保哥煮場《星洲炒米粉》家庭版 | Chef Paul Restaurant-Style Singapore Fried Rice Vermicelli

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大家好，又係我黃亞保。 今天突然想吃星洲炒米，經過茶餐廳時看到大排長龍，於是決定自己在家做這道經典港式茶餐廳美食！ ✨ **製作重點：** • 米粉先用小火慢慢浸泡，千萬不要大火，否則會起膠 • 用濕毛巾"焗"米粉，讓它慢慢熟透 • 叉燒要選瘦的，切薄片才好看 • 芽菜一定要先炒去豆腥味 • 用筷子炒制，保持米粉完整 • 最後加韭黃和蔥青，開大火炒出鑊氣 🥢 **黃師傅小貼士：** 家裡做菜不要貪心，即使十個人吃也要逐碟逐碟炒，這樣才有足夠的鑊氣！一次炒雖然快，但味道會大打折扣。 📝 **完整食譜：** 米粉 - 100-120g 叉燒 - 50g 蝦仁 - 75g 雞蛋 - 2隻 芽菜 - 60g 韭黃 - 30g 彩椒 - 50g 洋蔥 - 40g 青蔥 - 15g 油咖喱膽 - 1茶匙 黃薑粉 - 半茶匙 雞粉 - 半茶匙 鹽 - 1/3茶匙 記得點讚訂閱，分享給朋友！ ------------------------------ Craving Singapore rice noodles today, but the tea restaurant had such a long queue! So I decided to make this classic Hong Kong-style dish at home. The key to perfect Singapore noodles lies in proper rice noodle preparation and balanced seasoning. ✨ **Key Techniques:** • Soak rice noodles gently on low heat - never high heat or they'll become gluey • Steam noodles under wet towel to finish cooking slowly • Use lean char siu, slice thin for best appearance • Stir-fry bean sprouts first to remove beany smell • Use chopsticks for stir-frying to keep noodles intact • Add chives and green onions last, high heat for wok hei 🥢 **Chef Wong's Pro Tip:** Don't be greedy when cooking at home! Even for 10 people, cook plate by plate for maximum wok hei. Cooking everything at once might be faster, but the flavor won't be as good. 📝 **Complete Recipe:** Rice noodles - 100-120g Char siu - 50g Shrimp - 75g Eggs - 2 pieces Bean sprouts - 60g Chinese chives - 30g Bell peppers - 50g Onion - 40g Green onions - 15g Curry oil paste - 1 tsp Turmeric powder - 1/2 tsp Chicken powder - 1/2 tsp Salt - 1/3 tsp Don't forget to like, subscribe and share! #星洲炒米 #港式茶餐廳 #家常菜 #黃亞保 #米粉 #咖喱