浆水菜,是陕西一带的特色小菜,它不是泡菜,但是和泡菜的原理类似,是炒后发酵而成的。在陕西甘肃西北一带无论何时都改不了一个从小爱吃酸的胃,比如泡菜,酸菜,特别是最近炎炎夏日没胃口的时候做一碗浆水菜,不仅可以拌饭吃,也可以拌面吃。
今天我们就来制作这道具有西北风味的特色菜,方法也比较简单一般家里都有的材料,至于制作好的浆水菜在这个基础我们可以做很多美食,比如做浆水鱼,就是这基础上进行煮制类是酸菜鱼的口感,当然制作当作一道小凉菜也是非常的选择,在家里也能做不同风味的地方特色菜,快快一起动手做起来吧!
【西北浆水菜准备食材】
主料:芹菜300克
准备调料:
葱姜蒜各10克、干辣椒5克、米醋30克、盐5克、胡椒粉1克、白醋10克、鸡精5克
【西北浆水菜制作步骤】
一 清洗及过油
浆水菜这道菜的主要就是需要用到芹菜,所以我们超市购买要买新鲜的芹菜,这样吃起来更好吃更脆爽。
将250克芹菜清洗干净,然后再切段放置备用。
在锅中加入色拉油烧热,爆香葱姜蒜各和干辣椒,进行小火煸炒出香味。
再放入芹菜翻炒,翻炒均匀。主要就是芹菜清洗后一定要切制成细段,这样不仅容易油炒,也容易入味,也不显得坚硬,翻炒时最好调制大火。
因为担心食材本身水中炒一下的话就会水分比较大,影响这道菜的味道,所以采取这样的方式进行爆炒,这样芹菜就不容易炒碎炒散。
二 入料腌制
翻炒均匀后,在锅中分别加入米醋、盐、胡椒粉、白醋、鸡精,倒入适量清水或者高汤,这个调味主要就是酸辣的口味为主。
大火烧开,翻炒入味后转入保鲜盒,
放入冰箱冷藏一晚上,这个主要就是将芹菜微微发酵更好吃更入味。
有的家庭不习惯使用保鲜盒的话,也可以用一次性保鲜膜,反正密封性好一些,以保证炒制的味道更加能深入到食物本身。那么,这样一来,这道酸爽开胃小菜就制作好了。
【西北浆水菜技术总结】
1 对芹菜进行葱姜蒜爆香后翻炒,不仅是在于入味,也是去除食材中水分的过程,让食材的质地和味觉变得更好,以适应绝大多数食客的口感需求。
2 在放入调料后,要进行多次翻炒,再加入适量清水大火烧开,并且尽量炒至水分较少时再做进一步处理。
3 一定要谨记的是,这道菜只有在腌制一晚上才能达到地域特色口感的天花板,可以做拌面或者拌饭吃,当然也可以做火锅鱼啥的都可以搭配着吃。
![](https://p0.ssl.img.360kuai.com/t0182a678d468220aa9.jpg?size=1685x2545)
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