Hong Kong Style Fatty Beef Stir-fried Ramen 港式肥牛炒拉面

[Ho Kwok Leung]

Ingredients
Retail packaging, cooked ramen/Chinese noodles
Fat Beef/Wagyu/Angus Beef

seasoning
egg
Onion shreds
Scallions
silver bud (It is recommended not to add silver buds when frying at home, because the silver buds are too durable and will easily produce water and fail)
soy sauce
Old soy sauce
Bonito sauce (for Japanese beef rice)/Teraki sauce

Cooking methods
1.
Heat to 50% water temperature, add oil, add ramen until loose and drain.
2.
Fatten the beef in warm water and cook until it is 70-80%. You can add a small amount of mirin to remove odors
3.
Heat the wok,
Add oil and fry the eggs until cooked.
Add shredded onions, silver sprouts and green onions and fry for a few times
Add the ramen, fry until dry, and roll it up
Serve the fat beef with bonito sauce (for Japanese beef rice)/Terakatsuki sauce on the fat beef
Add light soy sauce, dark soy sauce, seasoning
Stir-fry until the noodles absorb the sauce and then serve

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 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 marinate it with cornstarch for one minute

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 crumbly?
Is there a burning smell?
Is the fat cow mature?
Noodle taste

食材
零售包裝, 熟拉面/ 中國叫車仔面
肥牛/ 和牛/ 安格斯肥牛

調料
雞蛋
洋蔥絲
蔥段
銀芽(建議家裏炒不要放銀芽, 因為銀芽炒太耐容易出水, 容易失敗)
生抽
老抽
鰹魚汁（日本牛肉井飯用）/照曉汁
日本味淋

烹調方法
1.
加熱到五成水溫後下油，下粉面，浸至鬆散 瀝乾
2.
温水下肥牛，煮至七八成熟， 可以加少量味醂除異味
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 下鰹魚汁（日本牛肉井飯用）/照曉汁 在肥牛上
下生抽，老抽，調味
炒至粉麵吸收醬汁後起菜

烹飪解說
下油去煮粉面，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

[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