餐廳級素炒粿角｜出鍋氣十足的夜市風味fried kueh kwa 

📝 材料

粘米粉 300g

木薯粉 30g

清水 900ml

食鹽 1茶匙

玉米油 1湯匙

雞蛋 3顆

綠豆芽 200g

菜脯（蘿蔔乾）碎 3湯匙

黑醬油 2湯匙

生抽 1湯匙

素蠔油 1茶匙

白糖 1茶匙

📝 Ingredients

Rice flour 300g

Tapioca starch 30g

Water 900ml

Salt 1 tsp

Corn oil 1 tbsp

Eggs 3 pcs

Bean sprouts 200g

Preserved radish 3 tbsp

Dark soy sauce 2 tbsp

Light soy sauce 1 tbsp

Vegetarian oyster sauce 1 tsp

Sugar 1 tsp

🍳 烹飪步驟

1️⃣ 將粘米粉、木薯粉、食鹽、清水和玉米油攪拌成順滑無顆粒的米漿。

Mix rice flour, tapioca starch, salt, water, and corn oil into a smooth, lump-free batter.

2️⃣ 蒸盤抹油，倒入米漿，大火蒸 35 至 40 分鐘至凝固透明。

Grease a steaming pan, pour in the batter, and steam over high heat for 35–40 minutes until solidified and translucent.

3️⃣ 取出放涼後冷藏至少 4 小時，變硬後切成條狀或塊狀備用。

Remove, let cool, and refrigerate for at least 4 hours. Once hardened, cut into cubes or strips.

4️⃣ 鍋中放油，用中大火將切好的粿角煎至四面金黃微脆，盛出備用。

Heat oil in a wok and pan-fry the kway kak cubes over medium-high heat until all sides are golden and slightly crispy, then set aside.

5️⃣ 鍋裡留底油，放入菜脯碎炒香。

Leave some base oil in the wok, and sauté the preserved radish until fragrant.

6️⃣ 倒回煎好的粿角，淋入調好的黑醬油、生抽、素蠔油和白糖醬汁，大火快速翻炒均勻。

Return the pan-fried kway kak cubes, pour in the mixed sauce of dark soy sauce, light soy sauce, veg oyster sauce, and sugar, then stir-fry quickly over high heat until well combined.

7️⃣ 将粿角推到鍋邊，在中間打入雞蛋炒散，待蛋液半熟時與粿角混合。

Push the kway kak to the side, crack the eggs into the center, and scramble. Mix with the kway kak when the eggs are half-cooked.

8️⃣ 最後放入豆芽，大火快炒幾十秒即可出鍋。

Finally, add the bean sprouts and stir-fry over high heat for a few seconds before serving.