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This seems to be a very popular Cantonese dish. We can see that from Hong Kong modern films . Kai likes it very much recently by watching quite a few Hong Kong films. :) After having tried some in Chinese restaurants, I decided to make it myself.
The recipe is as follows:
材料：
河粉，牛肉，葱，豆芽，姜，豉油，生粉，老抽，生抽，糖
This seems to be a very popular Cantonese dish. We can see that from Hong Kong modern films . Kai likes it very much recently by watching quite a few Hong Kong films. :) After having tried some in Chinese restaurants, I decided to make it myself.
The recipe is as follows:
材料：
河粉，牛肉，葱，豆芽，姜，豉油，生粉，老抽，生抽，糖
制作过程：
1. 将牛肉切片，用豉油和生粉腌半小时。
2. 葱切段，姜切丝。
3. 大火热锅，加油，滑入牛肉，炒至断生，取出待用。
4. 用剩余的油加姜丝和粉炒允。
5. 将牛肉加回，并加入葱段，豆芽炒匀。
6. 加入少许老抽，生抽和糖，翻炒均匀即成。
Tips:
Do not drain the Hofen as it will become very sticky!
1. 将牛肉切片，用豉油和生粉腌半小时。
2. 葱切段，姜切丝。
3. 大火热锅，加油，滑入牛肉，炒至断生，取出待用。
4. 用剩余的油加姜丝和粉炒允。
5. 将牛肉加回，并加入葱段，豆芽炒匀。
6. 加入少许老抽，生抽和糖，翻炒均匀即成。
Tips:
Do not drain the Hofen as it will become very sticky!
2 comments:
顺德的做法还加胡萝卜丝和芝麻。
萝卜丝事先要用开水煮过，芝麻最后洒在牛河上面。
我家附近有个大排档做得最好吃了，也只能回国再去吃了。
第一次做很成功了，刚从房门里出来，楼道里的就很有中国城餐馆的味道了。再一看看相，不错，是干炒牛河的样子，比我想象中的颜色要深。第一口尝了一下河粉，筋道，有滋味，稍微有点粘（应该是煮河粉的时候没有加油）。又尝了牛肉，嫩，有口感，豉椒味。牛肉片切的很薄，一看就是出自有10年以上刀工的高级厨师手笔（牛肉是我切的^_^）。牛肉唯一美中不足是生肉粉没有把肉拿透，应该是一开始味牛肉时间不算长，但是还是很好吃，因为这样嚼起来很有肉感，我比较喜欢。
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