Japanese-style Stir Fry Beef Rice Noodles 日式干炒牛河

[Ho Kwok Leung]

Ingredients
Pho/Vietnamese Pho/Basically any Pho can be fried
Fatty Beef/Wagyu/Angus Fatty Beef/Beef


seasoning
egg
Onion shreds
silver bud
Scallions
Chives
Light soy sauce
Dark soy sauce
Kombu or bonito sauce (for Japanese Yoshibi bison rice)/teriyaki sauce
sugar
Mirin (for cooking fattened beef/wagyu beef)

Cooking methods
1.
Fresh and refrigerated rice noodles can be steamed or heated in a microwave. Microwave ovens are best because they can directly drain the water out of the rice noodles, so you don’t have to fry them for too long to dry them. , let cool until the heated steam is removed
Pack water-dried rice noodles. When cooking, add an appropriate amount of oil to reduce the difficulty of frying rice noodles. Drain and let cool until the heated steam is removed.

2.
Add a small amount of cornstarch to the fat beef and marinate it for one minute
Fatten the beef under cold water, add a small amount of mirin and cook until it is seven or eight times mature.
How to make wagyu beef, because high-grade wagyu beef melts in your mouth, so it is cooked in advance with sauce and a small amount of mirin until it is seven or eight times mature.
After the fried noodles are seasoned, add the wagyu beef and stir-fry for a few times before serving.

3.
Heat the pot, add oil, and fry the eggs until cooked.
Add noodles, fry until dry and roll up
Add onion shreds, silver sprouts, and green onion segments and stir-fry for a few times
Add the fat beef, add bonito sauce (for Japanese beef rice)/Teroxiao sauce, top it with the fat beef
Add light soy sauce (the light soy sauce can be reduced or used, as it will take away the flavor of the bonito sauce), dark soy sauce, and seasoning
Fry until the noodles absorb the sauce

Cooking commentary
The purpose of preheating the rice noodles is to reduce the frying time and prevent the rice noodles from cracking.
Because the stove power at home is much lower than that in restaurants, I thought of this alternative method to avoid the cocoa powder from breaking during frying.
Eggs are added to stir-fry noodles because eggs act as a lubricant, making them less difficult to cook.
The fat cow should be immersed in cold water, because if it is immersed in cold water, the blood of the fat cow can be released.
If the fattened cow is immersed in hot water, the blood of the fattened cow will remain inside the fattened cow, which will cause a peculiar smell when eaten.
At the same time, it is easy to overcook the fat beef, affecting the taste.
If you want to make the fat beef more tender, you can add a small amount of cornstarch and marinate for one minute.



Dish successes and failures
Is there a lot of oil in the bottom of the dish?
Will the noodles be too crumbly?
Is there a burning smell?
Is the fat cow mature?
Is the taste of noodles suitable?



食材
河粉/越南河粉/基本上任何河粉都可以炒
肥牛/和牛/安格斯肥牛/牛肉


調料
雞蛋
洋蔥絲
銀芽
蔥段
韭黃
生抽
老抽
昆布或鰹魚汁（日本吉野牛肉井飯用）/照燒汁
糖
味醂 （煮肥牛/和牛用）

烹調方法
1.
新鮮河粉和冷藏河粉蒸熱或者微波爐加熱，微波炉最好因为可以直接抽乾河粉水分，这样就不用炒太久去炒乾河粉。，放凉，等加熱後的蒸氣去除
包裝水發乾河粉，煮的时候加適量油減低炒河粉的難度，瀝乾，放涼，等加熱後的蒸氣去除

2.
肥牛加少量生粉醃製一分鐘
冷水下肥牛，加入少量味醂煮至七八成熟
和牛做法，因為高級和牛是入口即溶，所以預先用醬汁和少量味醂熟至七八成熟
到炒粉面調味完成後，加入和牛炒幾下後起菜

3.
把鍋燒熱，加入油，雞蛋炒熟，
加入粉面， 炒到乾，捲身
加入洋蔥絲，銀芽，蔥段炒幾下
加入肥牛，下鰹魚汁（日本牛肉井飯用）/照曉汁，在肥牛上
下生抽{生抽可以減少, 或者不用, 怕他搶了鰹魚汁的味)，老抽，調味
炒至粉麵吸收醬汁

烹飪解說
河粉預先加熱，是為了減少炒制時間避免河粉碎裂，
因為家裏的爐具火力比酒樓火力小很多，所以想到這個替代方式，這樣可以避免可粉在炒的時候碎斷
下雞蛋炒粉面， 是因為雞蛋有潤滑劑的作用， 減低炒制難度
肥牛要冷水下， 因為冷水下的話， 可以令肥牛的血水釋出，
如果熱水下的話肥牛的血水會保留在肥牛裏面，食下去會有異味，
同時容易令到肥牛煮得太耐，影響口感
如果想令肥牛更加嫩滑，可以加少量生粉醃製一分鐘



菜式成功與失敗
碟底油多不多
粉面會否太碎
有沒有燒焦味
肥牛是否大熟
粉面口感是否合適

[Ho Kwok Leung]

Buy at Ashin House in Hong Kong
The first seasoning is bonito noodle sauce (Picture 1)
The second seasoning is Morita’s bonito sauce (picture 2)
Compound seasoning, using two different types of bonito sauce. One type of bonito juice has a too single taste. The first time I used bonito noodle sauce to make the base flavor of the rice noodles, and then I used the other type of bonito sauce to make it salty and umami.
I didn’t say it in the video because not many people actually followed the video after watching it.

在香港阿信屋買
第一次調味是鰹魚面汁(圖一)
第二次調味是盛田的鰹魚汁(圖二)
複合調味, 用兩種不同的鰹魚汁調味,
一種鰹魚汁味道太單一,
第一次用鰹魚面汁調河粉的底味,
之後用另一種鰹魚汁調咸鮮味
視頻上我沒有說, 是因為真的看完視頻會跟着做的人不多

圖一

20240410_105002.jpg (2.36 MiB) Viewed 1083 times

圖二

20240408_103124.jpg (2.25 MiB) Viewed 1083 times