乾炒牛河自己炒 住家男人的浪漫 Stirred Fried Rice Noodles with Beef the Romance of a Home Cooking Man

乾炒牛河係茶餐廳基本野，不過就唔係人人都會係屋企整，因為覺得又要好多油，又麻煩難整。其實掌握左少少竅門，跟住步驟，大家都可以係屋企整到好味既乾炒牛河。

In any of a tea restaurant in Hong Kong, Stirred Fried Rice Noodles with Beef is a very basic dish you can find. However, it’s not a very common homemade dish even for local Hongkongers, probably because of the mythical thought that it takes lots of step of prepare the dish. Actually it’s not that difficult to make the dish. Follow the recipe and you can hack this lovely Stirred Fried Rice Noodles with Beef at home!

乾炒牛河 Stirred Fried Rice Noodles with Beef

乾炒牛河係粵菜展現「鑊氣」既經典菜色，用屋企爐係難d炒出鑊氣，但要炒到香口其實都唔難的，下面分享小小心得。

另外要炒到好食，仲可以講究埋油量適中唔會油淋淋，牛肉香口而唔會過熟，韭黃仲係半生熟有菜香味。可以留意既地方好多，所以係一味煮得好有樂趣既菜色。

In Cantonese cooking we have a term “wok hei” which refers to the special pleasant flavour of the food brought by wok tossing and extra high heat of the stove. Stirred Fried Rice Noodles with Beef is a traditional dish of illustrating “wok hei”. At home, it’s more difficult to create the “wok hei” but we can still make a fragrant dish of noodles.

To make a nice dish of Stirred Fried Rice Noodles with Beef, we need to make sure the amount of oil used is appropriate so that the noodles won’t be greasy, the beef needs to be fried until aromatic but not overcooked, the Chinese yellow chives are still partly rare etc. There are many things to look at and hence this dish if amusing to cook.

3步極簡單 自煮吉野牛肉飯 Super Easy Yoshinoya Beef Bowl in 3 Steps

兩個人食既話係街市買一斤炒河就夠，盛惠$9
600g of rice noodles is enough for serving 2. HK$9

依度係$20牛冧肉，返到屋企用生抽、老抽、糖、紹酒、麻油、生粉同少少水醃佢10分鐘
Here it’s HK$20 of beef round, I guess it’s around 100g. Marinate with light soy sauce, dark soy sauce, sugar, Shaoxing wine, sesame oil, cornstarch and water for 10mins

材料仲有洋蔥、銀芽同韭黃
調味醬汁：生抽、老抽、蠔油、糖、紹酒同水，調完試試味，應該要咸中有甜，又唔會太濃味
Ingredients also include onion, bean sprouts and Chinese yellow chives
Sauce is made of light soy sauce, dark soy sauce, oyster sauce, sugar, Shaoxine wine and water. Test the taste, it should be savory and a bit sugary. Don’t make it too salty

開鑊，首先炒香牛肉，撈起備用
見到d仙氣嗎？炒到有鑊氣就係睇有無ed仙氣 lol

由於全程開到最猛火，燒到隻鑊好熱先落食材，食物既水份迅速蒸發出煙，食落先會焦脆香口，依個係亦係炒河唔會變成撈麵既最大竅門

不過家用爐頭始終有限制，用埋傳熱快既生鐵鑊都無出面咁有鑊氣

High heat on. Fry the beef until you can smell its fragrance. Then take it out.
Can you see the smoke? It is the key to create “wok hei”

As we switch to highest heat for the whole time and make the wok very hot before we add an ingredient, the water in the ingredients evaporate rapidly and hence create the crispiness of the dish. This is a very important point to note to prevent the Stirred Fried Rice Noodles with Beef from being a dish of “lo mein” (stirred noddles).

A household stove has its limitation. Even with this wrought iron wok which has excellent heat conduction capability, the “wok hei” is not as strong as you can have at a tea restaurant. 

撈起牛肉後落洋蔥炒
Take the beef out and onion in 

然後落河炒，煎到佢有香味出
要留意落河炒之前個鑊要有足夠既油，同埋一樣要猛火燒到熱一熱，否則唔香口之餘仲好易痴底
Then we add the rice noodles to make it aromatic
Make sure there is enough oil in the wok and the wok is nicely heated before adding rice noodles otherwise the noodles won’t be fragrant and worse still, they will stick on the wok 

加銀芽
Add bean sprouts 

邊炒邊落醬汁，直至色水足夠
Keep gently stir-frying it and add the sauce until the color turns nicely brown 

牛肉回鑊兜兩兜
Add beef back 

最後熄火，放埋韭黃兜多陣就搞掂
記住韭黃係食佢半生熟既香味，要避免煮太熟
Switch off the fire, then add Chinese yellow chives and gently stir
Bare in mind that the yellow chives are better to be partly rare. Don’t overcook it. 

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