Stir-fried Udon with Beef Sauce 燒汁肥牛炒烏冬

[Ho Kwok Leung]

Ingredients
Udon
Fat beef/Wagyu/Angus fat beef

seasoning
egg
Onion shreds
silver bud
Scallions
Chives
Teriyaki Sauce
Old soy sauce
Mirin

Cooking methods
1.
After the water boils, add oil, add flour, soak until loose, drain
2.
Boil the fat beef in cold water, add a small amount of mirin to remove the odor, and cook until it is seven or eight times cooked.
3.
Heat the pot, add oil, and fry the eggs until cooked.
Add onion shreds, silver sprouts, and green onion segments and stir-fry for a few times
Add the flour, fry until dry, and roll it up
fatten the cow
Teriyaki sauce, dark soy sauce
Fry until the noodles absorb the sauce

Cooking commentary
Adding oil when cooking noodles will make the noodles spread easily during frying and reduce the difficulty of frying.
Do not overcook the noodles. Overcooking will affect the taste of the noodles and make it more difficult to fry.
Eggs are added to stir-fry noodles because eggs act as a lubricant, making them less difficult to stir-fry.
The fat cow should be under cold water, because if it is under 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.
The production method is based on this website, and the video can be used as a reference, because the dishes are constantly being improved.


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
烏冬
肥牛/和牛/安格斯肥牛

調料
雞蛋
洋蔥絲
銀芽
蔥段
韭黃
照燒汁
老抽
味醂

烹調方法
1.
水沸騰後下油，下粉面，浸至鬆散，瀝乾
2.
冷水煮肥牛，加入少量味淋去除異味，煮至七八成熟
3.
把鍋燒熱，加入油，雞蛋炒熟，
放入洋蔥絲，銀芽，蔥段炒幾下
下粉面， 炒到乾，捲身
下肥牛
下照燒汁，老抽
炒至粉面吸收醬汁

烹飪解說
煮粉面時加入油，是令粉面在炒的時候容易散開，降低炒制難度
粉面不能浸太熟，太熟會影響粉面的口感，加大炒的難度
加入雞蛋炒粉面， 是因為雞蛋有潤滑劑的作用， 減低炒制難度
肥牛要在冷水下， 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，可以加入少量生粉醃製一分鐘
製作方式以這個網站為準，視頻可以作為參考，因為菜式是不斷改良


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]

有一些拉麵和烏冬會有酸味， 是因為都添加酸度調節劑，
酸度調節劑算是防腐劑
煮完粉麵後，可以用清水清洗一下，過冷河
烏冬可以選擇急凍烏冬，急凍烏冬沒有酸味
拉麵的話有經濟能力可以選擇售價較高的拉面