⬇️⬇️English recipe follows⬇️⬇️ 午餐肉雞蛋炒出前一丁 材料: 午餐肉(細)一罐 雞蛋3隻 出前一丁麪2包 處理: 1. 午餐肉,打開罐,放碟上。 2. 雞蛋,打在碗內。 3. 在鑊內加入清水一升,開大火,放麪在鑊內,水滾時,弄散麪餅,擎乾水。 4. 午餐肉,打橫一開兩邊,一邊切三塊,另一邊切6條。 烹調: 1. 大火在鑊內燒熱油一湯匙。 2. 午餐肉,放鑊內煎香,推向鑊邊。 3. 雞蛋,打勻,蛋漿,倒入鑊內,煎成蛋餅,推向鑊邊。 4. 轉最慢火,加入出前一丁,加入湯粉包,加入滾水20毫升,炒勻,蛋餅,弄成小塊,轉大火,炒香麪條。 5. 完成,上碟。 6. 在麪上淋上包裝袋內的麻油包。 7. 可享用。 Stir frying Japanese ramen with eggs and luncheon meat Ingredients: Luncheon meat (small) 1 can Eggs 3 Nos. Japanese ramen 2 Nos. Preparation: 1. Luncheon meat, open the can. Put on a ,plate. 2. Eggs, break in a bowl. 3. Add in 1L of water in wok. Turn on high flame. Put noodles in it. Water boils up, separate the noodles. Drain. 4. Luncheon meat, cut in 2 shares horizontally. One share divides into 3 pieces. Another share divides in 6 pieces. Steps: 1. Heat up 1 tbsp of oil at high flame in wok. 2. Luncheon meat, put in the wok, fry well. Push it to the edge of the wok. 3. Eggs, get them whisked. The egg syrup, pour into the wok. Fry it into pancake shape. Push it to the edge of the wok. 4. Turn to the lowest flame. Add in the noodles and the soup powder. Add in 20ml of boiled-up water. Fry well. The egg pie, cut in small pieces. Turn to high flame. Fry the noodles well. 5. Complete. Put on plate. 6. Pour the sesame oil pack in the packing on top of the noodles. 7. Serve.
⬇️⬇️English recipe follows⬇️⬇️
午餐肉雞蛋炒出前一丁
材料:
午餐肉(細)一罐
雞蛋3隻
出前一丁麪2包
處理:
1. 午餐肉,打開罐,放碟上。
2. 雞蛋,打在碗內。
3. 在鑊內加入清水一升,開大火,放麪在鑊內,水滾時,弄散麪餅,擎乾水。
4. 午餐肉,打橫一開兩邊,一邊切三塊,另一邊切6條。
烹調:
1. 大火在鑊內燒熱油一湯匙。
2. 午餐肉,放鑊內煎香,推向鑊邊。
3. 雞蛋,打勻,蛋漿,倒入鑊內,煎成蛋餅,推向鑊邊。
4. 轉最慢火,加入出前一丁,加入湯粉包,加入滾水20毫升,炒勻,蛋餅,弄成小塊,轉大火,炒香麪條。
5. 完成,上碟。
6. 在麪上淋上包裝袋內的麻油包。
7. 可享用。
Stir frying Japanese ramen with eggs and luncheon meat
Ingredients:
Luncheon meat (small) 1 can
Eggs 3 Nos.
Japanese ramen 2 Nos.
Preparation:
1. Luncheon meat, open the can. Put on a ,plate.
2. Eggs, break in a bowl.
3. Add in 1L of water in wok. Turn on high flame. Put noodles in it. Water boils up, separate the noodles. Drain.
4. Luncheon meat, cut in 2 shares horizontally. One share divides into 3 pieces. Another share divides in 6 pieces.
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Luncheon meat, put in the wok, fry well. Push it to the edge of the wok.
3. Eggs, get them whisked. The egg syrup, pour into the wok. Fry it into pancake shape. Push it to the edge of the wok.
4. Turn to the lowest flame. Add in the noodles and the soup powder. Add in 20ml of boiled-up water. Fry well. The egg pie, cut in small pieces. Turn to high flame. Fry the noodles well.
5. Complete. Put on plate.
6. Pour the sesame oil pack in the packing on top of the noodles.
7. Serve.
如果放湯落兩包味粉冇問題,因為你唔會飲晒啲湯,但是乾撈就即係食晒兩包味粉嘅份量,就唔係咁好😅
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我平時一個面落半包已經好鹹
咸到腎都發炎😂
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午餐肉雞蛋炒出前一丁
Stir frying Japanese ramen with eggs and luncheon meat
經典麻油一丁最好味道。
簡單超正👍我個孫肯定忠意
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这个Nissin 痲油味 炒不是太好吃,咸咸的。。可能煮汤还好一点。。
兩者我都鍾意食呀😆🙏😋👍
請你攪清楚是炒出前一叮面還是炒公仔面,因公仔面是另一品牌,你可以話係炒即食面不能話炒公仔面
你炒公仔麵定出前一丁呀?講就公仔麵字就出前一丁,二個牌子來㗎!
😏口不對心佢最勁😂
我都係咁 講就講公仔麵 但係煮就煮出前一丁 習慣左
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🔵感動流淚😭笑到碌地🤣th-cam.com/video/XGU0D1ZhW44/w-d-xo.htmlsi=6Ss7IUH7DQTJrZZ_
煎午餐肉都落咁多油,痴九線😂
人兄身體要緊,睇你食到咁咸個肝腎好快要換
應該會咸咗D!五餐肉都咸
好😋
2包味粉落晒係鹹到仆街= =咪玩啦
👻未睇撳定讚,真係要習慣👻
😂仲唸住洗衫添😂
家姐🙋🏻♂️有你呢個習慣冇得輸👍😆多謝多謝🤝🥰🙏🏻🙏🏻
兩包好咸
都係呀🙏😆
“越煮越好”大佬!唔好咁長氣啦!謝謝!
Tong 🙋🏻♂️🤗👍😋🙏🏻
點解我成日聽到“七前一丁”
不貼題
🤭
港味道 yummy yummy 😊😂😂
Candy🙋🏻♂️自己炒出港味道🤝😋👍yummy yummy 💯🥳😍🙏🏻
幾十歲人就唔好食咁鹹啦!慢性病出曬嚟啦
我都覺得用一包味粉加少少生抽就夠了!
收到呀🙏😁kitty🙏唔該曬🖐️
係囉!用兩包味粉,too much ! 😅😅
很定好喊😅 用半包味粉加少許生抽老抽蠔油 還好味道😂😂😂
@@GhGh-n9d醒目,我平時半包粉泡湯,留下作第二次面食時用,咁第二次的味粉全包可以留下,作其他面食时用!
是出前一丁,不是公仔麵😅
我二十幾年冇食公仔麵,只食出前一丁,麵質好食啲🎉
公子麵,即係香港永南食品出產的,我近幾已轉食佢,因為大約10 年前開始,公仔麵已作了改良,麵身比出前一丁更彈,麻油和味粉均更勝一籌。不過如果食得辣,韓國辛辣麵的麵質,絕對係皇者😅
好似好好食,但要減肥😅😅
餐蛋炒公仔麵好邪惡,但好好味啊😅
耐吾中食吓😅滿足👍😋😍🙏🏻
好极,我个仔一定岩吖(食),好哥,你制作方法系岩的,唔好搞大,富,贵,大众化至岩。
Daniel 🙋🏻♂️如果搞完一餐又繁複又嘥時間😅😂你下次就唔會煮㗎啦🤣😁🙏🏻
劣食代表作
系蕳蕳單單又一餐又好食
Mrs Yuen🙋🏻♂️啱晒自己心意🩷💯👍😋😁🙏🏻
😍👍👍👍😋
🙏😁
原來可以咁樣開個面,我每次都係中間開,有時手滑要用交剪😂😂
Chun🙋🏻♂️係呀😃試吓呢個方法方便快趣🤝🥳👍😋😍🙏🏻
好哥⋯⋯我重以為你抄我⋯⋯😅我細細個就好似你咁先快㷛公仔麵,去水,下油,落蛋,立刻落麵,煎到好似「雙面黃」。
Lai🙋🏻♂️肯定我同你細個都已經鍾意食公仔麵😅🤝經驗話俾我哋聽咁整係最好食😄👍😋☺️😉😁多謝晒🙏🏻
问多句,系唔系煮一般的面,都系用冻水开煮呢? 唔该。
即食麵大部分都係🙏😁
@@VeryGood_VeryGood好哥,你回答得甘快,你成日体住个网咩? 好野。