Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / Taiwan
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：
Chinese Name：新竹米粉
Other Names：Hsinchu Rice Noodles
Product Description：Hsinchu rice noodles (Taiwanese: Sin-tik bí-hún) is a well-known ingredient in the Hsinchu area of Taiwan. In the past, rice was mainly used as the raw material for rice flour. Nowadays, corn starch is used as the main raw material due to taste problems.
Variety：
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
Cooking Skills：
材 料（Ingredients）：
（兩人份）（For Two Servings）
炒米粉食材一覽。
＊ 米粉、炊粉的差別（The Differences Between Thin & Thick Rice Noodles）：
購買米粉時務必確認清楚自己買的是炊粉還是米粉。炊粉外觀較細且平順，包裝標示名稱可能是炊粉、幼米粉或細米粉；米粉外觀較粗且凌亂，包裝標示名稱可能是粗米粉或水粉。
The texture of thin rice noodles is totally different from the thick ones. They are made from different procedures. However, most stir-fried rice noodles you get to taste when you eat out in Taiwan are thin rice noodles. If you'd like to buy Taiwanese thick rice noodles and cook them by yourself at home, make sure what you are buying are the thick rice noodles made in Hsinchu City, Taiwan. You'd better make sure they are made of rice too.
米粉與炊粉的不同。
步 驟（Steps）：
(1) 取出一片米粉（約 200 公克）用清水漂洗或沖洗後備用。洗米粉的時間以不超過十秒為原則，以免米粉吸取過多水分。
Wash the thick rice noodles for no more than 10 seconds. Then get them out of water.
漂洗米粉示意圖。
(2) 準備其它配料：香菇泡水變軟後瀝乾切絲，泡香菇水留著；紅蔥頭去皮切片；豬肉切絲；香菜與蔥切段；蝦米用溫水洗淨。
Shred the shiitake mushrooms after they are being soaked, and keep the water you soak the shiitake mushrooms in. Peel the shallots and shred them. Shred the pork tenderloin, coriander and green onions respectively. Wash the dried shrimps with warm water.
(3) 熱鍋入油開中小火，先煸炒紅蔥頭至產生香氣與金黃色澤，再加入香菇續煸炒至有香氣後，下肉絲炒熟，再下蝦米炒至有香氣。
Put oil or lard in a hot pan over medium-low heat. Stir-fry the shredded shallots. Add the shredded shiitake mushrooms and stir-fry them after the shredded shallots turn golden brown. Add the shredded pork and stir-fry them after the shredded mushrooms smell good. Add the shrimps and stir-fry them after everything else in the pan is well cooked.
炒肉絲前可先在炒鍋中央移出一些空間後再下肉絲。
(4) 下大約一半的醬油（約 15 ml）拌炒配料入味後，盛起備用。
Mix about 15 ml of soy sauce into the ingredients in the pan and stir-fry them. Get them off the pan.
炒好的配料。
(5) 炒鍋內放入清水（約 350 ml）、泡香菇水、醬油膏、剩下的醬油煮滾後，放入先前洗好的米粉，以中小火燜煮約五分鐘。燜煮過程中宜短暫掀蓋兩三次以筷子拌炒。
Pour about 350 ml of water into the pan. Add the water used to soak mushrooms into the pan. Add the thick soy sauce and another 15 ml of soy sauce. Mix them together and boil them. Add the pre-washed rice noodles. Put the lid on and cook them for about 5 minutes. Take the lid off and stir-fry them briefly 2 or 3 times in between.
煮滾後再放入米粉。
(6) 掀蓋，放入先前炒好的配料繼續拌炒至全部食材入味後，加入白胡椒粉、香菜與蔥短暫拌炒後即可起鍋。
Lid off. Add the pre-stir-fried ingredients, mix them with the rice noodles and stir-fry them together. Add a bit of ground white pepper, the shredded coriander and green onions, and mix them with the rice noodles just before turning the heat off. Serve at once.
以兩雙筷子拌炒示意圖。
起鍋後香氣逼人的炒新竹米粉。
Notes：
Dish：
🔸 Supplementary Information：
Special ingredient
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Hsinchu Rice Noodles
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