小夫妻 Overcooked 去親酒樓或者大排檔食飯叫返個菜總係例牌動作，雖然每次都總會有人話「清炒菜心係屋企都整到啦洗乜幾十蚊出黎食」，但出街食既炒菜總係同屋企有少少唔同，屋企好似硬係炒唔出個種風味。
諗真d，其實每個家庭炒菜方法都唔同，落鹽定落豉油？幾時落？洗唔洗落糖？係咪要加水加雞湯？大家都有唔同做法，今次我地就分享我地嘗試左無數次，終於煮到有酒樓風味版本既炒菜心技巧！
It’s very common to order a dish of stir-fried veggie for people who go out to have meal at Tai Pai Dong. Though there would usually be someone saying something like “You can make stir-fried veggie at home for a much lower price”, we think the flavours of stir-fried veggie at a restaurant and at home are usually different.
Indeed, every family has their own way of stir-frying veggie. In this article we are sharing our way of making it which resembles the flavour we tried at Cantonese restaurant.
炒菜心技巧 Technique of Stir-frying Choy Sum
乾爽，翠綠，清甜，無菜青味，食落口仲有油潤得黎又唔係油膩既質感，要做到依種風味就要跟住炒菜心技巧
Dry, green, bitterlessly sweet, there is also a touch of creaminess on the outside. This is they way we want for our Stir-fried Choy Sum!
主角當然係菜，我地買左好食d既菜心苗半斤
而其他料/調味就包括蒜蓉、鹽、糖、生抽、濕生粉同鰹魚粉
For ingredients we have 300g of baby Choy Sum, minced garlic, salt, sugar, light soy sauce, starch solution and bonito powder
之前有朋友分享d菜買返屋企用水沖沖佢就煮，但我地都係慣左用鹽水浸半個鐘先洗菜，每次浸完都會見到盤底有泥沙/ 發泡膠，而且浸鹽水有助清走農藥殘留
We have previously heard from friends that they only briefing rinse the veggie before cooking. We are more convinced to soak the veggie in salty water for half an hour first. Not only does it remove the dirt/ sand, it also helps dissolve the fertiliser residue if any
洗菜時菜花一般都會掹走，因為較常有蟲或農藥殘留
When we wash the veggie we normally remove the flowers as it’s the most common place for bugs or fertiliser residue
太多支葉都要搣開佢，避免太大瓣菜煮唔熟
Separate the branches to help veggie being evenly cooked
瀝水，要盡量瀝乾，如果唔係d菜放到落鍋就會俾水煮熟而唔係俾油炒熟
好，事前準備就係咁，可以開始炒了
Drain the water as completely as possible. If there is too much water the Choy Sum will turn out to be boiled instead of stir-fried
All preparation has now been done. We can now start to cook!
落油，中火將佢燒熱
Boil some oil on medium heat
加入蒜頭，轉細火，炒到有香味
Add garlic. Switch to low heat until aromatic
落菜，轉大火
Add veggie and switch to high heat
加半茶匙糖，繼繼大火，將菜炒約3分鐘
加糖可以去除草青味，令菜既味道更可口
Add 0.5 tsp of sugar. Keep the heat at high level and stir fry it for 3 mins
By adding sugar we can get rid of the bitterness in the veggie
轉細火，冚蓋焗一分鐘
Switch to low heat, lid on and let it simmer for 1 min
菜心已經差唔多熟，依個時候轉返中火，調味，加少少鹽
由於鹽份會令菜出水，如果太早落就會令成碟菜變得水汪汪，所以係比較後先加鹽
Now the Choy Sum is almost well done. We switch to medium heat and season it with a touch of salt
As salt drains the juice out from the veggie, we need to add it at the latter stage of cooking otherwise the whole pot will become sobbing
加入少少生粉水，咁做係為菜心表面勾上一層薄茨，食落就會有油潤質感
Add a little of cornstarch solution. This is to create a creamy layer of coating on the Choy Sum for better texutre
再沿鍋邊加入少少生抽
所有調味都唔洗多，落少少吊出菜鮮味就可
Add a bit of light soy sauce at the empty space
For all seasonings we don’t need to add much. By adding a little we can already bring out the umami of the veggie
最後，加入少少鰹魚粉，兜勻
去出面餐廳食菜絕大部份都會加入味精提味，但我平時都唔會買味精返屋企煮飯，如果想有類似感覺可以加鰹魚粉，而想唔加都無所謂
At last, add a little bit of bonito powder and mix well
In most restaurants they add MSG in every dish. At our home we don’t have any MSG so we add some bonito powder to resemble. But it’s totally fine if you skip this step
又靚又好食！
Beautiful and yummy!
我地用既依隻鑊叫Lowenthal牛油果陶瓷不沾鍋，係我地既網店已經有售喇，佢最大既賣點係超級不沾，炒蛋都完全唔痴，同埋採用左陶瓷塗層，可以從此遠離有安全風險既PTFE塗層鍋。簡單按幾個鍵，就可以享受到安心既不沾煮食體驗喇！
The wok we are using is called Lowenthal Avocado Ceramic Non-stick Wok 28cm. Its best benefits are its superior non-stickiness and its natural composition of ceramic coating which brings you away from the health-risky PTFE coated woks most commonly seen in the market. The wok is now available on our online shop. With a few simple clicks, you can start to enjoy the carefree journey of ceramic non-stick wok cooking!
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唔想食飯？整個乾燒伊麵啦，同你分享點樣10分鐘整起
Don’t want plain rice? Try braised e-fu noodles!
10分鐘簡易乾燒伊麵 飲宴必食 Easy and Yummy Braised E-Fu Noodles
以下依個中日溝埋既家常菜式，我地都相當鍾意
The below dish mixed Chinese and Japanese styles. We like it so much
9唔搭8既組合？ 出奇好味大蔥炒和牛舌 Spontaneous Stir-fried Wagyu Tongue with Leeks
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