手工拉面制作方法
By 益点烘焙
用料- 溏心蛋
- 整个鸡蛋 10颗
- 红烧酱油 40g
- 醇酿酱油 60g
- 细砂糖 3g
- 小葱 20g
- 桂皮 1根
- 八角 1个
- 饮用水 400g
- 豚骨汤
- 老母鸡 1kg
- 京葱 30g
- 姜 30g
- 猪骨 2kg
- 手工日式拉面
- 饮用水 640g
- 海盐 16g
- 面包用小麦粉 1600g
1、溏心蛋
2、将鸡蛋放入沸水煮6分钟，放入冰水中剥壳。将其他原材料煮沸晾凉至35℃，放入鸡蛋浸泡8小时。
3、豚骨汤
4、所有原料一起熬制12小时。
5、手工日式拉面
6、将所有原料混合成絮状，用压面机压成薄片再制成条状。
7、
8、
9、出菜
10、将拉面放入沸水煮两分半过冰水，再放入豚骨汤中煮半分钟放入碗中，放上溏心蛋、豆芽、叉烧、葱花搭配即可。
11、
12、
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