羊城街口炒瀬粉 Seafood Udon Noodles with XO Sauce

材料 (Ingredients)：瀨粉（烏冬）3包約1.5磅 (3 bags udon noodles, 1.5 lb)，帶子6隻約4安士 (scallops 6 pieces, 6oz)，大蝦10隻 (shrimps 10)，石班魚肉4安士 (rock fish fillet, 4 oz)，鮮魷魚4隻 (4 squids)，洋蔥1/4個 (1/4 onion)，青椒1/2個 (green bell pepper ½)，紅椒1/2個 (red bell pepper ½)，韮王10條 (Chinese leek, 10)。

調味料 (Seasonings)：XO醬1湯匙 (XO sauce 1 tbsp)，𧐢油1湯匙 (oyster sauce 1 tbsp)，雞粉1茶匙 (chicken soup base 1 tsp)，鹽1/2茶匙 (salt ½ tsp)，糖1茶匙 (sugar 1 tsp)，老抽1茶匙 (dark soy sauce 1 tsp)，調咪料加入少量水 (add some water to seasonings)。

烹制方法 (Directions)：帶子切開成2块 (slice scallops in half)，大蝦剝壳切背 (peel and devein shrimp)，魚肉切厚片 (cut fish fillet)，魷魚剝皮去肉臟切花 (clean squid and cut in crisscross pattern)，將各海鮮洗淨抓乾水份 (wash seafood and pat dry with clean towel)。放入小許鹽，胡椒粉，生粉撈勻 (add pinch of salt, white pepper powder, corn starch to seafood; blend well)。魚片拌入1湯匙油備用 (add 1 tbsp vegetable oil to fish fillet)。將洋蔥，青椒，紅椒切絲，韮王切段 (slice onion, bell peppers, Chinese leek)。
燒熱5杯水 (boil 5 cups water in wok)，把瀬粉煮熱撈起炸籬上 (blanch udon noodles)。將帶子，大蝦，鮮魷飛水倒起炸籬上 (blanch scallops, squid, shrimp)。燒熱鑊，落油5杯 (heat 5 cups vegetable oil in wok)，待油燒熱後，放入石班肉走油 (fry fish fillet)，然後把海鮮倒入油中過油倒起炸籬上 (fry the other seafood, then remove from wok)。再將XO醬和洋蔥，青紅椒絲爆炒 (add XO sauce to wok and stir fry with onion and bell peppers)，倒入瀨粉翻炒3分鐘加進調味料和海鮮一起炒 (stir fry udon noodles for 3 minutes, then add seasonings and seafood)，炒1分鐘後調入老抽1茶匙 (stir fry for another 1 minute, then add 1 tsp dark soy sauce)，放入韮王翻炒幾下即成 (add Chinese leak)。

Видео 羊城街口炒瀬粉 Seafood Udon Noodles with XO Sauce канала 趙蠻廚 Master Chef Chiu