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住在鄉下的阿婆以前是位料理高手
帶著不愛吃飯的小饕客做出各種美味米食
尤其是香氣逼人且爽口彈牙的蛋炒純米粄條
讓我總在熱騰騰的煙霧裡回味她還在的美好時光
臺灣客家人說的粄條（臺灣南部客家人稱其為「面帕粄」），臺語叫做「粿仔條」或是「粿仔」，廣東話叫做「河粉」（ho fan），越南話叫做 pho。炒粄條在南洋也叫做「炒粿條」（char kway teow），在泰國叫做 pad see ew，但是做法都不太一樣。這裡就為大家介紹如何製作純米粄條，以及臺灣客家人的蛋炒粄條做法。用百分百純米製作的粄條，沒有添加任何修飾澱粉，不但較天然，也比較好消化。除了炒粄條以外，純米粄條也可以煮成湯粄條或乾拌粄條，都很好吃哦。（文末附影片）
🔹 Flat Noodles
Living in the countryside, Granny used to be a cooking master,
Who made various kinds of delicious food from rice for a little gourmet who didn't like to eat rice.
In particular, the egg-fried flat rice noodles smelled so good with incredible springiness,
Whose hot smoke always reminds me of how wonderful it was to be with her.
Flat rice noodles are called "ban-tiau" or "mien-pa-ban" by Taiwanese Hakka people, and "ke-a-liau" (Taipei and Hsinchu accent) or "kue-a" by Taiwanese Hokkien (Hoklo / Holo) people. Flat rice noodles are also called "ho fan" in Cantonese, and "pho" in Vietnamese. Stir-fried flat rice noodles are called "char kway teow" in Maritime Southeast Asia, and "pad see ew" in Thailand, but the recipes are different. Here, you can learn how to make flat noodles from pure rice flour and how to make Taiwanese Hakka style egg-fried flat rice noodles. The flat rice noodles made from 100% pure rice flour without adding modified starch is more natural and easier to digest. Apart from the stir-fried flat noodles, the flat rice noodles can also be cooked as flat noodle soup or dry flat noodles, which are very delicious as well. (See the video tutorial at the end.)
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材 料（Ingredients）：
🔹 Flat Noodles
Living in the countryside, Granny used to be a cooking master,
Who made various kinds of delicious food from rice for a little gourmet who didn't like to eat rice.
In particular, the egg-fried flat rice noodles smelled so good with incredible springiness,
Whose hot smoke always reminds me of how wonderful it was to be with her.
Flat rice noodles are called "ban-tiau" or "mien-pa-ban" by Taiwanese Hakka people, and "ke-a-liau" (Taipei and Hsinchu accent) or "kue-a" by Taiwanese Hokkien (Hoklo / Holo) people. Flat rice noodles are also called "ho fan" in Cantonese, and "pho" in Vietnamese. Stir-fried flat rice noodles are called "char kway teow" in Maritime Southeast Asia, and "pad see ew" in Thailand, but the recipes are different. Here, you can learn how to make flat noodles from pure rice flour and how to make Taiwanese Hakka style egg-fried flat rice noodles. The flat rice noodles made from 100% pure rice flour without adding modified starch is more natural and easier to digest. Apart from the stir-fried flat noodles, the flat rice noodles can also be cooked as flat noodle soup or dry flat noodles, which are very delicious as well. (See the video tutorial at the end.)
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材 料（Ingredients）：
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| 製作粄條與炒粄條的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
將純在來米粉與常溫水均勻混合後備用。
Mix together the pure rice flour and water. Stir them until they become well mixed and smooth. Set the mixture aside.
(2)
在烤盤（此範例用的是 21 公分乘 21 公分的烤盤）上噴些烤盤油（食用油）並塗抹均勻。將粉漿再次稍微攪拌後，取 100 公克倒入烤盤中。
Spray some pan spray (cooking oil) onto a baking tray (21cm * 21cm, in my case). Smear it evenly. Stir the rice flour liquid again for a bit and pour 100g of it (about 2mm thick) onto the baking tray.
(3)
用一個大炒鍋裝半滿的水，開大火煮至沸騰後，將烤盤放入沸騰的水面上，蓋上鍋蓋，蒸約兩三分鐘。
Pour water into a big wok until it's half full. Bring the water to the boil over high heat. Leave the baking tray on top of the boiling water. Lid on. Steam it for about 2 or 3 minutes.
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| 因烤盤面積較大，無法用蒸籠或電鍋蒸，所以用此方法來蒸。圖片來源：cooking23s.blogspot.com |
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| 烤盤放入前最好再搖晃幾下，以消除氣泡並使粉漿分布均勻。圖片來源：cooking23s.blogspot.com |
(4)
在砧板上噴些烤盤油（食用油）並塗抹均勻。在蒸好的粉漿上噴些烤盤油（食用油）並塗抹均勻，用刮板使其從烤盤上脫離，三折後放在砧板上。
Smear some pan spray (cooking oil) on a cutting board. Smear some pan spray (cooking oil) on top of the steamed rice liquid, use a bowl scraper to get it off the baking tray with 3 folds, and leave it on the cutting board.
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| 蒸好後最好立刻抹油並從烤盤移出。圖片來源：cooking23s.blogspot.com |
(5)
重複同樣步驟來做出另外兩片。放涼後，將它們堆疊起來，切成約一公分寬的條狀，純米粄條即完成。備用。
Repeat the same process to make the other 2 pieces. After they cool down, pile them up and chop them into strips about 1cm wide. Then the flat rice noodles are done. Set them aside.
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| 記得要放涼後再切，寬度可依喜好自行調整。圖片來源：cooking23s.blogspot.com |
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| 做好的純米粄條也可用來煮湯或乾拌食用。圖片來源：cooking23s.blogspot.com |
(6)
將乾香菇洗淨，泡入約 100 毫升的水，約二十分鐘後將水瀝掉。備用。將蝦米洗淨、泡水，約十分鐘後將水瀝掉。備用。
Wash the dried shiitake, and soak the shiitake with about 100ml of water for about 20 minutes. Then drain the shiitake. Set aside. Wash the dried shrimp, and soak the shrimp with water for about 10 minutes. Then drain the shrimp. Set aside.
(7)
分別將香菇、紅蘿蔔、臺灣芹菜、韭菜、瘦肉切成條狀。備用。
Chop the shiitake, carrot, Taiwanese celery, chives, and lean pork into strips respectively. Set them aside.
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| 記得要將香菇去蒂。圖片來源：cooking23s.blogspot.com |
(8)
將沒有油蔥酥的香蔥油（見「油蔥酥與油蔥醬（香蔥油）做法」）加入陶瓷鍍層不沾鍋，開中火。等油熱後加入打好的蛋液，炒約半分鐘，再加入切好的香菇，炒約半分鐘。
Add the shallot oil without shallots (see "How to Make Fried Shallots and Shallot Oil") into a ceramic-coated non-stick pan over medium heat. Add a beaten egg after the oil is heated. Stir-fry the beaten egg for about 30 seconds. Add the chopped shiitake and stir-fry them for about 30 seconds.
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| 可先把鍋中食材挪旁邊一點後再加入下一道食材來炒。圖片來源：cooking23s.blogspot.com |
(9)
加入切好的瘦肉，炒至豬肉變白後，加入蝦米，炒約半分鐘，再加入紅蘿蔔、臺式醬油、泡香菇的水、臺式醬油膏，煮至沸騰後，轉最小火。
Add the chopped lean pork and stir-fry it until it has whitened. Add the shrimp and stir-fry them for about 30 seconds. Add the carrot, Taiwanese soya sauce, shiitake-soaking water, and Taiwanese thick soya sauce. Bring them to the boil. Then turn down the heat to the minimum level.
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| 不沾鍋要記得用木製鍋鏟來炒。圖片來源：cooking23s.blogspot.com |
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| 若沒有留泡香菇的水，也可用一般清水代替。圖片來源：cooking23s.blogspot.com |
(10)
加入芹菜、洗淨瀝乾的豆芽、韭菜，轉中火，炒約半分鐘。
Add the celery, bean sprouts, and chives. Turn up the heat to the medium level. Stir-fry them for about 30 seconds.
(11)
轉小火，加入粄條、油蔥酥、白胡椒粉，輕輕拌勻約三十秒，關火，將炒好的粄條與配料立刻起鍋移出即大功告成。
Turn down the heat to the low level. Add the flat rice noodles, fried shallots, and white pepper powder. Mix them gently with a spatula for about 30 seconds. Heat off. Get them off the pan right after. Then voila!
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| 輕輕拌勻才不會使純米粄條斷裂。圖片來源：cooking23s.blogspot.com |
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| 炒粄條完成。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片（請開字幕） Video Tutorial With Talking & Music:
原音重現版影片（請開字幕） Video Without Talking or Music (ASMR):
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(1)
外面買的在來米粉，若是買到較不好的，可能會有霉味，要小心。
Be careful not to buy the wrong brand of rice flour from the markets, otherwise it may smell like mould.
(2)
如果沒有香蔥油，也可以用其它食用油代替。
If you don't have shallot oil, you can use other kind of cooking oil instead.
(3)
用沒有油蔥酥的香蔥油，不但有油蔥的香氣，也不會因為太早放油蔥酥而造成油蔥酥燒焦或軟爛。
Using shallot oil without fried shallots can not only make it smell great, but also prevent the shallots from getting burned by not adding them too early.
(4)
各種食材分開來照順序下去煸香，較可以煸出香味。
Stir-fry each ingredient in order separately so that the dish can have more flavour.
(5)
醬油的量可以按照醬油的鹹度再自行增加或減少。
The amount of soya sauce can be adjusted according to its saltiness.
(6)
炒粄條的時候不要用筷子攪拌，粄條才不會斷裂。
Do not stir the flat rice noodles with chopsticks, otherwise the flat noodles may break.
(7)
純米粄條容易因為加熱而變得軟爛，所以不能拌炒太久，炒好後也不能放在鍋中太久。
Flat noodles made from pure rice is easy to become too soft and mushy because of the heat, so you can not stir-fry them for too long, and they can not stay in the hot pan for too long either.
(8)
炒粄條很會黏鍋，若是要用炒的，最好用不沾鍋，才不會黏的太厲害，變成斷裂的粄條。
Flat rice noodles are very easy to stick to a wok while stir-frying. So, it's best to use a non-stick pan to prevent them from breaking apart.
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