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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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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

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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 -

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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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从虹弯2857请教各种卤子的做法~? -
杜莫终19130522637 ______ 原料:鸡蛋2个、西红柿2个、绿叶子的菜适量、面条(手擀面最好,没有的话,可以买干面)、葱2根、食盐、酱油、味精、醋适量.操作过程:1.把鸡蛋打碎,加入少许酱油搅拌均匀.2.用锅把油烧滚,放入葱花、打碎的鸡蛋,不停翻炒.3.放入切好的西红柿,然后盖上盖子等西红柿熟一点再放入切好的青菜.(这个时候可以煮面条了,方法下次公布)4.加适量食盐、味精.5.盖好盖子,然后回到电脑边上在ROLIA上看1-2篇帖子.6.关火.7.面条过水,浇上刚作好的卤汁.

从虹弯2857求打卤面的各种卤子做法? -
杜莫终19130522637 ______ 这问题太大了 我又不会复制粘贴 简单说说吧 一般拿北京来说 分为 打卤面和汆面 炸酱面 就属于汆面 坊间说过老北京有八大汆 大概有 酱油汆 三合油汆 尖椒汆 茄子汆 扁豆汆 榨菜汆 羊肉汆 臭豆腐汆 等等不列举了 炸酱面有码 打卤面也有码 最大的区别就是 一个炸酱 一个 打卤 一个是炸酱不用勾芡 打卤面要勾芡 简单说个鸡蛋西红柿打卤面 鸡蛋 西红柿 木耳 葱花 干香菇 就成了 愿意加别的也成 干香菇发开 水留好别到 按着鸡蛋炒西红柿的做法 炒 加香菇水 加水淀粉 就成了 勾好芡 就成了 里面说行话还有几个偷手 打字手都疼了就不说了 最后 就是浇花椒油 完活!大家记住了 炸酱面用的面都是抻面 也叫小刀面 打卤面用的才是手擀面

从虹弯2857打卤面的各种卤的做法芜湖 -
杜莫终19130522637 ______ 主料 面条 500g 西红柿 1个 辅料 油 适量 盐 适量 葱姜 适量 糖 2g 酱油 20ml 胡椒粉 适量 鸡精 少许 水淀粉 适量 鸡蛋 2个 黑木耳 40g 黄花菜 40g 青豆 40g 步骤 1.准备好所有的食材. 2.西红柿去皮切丁,木耳黄花菜浸泡后洗净洗净切碎,鸡蛋打...

从虹弯2857打卤面的怎么做?尤其是那个大卤? -
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杜莫终19130522637 ______ 打卤面分“清卤”“混卤”两种,清卤又叫氽儿卤,混卤又叫勾芡卤,做法固 然不同,吃到嘴里滋味也两样.北平的炸酱面前门外的一条龙,东安市场的润明楼, 隆福寺的龟温,酱都炸的不错;至於混卤,拿北平来说,大至明堂宏构的大饭庄...

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杜莫终19130522637 ______ 打卤面的做法:肉切成小丁,油烧七分热,将肉丁翻炒一下,将酱(黄酱,甜面酱都行)倒入,酱不要太多,马上添水,咕嘟两下,放些糖,如果有好酱油就放一点,起锅的时候放...