Bí-hún-chhá
米粉炒
Lí nā būn goá “siáⁿ-mi̍h sī Tâi-oân siōng-ū tāi-piáu sèng ê thoân-thóng liāu-lí?” Goá it-tēng ē hê-tap sī “bí-hún-chhá”. M̄-ko, si̍t-chāi chin phái soán-te̍k, Tâi-oân múi chi̍t-ê so͘-chāi long ū i siōng chhut-miâ ê chhài-sek. Goá ē kóng-sī bí-hún-chhá sī in-ūi che-sī goán a-bú ê chhiu-lō͘-chhài; mā-sī bô-êng chi̍t-kang liáu-āu chiah lo̍h ē boán-chiok ê liāu-lí.
你若問我：「啥物是台灣尚有代表性的傳統料理?」我一定會回答是『米粉炒』
毋過,實在真歹選擇, 台灣每一的所在攏有伊尚出名的菜色.我會講是米粉炒是因為這是阮阿母的手路菜; 嘛是無閒一工了後食落會滿足的料理.
Chhá-bí-hún siōng-hó sī iōng ló͘-bah-thng. Nā-sī bô bah-thng mā bē-iàu-kín; iōng bô kâng-khoán ê phè-liāu iû-oân ē-tàng chhá chhut hó-chiah ê bí-hún. Í-hā sī bô iōng bah-thng lâi tiâu-bī ê bí-hún-chhá si̍t-phó͘ hun-hióng; beh chhá 4 lâng hūn ê bí-hún su-iàu ê chhâi-liāu ū:
炒米粉尚好是用滷肉湯. 若是無肉湯嘛袂要緊; 用無仝款的配料猶原會當炒出好食的米粉. 以下是無用肉湯來調味的米粉炒食譜分享; 欲炒4人份的米粉需要的材料有:
bí-hún, phàu-chúi, nih-ho͘-ta, 300g
chhang-thâu, 1 liap, chhiat-si
ko-lê-chhài, poan liap, chhiat-si
âng-chhài-thâu, 1 thiâu, chhoah-chhiam
ti-bah, 100g, chhiat-si
hiuⁿ-ko͘, kúi lúi, chhiat-si
iû, 3 toa-thng-sî
米粉, 泡水, 捏呼乾, 300g
蔥頭, 1 粒, 切絲
高麗菜, 半粒, 切絲
紅菜頭, 1條, chhoah簽 (刨絲)
豬肉, 100g, 切絲
香菇, 幾蕊, 切絲
油, 3 大湯匙
tiâu-bī-liāu:
iâm kā peh hô͘-chio hún
tāu-iû, 3 toa-thng-sî
sa-te, 1~2 toa-thng-sî
chui, 400~500ml
調味料:
鹽kā白胡椒粉
豆油, 3 大湯匙
沙茶, 1~2 大湯匙
水, 400~500ml
1. Iû-tiáⁿ khn̄g-ji̍p chhang-thâu, âng-chhài-thâu kā hiuⁿ-ko͘; chhá kàu chhang-thâu khah nńg tioh khn̄g-ji̍p ko-lê-chhài. Saⁿ-put-gō͘-sî phoan chhá khah-boē chhàu-hoé-ta.
2. Ka-ji̍p ti-bah, koh thiam ji̍p tāu-iû kā sa-te, na lā na tó-ji̍p 2/3 ê chui
3. Tan tiáⁿ-lâi ê chiùⁿ-liau khai-sí beh-kun beh-kun, tioh kā liau án sì-chiu the-khui, chiùⁿ-liāu tī tiáⁿ-tiong, khoàⁿ-khì-lâi ná-chhiūⁿ chi̍t-ê chéⁿ; kā bí-hún khn̄g-ji̍p chéⁿ-lāi
4. Iōng tī, khin-khin-á kā bí-hún ká phoè-liāu poan ho͘ chiâu-ûn; tong-sî, ho͘ bí-hún bān-bān-á chiah-ji̍p chiùⁿ-liāu. Nā-sī siong-ta, koh ka-ji̍p chhun-e ê chui; iōng tiong-hoé kè-sio̍k chú 5 hun-cheng.
5. Chhá sek ê bí-hún hip-chi̍t-ē ē koh-khah hó-chiah; m̄-bián hip siōng-kú, 3 kàu 5 hun-cheng tioh ū-kàu.
1. 油鼎khn̄g入蔥頭, 紅菜頭kā香菇;炒到蔥頭卡軟著khn̄g入高麗菜. 三不五時拌炒卡袂臭火乾.
2. 加入豬肉, koh添入豆油kā沙茶, na撓na倒入2/3的水
3. 等鼎內的醬料開始欲滾欲滾, 著kā料按四周推開, 醬料佇鼎中, 看起來若像一個井; kā米粉khn̄g入井內.
4. 用箸, 輕輕仔kā米粉ká配料拌呼齊勻;同時, 呼米粉慢慢仔食入醬料. 若是上乾, 閣加入chhun的 (剩下的)水; 用中火繼續煮5分鐘.
5. 炒熟的米粉翕一下會閣卡好食;毋免翕尚久, 3到5分鐘著有夠.
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