸檬和萊姆的果皮顏色,剛好和國外的相反呢? 首先,這不是因為品種不同所造成的結果。我們主要栽種的檸檬品種,與世界上主要栽種的檸檬品種一樣,都是「 優利卡 」( Eureka )品種,又稱「四季檸檬」(Four Seasons)。 其次,我們在市場上看到的檸檬果皮顏色,之所以和國外不一樣,也不是因為熟成時間長短的差異,而是因為種植氣候(氣溫)不同所造成的結果。 在西方,當檸檬還長在樹上、尚未採收前的顏色就已經是黃色的了。 國外已有 研究論文 指出,在檸檬採收前的21天,如果每日的平均最低溫達到攝氏 15 度以下,採收時的檸檬果皮就會由綠色轉趨黃色,而如果達到攝氏 6 度以下,就會呈現完全「檸檬黃」( Lemon Yellow )的顏色。 在西班牙等南歐國家,由於夏季較為炎熱,因此只要當檸檬長到約 5、6 公分大,而且果汁含有率達到 30% 以上時,就被認為適合採收到鮮果市場上販售了,但由於這個季節採收的檸檬是綠色的,

月娘酥做法(金沙酥)How to Make Golden Moon Pastries

◆ 月娘酥   每逢佳節倍思親  老家是否安好如昔  就讓如月色般美麗的餡料與餅皮  療癒渴望被愛的人心  月娘酥(又名月娘餅、金沙酥...等)是近年臺灣興起的新版蛋黃酥,其特色在於把傳統蛋黃酥的紅豆沙餡換成了更清爽不油的綠豆沙餡,並將 鹹蛋黃 處理成碎沙狀,與 綠豆沙餡 混在一起,餅皮更撒上了黃豆粉一起烘烤,使得整顆月娘酥從裡到外都有如月色般美麗,吃起來口感更是入口即化,味道香而不膩。現在,就跟著我們的食譜自己在家做吧~(附影片) ◆  Golden Moon Pastries   Miss dear ones more on festive occasions.  Is everything all right at the old home?  Let's heal the hearts yearning to be loved  With the gorgeous moon-like filling and crust.  Golden moon pastry, which is like a new version of yolk pastry, is very popular in Taiwan in recent years. Its filling is made of crushed golden salted egg yolks and mung bean paste , which is very light and refreshing, instead of adzuki bean paste. The skin of its crust is also covered with a layer of soya bean flour, which makes the pastry looks like it's shining with golden moon light from inside to outside. Not to mention the aromatic flavour and texture of it melting in your mouth. Now, follow our recipe and make it on your own at home. . . . .

堅果塔做法(含塔皮製作) How to Make Mixed Nut Tarts

如何自製鹽味焦糖(楓糖)綜合堅果塔呢?綜合堅果塔不只有夏威夷豆,還包含了其它種類有益健康的堅果,例如腰果與杏仁果等。我們這裡更採用鹽、二砂糖與楓糖漿來製作焦糖,做出來的焦糖聞起來、吃起來都更加層次豐富、美妙可口。同時,我們採用以堅果裹上薄薄糖衣的手法製作,吃起來不但不會太過甜膩,也不會硬到讓您咬不下去。逢年過節,送禮、自用兩相宜。提醒您,雖然綜合堅果塔是既健康又美味的點心,但為了熱量控制著想,還是不能一次吃太多哦(每份約 150 大卡)。(文末附影片) How to make salted maple caramel mixed nut tarts? Apart from macadamia nuts, mixed nut tart also features other kinds of healthy nuts, such as cashew nuts and almonds. We also make the caramel from salt, light brown sugar and maple syrup, which can make the smell and flavour of the tarts even more sophisticated and magnificent. Mind you, even though they are healthy and tasty, still, don't eat too many nut tarts at a time so as to keep yourself fit. (Around 150kcal per piece) (See video tutorial at the end.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 材 料(Ingredients): 自製綜合堅果塔的所有食材一覽(可做二十個)。圖片來源:cookin