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เชฟปิง

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The noodle recipe is easy to make. Very delicious.

4/4 Edited to

... Read moreเวลาอยากกิน “บะหมี่แห้งคลุก” แบบไม่ง้อร้าน ฉันจะโฟกัส 3 อย่างคือ เส้นต้องเด้ง ซอสต้องกลมกล่อม และท็อปปิ้งต้องหอมกรุบ ๆ ทำตามนี้แล้วรสชาติใกล้เคียงร้านมาก แถมทำเสร็จไวด้วย 1) เคล็ดลับลวกเส้นให้เด้ง ไม่จับตัวเป็นก้อน - ต้มน้ำให้เดือดพล่านก่อนค่อยใส่เส้นบะหมี่ลงไป ลวกประมาณ 2–3 นาที (กะให้เส้นสุกแต่ยังเด้ง) - ตักขึ้นแล้ว “แช่น้ำเย็น” ทันทีจนเส้นเย็นดี วิธีนี้ช่วยหยุดความร้อน ทำให้เส้นไม่เละ - สะเด็ดน้ำให้แห้งที่สุด แล้วคลุกน้ำมันกระเทียมเจียวเล็กน้อยก่อนราดซอส จะช่วยให้เส้นไม่ติดกันและหอมขึ้น 2) ซอสบะหมี่แห้งคลุกให้รสบาลานซ์ (สำหรับ 2 คน) ฉันชอบสไตล์เปรี้ยวหวานเค็มแบบกินเพลิน ๆ ส่วนผสมที่ใช้ประจำคือ ซีอิ๊วขาว น้ำส้มสายชู น้ำตาล พริกไทย และพริกป่น/พริกปั่น - เคล็ดลับคือ “ชิมก่อนคลุก” ให้รสออกนำเปรี้ยวหวานนิด ๆ แล้วตามด้วยเค็มพอดี เพราะพอคลุกกับเส้นรสจะดรอปลงอีกหน่อย - ถ้าชอบกลมกล่อมขึ้น เติมน้ำมันกระเทียมเจียวตามชอบ กลิ่นจะฟุ้งเหมือนร้านก๋วยเตี๋ยว 3) วิธีคลุกให้อร่อย ซอสเคลือบทุกเส้น - ใส่เส้นลวกประมาณ 250 กรัมลงชาม - ราดซอสทีละนิด แล้วค่อย ๆ คลุก (อย่าเททีเดียวหมดถ้าไม่แน่ใจความเข้ม) - ถ้าเส้นดูแห้งเกิน เติมน้ำมันกระเทียมเจียวเพิ่มอีกนิด ซอสจะเงาและเคลือบสวย 4) ท็อปปิ้งที่เข้ากันสุด ๆ - หมูกรอบแช่แข็ง: ฉันอุ่นด้วยหม้อทอดลมร้อน 200 องศา 15 นาที จะได้หนังกรอบเร็ว ไม่อมน้ำมัน - โรยกากหมู + กระเทียมเจียว เพิ่มความหอมและความกรุบ - เพิ่มกุ้งฝอย ผักชี ช่วยตัดเลี่ยน ทำให้ชามนี้ดูน่ากินมากขึ้น 5) แก้ปัญหาที่เจอบ่อย - เส้นติดกัน: สะเด็ดน้ำไม่แห้งพอ หรือไม่ได้คลุกน้ำมันกระเทียมเจียวก่อน - รสจัดเกิน: เติมเส้นเพิ่มหรือคลุกกับผักลวก (คะน้า/ถั่วงอก) จะช่วยบาลานซ์ - รสจืด: เพิ่มซีอิ๊วขาวนิด ๆ หรือเพิ่มซอสที่ผสมไว้ทีละช้อน ทำครั้งแรกอาจต้องปรับรสให้เข้าปากตัวเองนิดหน่อย แต่พอจับทางได้แล้ว “บะหมี่แห้งคลุก” จะเป็นเมนูประจำที่ทำง่าย อร่อยไว และเปลี่ยนท็อปปิ้งได้ไม่เบื่อเลย

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