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Tui.u.ri.cooking
Tui.u.ri.cooking

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# Shaking noodles

2025/11/22 Edited to

... Read moreถ้าค้นหาว่า “บะหมี่เขย่า/หมี่เขย่า” แล้วอยากได้แบบทำเองง่าย ๆ ที่บ้าน เราแนะนำวิธีทำสไตล์ไม่ต้องเลอะครัวเลย คือทำ “เขย่าในถุง” (หรือกล่องเชค) ข้อดีคือซอสเคลือบเส้นทั่วเร็ว กินสนุก และแทบไม่ต้องล้างจานจริง ๆ อุปกรณ์ที่ใช้ (เลือกอย่างใดอย่างหนึ่ง) - ถุงซิปล็อกหนา ๆ หรือถุงร้อน 2 ชั้น - กล่องเชค/แก้วเชคมีฝาปิด - ถุงมือกันร้อน (ถ้าคลุกตอนเส้นยังอุ่น) วัตถุดิบหลักสำหรับหมี่เขย่าให้อร่อย - เส้นบะหมี่/หมี่เหลือง/เส้นก๋วยเตี๋ยวที่ชอบ (ลวกให้สุกกำลังดี) - หมูสันนอกสไลซ์ลวก หรือจะเป็นไก่/ลูกชิ้นก็ได้ - ผักลวก: ถั่วงอก ผักบุ้ง (สะเด็ดน้ำให้แห้งที่สุด) - กระเทียมไทย+กระเทียมจีนเจียว + น้ำมันกระเทียมเจียว - กากหมูเจียว/แคบหมู เพิ่มความหอมมัน ทริกสำคัญ: ทำไมบางคนทำแล้วแฉะ? 1) เส้นต้อง “สะเด็ดน้ำ” ก่อนลงถุง เขย่าแล้วซอสจะเกาะเส้นดี ไม่จืด 2) ผักลวกต้องสะเด็ดน้ำให้แห้งเหมือนกัน โดยเฉพาะถั่วงอก 3) ถ้าทำไว้ขายหรือทำกินทีหลัง ให้แยกซอสกับเส้น แล้วค่อยเขย่าก่อนกิน แนวทางทำซอสหมี่เขย่าให้ออกแนวเข้มข้นหอม (ปรับได้ตามชอบ) เราใช้แนวซอสปรุงสำเร็จให้รสกลมเร็ว แล้วค่อยเติมความหอมเผ็ดนิด ๆ เช่น ซีอิ๊วขาว + ซอสปรุงรส + ซีอิ๊วดำเล็กน้อยให้สีสวย + น้ำตาลทรายตัดเค็ม + พริกป่น/พริกไทย และถ้าชอบเผ็ดหอมให้ใส่ซอสพริกเผ็ดน้อย (อย่างของภูเขาทองก็เข้ากัน) จากนั้นเติม “น้ำมันกระเทียมเจียว” ตอนท้าย กลิ่นจะพุ่งมาก วิธีเขย่าให้ซอสเคลือบเส้นสวย - ใส่ซอสลงถุงก่อน ตามด้วยเส้นอุ่น ๆ แล้วเขย่า 10–15 วินาที - เปิดถุง เติมกระเทียมเจียว กากหมูเจียว หมูสไลซ์ และผักลวก - ปิดถุงเขย่าเบา ๆ อีกรอบ (ไม่ต้องแรงมาก เดี๋ยวเส้นขาด) ไอเดียต่อยอดให้เป็นเมนูขาย - ทำ “ซอสสูตรเดียว” แล้วแบ่งระดับเผ็ด 0/1/2 (เพิ่มพริกป่นหรือซอสพริก) - ท็อปปิ้งขายดี: แคบหมู กากหมูเจียว ไข่ออนเซ็น/ไข่ต้มยางมะตูม - แพ็กแยก: เส้น+ของลวก / ซอส / กระเทียมเจียว+กากหมู เพื่อคุมความกรอบและไม่แฉะ ทำตามนี้จะได้บะหมี่เขย่า/หมี่เขย่าที่รสจัด หอมกระเทียมเจียว เคลือบเส้นสวย กินง่าย สนุก และสะดวกสุด ๆ ค่ะ

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