粉麵
由 CookWhatHK0 次收藏
涼拌蕎麥麵以焯熟的蕎麥麵和菠菜，拌入生抽、香醋、蠔油和指天椒熱油的酸辣醬汁。
蕎麥麵。
Buckwheat noodles.
菠菜。
Spinach.
葱、蒜頭、指天椒。
Spring onion, garlic, bird's eye chili.
蕎麥麵焯水後過冷河，菠菜亦焯水。
Blanch the buckwheat noodles and rinse them in cold water; blanch the spinach too.
葱、蒜頭、指天椒切碎，加入芝麻，淋上熱油。
Finely chop the spring onion, garlic, and bird's eye chili, add the sesame seeds, then pour hot oil over.
加入生抽2湯匙、香醋2湯匙、蠔油1湯匙、砂糖1湯匙、鹽適量及雞粉，攪拌均勻。
Add 2 tbsp light soy sauce, 2 tbsp aromatic vinegar, 1 tbsp oyster sauce, 1 tbsp sugar, salt to taste, and chicken bouillon powder, then stir until well mixed.
將調好的醬汁澆在麵條上，拌勻即成。
Pour the mixed sauce over the noodles, toss to combine, and it's done.
