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俗话说：国庆吃面，国泰民安。正如春节吃饺子、中秋吃月饼，都寄托着美好的期望。小小的一碗面，传递的却是绵长的爱国情怀。

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要问你们家一般吃什么面？肯定不少人家里，都是吃挂面的，随便去超市买一包，便宜还省事。然而暖暖对挂面，却不怎么感兴趣。

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一是口感不好，二是钠含量高，经常吃这会造成盐的摄取量过多，从而影响身体健康。

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而且同样是手擀面，相比之下，外边买来的面条轻轻一拉就断，而自制的面条韧性强、不易拉断、筋道十足，光想想都好吃~

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☝买来的面条Vs自制手擀面

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时间允许的话，一次多做点手擀面，不仅可以分给邻居，冷藏在冰箱里随吃随拿。

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手擀面的原料大都是面粉、水和食盐，口感筋韧、0添加，特别适合老人和小孩食用。

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不少暖粉吐槽，在家尝试做手擀面，好几次都不太成功。最常见的就是3个问题：①下锅后容易断，捞不起来。②口感不爽滑，不劲道。③没及时抖开，都粘连成一团了。

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▲图片来源：网络

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所以，估计现在不少人一听到要在家自制手擀面都要打退堂鼓了（哈哈哈）。今天特地请来暖暖大厨，给大家重拾信心！

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手擀面，面和水的比例要掌握好

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制作手工面第一步就是和面团，优秀的面团需要符合“三光”标准——手光、盆光、面光。

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☛面粉、鸡蛋、水比例：1斤面粉（中筋或高筋面粉）、2个鸡蛋、加鸡蛋不超过4两水。

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何大厨的妙招：为了和面更方便，提前将水和鸡蛋融合在一起。家常和面最好拿双筷子，一边搅拌面粉，一边少量多次兑水，更易成功。

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和面加点它，爽滑又劲道

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水中加少量盐及食用碱，这样不仅会增加筋度，而且口感爽滑，不易断条。

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比例：500克高筋面粉加3~5克盐，碱面1~2克（长抻不断的关键），分次加入280~300克的水。面团搓成长条反复左右对折，在案板上往前揉搓（类似洗衣服的手法）。

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\n

 

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100%成功的手擀面，就靠这3招

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①面粉的选择很关键！高筋中筋都可以，唯独低筋不行。水不要加多，和成中等偏硬的面团，这样做好的面条不粘连。

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②三揉三醒：将揉好的面团扣一个小碗（防止水分蒸发）醒10分钟，重复3次。

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③压面：在案板上面粉，将面团用擀面杖将面团2面均匀压扁，形成0.2厘米的薄面皮。（注意：手法不是擀而是压）

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暖暖温馨提示：爱吃手擀面的暖粉，可一次多做一点。吃不完的手擀面散开，撒干粉防粘放保鲜袋，再放入冰箱冷冻，随吃随煮很方便。

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煮面条的时候，适当在水中加上点盐，可以防止面条粘连在一起。

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今天暖暖就用这个自制手擀面的方法，解锁一道老北京人最爱的【打卤面】☟

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香菇、木耳、黄花菜搭配上鸡蛋，简单勾芡+调味就能异常美味。浓油赤酱的卤子浇在刚刚出锅的手擀面上，搅拌两下就能胃口大开！

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天一冷恨不得天天吃这碗面！热乎又暖胃。

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打卤面，顾名思义讲究的就是“卤”和“面”，二者缺一不可。面条首选手擀面，想知道：地道的卤子是怎么做出来的？戳视频☟一起解锁~

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打卤面

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▲点我，我是视频

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今日当家大厨：何亮

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食材：面粉 /鸡蛋/肉片/木耳/黄花菜

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葱姜蒜/2料酒/黄豆酱油/淀粉

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鸡精/白糖/白胡椒粉/油盐 等

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做法

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- 1 -

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和面：将鸡蛋打散，加入少许清水拌匀，形成蛋液水。一边倒水一边搅动面粉，搓成雪片揉成团。充分将面团揉在一起，形成比较光滑的面团，形成盆光、面光和手光。

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鸡蛋、面粉、水的比例：1斤面粉、2个鸡蛋、加鸡蛋不超过4两水

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为了和面更方便，提前将水和鸡蛋融合在一起

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- 2 -

\n

\n

醒制：面要三揉三醒，将揉好的面团上扣一个小碗（防止水分蒸发，出现干皮），醒制10分钟，重复3次即可。

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- 3 -

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压丝面：在案板上撒些面粉，将光滑的面团取出，用擀面杖将面条2面均匀压扁，形成0.2厘米的薄面皮即可。

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注意：这里的手法，不是擀而是压。不能一面压，得双面压。压的时候加点面粉，压的更均匀，口感更好。

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- 4 -

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将擀好的面皮重复叠起来，码成梯形；然后改刀切成细根状，均匀抖散即可。

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- 5 -

\n

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打卤：少许底油，中火煸香葱姜蒜，倒入酱油微微炸香，然后加入大量的清水，加入提前泡发洗净的黄花、木耳、肉片。

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- 5 -

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调味：加入2勺料酒、黄豆酱油、3~4克盐、鸡精、白糖、胡椒粉，开锅后撇除浮沫，然后继续煮2~3分钟，让食材香味充分融入汤中。

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- 6 -

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勾芡：将水淀粉泼入锅中，充分打散后在翻大花的地方补充一点芡汁，用勺子轻推拌匀。

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最后泼入鸡蛋液，形成大片蛋花，三鲜卤料即可完成，取出备用。

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- 7 -

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完成：另取一口锅，水烧开后下入水擀面，大火烧开点少许冷水，再次烧开即可捞出。这道喷香诱人的打卤面搞定~

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 （暖暖的味道官微）

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苏裴堵4329皮衣脏了,能用家里的食用碱加水清洗吗 -
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