广府炒鸳鸯Cantonese Style Stir-Fried “Yuan Yang”
- Prep Time50 Mins
- Cook Time30 Mins
- Type
- View
马来西亚人一定吃过广府炒鸳鸯，几乎所有早晚市大排档都能找到。主材料是粿条加米粉，配上各式佐料，是最佳的饱腹面食。张婉娟老师教大家在家做这道素的广府炒鸳鸯耶很简单，快学起来吧！
食谱制作：张婉娟
摄影：Chew(westlight studio)
Ingredients
材料
Ingredients:
汁料：（拌匀）
Sauce Mixture: (Mix well)
芡汁：（拌匀）
Thickening: (Mix well)
Directions
Step 1
准备炒粿条，加入生抽½汤匙、黑酱油少许、麻油½小匙一同炒香。Prepare the stir-fried kuo teow. Add in ½ tbsp of light soy sauce, a dash of dark soy sauce, and ½ tsp sesame oil, and stir-fry until fragrant.
Step 2
将米粉炸至香脆备用。Fry the mee hoon until crispy and set aside.
Step 3
倒入汁料煮滚。Pour the sauce mixture into a pot and bring to a boil.
Step 4
加入素虾、鱼饼、青菜一同煮熟。Add vegetarian shrimp, fish cakes, and green vegetables. Cook until done.
Step 5
倒入蛋液拌匀，勾芡。Pour in the beaten egg, stir well, and thicken the sauce with the cornstarch mixture.
Step 6
准备一个大碟，放入粿条及米粉，将煮好的汁料淋上即可享用。Prepare a large plate, arrange the kuo teow and mee hoon, then pour the cooked sauce over them. Serve and enjoy.
