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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