陕西面食biangbiang面的写法
最近学会了一款来自陕西面食,biangbiang面,咋也不知道为何要如此起名儿,反正就是觉得贼拉好吃,做来吃了以后感觉相似于重庆的那种铺盖面,也类似于面皮,大都大同小异,不过我是觉得这款BB面也着实太好吃了,分享出来一起试试吧!
By 家花购
用料- 主面团
- 中粉 500克
- 水 250克
- 盐 5克
- 调料
- 配料因人而已
- 可以是番茄鸡蛋酱
- 可以是肉酱
- 可以是油泼辣子
1、首先来揉面,面要醒发一个小时以上,时间自己要把握好,中午吃早上肉,晚上吃,中午揉好面,先放入250克水,5克盐,500克面粉,大概揉成光滑的面团
2、过五分钟左右再揉一次面团,明显有一点点光滑,盖上盖子
3、再过了五分钟左右,再揉一次面团,明显比前面两次更光滑,这样就可以分小剂子了
4、把面团分成一个一个小剂子
5、把小剂子搓成长条,用手按一下,用擀面杖把两边擀薄,中间是厚的
6、一个盘子底下刷油,把面条拉长放到油盘里
7、就这样,一根一根拉好,下面一层放满了,再放一层保鲜膜,然后再放上面条,最后放好了,在顶部刷一层油
8、最后盖上保鲜膜,醒发一个小时或以上,面皮就做好了
9、下面来炒炸酱,锅里多放一些油,油温五成热,放入肉末,把肉末炒至微微有一点点干,放一把小姜末,然后放一点甜面酱,放一点黄豆酱,放一点点豆瓣酱,
10、后倒一点太太乐碱盐生抽酱油,翻炒几下就可以出锅了
11、是做好的肉酱,可以万能的
12、很香,一会浇在面皮上
13、次我准备了自己炒的酸菜,还有葱花,大蒜水
14、用碗做一个底料,里面放上一点点猪油,一点酸菜,葱花,鸡精,花椒油,辣椒油,酱油,等等,自己喜欢的佐料
15、洗一点自己喜欢蔬菜,这个是空心菜,也可以是豌豆尖,还可以是青菜等等,锅里烧一大锅白开水,把青菜煮熟捞到碗里
16、锅里烧开的水下这个面条,一根一根拉的很长很长,煮两分钟左右飘起来就可以了捞出来
17、捞出来以后浇上自己喜欢吃的肉酱,我做了豌豆豌杂
18、面皮劲道Q弹
19、第二天又做了土豆咸菜汤底,依然做了肉酱
20、土豆提前电压锅煮熟,再锅里炒出锅巴,加盐,生抽酱油翻炒最后加水
21、放入一个提前炒好的鸡蛋,咸菜,汤底就熬好了
22、面皮用一个锅加水煮好捞出,浇上汤底,肉酱,开吃!
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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