炸醬麵 【上海版美食】Shanghai Zha Jiang Noodles | 簡易食譜 - 基絲汀: 中西各式家常菜譜

炸醬麵 【上海版美食】Shanghai Zha Jiang Noodles

by · 9 則留言
話說『一見鐘情』,看到 Ellie (Almostbourdain) 的炸醬麵,怎不喜歡呢?炸醬麵的版本有很多。不同地方有不同製法。當見到 Ellie 的版本時,心想,有一天要做這個上海版炸醬麵。那一天終於來到了。

基絲汀一向晚餐必吃飯,不吃粉麵的。粉麵是午餐的東西嘛。來到澳洲也希望保持中國傳統,實行一湯三餸,佐飯吃。老實說,也有例外的情況。太累,沒時間,或其他等等原因,傳統就放在一邊好了。

話說某天,囡囡務要下午5:30前出門。那麽早煮晚飯乎?突然想起那個上海炸醬麵。不如突破傳統,晚餐就吃它吧。

這道上海炸醬麵非常簡單快捷。大家想煮的話,最主要是事先準備好『甜麵醬』和『上海麵』。住澳洲或海外的朋友,當然去唐人鋪買。住香港的話,超市或雜貨鋪應該有貨的。其他材料如蔬菜和豬肉,相信很多人在雪櫃中常備的~

炸醬麵 Shanghai Zha Jiang Noodles01

食譜源自 Almostbourdain

四人份量

材料:
  • 上海麵 一包 450克
  • 甜麵醬 2湯匙(如想濃味些,可酌量增加)
  • 豬肉碎 500克(原食譜沒有。我自行加醃料,見下)
  • 油 1湯匙
  • 糖 1茶匙
  • 薑蓉 1/2茶匙
  • 蒜蓉1茶匙
  • 老抽 1茶匙
  • 水 1/2杯(我用金寶減鹽雞湯)
  • 紅蘿蔔(切幼絲)1 條
  • 青瓜(切幼絲)1 條
  • 蔥粒(裝飾用) 酌量

甜麵醬 Sweet Bean Sauce

上海麵 Shanghai Noodles

醃料:
  • 生抽(醬油)2茶匙
  • 粟粉(玉米粉)1茶匙
  • 糖 1/2茶匙
  • 紹酒 1茶匙
  • 胡椒粉 少許
做法:
  1. 燒熱鑊,下油。加豬肉碎(我先把豬肉碎和醃料拌勻,約15分鐘)。炒至微黃色。加薑蓉,蒜蓉,炒勻,直至聞到香味。
  2. 加甜麵醬,老抽炒勻。
  3. 倒進 1/2杯水/雞湯,煮至滾(煮開)後,轉小火,繼續煮至汁濃稠。加糖調味。
  4. 跟包裝紙上說明,煮上海麵。撈起瀝乾水份。分別盛在 4個碗中。
  5. 把炒熟的豬肉碎分別放在上海麵的上面。 
  6. 灑下蔥粒。用紅蘿蔔和青瓜裝飾。即成。

炸醬麵 Shanghai Zha Jiang Noodles02

9 則留言 :

  1. Hi Christine, first of all, I am a big fan of your blog. I find the recipes are easy and tasty and your photography are excellent. One little comment on the Zha Jiang noodles. You mention it is Shanghai style but my grandma make it the identical way like your recipe. Her family was from Beijing. My maternal grandma was from southern part of China. She added chopped 豆腐乾, bamboo shoots and adamame in it. It was more the southern style. Just for your information. Thank you for sharing your wonderful recipes and cooking tips. Keep on the good works.

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  2. To allie,
    Thanks for your info. It's a new creation from Ellie, that she experienced the similar dish at a Shanghai restaurant. I think people love cooking in their own way and create something different to suit their own tastes. I still want to call this dish/recipe as "Shanghai style", as authentic Shanghai noodles was used. In Hong Kong (Southern part of China of course), the noodles restaurants use yellow egg noodles, not these white thick noodles as picture shown on this post. FYI, click the link in this post to wikipedia, you'll find one of the classic versions is very like the dish I cooked here, including the main ingredients, pork mince and sweet bean sauce.

    Love you sharing your family's cooking method.

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  3. I have only made the Korean version before. I love jajang that I even use the meat sauce to go with rice and Korean rice cakes!!!

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  4. 你好啊 christine:)
    我想問呢個炸醬麵係咪辣架?

    chloe

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  5. Did you make the grounded pork yourself? It does not look like the ones I see in the supermarket. If you did, what kind of pork did you use?

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  6. To Dawn,
    I bought the ground pork from an Asian butcher nearby.

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  7. Hi Christine,
    如果買不到中式的甜麵醬,用韓式豆瓣醬代替可以嗎?
    謝謝!

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  8. 回應Holly:
    韓式豆瓣醬都很好味道~來個“韓式”炸醬麵,不錯啊!
    自己喜歡就可以!試後,告訴我如何啦。

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