伊麵又稱伊府麵，係經過油炸過既全蛋麵~
相傳清朝名書法家伊秉綬一次喺家中宴客，
大廚誤將煮好咗既全蛋麵放入油鍋，
於是撈起麵後用高湯煮過來補鑊......
殊不知賓客食過後都讚不絕口!
伊麵由此誕生~
我好鍾意食口感煙煙韌韌既伊麵~ ♥
But依度中超買到既伊麵都好鬼大pack，
伊麵麵餅雖然輕飄飄，但大大餅真係好鬼阻訂!
而最恐怖既係 - 隔住透明膠袋包裝會見到裡面好多油跡......
自己整夠哂新鮮又唔洗怕萬年油!
1. 中筋麵粉250g和高筋麵粉30g置大鋼盆中; 麵粉中間挖一個洞，下雞蛋3隻。
2. 以筷子將麵粉和雞蛋拌勻至乾身。
3. 改用手搓揉成光滑麵糰，用三文治袋包好，靜置1小時醒麵。
P.S. 由於麵粉 + 雞蛋但無水份，所以麵糰質感比較乾硬，要花些少時間耐心搓揉先會變光滑!
4. 醒麵後的麵糰會變得較濕軟 + 深色。
5. 麵糰分成2份，略略壓扁後底面灑上麵粉保持表面乾爽，用意粉機順序由setting 1 > setting 2 > setting 3 > setting 4 各壓兩次。
6. 用意粉機spaghetti setting 切出麵條，灑上麵粉防止麵條黏結。
P.S. 若你無意粉機或你刀工好的話，(5) + (6)可以改用麵粉棒 + 刀來切出麵條!
7. 煮滾一大鍋水，下麵條煮至水蝦眼滾後即時撈起麵條。
8. 麵條過冷河及徹底洗淨後瀝乾水份。
(若你想食全蛋麵，過完冷河即可用來炒或放湯!
)
9. 圓形高身鍋以中火燒滾適量油，下適量麵條先炸4分鐘，反轉再炸4分鐘後，再反一次回第一面炸1分鐘至兩面變硬。(反轉麵餅時要非常小心啊!
)
10. 撈起麵餅放在廚房紙上吸去多餘油份，待涼即成。
乾燒伊麵、蟹肉伊麵、龍蝦伊麵、上湯伊麵.......
乾燒伊麵、蟹肉伊麵、龍蝦伊麵、上湯伊麵.......
街賣的伊麵真係好多油，我睇見都怕怕
回覆刪除伊麵都自己整，不得不寫個服字，讚
[版主回覆07/03/2012 18:31:23]過獎嘞攪攪震!
自己整真係好好多! 一來唔知街買既油用咗幾耐，二來真係油淋淋....
好靚吖整得。。。
回覆刪除平時我向唐人舖見Ｄ好油不單只仲有Ｄ"益"味。。。
自己整細細個個唔使整爛先煮（平時買Ｄ好大個，大過我個煲要整開一半先入到煲）。。。
[版主回覆07/03/2012 18:27:10]Thank you Ka Man!
有油益味就係因為佢地隔油唔清又擺得太耐囉.....
係呀~ 平時買果d我要用個鑊先煮到!
嘩！伊麵妳都識整！好叻呀！請問用什麼油溫？麵條取適量放入油鍋就會成圓形狀？
回覆刪除[版主回覆07/03/2012 18:24:41]過獎Cooking Mama! 我用hot plates 爐，度數1-6，6最大火，我用4應該係中大火啦! 麵落油鍋後會開始炸，但唔係好癲果隻~
我個煲圓形嘛! 落麵條到啱啱好，炸出來咪圓形囉~
尾二個張好似一個心型伊麵好靚
回覆刪除[版主回覆07/03/2012 18:20:25]哈哈~~~ 唔係，係3個麵餅來!
睇到我呆左喇 !! 我懷疑你係叮噹 : O 咩都識變出來既^ ^
回覆刪除你真係整得好似街買返來既一樣,不過仲要係健康啲^^
[版主回覆07/03/2012 18:19:52]哈哈~~~~ 過獎嘞晶晶! 我唔係咩都識整架.....
不過自己整真係健康過街買好多! 至少摸落去唔會成手油!!
叻叻叻叻叻叻
回覆刪除[版主回覆07/03/2012 18:17:49]Thank you VIVI!
好勁呀!
回覆刪除[版主回覆07/03/2012 18:17:31]過獎嘞雀后!
好犀利呀!!! 我响TK Maxx 見到個造麵機都好想買呀。
回覆刪除[版主回覆07/03/2012 18:51:40]妳好啊Sandy! 我依部意粉機都係喺TK Maxx 買架，不過我買咗好耐咯，久唔久先攞出來玩吓~
我weekend 喺TK Maxx 見到一部紅色意粉機好好好靚仔，可惜我已經有依部.....
妳都買來玩吓啦! 好好玩架~ 而且依度買意粉機平過香港買呢!
圖#9, 見到煲面有個網, 係咪防止D油彈上黎
回覆刪除[版主回覆07/03/2012 19:14:40]係呀~ 其實只要d麵瀝得夠乾，根本唔會彈油! 不過我怕死以防萬一!!
勁呀! 平時我都有係中超買伊面, 不過有時唔記得食....益左....., 睇見妳D相都好想整呀! 一於去買意粉機先, 其實一早想買一部架喇, 今次大條道理同老婆講話買返部. 哈哈!
回覆刪除諗日係亞差 cash & carry 要到 Denmark 出o既雞肉腸, 同香港D packing好似架, 終於....俾佢呃左, 唔好食o既.
[WING回覆07/08/2012 05:04:07]星期一, 計劃同我家姐去T K Maxx, 十分期待. 要去Ikea買大件嘢, 所以老婆大人冇得去. 等佢上癮要下次囉!
[WING回覆07/08/2012 05:00:46]諗日整左啦, 因為冇壓麵機, 所以有粗有糼(刀工唔好). 不過都好好味.
又因為好好味, 老婆大人恩准買壓麵機. 嘩哈哈, 其實一早就想買架啦.
多謝V妹妹.
[版主回覆07/07/2012 22:22:45]我認為連Wing嫂都會上埋癮!
[WING回覆07/04/2012 05:12:33]哈哈!我都有D驚.....不過我老婆應該可以"禁"得住我o既!
[版主回覆07/04/2012 03:37:34]原來Wing 兄你未去過TK Maxx...咁你大鑊嘞! 我包你去過一次就上癮!!
[WING回覆07/04/2012 02:26:20]其實我未去過TK Maxx買嘢架! 我係internet揾左佢地D地址, 下次去街街睇睇先!
之前都見妳成日去TK Maxx, 好似有好多筍嘢!
[版主回覆07/03/2012 19:20:01]佢地包裝前都未吸走哂多餘油份，連個袋裡面都一滴滴油，擺耐少少有乜辦法唔益吖!
你去TK Maxx 買意粉機吖! 我weekend 見佢地入咗幾部新貨，有部紅色仲好鬼靚，手快有手慢無呀!!
我都唔明點解中超唔入廚師腸? 就算貴少少我都肯買啊~
好犀利連伊麵都識整，好靚又健康不是萬年油
回覆刪除[版主回覆07/04/2012 03:34:14]Thank you Esther!
真係好勁呀!!! 好期待下一次你會再整d另一樣意想不到既野:D
回覆刪除[版主回覆07/04/2012 03:32:06]過獎嘞kapoBBC! 其實好多街買得到既野，屋企自己都可以整到~
一個字,勁!!!咁都識整!!!!!
回覆刪除[版主回覆07/04/2012 03:30:44]過獎嘞Yvonne! 其實唔難整啊~
WOW....妳好利害呀!!! 我真係估唔到原來伊麵係咁整，你整得好靚而且非常健康...叻X1000...!!!!
回覆刪除[版主回覆07/04/2012 03:29:56]Thank you J Li! 自己整最少唔係食萬年油~
可以叻成咁...
回覆刪除[版主回覆07/04/2012 03:27:50]過獎嘞小白! 其實都唔難整~
我都要俾個 " 叻 " 你呀! 連伊面都可以自己整!!!!!!! ( ^ ▽ ^ )
回覆刪除[版主回覆07/04/2012 03:27:29]過獎嘞小菲菲!
叻女！伊麵好得喎！
回覆刪除[版主回覆07/04/2012 03:27:10]多謝安蕾讚賞!
这个要老番你的。。。。哈哈！！ 自己做，吃的健康点！！
回覆刪除[版主回覆07/05/2012 02:05:57]翻啦~ 翻啦~ 好過食街買萬千油伊麵!
你真係好犀利呀.............
回覆刪除[版主回覆07/05/2012 02:05:24]過獎嘞baobao! 唔係好犀利啫，其實好多街買到既食物，屋企都可以整得到架~
嘩你好叻唖！
回覆刪除[版主回覆07/05/2012 02:04:44]過獎嘞Sydney! 其實好多街買到既食物，屋企都可以整得到架~
救命呀~伊麵都識整!!!
回覆刪除[版主回覆07/05/2012 02:03:50]哈哈~~~~ 妳都整得到架!
您好聰明呀
回覆刪除[版主回覆07/05/2012 02:03:20]過獎嘞嘉麗! 我唔聰明，其實好多街買到既食物，屋企都可以整得到架~
you put the spahetti into the oil .... Does it mean the spaghetti will follow the shape of the pan to form a round shape? Cos' your finished products look very neat!
回覆刪除[版主回覆07/05/2012 02:02:28]yes~ as long as you put enough noodles in the pan!
(P.S. technically speaking it's egg noodles, not spaghetti~ egg noodles = flour + eggs only, no water at all; spaghetti = usually flour (or semolina) + water only, some flour + water + eggs)
妳真係好勁呀！！
回覆刪除犀利呀！！
[版主回覆07/05/2012 18:51:40]過獎嘞Zoe!
我O係英國都放棄左伊麵了...因為真係又大PACK又多油....又怕佢唔夠新鮮有陣油益味~~~好叻叻呀你自己整....可唔可以同你訂丫~??嘻嘻~~ONLY KIDDING~^_^
回覆刪除[版主回覆07/06/2012 20:30:05]咁搞笑? 妳不如嘗試吓克服妳依個恐懼啦!
[:+:+:涼粉子:+:+:回覆07/06/2012 20:11:26]我有輕微O既麵粉恐懼症..嘻嘻....不過自家伊麵真係好誘人~~~^_^
[版主回覆07/06/2012 20:05:09]過獎嘞涼粉子! 好容易整之嘛，妳都試吓整啦~
好勁呀！
回覆刪除[版主回覆07/07/2012 22:21:10]Thank you Jacqueline! 伊麵唔難整~
自家制伊麵! 厲害!!
回覆刪除[版主回覆07/07/2012 22:20:35]過獎嘞珍妮花!
你好叻呀, 伊麵都自己做
回覆刪除[版主回覆07/07/2012 22:20:09]過獎嘞Helen! 其實唔難整啊~
這個好有興趣跟你學做, 不過要等星期六先可以~~~
回覆刪除希望可以整到~~~
[版主回覆07/10/2012 21:17:45]
[catjeff回覆07/10/2012 12:29:17]希望黎緊既星期六可以有時間整~~~~
[版主回覆07/10/2012 04:08:26]一d都唔難整，難唔到妳既!
You are so great! Always make complicated cooking looks so easy
回覆刪除[版主回覆07/11/2012 18:18:26]Thank you bobo! im flattered~ actually i dont make things look easy to make......just they ARE easy to make ma!
阿V,你好勁呀! 伊面都自己整
回覆刪除[ok回覆07/14/2012 15:11:30]咁又係呀..出面用個D通常係萬年油,你自己做真的,係會好D同食得安心D啦..
[版主回覆07/13/2012 16:43:48]過獎嘞ok! 妳無見過我依邊街賣既伊麵......d油真係好恐怖~~~~
你整得好好呀!!
回覆刪除[版主回覆07/13/2012 16:42:48]多謝晶晶讚賞!
妳真犀利，什麼食物的做法都好有研究！
回覆刪除[版主回覆07/17/2012 20:21:15]過獎嘞為食鬼!
After read this post, make me 有衝動買切麵機！
回覆刪除[版主回覆07/23/2012 21:48:13]依個唔洗切麵機都整到架!
請問用料減半點計呀?
回覆刪除[版主回覆08/15/2012 05:54:02]將麵粉 + 雞蛋份量除2囉!
Hi V女，第一次留言，剛剛見到Fian係你嘅fb留言，跟住我就到咗你個blog度，跟住就游咗入嚟呢個伊麵度，非常之吸引，我一定要試整下，仲有你煮嘅餸都好正呀，我得閒會多啲入嚟學嘢架!
回覆刪除[版主回覆08/28/2012 19:10:45]妳好啊ChanMiu! 多謝妳來訪 + 留言~ 得閒大家交流吓煮食心得吖!
無野好講....得一個字.."勁"...
回覆刪除[版主回覆08/28/2012 19:09:20]過獎嘞Samchi 媽! 其實真係唔難整~
我正想整伊麵, 好彩從網上找, 找到妳既詳盡食譜, 真好! 我發覺我既壓麵機setting 1 系最薄, setting 7 系最薄最厚, 我系唔系由最厚既#7, #6,#5, 到#4 再 spaghetti setting 切出麵條? 炸時是否用細火, 怕會燶! thank you
回覆刪除[版主回覆10/16/2012 19:06:51]我整得圓係因為我用來炸麵煲係直身 + 大細啱啱好嘛!
[Jason回覆10/16/2012 19:01:27]知道啦, 我都係無火煮食! 我試過但係沒有妳做得咁靚, 咁圓!
[版主回覆10/12/2012 06:44:00]無論整麵整意粉整千層麵片雲吞皮....etc，壓麵糰永遠都係由最厚既度數開始!
我唔知妳部機#4有幾厚，依個妳要自己因返~
用咩火要睇返妳用明火定無火煮食，我無火煮食係中火既!
Thank you very much! :)
回覆刪除i tried to make it today since my bf brought a load lobster home and I wanted to make lobster 伊麵, but....but T^T as usual my 'outcome' is far less nice than urs, my 'spaghetti' are quite flat- not as circular as yours- is it my pasta machine's problem?
回覆刪除there are quite a lot of 'lumps' in the pile of spaghetti which I throw the lumps away before I fry the,- but why are there lumps?
while I was frying it and it wanted to 反轉麵餅, it kind of half collapsed and was partially brown when i finished T^T
how did you make it so nice looking veronica?!!
[版主回覆05/10/2013 19:52:29]according to the "symptoms".......
flat noodles </// you must have rolled the dough too thin! try using a wider setting next time (different brands of pasta machine might have different thickness settings e.g. mine setting 1 is the widest but some pasta machines setting 1 might be the narrowest.)
lots of lumps / collapsed / partially brown </// it sounds like you under kneaded the dough! when you under knead the dough, there are still some dried ingredients havent mixed with the moist (eggs in that case!), thus small lumps are formed. those lumps contain less moist and that's why it turns out partially brown when you fry the noodles. you have to keep kneading the dough in order to break all the lumps until the dough is completely smooth.
also by kneading the dough, it allows the flour proteins to combine and develop gluten. otherwise the noodles will break and collapse.
hope this helps~