粉麵
由 CookWhatHK0 次收藏
葱油麵以慢火炸香葱段，再以葱油混合生抽、老抽、蠔油和砂糖拌麵，甜鹹適中。
葱洗淨切段，抹乾水份。
Wash the scallions, cut into sections and pat dry.
鍋中加入適量食油燒熱，下入葱段。
Heat some oil in a pan and add the scallion sections.
細火慢炸至散發香味。
Fry slowly over low heat until fragrant.
細火炸至葱段乾身微黃即可撈起。
Keep frying gently until the scallions are crisp and lightly golden, then lift them out.
將生抽、老抽、蠔油和砂糖倒入鍋中，加入約4湯匙剛熬好的葱油（各份量以湯匙計）。
Pour the light soy, dark soy, oyster sauce and sugar into the pan, adding about 4 tablespoons of the freshly made scallion oil (measure everything with the same spoon).
熬好的葱油香氣四溢。
The finished scallion oil is wonderfully fragrant.
切麵煮至自己喜歡的熟度。
Cook the noodles to your preferred doneness.
過冷河並瀝乾水份。
Rinse in cold water and drain well.
將葱油醬汁拌入麵條，拌勻上碟，撒上薄荷葉，以非洲菊花瓣點綴。
Toss the noodles with the scallion oil sauce, plate up and garnish with mint leaves and gerbera petals.
