Hong Kong Style Fried Noodles with Soy Sauce Supreme 豉油王炒麵

[Ho Kwok Leung]

Preface
Stir Fry Beef Rice Noodles can be regarded as an introduction to becoming a chef, while cooking fried noodles with king of soy sauce to delicious taste can be regarded as a chef's graduation from fried noodles.
Soy Sauce King Fried Noodles tests the chef’s understanding of fried noodles

There are probably three ways to make soy sauce king fried noodles in Hong Kong.
chain fast food restaurant
Submerge the flour in boiling water until it spreads, drain and let cool
Then use a 20-inch large wok, wear gloves and use your hands to scoop out the seasonings.
The seasoning is light soy sauce and dark soy sauce MSG
Because they have to make portions for 20-30 people at a time, they can only mix the seasonings with their hands.

Ordinary restaurant
Submerge the noodles in boiling water until they spread, drain and let cool
When there is an order, just put in the noodles and fry them directly
The seasoning is light soy sauce and dark soy sauce MSG
But when they fry like this, they usually stick to the pan and have a burnt smell.
Their seasonings of light soy sauce and dark soy sauce are often fried because they are fried over high heat. The fried noodles cannot absorb the sauce, and the sauce is burned out by the heat of the pot. The soy sauce king fried noodles have no flavor after eating.

High-end restaurant
Submerge the noodles in boiling water until they spread, drain and let cool
When there is an order, they fry the noodles to dry them
After frying, boil it in water until the noodles fall apart.
Then I started frying
The seasoning is light soy sauce, dark soy sauce, MSG, chicken essence and sesame oil.



Ingredients
Whole egg noodles/shrimp noodles/scallop noodles/Egg fried noodles

seasoning
Green bean sprouts
Onion shreds
Scallions
Chives
Light soy sauce
chicken soup/chicken powder
sugar
Dark soy sauce
sesame oil

Cooking methods
1.
Submerge the noodles in boiling water until they spread, drain and let cool
2.
Deep-fry it dry (if the fire at home is really too low, it is recommended to fry the noodles one more time like I did the spicy chicken before)
3.
Add noodles to hot water, turn off heat, soak until dispersed, drain
4.
Heat the oil in a pan, add silver sprouts, onions and green onions, add eggs and stir-fry until cooked, turn off the heat and add fried noodles
5.
Fry until the noodles are loose
6.
Add chicken broth, light soy sauce, sugar, and dark soy sauce to taste
7.
Stir-fry until dry, add leek yellow, stir-fry with sesame oil for a few times and then serve


Cooking commentary
The basic principle of fried noodles is to fry or fry the noodles dry, so that the noodles can absorb the sauce and the noodles will have the flavor of the sauce.
Eggs act as a lubricant to prevent fried noodles from sticking to the bottom
Because the fried noodles are too fine, they cannot be stir-fried over high heat. 90% of the time they will simmer when stir-fried over high heat. Use the remaining temperature of the wok to stir-fry the water. If the temperature is not high enough, turn on low heat.
It's best to cross a cold river to wash away some alkaline water
Because it is egg fried noodles, the fried noodles contain eggs, and the chicken powder/chicken soup can be used as a seasoning to enhance the flavor of the chicken.
You have to control the amount of chicken soup. Excessive amount will make the noodles too wet.

前言
乾炒牛河算是做廚師入門，而豉油王炒粉麵烹飪到美味，算是廚師對於炒粉麵的畢業
豉油王炒麵考驗廚師對炒粉麵的理解

香港大概有三種豉油王炒麵製作方法
連鎖快餐店
滾水下粉麵，浸到散開，瀝乾，放涼
之後就用二十幾吋的大鑊，戴手套用手撈勻調料
調料是生抽老抽味精
因為他們要一次個製作20-30人份量，所以只能夠用手把調味料撈勻

普通餐廳
滾水下粉麵，浸到散開，瀝乾，放涼
當有order的時候，就放粉麵直接下去炒
調料是生抽老抽味精
但他們這樣炒的話通常都會沾鍋和有燶味，
他們的調料生抽老抽好多時都會因為用大火炒，炒麵不能夠吸收醬汁，醬汁被鍋的熱力燒乾，食下去豉油王炒麵是沒有什麼味道

高級酒樓
滾水下粉麵，浸到散開，瀝乾，放涼
當有order的時候，他們會把粉麵用油炸乾
炸乾之後就用水煮，煮到粉麵散開
之後才開始炒
調料是生抽老抽味精雞精麻油



食材
全蛋面/蝦子面/瑤柱麵/蛋炒麪

調料
綠豆芽
洋蔥絲
蔥段
韭黃
生抽
雞湯/雞粉
糖
老抽
芝麻油

烹飪方法
1.
滾水下粉麵，浸到散開，瀝乾，放涼
2.
用油炸乾（如果家裏的火真的太小的話，建議把麵 像我之前做辣子雞一樣，重複炸多一次）
3.
熱水下粉麵，關火，浸到散開，瀝乾
4.
燒熱油鍋，下銀芽洋蔥蔥段，下雞蛋炒熟，關火後下炒面
5.
炒至粉麵鬆
6.
下雞湯，生抽，糖，老抽調味
7.
炒至乾身，下韭黃，芝麻油炒幾下後起菜


烹飪解說
炒粉麵基本原理就是把面炒乾或者炸乾，這樣粉麵才能夠吸收醬汁，粉麵食上去才有醬汁的味道
雞蛋有潤滑劑作用以防炒面黐底
因為炒麵太幼細不能夠開大火炒，開火炒九成會燶， 用炒鍋剩餘溫度去炒乾水， 到如果不夠溫度才開小火
最好過一個冷河洗走啲鹼水
因為是蛋炒麵，炒麵有雞蛋成份，雞粉/雞湯可以對雞類作為提升風味的調料
雞湯的份量自己要控制好，過量會令粉麵變得太濕

[Ho Kwok Leung]

Traditional soy sauce king fried noodles are stir-fried noodles with eggs However, if the fried egg noodles are not processed well, it will easily taste alkaline. If the fried egg noodles are not cooked properly in the middle, they will taste like alkaline water. The purpose of frying is to force out the moisture in the egg fried noodles and remove the alkaline smell. If you are a novice, it is recommended to use whole egg noodles. The whole egg noodles bought in the supermarket will not have a strong alkaline smell, but it is best to soak the whole egg noodles for a longer time after frying, because the egg noodles are thicker than raw egg noodles and need to absorb more water. portion, or add a little more water or chicken stock when seasoning, otherwise it will be too hard and crispy when fried. As for Yao Zhu noodles and shrimp noodles, it is recommended to wait until you have mastered the seasoning before using them. Because Yao Zhu noodles and shrimp noodles are inherently salty. If the seasoning is not well controlled, it can easily be too salty.

傳統豉油王炒麵是用蛋炒麵
但是蛋炒麵處理不好的話容易食到鹼的味道
如果蛋炒麵炸的時候中間炸不熟，會有鹼水的味道。
炸的目的是，主要將蛋炒麵裏面的水分逼出和清除鹼水味
新手的話，建議用全蛋面。
超市買的全蛋麵就不會有太強烈的鹼水味道，但全蛋麵最好炸完之後，浸的時候要浸多一點時間，因為蛋全麵比蛋生面粗，要吸收多一點水份，又或者是調味的時候多加一點水或者雞湯，不然炒出來會太硬太脆。

至於瑤柱麵和蝦子麵建議等你掌握好調味才使用
因為瑤柱麵和蝦子麵本身有咸味
調味掌握得不好容易過咸