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Stir the soy sauce.😍

Slaves love the lines like us, must not forget to bring the lines to make Thai menus. Today, I try to make a soy sauce fried menu. Very delicious and rich. Try to eat together.

Recipes

🥦 Raw Materials-Ingredients: Ouddong Lines, Pork, Kale, Pork, Chopped Garlic, Soy Sauce, Oyster Sauce, Sugar, Black Soy Sauce, Oil

🍳 steps to do:

Jiao garlic in oil to fragrance

Add the pork to stir to cook.

Then add the eggs, wait for the eggs to start to ripen and then stir to the pork

Add the kale to stir enough to cook.

Put on the seasoned line with soy sauce, oyster sauce, sugar, black soy sauce.

Stir everything together.

Ready to serve 😋

# Join the kitchen with Lemon8 # Easy to make menu # What is good at eating? # Giving out recipes # Delicious to tell # Breakfast menu # What to eat this evening # Oudong

2023/11/17 Edited to

... Read moreถ้าใครเสิร์ชหา “อุด้งผัดหมู” แล้วอยากได้รสแบบผัดซีอิ๊วไทย ๆ แนะนำให้ใช้เส้นอุด้งแบบแพ็ก (udon/ดงนู้ดเดิล) ทำได้เร็วมาก และให้ฟีลเส้นหนึบกว่าก๋วยเตี๋ยวเส้นใหญ่ด้วยค่ะ นี่คือทริคที่ทำแล้วเวิร์ก ช่วยให้จานนี้อร่อยและไม่เละ 1) เลือกเส้นอุด้งให้เหมาะ - ถ้าเป็นเส้นอุด้งแบบสุญญากาศ/แช่เย็น ให้ลวกน้ำร้อน 20–30 วินาทีแค่ให้คลายตัว แล้วสะเด็ดน้ำทันที - ถ้าเป็นเส้นอุด้งแช่แข็ง ให้ต้มตามเวลาหน้าซอง แล้วพักให้สะเด็ดน้ำ (เส้นมีน้ำเกาะเยอะจะทำให้ผัดแล้วแฉะ) 2) หมูนุ่มแบบไม่ต้องหมักนาน ส่วนตัวจะหั่นหมูให้บาง ๆ แล้วคลุกซีอิ๊ว 1 ช้อนชา + น้ำตาลนิดเดียว + แป้งข้าวโพด/แป้งมัน 1 ช้อนชา (ถ้ามี) เติมน้ำมันนิดหน่อย พอผัดแล้วหมูนุ่มและไม่กระด้างค่ะ 3) ซอสผัดซีอิ๊วสำหรับอุด้ง (ผสมรอไว้) เพื่อให้ผัดไวและไม่ไหม้ ฉันชอบผสมซอสไว้ก่อน: ซีอิ๊ว + ซอสหอยนางรม + น้ำตาล + ซีอิ๊วดำเล็กน้อยสำหรับสี (ชิมให้เค็มหวานกลมกล่อม) ถ้ากลัวเค็มให้เติมน้ำ 1–2 ช้อนโต๊ะช่วยละลายซอสด้วย 4) ลำดับการผัดให้หอมและไม่แฉะ ตั้งกระทะไฟกลางค่อนแรง ใส่น้ำมันแล้วเจียว garlic/กระเทียมสับให้หอม ใส่หมูผัดให้ตึงตัว จากนั้นค่อยดันหมูไปข้างกระทะแล้วใส่ไข่ ตีให้แตกพอเป็นชิ้น ๆ แล้วค่อยใส่คะน้า (Chinese kale) ผัดให้พอสลด สุดท้ายค่อยใส่เส้นอุด้งและซอสที่ผสมไว้ ผัดเร็ว ๆ ให้ซอสเคลือบเส้นทั่ว 5) แก้ปัญหาเส้นติดกระทะ/เส้นขาด อย่าคลุกแรงเกินไป ใช้ตะหลิว “ยก-กลับ” มากกว่า “สับ” และถ้าเริ่มแห้งให้เติมน้ำทีละนิด (ไม่เกิน 1–2 ช้อนโต๊ะ) จะช่วยให้เส้นอุด้งลื่นขึ้นโดยไม่เละ 6) อยากให้หอมแบบร้าน ตอนท้ายหยอดซีอิ๊วรอบ ๆ กระทะนิดเดียวให้โดนความร้อนโดยตรง จะได้กลิ่นหอมคั่ว ๆ แบบผัดซีอิ๊ว แต่ทำแป๊บเดียวพอนะคะ เดี๋ยวขม ทำตามนี้จะได้ “อุด้งผัดหมู/ผัดซีอิ๊วเส้นอุด้ง” ที่เส้นหนึบ ซอสเข้มข้น หอมกระเทียม มีไข่และคะน้าครบในจานเดียว เหมาะมากทั้งมื้อเช้าและมื้อเย็นค่ะ

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