导航菜单

切记!掌握好这九字箴言,做对这六步,做出一碗美味臊子面

1xbet mobile

If you like my food article, please click on "Follow" above, there will be more exciting food articles dedicated to you!

eebbba44c36e42dbb1e20ea1e4a553c0

How do you make a scorpion face? Keep in mind these nine-word rumors, do these six steps, remember!

Remember! Master these nine-word rumors, do a six-step, make a bowl of delicious dumplings

Hazelnut noodles is a traditional pasta dish in Shaanxi Province. It is a famous “Xifu snack” and is most famous for its “Shushan Hazelnut Noodle”. Scorpion noodles have an extremely important position in the local area. Whether it is a red-and-white event, or the elderly in the family, the birthday of a child, or the visit of a guest, they must eat scorpion noodles. The scorpion noodles are so famous, can we make it at home? How do you make a scorpion face? Keep in mind these nine-word rumors, do these six steps, remember! A bowl of authentic scorpion noodles must have these nine characteristics to be authentic: "acid", "spicy", "fragrance", "thin", "rib", "light", "fried", "thin", "Wang."

2b5652e388c34a75a531d967cd211bad

The noodles on the noodles should be “thin, gluten, and light”. You should hand-pick the noodles, and the dough should be 1 mm thick. It should be thin and light, and thin and translucent; but the roots and tendons are chewy; The skin is as smooth as a mirror and touches silk. "Sour, spicy, fragrant" refers to the taste of the noodles, although it looks red, but the first taste of the entrance is not spicy, but sour. The mellowness of the acid, the sourness of the acid, and the thoroughness of the acid; followed by the spicy, spicy dry, spicy, spicy and thick; at the end, it is a complex fragrance, vinegar, meaty It is fragrant, fragrant, and fragrant. It is refreshing and long-lasting.

7e7cd46233544705b8dae3fe2f574be1

xxOperation timed out after 60000 milliseconds with 0 bytes received

2,提前,运行锅,火锅冷油,倒入30克植物油倒入锅中,先放入精细的五花肉,2个八角形,2个肉桂,3-5个叶子,一起炒,一定要搅拌 - 炸猪排切片,炒多余的油,煎至脂肪部分半透明,并炒香料的浓郁香气。放入细肉块,炒至白色,加入青葱和生姜炒香。

c2e0cb415cf34e6e9d614d85663893b2

3,倒入70克崂山醋,开火,搅拌醋然后变成小火,放入辣椒粉,翻炒红油。转移15克酱油,3克盐,微量胡椒粉,微量13香粉,再翻炒,停火。

a2dae05ad0d14380bbf08ca6bf3d1bb7

4,炒肉饺子,红色鲜艳,油腻的肉饺子完成。

二,面条:500克面粉,200克温水,1个蛋清,3克盐,1.5克食用碱面(根据人口,比例增加或减少)

1992d7910ba74b659bb18c1e5badb20a

将20克温水,1个蛋清,3克盐和1.5克可食用碱转移到盆中并均匀搅打。倒入500克面粉,搅拌成棉绒,放入光滑均匀的面团中,醒来30分钟。将清醒的面团再次揉捏,压成面团,在面上撒上面粉以防止粘连,再次变薄,重复几次,然后卷成约1毫米厚的面团。将切碎的面团放入,切成宽约0.2-0.3厘米的面条,撒上少量面粉以防止粘,面条会很好。

这个数量是3-5人,请根据人口增加或减少材料。这是一种制作面条,子弹和美味的金配方。喜欢面条的朋友可以记住。蛤蜊面条是一项技术活动。经过多次磨炼是不好的。有必要多练习一下。真的没有,买现成的新鲜面条,你必须买硬面,味道是最接近的。

三,炒底蔬菜:植物油30克,水木耳50克,豆腐100克,土豆50克,豆类50克,胡萝卜50克,清汤或水30克,大蒜15克,10克洋葱,15克醋,15克酱油和2克盐

d703f47e5a554aa19d0d25860115b478

1.用温水预先浸泡真菌,然后选择真菌去除老根并将其撕成小块。

64fa4e4b71484b4a800b8e22cc747d13

2,将豆腐切成约1厘米厚的大块,炒至两边金黄色,稍凉,切成1厘米见方的豆腐。

4de6e29803344776ac7ce69e73d399e8

3,胡萝卜,土豆切成小薄的菱形片,豆切成小丁。切大蒜和葱花,夏天不要买大蒜,改用小韭菜或韭菜。

c826a586786f488ca018a29d8f9549d0

4,将30克植物油倒入锅中,先放入豆类,炒至绿色,下葱和炒香。转15克醋,翻炒,加入15克酱油,再翻炒,加入胡萝卜片,薯片,水木耳小花,豆腐,清汤或清水30克,翻炒均匀。炒完后,加入2克盐,撒上大蒜,切碎火。

2a6d96c4258a433b94b0966de6ef02be

5,撒上油炸的底盘,底盘完成。

四,生产白菜:1个鸡蛋,15克大蒜。

a772a72d80954ec9a4b0624df2e49565

1个鸡蛋,放入碗中,加入10克温水,搅打至蛋液均匀细腻。事先用棉布擦拭锅体以防止粘连。锅加热后,倒入一半鸡蛋液,转动锅和鸡蛋皮。将锅再次放在炉子上,将一边煎至金黄色,稍稍翻炒即可。煎鸡蛋皮略微冷却后,切成小块钻石切成大蒜。如果夏天不能买大蒜,可以用韭菜或小葱代替。感觉铁锅煎蛋卷的难度,使用不粘锅。

五、呛汤、煮面条:植物油30克、花椒5克、葱15克、姜10克、醋30克、酱油15克、清汤或清水足量、盐3克、味精或鸡粉1克(可选)

086e0462976140b694fbba78227b3563

1、同时起两锅,一锅呛汤,一锅煮面条。锅内倒入植物油30克,油温四五成热时,下入花椒,炒出麻香后把花椒粒捞出。下入细葱丝、极细的姜丝,炒香后,倒入醋30克,炒出醋香。调入酱油15克,再次炒香后,倒入足量清汤或清水,大火烧沸。调入盐3克、味精或鸡粉1克(可选),保持小火沸腾状态保温。

ef2eeab9b805446f9ce828d50d56fa2e

2、另一锅倒入足量清水,锅沸后下入适量面条,煮开3次,面条就煮好了。

5a56b0bd4ea54f6c9a8dbc3871d32de0

3、把一筷子面条挑入碗中,用呛好的热汤反复套汤数次,彻底入味。盛入一勺呛汤,要汤煎面稀,再盛入适量炒好的底菜、肉臊子,放几片鸡蛋片、撒蒜苗碎,一碗地道的臊子面就大功告成了。红亮亮、油汪汪、汤煎面稀,酸辣爽口、馥郁浓香,面薄筋道、透亮光鲜,这才算一份合格的臊子面!

11cf1a95e44b417baf505c88dbe6ae85

如果您喜欢我的美食文章,请关注我的头条号,会有更精彩的美食文章奉献给您!欢迎您的点评!如果您有需要的食谱,恰巧我的头条号里面都有!

xxxx