胡辣汤介绍50字
胡辣汤油条是河南的传统小吃，特别受大家欢迎的早餐。今天介绍一款葱油饼的做法，搭配胡辣汤调料，也非常适合喜欢在家中吃地方特色美食的朋友。
By 晓厨喂猫啦
用料- 面粉 500g
- 胡辣汤料包 1包
- 海带 100g
- 葱花 200g
- 橄榄油 100g
- 香菜 20g
1、盆中放入500g高筋面粉，用开水烫面。
2、揉成面团，放入盆中。
3、盖上湿润的笼布醒面一会儿.
4、海带用温开水泡发开。
5、打开胡辣汤料包，加凉开水搅拌均匀。
6、锅中加水烧开，加入肉馅儿，煮开去除浮沫。
7、加入泡发开的海带煮开。
8、用筷子搅拌锅中的肉汤，倒入胡辣汤料包。
9、快速不停地搅拌，将料包煮开。
10、醒发好的面团，放在案板上揉成光滑的面团。
11、擀成比较大的面片。
12、做油酥，将一勺干面粉、两勺橄榄油放在面片上，涂抹均匀。
13、葱花均匀地撒在面片的油酥上。
14、按照上下的顺序卷起来。
15、将葱花酥油面团卷好，后面的面片留得宽一点，包裹住酥油和葱花。
16、用手按扁。
17、擀成葱油饼的形状。
18、电饼铛上刷上一层油。
19、放入葱油饼，烙煎饼功能打开。
20、烙至两面金黄时，用锅铲和筷子将葱油饼从两端向中间挤压，将千层葱油饼的层次挤出来。
21、喜欢的可以放上黑芝麻，葱油饼就做好啦。
22、揭开一层层，外酥里内的。
做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！
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