[擔擔麵食譜] 自家炒擔擔麵醬,15分鐘便可做超好吃擔擔麵 – Dandan noodles
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我很愛在上海或四川館子吃擔擔麵,但不是每一家都做得好吃,多數是花生醬太濃或太淡。自己做的擔擔麵可以多下一點蝦米,並且隨喜好調較花生醬的濃度和辣度。只要預先炒製一瓶擔擔麵醬放在雪櫃,便可在吃前才簡單準備其他材料。
此擔擔麵的製作方法乃參考本地名廚余健志的私房食譜,由於原食譜份量頗大,所以我按比例減少了材料份量以方便在家中製作。另外,原食譜預先調好了花生醬調味醬,但我認為煮麵時才調較醬料也甚為簡單快捷,而且可按各人喜好再自行增減醬料份量。
材料:
擔擔麵醬(約一大飯碗份量)﹕
蒜頭、乾蔥各70克
洋蔥、櫻花蝦、豆瓣醬各50克
紅椒粉10克
指天椒碎及胡椒粉各少許
生油135克
其餘材料:
擔擔麵
湯底﹕雞湯/豬骨湯/水;調味(糖、鹽、老抽)
配料﹕蔥花,炒香芝麻及花生碎
肉醬(2人份量)﹕碎豬肉50克,薑粒及榨菜粒各少許;調味料(水兩湯匙、蠔油半湯匙、糖少許、老抽1/4茶匙)、生粉水少量
花生醬調味醬﹕花生醬,花椒油及麻油、辣椒油適量
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煮擔擔麵其餘材料﹕
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