雪菜肉末烩面
http://static.xinshipu.com/20180128_1/original/1517084421619.jpg@288w_216h_99q_1e_1c.jpg
雪菜肉末烩面
简介
材料
北方河南烩面1份雪里红200g姜/大蒜少许猪绞肉半碗清江菜200g盐巴3g酱油1小匙白醋1小匙白胡椒少许盐巴/糖适量太白粉1小匙水2大匙
做法
[*]
http://static.xinshipu.com/20180128_36/original/1517084421791.jpg@152w_118h_99q_1e_1c.jpg11.准备好200g的清江菜叶梗剥开成一片一片2.洗净沥干后,使用3g的盐巴拌匀混合一起3.清江菜遇到盐巴会开始萎缩4.放置一小时后清江菜已经慢慢生水
[*]
http://static.xinshipu.com/20180128_36/original/1517084422096.jpg@152w_118h_99q_1e_1c.jpg2准备一个干净的保鲜袋装好,袋内放入清江菜连同出水一起置冰箱3天
[*]
http://static.xinshipu.com/20180128_36/original/1517084422253.jpg@152w_118h_99q_1e_1c.jpg33天后把雪里红从冰箱拿出,用流水把多余的盐分洗掉拧干准备好 姜 大蒜 北方河南烩面 猪绞肉 要煮烩面了!!
[*]
http://static.xinshipu.com/20180128_36/original/1517084422430.jpg@152w_118h_99q_1e_1c.jpg4雪里红拧干切丁备用
[*]
http://static.xinshipu.com/20180128_36/original/1517084422715.jpg@152w_118h_99q_1e_1c.jpg5少油先炒香大蒜末 和 姜末
[*]
http://static.xinshipu.com/20180128_36/original/1517084422896.jpg@152w_118h_99q_1e_1c.jpg6再下猪绞肉碥香炒散,炒至猪绞肉都松开即可(我买的猪绞肉是偏瘦.如果买到比较油得可以先碥香出油再爆香大蒜/姜末)
[*]
http://static.xinshipu.com/20180128_36/original/1517084423088.jpg@152w_118h_99q_1e_1c.jpg7把刚刚切丁的雪里红放入锅内一起炒,就要让雪里红都能都吃油,这样散发出来的香气比较浓
[*]
http://static.xinshipu.com/20180128_36/original/1517084423409.jpg@152w_118h_99q_1e_1c.jpg8最后再加入一杯水,转小火,添加一小匙的酱油,白醋,少许的盐糖和白胡椒调味
[*]
http://static.xinshipu.com/20180128_36/original/1517084423583.jpg@152w_118h_99q_1e_1c.jpg9转中火,放入退冰后的北方河南烩面,用筷子将面条拨开,和酱汁拌炒融入一起
[*]
http://static.xinshipu.com/20180128_36/original/1517084423883.jpg@152w_118h_99q_1e_1c.jpg10最后再打一点点薄芡,让酱汁充份可以包裹住面体上,再收汁面体和酱呈献浓稠状即可上桌!!
[*]
http://static.xinshipu.com/20180128_36/original/1517084424070.jpg@152w_118h_99q_1e_1c.jpg11面香有劲道的南侨赞岐北方河南烩面! 和手工安心无添加雪菜一起, 美味又好吃!! 在家吃要简单要美味要好吃!自己作最合味~
頁:
[1]