Name: 香椿豆包炒米粉Stir-fried rice noodles with Chinese toon bean wraps【瑜伽素食烹飪 Yoga Vegetarian】 | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming
Uploaded: 2024-02-02T10:10:12.169Z
Duration: 8 min 58 s
Description: 含米百分百品名才能標米粉，50%以上是調和米粉。純米粉吃起來有米飯的香甜，但不耐久煮，易斷裂。調和米粉則口感彈牙，極耐搓揉，回蒸仍然不失口感。 香椿豆包炒米粉、調和米粉(4人)： 材料 高麗菜1/ ... | Videos | Gan Jing World - Technology for Humanity | Video & Movie Streaming

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含米百分百品名才能標米粉，50%以上是調和米粉。純米粉吃起來有米飯的香甜，但不耐久煮，易斷裂。調和米粉則口感彈牙，極耐搓揉，回蒸仍然不失口感。

香椿豆包炒米粉、調和米粉(4人)：
材料
高麗菜1/ 6顆（ 450g）
胡蘿蔔1/3條（120  g）
芹菜3支
薑3公分
馬鈴薯1顆（120g）
豆包5塊
純米米粉200 g
水400g(米粉兩倍)

豆包醃料
醬油1.5 T、糖1t、鹽1/4 t、香椿醬2T、五香粉1T
蔬菜調料
油2T、鹽2t、黑胡椒1/2t
米粉醬汁
油1T、醬油1T、味醂1T、豆瓣醬1T、糖1T、鹽1T、白胡椒粉1t

方法：
1.高麗菜、胡蘿蔔、薑都切絲、芹菜切段、馬鈴薯去皮切絲，沖水去表面粉質。
2.豆包切短條放入盆中，醬油、糖、鹽拌勻後加入，攪拌略醃。
3.炒鍋加水50cc、油、鹽、薑絲、胡蘿蔔，大火拌炒3分鐘。
4..加入馬鈴薯、高麗菜，拌炒一下，加蓋小火煮5分鐘。掀蓋加入芹菜，撒少許黑胡椒粉，拌炒盛盤待用。
5. 炒鍋加水1碗（200cc)，放入豆包，中小火輕輕拌炒至熟軟、湯汁收乾。轉大火加入香椿醬、五香粉，拌勻即熄火，盛起備用。
6. 取一大碗，放入油、醬油、味醂、豆瓣醬、糖、塩、白胡椒粉拌勻。炒鍋加水2碗(400cc，2倍米粉重量)，放入拌勻的醬汁，將備用的炒蔬菜放入一半，煮滾轉小火。
7.純米米粉沖水，立即放入炒鍋中。以筷子夾起米粉抖散以吸收湯汁，蓋上鍋蓋，小火悶煮2分鐘。開蓋，將米粉蔬菜攪拌均勻。熄火，蓋上鍋蓋再燜1分鐘或至略剩湯汁。開蓋倒入所剩一半蔬菜和一半的豆包，用筷子夾散並拌勻，盛盤，放上另一半豆包，趁熱享用。
8.炒調和米粉的程序1~6和米粉相同，但調和米粉用水浸泡10分鐘。悶煮時開小火，煮5分鐘。


Stir-fried rice noodles with Chinese toon bean wrap, blended rice noodles (4 persons):
Ingredients
1/6 cabbage (450g)
1/3 carrot (120 g)
3 sticks celery
ginger 3 cm
1 potato (120g)
Bean wrap 5 pieces
Pure  rice noodles 200 g
400g water (twice the amount of rice noodles)

Bean wrap Marinade
1.5 T of soy sauce, 1 t of sugar, 1/4 t of salt, 2Ｔ of Chinese toon sauce
vegetable dressing
Oil 2T, salt 2t, black pepper 1/2t
rice noodle sauce
1T oil, 1T soy sauce, 1T mirin, 1T bean paste, 1T sugar, 1T salt, 1t white pepper

method
1. Shred cabbage, carrots and ginger, cut celery into sections, peel and shred potatoes, rinse with water to remove surface powder.
2. Cut the bean wrap into short strips and put them in a basin, mix well with soy sauce, sugar and salt, then add, stir and marinate for a while.
3. Add 50cc of water, oil, salt, shredded ginger and carrots to the frying pan, stir fry for 3 minutes on high heat.
4. Add potatoes and cabbage, stir fry, cover and simmer for 5 minutes. Lift the lid and add celery, sprinkle a little black pepper, stir fry and set aside.
5. Add 1 bowl of water (200cc) to the frying pan, add the bean wrap, stir-fry gently over medium-low heat until soft and the soup dries up. Turn to high heat, add Chinese toon sauce and five-spice powder, mix well and turn off the heat, set aside.
6. Take a large bowl, add oil, soy sauce, mirin, bean paste, sugar, salt, white pepper and mix well. Add 2 bowls of water (400cc, 2 times the weight of rice noodles) to the frying pan, add the mixed sauce, add half of the reserved stir-fried vegetables, bring to a boil and turn to low heat.
7. Rinse the pure rice noodles with water and put them into the wok immediately. Pick up the rice noodles with chopsticks and shake to absorb the soup. Cover the pot and simmer for 2 minutes on low heat. Open the lid and stir the rice noodles and vegetables evenly. Turn off the heat, cover the pot and simmer for another 1 minute or until the soup is slightly left. Open the lid and pour in the remaining half of the vegetables and half of the bean wrap, break them up with chopsticks and mix well, place on a plate, put the other half of the bean buns, and enjoy while it is hot.
8. Procedures 1~6 for stir-frying the blended rice noodles are the same as rice noodles, but soaking the blended rice noodles in water for 10 minutes. When simmering, turn on low heat and cook for 5 minutes.

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