广府炒鸳鸯Cantonese Style Stir-Fried “Yuan Yang”

  • Prep Time
    50 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    244

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.

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