手擀面的家常卤子
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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。
\n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。
\n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。
\n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~
\n☝买来的面条Vs自制手擀面
\n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。
\n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。
\n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。
\n▲图片来源:网络
\n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
\n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。
\n☛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。
\n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
\n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。
\n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
\n①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。
\n②三揉三醒: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。
\n③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)
\n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。
\n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。
\n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】☟
\n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!
\n天一冷恨不得天天吃这碗面!热乎又暖胃。
\n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~
\n打卤面
\n▲点我,我是视频
\n今日当家大厨:何亮
\n食材:面粉 /鸡蛋/肉片/木耳/黄花菜
\n葱姜蒜/2料酒/黄豆酱油/淀粉
\n鸡精/白糖/白胡椒粉/油盐 等
\n做法
\n- 1 -
\n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。
\n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
\n为了和面更方便,提前将水和鸡蛋融合在一起
\n- 2 -
\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。
\n- 3 -
\n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。
\n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。
\n- 4 -
\n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。
\n- 5 -
\n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。
\n- 5 -
\n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。
\n- 6 -
\n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。
\n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。
\n- 7 -
\n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~
\n(暖暖的味道官微)
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