A brief discussion on the processing of silver sprouts in Cantonese cuisine 淺談粵菜中的銀芽處理

[Ho Kwok Leung]

In Cantonese cuisine, the head and tail of the silver sprout are removed and the central part is used. This is called silver needle in Cantonese cuisine.
Generally used for fried noodles,
In this way, the silver buds do not need to be processed to remove the green smell.
Generally, when making fried noodles in high-end restaurants in Hong Kong, they add a little salt to stir-fry the silver sprouts to remove the grassy smell.

But because of the trouble of processing, few people do this now.
Only some high-end hotels in Hong Kong do this.
This is considered a method of processing silver sprouts in traditional Cantonese cuisine.

粵菜中把銀芽的頭部和尾部去掉, 取用中央的部份, 這樣粵菜中叫做銀針
一般用於炒粉面,
這樣銀芽就不用做去除草青味的處理.
一般香港高級酒樓炒粉麵都會在炒銀芽的時候, 下一點鹽去煸炒除去草青味

但因為處理麻煩，現在很少人會這樣做.
只有一些香港高級酒店才會做.
這算是傳統粵菜中的一種對銀芽的處理方法.