Stir-fried Sesame Oil Flavour Instant Noodles with beef slices 肥牛炒出前一丁

[Ho Kwok Leung]

Ingredients
Sesame Oil Flavour Instant Noodle
beef slices/Wagyu/Angus beef slices

seasoning
egg
Onion shreds
silver bud
Scallions
Light soy sauce
Drak soy sauce
MSG
sesame oil

Cooking methods
1.
After the water boils, add oil and noodles into wok until loose
Rinse with water and drain
2.
Fatten the beef in cold water and cook it until it is 70%or 80%
3.
Heat the wok, add oil
Add eggs, fry the eggs until cooked.
Add shredded onions, silver sprouts and green onions and fry for a few times
Add the noodles, fry until dry, and roll it up
fatten the cow
Add light soy sauce, dark soy sauce, MSG ,seasoning
Fry until the noodles absorb the sauce
Put the sesame oil

Cooking commentary
Adding oil to cook the 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 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.

Seasoning methods in most restaurants in Hong Kong
soy sauce
Old soy sauce
Japanese Ajinomoto MSG

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

食材
出前一丁麻油面
肥牛/和牛/安格斯肥牛

調料
雞蛋
洋蔥絲
銀芽
蔥段
生抽
老抽
出前一丁味精
出前一丁麻油

烹調方法
1.
水沸騰後下油，下粉面，浸至鬆散
用水沖洗，瀝乾
2.
冷水下肥牛，煮至七八成熟
3.
把鍋燒熱，
下油，雞蛋炒熟，
下洋蔥絲，銀芽，蔥段炒幾下
下粉面， 炒到乾，捲身
下肥牛
下生抽，老抽，出前一丁味精， 調味
炒至粉麵吸收醬汁
下出前一丁麻油

烹飪解說
下油煮粉面，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
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，可以用生粉去醃一分鐘

香港大多數餐廳調味方式
生抽
老抽
日本味之素味精

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