早前在Call Me Gaga 的 Facebook Page登了一幅餐肉即食麵的照片出來，發覺大家在煮丁麵上都已自成一家！雖然我在這碗麵上，也下了幾十年的功夫，卻是近幾年才發現自己一向煮麵的方法危害健康的！我一向是水滾下麵，麵散後下味精包，待水再滾熄火，上碗再下麻油便禮成！但前幾年才知道味精包如果在水滾時下，甚至可產生致癌物質！
於是，我把煮即食麵的方法重設。以下是我的做法，用的是我近期愛吃的出前一丁香辣味，雖然麻油味沒有原味般突出，但香辣真是惹味非常。
先煲滾水，水滾下麵。
同時間煲一煲份量足夠一碗麵放湯的水。
當麵水再滾時，用長筷子把麵揚散，在麵仍呈曲線狀時，夾起一條試試硬度，我的口味是略帶硬就熄火，讓麵在內焗約兩分鐘，與此同時，水煲的水亦應該滾，熄火。
把味精包放入碗內，
把水煲的水加入味精糊內，並放入煮好了的麵，
淥麵水不要，
最後加上麻油。
反而可樂一罐是必不可少！
歡迎切磋！
謝謝介紹, 這個方法很好, 因為將味精粉與麵條分開處理可減低味精粉內的 sodium 在煮麵條時被大量吸收, 然後一同吃進肚內, 因聽人說過如吃太多公仔麵容易血壓高, 是吸收太多 sodium 原故, 情形與吃太多鹹魚或鹹蝦醬一樣, 故此現在買公仔麵會盡量揀sodium 較低的 (by 路見不平)
回覆刪除請各位勿吃太多公仔麵, 吃時最好學何嘉麗小姐的方法不要燙過麵的水, 及減少味精用量, 因為今日的經濟日報報導, 一周兩餐即食麵, 可致糖尿中風, 半數鈉超標. 台出產含量最高......
刪除http://www.hket.com/eti/article/1d7bfb33-9aa3-4b96-ad25-283cf755a49a-635117?sectionId=005
祝各位身體健康! (by 路見不平)
多浪費了一壺份量的水啊！！
回覆刪除其實那壺多耗費的水，基本上與原來淥麵的相同，為甚麼要她的存在？
可否把淥麵的水及麵，整煲倒入已調的味精水中？
天然資源那麼珍貴，不要浪費啊！！！ 香港需然是福地，好像沒決少什麼，但為人家想想是美德
是想「清洗」一下那些麵條。
刪除其實原理就好似淥上海麵般,淥麵後過冷河.
刪除當將即食麵淥一淥,就會見到水中有澱粉質, 同埋一層油...呢層油以我理解係封住麵條,無咁易壞,所以,不宜食落肚^^
嘉嘉既方法好似幾好，我會試做，唔該嘉嘉
回覆刪除不用客氣。
刪除麵水有膠質：：：最好不要：：：湯會清D：：：好多多
回覆刪除對！
刪除嘉嘉的方法是比較好的。如果在冬天時把剩下的淥面水放半小時左右，水面會凝固一層油的物質，用洗潔精清潔亦比較困難。另外，嘉嘉會在熄火後把面留在煲內與淥面水一齊焗。我個人意見會放在味精水內用煲蓋冚住焗。好處是吸收味精水比淥面水會入味。謝謝大家。
回覆刪除多謝分享。
刪除我也是這煮,比較健康.
回覆刪除:-))
刪除我煮即食麵的方法跟嘉嘉差不多。在英國，因水喉水可直接飲用，我會將煮好的麵再用水沖一沖。d麵食起上來會爽滑很多。煮麵的水不會用，有很多油和臘。
回覆刪除Good!
刪除;->
回覆刪除Hello Gaga,
回覆刪除May I know your reference on risks of adding seasonings to hot water? Never heard of it. As it's just boiling water and the water is not pressurized, the temperature is around 100 degrees Celsius. I do not think the seasoning powder would become carcinogens at this temperature. Many "warnings" from the internet could be hearsay or urban legends.
As for the Sodium content, just remember NOT TO drink the soup. One will then drastically take less Sodium. That's why I always think that people are suicidal to drink the soup base of Tsukemen (沾麵).
BTW, my preferred way of cooking instant ramen:
Add noodle to cold water and put on stove.
Disperse the noodle with chopsticks when the water is boiling.
When all noodles are dispersed, rinse the noodle in pot with cold water under tap.
Drain.
Add cold water again into pot to just cover the noodles.
Put pot back to stove.
Add HALF PACK of the seasoning. (To decrease Sodium content. Don't worry. The taste is just fine).
When the water boils again, stir and give 10 more seconds.
Serve.
The texture and taste of the noodles will then be just right for me. :)
Gareth
Tks, Gareth, for your info. In any case, it is good to have it "washed" in the "first water". Would your end product be too soft since you cooked it for two times.
刪除Hello Gaga,
回覆刪除Thanks for your reply. The blog post does not have notification function. I was not aware of your reply till now. :)
Rinsing under tap (cold) water actually gives the noodle some crispiness. I've been cooking instant ramen like this for 30 years. I would say that the noodles so cooked are Al Dente. :)
Gareth