粉麵
由 CookWhatHK0 次收藏
手擀麵麵糰偏硬擀薄切條，配肉粒黃醬炒成的炸醬，麵條彈牙醬香濃郁。
麵粉和鹽混合均勻，鹽可增加麵糰筋度；冷水用量按麵粉吸水率調整，手擀麵的麵糰不宜太軟，稍硬較易成形；
Mix the flour and salt evenly; salt strengthens the gluten. Adjust the cold water to the flour's absorbency — dough for hand-rolled noodles should be on the firm side, not soft.
冷水分次加入麵粉，用筷子攪拌成絮狀；
Add the cold water to the flour a little at a time, stirring with chopsticks into shaggy flakes.
再用手揉成較光滑的麵糰，蓋上保鮮紙鬆弛約20分鐘；
Knead by hand into a fairly smooth dough, cover with cling film and rest for about 20 minutes.
鬆弛好的麵糰十分滋潤，放在砧板上稍揉；若麵糰太大，可分成兩三個小麵糰分別處理；
The rested dough will feel supple; knead it briefly on a board. If it is too large, divide it into two or three smaller pieces and work them separately.
擀成約5毫米厚的大麵皮，擀時撒粟米粉或麵粉防黏；
Roll out into a large sheet about 5 mm thick, dusting with cornmeal or flour to prevent sticking.
將麵皮對摺，表面再撒一層粟米粉或麵粉；
Fold the sheet in half and dust the surface with another layer of cornmeal or flour.
再對摺一至兩次，摺疊次數視麵皮大小而定，一般闊約5至6厘米；每摺一層都要撒粉防黏；
Keep folding — how many times depends on the size of the sheet, usually to a width of 5-6 cm — dusting each layer with flour to prevent sticking.
用刀切成均勻幼條，粗幼隨意；切好的麵條先不要抖散，落鑊前才抖走多餘的粟米粉或麵粉，這樣麵湯不混濁，麵條爽滑。
Cut into even strands, as thin or wide as you like. Do not shake the noodles loose yet — dust off the excess cornmeal or flour just before they go into the pot, so the cooking water stays clear and the noodles stay springy.
---【肉粒炸醬】---
--- [Zhajiang pork sauce] ---
備好鮮黃醬、薑末和大葱末；豬肉連肥帶瘦切成約1厘米的粒，肥瘦比例可為2:8或3:7，因黃醬吸油，純瘦肉欠香；
Get the yellow soybean paste, minced ginger and minced scallion ready. Cut the pork, fat and lean together, into roughly 1 cm dice; a fat-to-lean ratio of 2:8 or 3:7 works, since the paste absorbs oil and all-lean pork lacks flavour.
將葱末放入鍋中煸炒出香味；
Fry the minced scallion in the pan until fragrant.
肉粒入鍋，炒熟；
Add the diced pork and stir-fry until cooked through.
倒入適量生抽調色調味，然後盛起備用；
Pour in some light soy sauce for colour and seasoning, then remove and set aside.
鍋中留底油，細火炒黃醬；
Leave a little oil in the pan and fry the yellow soybean paste over low heat.
視乎濃稠度可加少量水和生抽同炒；加生抽後色澤紅潤，比原本的黃色更誘人；
Depending on the thickness, add a little water and light soy sauce as it fries; the soy sauce gives a rich reddish colour, more appealing than the paste's own yellow.
醬炒至濃稠香濃後，將肉粒倒回鍋中拌勻即可熄火；後下肉粒口感特別嫩。
Once the sauce is thick and fragrant, return the pork to the pan, mix well and turn off the heat; adding the pork at the end keeps it very tender.
麵條煮好後舀上炸醬，再配以時令蔬菜作菜碼，非常美味！
Ladle the fried sauce over the cooked noodles and top with seasonal vegetables — delicious!
炸醬手擀麵，醬香肉嫩，麵條彈牙！
Hand-rolled zhajiang noodles: fragrant sauce, tender pork and springy noodles.
