Video: 廣州街口炒河粉 Kwangchow Style Beef Chow Fun

「將1磅米洗淨浸水8小時，用石磨推磨成米漿，倒入竹箕蒸熟後用掃搽油」。

材料: 河粉2磅，芽菜6安士，青葱2條，生薑1安士，韮王2安士，牛肉6安士。

調味料: 生抽2湯匙，老抽1湯匙，雞粉2茶匙，油1湯匙。

烹制方法: 將磨好的米漿蒸熟後切成3/4吋闊條，牛肉切用生抽1/2茶匙，糖1/4茶匙，生粉1茶匙，水1湯匙醃 ，然後落1/2湯匙油拌勻备用，青葱韮王切段約1.1/2吋長，生薑切絲。燒熱鑊落2杯油，將牛肉走油至熟，倒起牛肉在炸籬上，煱中倒下1湯匙油，將河粉炒热，放入芽菜，薑絲，葱條，牛肉，翻炒2分鐘，將上述調味料倒入炒透再落韮王炒幾下就上碟。

Ingredients:

Rice noodles (2 lb), bean sprouts (6 oz), 2 green onions, ginger (1 oz), leaks (2 oz), beef (6 oz), light soy sauce (2 tbsp), dark soy sauce (1 tbsp), chicken soup base (2 tsp), vegetable oil.

Directions:

Cut the rice noodles ¾ inch wide. Cut bean sprouts. Cut the beef. Marinate beef with ¼ tsp sugar, ½ tsp light soy sauce, 1 tsp corn starch, 1 tbsp water, and ½ tbsp vegetable oil. Cut green onions and leak 1 ½ inch. Slice ginger.

Heat wok and add 2 cups vegetable oil. Add beef to wok and cook. Remove beef from wok. Pour out vegetable oil.

Add 1 tbsp vegetable oil to wok. Cook the rice noodles. Add bean sprouts and ginger. Add the beef. Add 2 tsp chicken soup base, 2 tbsp light soy sauce, 1 tbsp dark soy sauce. Add the leak and green onion.