Resep I Fu Mie [ Garing-Garing Lembut ] | Crispy Chow Mein Noodles | Chinese Crispy Noodles Recipe
Resep I Fu Mie [ Garing-Garing Lembut ] | Crispy Chow Mein Noodles | Chinese Crispy Noodles Recipe
Ingredients
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 200 gram mie telur kering sampai matang tapi jangan terlalu lembek.
- Angkat mienya lalu tiriskan sampai kering.
- Panaskan wajan dan tuang minyak sayur secukupnya untuk menggoreng.
- Masukkan mie yang sudah direbus lalu lebarkan merata di permukaan wajan dengan sumpit.
- Goreng sampai krispi di kedua sisinya, balik hanya kalau bagian bawahnya sudah benar benar krispi.
- Kalau gelembungnya sudah tidak ada berarti mienya sudah cukup krispi, angkat dan tiriskan.
- Siapkan sayurannya: 100 gram jagung muda, 100 gram jamur kancing kaleng, 100 gram sawi putih, 2 batang daun bawang, dan 1 buah wortel.
- Iris tipis dan cincang 1 ruas jari jahe serta 3 siung bawang putih.
- Iris 100 gram bakso ikan lalu bersihkan 100 gram udang dan 100 gram cumi.
- Panaskan wajan dengan 1 sdm minyak, tumis cumi dan udang sampai setengah matang, lalu sisihkan.
- Tambahkan 2 sdm minyak sayur lalu tumis jahe dan bawang putih sampai harum.
- Masukkan jagung muda, jamur, bakso ikan, dan wortel, lalu tumis kurang lebih 1 menit.
- Masukkan sawi putihnya.
- Tuang 400 ml kaldu ayam.
- Bumbui dengan 1 sdm saus tiram, 1 sdm angciu, 1 sdm kecap asin, dan 1 sdm minyak wijen.
- Tambahkan 1/2 sdt garam, 1/2 sdt lada putih, 1 sdt kaldu jamur bubuk, dan 1 sdt gula, lalu aduk rata.
- Masukkan kembali udang dan cumi bersama daun bawang lalu masak sampai semuanya matang.
- Kentalkan dengan campuran air dan tepung maizena sesuai selera lalu matikan apinya.
- Siram kuahnya ke atas mie goreng yang krispi dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 200 g of dried egg noodles until cooked but not too soft.
- Lift the noodles out and drain them dry.
- Heat a wok and pour in enough vegetable oil for frying.
- Add the boiled noodles and spread them evenly across the pan with chopsticks.
- Fry until crisp on both sides, only flipping once the underside is completely crisp.
- When the bubbling stops the noodles are crisp enough, so lift them out and drain them.
- Prepare the vegetables: 100 g baby corn, 100 g canned button mushrooms, 100 g napa cabbage, 2 stalks of scallion and 1 carrot.
- Thinly slice and chop 1 knuckle of ginger and 3 cloves of garlic.
- Slice 100 g of fish cake, then clean 100 g of shrimp and 100 g of squid.
- Heat a wok with 1 tbsp oil, stir-fry the squid and shrimp until half cooked, then set them aside.
- Add 2 tbsp vegetable oil and sauté the ginger and garlic until fragrant.
- Add the baby corn, mushrooms, fish cake and carrot, then stir-fry for about 1 minute.
- Add the napa cabbage.
- Pour in 400 ml of chicken stock.
- Season with 1 tbsp oyster sauce, 1 tbsp Chinese cooking wine, 1 tbsp soy sauce and 1 tbsp sesame oil.
- Add 1/2 tsp salt, 1/2 tsp white pepper, 1 tsp mushroom bouillon powder and 1 tsp sugar, then stir well.
- Return the shrimp and squid together with the scallions and cook until everything is done.
- Thicken with a mixture of water and cornstarch to the consistency you like, then turn off the heat.
- Pour the gravy over the crispy fried noodles and serve.
Cook Mode
Resep I Fu Mie [ Garing-Garing Lembut ] | Crispy Chow Mein Noodles | Chinese Crispy Noodles Recipe
Resep I Fu Mie [ Garing-Garing Lembut ] | Crispy Chow Mein Noodles | Chinese Crispy Noodles Recipe
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus 200 gram mie telur kering sampai matang tapi jangan terlalu lembek.
- Angkat mienya lalu tiriskan sampai kering.
- Panaskan wajan dan tuang minyak sayur secukupnya untuk menggoreng.
- Masukkan mie yang sudah direbus lalu lebarkan merata di permukaan wajan dengan sumpit.
- Goreng sampai krispi di kedua sisinya, balik hanya kalau bagian bawahnya sudah benar benar krispi.
- Kalau gelembungnya sudah tidak ada berarti mienya sudah cukup krispi, angkat dan tiriskan.
- Siapkan sayurannya: 100 gram jagung muda, 100 gram jamur kancing kaleng, 100 gram sawi putih, 2 batang daun bawang, dan 1 buah wortel.
- Iris tipis dan cincang 1 ruas jari jahe serta 3 siung bawang putih.
- Iris 100 gram bakso ikan lalu bersihkan 100 gram udang dan 100 gram cumi.
- Panaskan wajan dengan 1 sdm minyak, tumis cumi dan udang sampai setengah matang, lalu sisihkan.
- Tambahkan 2 sdm minyak sayur lalu tumis jahe dan bawang putih sampai harum.
- Masukkan jagung muda, jamur, bakso ikan, dan wortel, lalu tumis kurang lebih 1 menit.
- Masukkan sawi putihnya.
- Tuang 400 ml kaldu ayam.
- Bumbui dengan 1 sdm saus tiram, 1 sdm angciu, 1 sdm kecap asin, dan 1 sdm minyak wijen.
- Tambahkan 1/2 sdt garam, 1/2 sdt lada putih, 1 sdt kaldu jamur bubuk, dan 1 sdt gula, lalu aduk rata.
- Masukkan kembali udang dan cumi bersama daun bawang lalu masak sampai semuanya matang.
- Kentalkan dengan campuran air dan tepung maizena sesuai selera lalu matikan apinya.
- Siram kuahnya ke atas mie goreng yang krispi dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil 200 g of dried egg noodles until cooked but not too soft.
- Lift the noodles out and drain them dry.
- Heat a wok and pour in enough vegetable oil for frying.
- Add the boiled noodles and spread them evenly across the pan with chopsticks.
- Fry until crisp on both sides, only flipping once the underside is completely crisp.
- When the bubbling stops the noodles are crisp enough, so lift them out and drain them.
- Prepare the vegetables: 100 g baby corn, 100 g canned button mushrooms, 100 g napa cabbage, 2 stalks of scallion and 1 carrot.
- Thinly slice and chop 1 knuckle of ginger and 3 cloves of garlic.
- Slice 100 g of fish cake, then clean 100 g of shrimp and 100 g of squid.
- Heat a wok with 1 tbsp oil, stir-fry the squid and shrimp until half cooked, then set them aside.
- Add 2 tbsp vegetable oil and sauté the ginger and garlic until fragrant.
- Add the baby corn, mushrooms, fish cake and carrot, then stir-fry for about 1 minute.
- Add the napa cabbage.
- Pour in 400 ml of chicken stock.
- Season with 1 tbsp oyster sauce, 1 tbsp Chinese cooking wine, 1 tbsp soy sauce and 1 tbsp sesame oil.
- Add 1/2 tsp salt, 1/2 tsp white pepper, 1 tsp mushroom bouillon powder and 1 tsp sugar, then stir well.
- Return the shrimp and squid together with the scallions and cook until everything is done.
- Thicken with a mixture of water and cornstarch to the consistency you like, then turn off the heat.
- Pour the gravy over the crispy fried noodles and serve.
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