Gluten free日本中華白米麵 及 中華小米麵

這一次為大家介紹兩款來自日本的產品
中華白米麵 及 中華小米麵

Introducing two yummy pastas from Japan: Rice noodles & millet noodles.

我這一次用的配菜有 乾炒洋蔥雞，以 日本味醂 調味。
(味醂十分適合用在肉類 或 蛋類的料理上 味道帶甜而香)。

趁洋蔥和雞炒至半熟時，加入味醂，不需加入其他調味料。

First of all, stir fry onion and chicken. Add mirin. (Mirin is a great Japanese condiment suitable in meat or egg dishes. It is slightly sweet). Mirin is so full of flavor you do not need to add other condiments.

把菜 (胡蘿蔔、珍珠筍及蜜糖豆) 先做一做處理 (出水),去除草青味。

Parboil the carrot, corn kernel and honey beans.


現在開始煮麵了,先下半煲水，在水中加一茶匙鹽,有助麵不容易結在一起

Boil half a pot of water. Add salt.

水滾後就可以下麵了,麵軟化後搞動至所有麵都浸在水中,把煲蓋蓋上直至出現大量白色泡泡

Add noodles. Boil while stirring. Close the lid and boil till the water bubbles.

把麵從煲中倒出,放到冷水中過冷河,這是過完冷河後的麵
左 白米麵 右 小米麵 (可以看到其實麵條是很挺身的)

Take out the noodles. Rinse with cold water. (Below: Rice noodle - left; millet noodle - right). The noodles are pretty bouncy to the touch.

煲滾少量水，把之前的菜蔬都先下煲,加入鹽 糖 及 兩湯匙 味醂
水滾後再把麵加進煲中至水滾
最後把之前炒好的 雞肉放下去

Boil 1/4 pot of water, add veggies, salt, sugar and 2 tbsp mirin.

左邊的是 中華白米麵 右邊的是 中華小米麵

Rice noodles - left; Millet noodles - right.

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白米麵的顏色是比小米麵為深,而剛煮好小米麵的靭度是比白米麵高的
但如果你放久了,白米的硬度就比小米維持得久
這兩麵的食味和質感像是米線+意粉的感覺
用來炒或涼食(冷麵)也會相當不錯的

Comparison between the two noodles -

Rice noodles are darker in color.

When just cooked, millet noodles is more al dente than rice noodles.

However, after some time, millet will be more al dente.

The texture of the two noodles are reminiscnet of Taiwanese thick rice noodles and Western spaghetti. Besides making soup, you can stir fry or make cold noodles with it too.