奥迪

培(pei)训种类 Products
解(jie)决(jue)方案 / Solutions
藏(zang)品鉴定,保(bao)真(zhen)交易(yi)
不成交不收(shou)费
咨询(xun)热线: 0755-2955 6666
Products 产(chan)品详情
产品名称:

菜盒

炸菜盒

菜盒

和面(发面)
1.取适量面粉
于(yu)和面盆中,用碗兑半碗凉水,左手拿水碗,右手拿筷子。倒一些水,用筷子搅一搅;再倒,再搅,直至把所有面粉都搅成如图所示的絮状

2.把搅成絮状的面揉成面团,再和“老面肥”揉到一起
3.盖上纱布饧(xing 三声)发,冬天要放在阳光晒的到的地方,或者温暖处差不多饧发半天,就是早上揉的面,中午差不多就发好了,夏天面团的发酵过程一般需要2、3个小时

4.发好的面团比原来大了足足2倍,拉开呈蜂窝状,用手指在面团表面戳个洞,手指拿开后,如小洞洞不能
恢复原(yuan)状(zhuang),就说明面团发好了

拌馅
做法请点击:馅料的做法(滋卷)

包制和
炸菜盒
1.取一个大些的平(ping)底(di)盘子(zi),先倒入少许食用油,为的是不(bu)沾。扯一团的面在盘子(zi)底(di)摊成薄(bo)饼状,越薄越好

2.舀3、4勺馅料先放在面皮中央,然后用勺子压平,摊匀,饼周围只留一个窄窄的边,能放多少馅就多放一些
3.用手提着面饼的边缘,慢慢收拢,象包包子一样变收边拧,最后将多余的面剂子揪去
4.然后将
菜(cai)盒(he)子翻过来,稍微压扁,再将边缘整理圆滑

5.锅内倒油,可以稍微多一些,(我这个油不多,算是半煎半炸了,厚厚~~)待油热后,将
菜盒子放入小火炸
6.迅速用锅铲将
菜盒子再压压扁,这样可以使面皮更加薄,只有薄了,里面的素馅才容易熟,菜盒子的口感也会特别的酥脆
7.因为是素馅,所以不必担心不好熟,两面翻翻,炸至两面金黄就可以了

 


分享到:
藏品(pin)详细

炸菜盒

菜盒

和面(发面)
1.取适量面粉
于(yu)和面盆中,用碗兑半碗凉水,左手拿水碗,右手拿筷子。倒一些水,用筷子搅一搅;再倒,再搅,直至把所有面粉都搅成如图所示的絮状

2.把搅成絮状的面揉成面团,再和“老面肥”揉到一起
3.盖上纱布饧(xing 三声)发,冬天要放在阳光晒的到的地方,或者温暖处差不多饧发半天,就是早上揉的面,中午差不多就发好了,夏天面团的发酵过程一般需要2、3个小时

4.发好的面团比原来大了足足2倍,拉开呈蜂窝状,用手指在面团表面戳个洞,手指拿开后,如小洞洞不能
恢复原状,就说明面团发好了

拌馅
做法请点击:馅料的做法(滋卷)

包制和
炸菜(cai)盒
1.取一(yi)个大些的(de)(de)平底盘子(zi),先倒入少许食用(yong)油,为的(de)(de)是不沾。扯一(yi)团的(de)(de)面在盘子(zi)底摊成薄饼状,越薄越好

2.舀3、4勺馅料先放在面皮中央,然后用勺子压平,摊匀,饼周围只留一个窄窄的边,能放多少馅就多放一些
3.用手提着面饼的边缘,慢慢收拢,象包包子一样变收边拧,最后将多余的面剂子揪去
4.然后将
菜盒子(zi)翻过来,稍微压扁,再将边缘整理圆滑

5.锅内倒油,可以稍微多一些,(我这个油不多,算是半煎半炸了,厚厚~~)待油热后,将
菜盒(he)子放入小火炸
6.迅速用锅铲将
菜盒子再压压扁,这样可以使面皮更加薄,只有薄了,里面的素馅才容易熟,菜盒子的口感也会特别的酥脆
7.因为是素馅,所以不必担心不好熟,两面翻翻,炸至两面金黄就可以了

 



推荐产品(pin) / Products More
  • 发(fa)布时间(jian): 2017 - 12 - 05
    炸菜盒和面(mian)(mian)(mian)(mian)(mian)(发(fa)(fa)(fa)(fa)(fa)面(mian)(mian)(mian)(mian)(mian))1.取(qu)适(shi)量面(mian)(mian)(mian)(mian)(mian)粉于和面(mian)(mian)(mian)(mian)(mian)盆中,用碗(wan)(wan)兑(dui)半(ban)碗(wan)(wan)凉水(shui),左手(shou)拿水(shui)碗(wan)(wan),右(you)手(shou)拿筷子(zi)(zi)(zi)。倒(dao)一(yi)些(xie)水(shui),用筷子(zi)(zi)(zi)搅一(yi)搅;再(zai)(zai)倒(dao),再(zai)(zai)搅,直至把(ba)所有(you)面(mian)(mian)(mian)(mian)(mian)粉都搅成如(ru)图所示的(de)(de)(de)(de)(de)絮(xu)状2.把(ba)搅成絮(xu)状的(de)(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)揉成面(mian)(mian)(mian)(mian)(mian)团(tuan)(tuan)(tuan),再(zai)(zai)和“老面(mian)(mian)(mian)(mian)(mian)肥”揉到一(yi)起3.盖上纱布饧(xing 三声)发(fa)(fa)(fa)(fa)(fa),冬天要放在(zai)阳光晒的(de)(de)(de)(de)(de)到的(de)(de)(de)(de)(de)地方,或者温暖(nuan)处差不(bu)(bu)多(duo)(duo)(duo)饧发(fa)(fa)(fa)(fa)(fa)半(ban)天,就(jiu)是(shi)(shi)(shi)早上揉的(de)(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian),中午差不(bu)(bu)多(duo)(duo)(duo)就(jiu)发(fa)(fa)(fa)(fa)(fa)好了,夏天面(mian)(mian)(mian)(mian)(mian)团(tuan)(tuan)(tuan)的(de)(de)(de)(de)(de)发(fa)(fa)(fa)(fa)(fa)酵(jiao)过(guo)程一(yi)般需(xu)要2、3个(ge)(ge)小时4.发(fa)(fa)(fa)(fa)(fa)好的(de)(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)团(tuan)(tuan)(tuan)比原(yuan)来(lai)大(da)了足足2倍(bei),拉开呈蜂窝状,用手(shou)指(zhi)在(zai)面(mian)(mian)(mian)(mian)(mian)团(tuan)(tuan)(tuan)表面(mian)(mian)(mian)(mian)(mian)戳个(ge)(ge)洞,手(shou)指(zhi)拿开后(hou)(hou),如(ru)小洞洞不(bu)(bu)能恢复原(yuan)状,就(jiu)说明(ming)面(mian)(mian)(mian)(mian)(mian)团(tuan)(tuan)(tuan)发(fa)(fa)(fa)(fa)(fa)好了拌馅(xian)(xian)做法请点(dian)击(ji):馅(xian)(xian)料的(de)(de)(de)(de)(de)做法(滋卷)包制和炸菜盒1.取(qu)一(yi)个(ge)(ge)大(da)些(xie)的(de)(de)(de)(de)(de)平底(di)盘子(zi)(zi)(zi),先倒(dao)入少许食用油(you),为(wei)的(de)(de)(de)(de)(de)是(shi)(shi)(shi)不(bu)(bu)沾。扯一(yi)团(tuan)(tuan)(tuan)的(de)(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)在(zai)盘子(zi)(zi)(zi)底(di)摊(tan)成薄饼(bing)(bing)状,越薄越好2.舀3、4勺馅(xian)(xian)料先放在(zai)面(mian)(mian)(mian)(mian)(mian)皮中央(yang),然后(hou)(hou)用勺子(zi)(zi)(zi)压(ya)平,摊(tan)匀,饼(bing)(bing)周围只留一(yi)个(ge)(ge)窄窄的(de)(de)(de)(de)(de)边(bian),能放多(duo)(duo)(duo)少馅(xian)(xian)就(jiu)多(duo)(duo)(duo)放一(yi)些(xie)3.用手(shou)提着(zhe)面(mian)(mian)(mian)(mian)(mian)饼(bing)(bing)的(de)(de)(de)(de)(de)边(bian)缘,慢(man)慢(man)收(shou)拢(long),象包包子(zi)(zi)(zi)一(yi)样(yang)变收(shou)边(bian)拧,最后(hou)(hou)将(jiang)(jiang)多(duo)(duo)(duo)余的(de)(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)剂子(zi)(zi)(zi)揪(jiu)去4.然后(hou)(hou)将(jiang)(jiang)菜盒子(zi)(zi)(zi)翻过(guo)来(lai),稍(shao)微(wei)压(ya)扁(bian)(bian),再(zai)(zai)将(jiang)(jiang)边(bian)缘整理圆滑5.锅(guo)内倒(dao)油(you),可以(yi)稍(shao)微(wei)多(duo)(duo)(duo)一(yi)些(xie),(我这个(ge)(ge)油(you)不(bu)(bu)多(duo)(duo)(duo),算是(shi)(shi)(shi)半(ban)煎(jian)半(ban)炸了,厚(hou)厚(hou)~~)待油(you)热后(hou)(hou),将(jiang)(jiang)菜盒子(zi)(zi)(zi)放入小火炸6.迅(xun)速用锅(guo)铲将(jiang)(jiang)菜盒子(zi)(zi)(zi)再(zai)(zai)压(ya)压(ya)扁(bian)(bian),这样(yang)可以(yi)使面(mian)(mian)(mian)(mian)(mian)皮更加(jia)薄,只有(you)薄了,里面(mian)(mian)(mian)(mian)(mian)的(de)(de)(de)(de)(de)素(su)馅(xian)(xian)才(cai)容易(yi)熟(shu),菜盒子(zi)(zi)(zi)的(de)(de)(de)(de)(de)口感也会特别的(de)(de)(de)(de)(de)酥脆7.因为(wei)是(shi)(shi)(shi)素(su)馅(xian)(xian),所以(yi)不(bu)(bu)必(bi)担心不(bu)(bu)好熟(shu),两面(mian)(mian)(mian)(mian)(mian)翻翻,炸至两面(mian)(mian)(mian)(mian)(mian)金黄就(jiu)可以(yi)了
  • 发布时间(jian): 2017 - 12 - 05
    包(bao)(bao)子(zi)(zi)发(fa)(fa)面(mian)(mian)(mian)(mian)(mian)有(you)(you)(you)两种发(fa)(fa)面(mian)(mian)(mian)(mian)(mian)的(de)方法(fa):1.用(yong)(yong)(yong)面(mian)(mian)(mian)(mian)(mian)肥发(fa)(fa)面(mian)(mian)(mian)(mian)(mian)(通常(chang)叫大(da)碱(jian)发(fa)(fa)面(mian)(mian)(mian)(mian)(mian))把(ba)(ba)面(mian)(mian)(mian)(mian)(mian)肥用(yong)(yong)(yong)水先泡(pao)(pao)开(kai)然(ran)后把(ba)(ba)面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)倒进去(qu)合(he)匀(yun),醒(xing)(xing)8小(xiao)(xiao)(xiao)时待(dai)(dai)面(mian)(mian)(mian)(mian)(mian)发(fa)(fa)起(qi)是(shi)原(yuan)来的(de)1倍(bei),然(ran)后对碱(jian)当面(mian)(mian)(mian)(mian)(mian)没有(you)(you)(you)酸(suan)味(wei),稍微有(you)(you)(you)一(yi)(yi)点点碱(jian)味(wei),再醒(xing)(xing)半(ban)小(xiao)(xiao)(xiao)时既(ji)可,蒸(zheng)(zheng)时锅内(nei)放(fang)点醋以免蒸(zheng)(zheng)出(chu)的(de)包(bao)(bao)子(zi)(zi)皮有(you)(you)(you)花(hua)点, 一(yi)(yi)定要用(yong)(yong)(yong)凉水把(ba)(ba)包(bao)(bao)子(zi)(zi)放(fang)进去(qu)再通电(dian).2.用(yong)(yong)(yong)酵(jiao)母(mu)发(fa)(fa)面(mian)(mian)(mian)(mian)(mian)(通常(chang)是(shi)快(kuai)速发(fa)(fa)面(mian)(mian)(mian)(mian)(mian)法(fa)).配料(liao):面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)500克(ke),干酵(jiao)母(mu)3克(ke)泡(pao)(pao)打(da)粉(fen)(fen)5克(ke),豆油(you)(you)1两,温(wen)(wen)水(250克(ke)--300克(ke))根据面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)的(de)吃水量,糖(tang)20克(ke).做(zuo)(zuo)(zuo)(zuo)法(fa):(1)将(jiang)面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)倒在案板上,加(jia)(jia)(jia)入(ru)干酵(jiao)母(mu),泡(pao)(pao)打(da)粉(fen)(fen),糖(tang),拌(ban)合(he)均(jun)匀(yun),扒坑(keng).(2)在坑(keng)内(nei)加(jia)(jia)(jia)入(ru)温(wen)(wen)水,放(fang)入(ru)豆油(you)(you).抄拌(ban)揉合(he)成面(mian)(mian)(mian)(mian)(mian)团稍醒(xing)(xing).大(da)约(yue)1小(xiao)(xiao)(xiao)时左右.(3)待(dai)(dai)面(mian)(mian)(mian)(mian)(mian)醒(xing)(xing)好(hao)后,做(zuo)(zuo)(zuo)(zuo)成自己想做(zuo)(zuo)(zuo)(zuo)的(de)包(bao)(bao)子(zi)(zi),馒(man)头,花(hua)卷.(4)把(ba)(ba)做(zuo)(zuo)(zuo)(zuo)好(hao)的(de)生坯摆入(ru)屉内(nei).锅内(nei)放(fang)入(ru)冷水.再插(cha)电(dian)蒸(zheng)(zheng)13分(fen)钟既(ji)可.(如果(guo)蒸(zheng)(zheng)馒(man)头大(da)约(yue)在30分(fen)--40分(fen)如果(guo)蒸(zheng)(zheng)花(hua)卷17分(fen)钟)制馅(xian)1.肉(rou)(rou)包(bao)(bao)子(zi)(zi)馅(xian)买(mai)一(yi)(yi)斤猪肉(rou)(rou)馅(xian)(羊肉(rou)(rou)、牛(niu)肉(rou)(rou)),大(da)葱(cong)一(yi)(yi)颗,姜(jiang)一(yi)(yi)块把(ba)(ba)葱(cong)和(he)姜(jiang)都切(qie)(qie)成末(mo)和(he)肉(rou)(rou)馅(xian)放(fang)在一(yi)(yi)起(qi),在倒入(ru)酱(jiang)(jiang)油(you)(you)、香(xiang)油(you)(you)、植物油(you)(you)盐、味(wei)精(鸡精)搅(jiao)匀(yun)即成为(wei)包(bao)(bao)子(zi)(zi)馅(xian)2.三鲜包(bao)(bao)子(zi)(zi)馅(xian)用(yong)(yong)(yong)料(liao):面(mian)(mian)(mian)(mian)(mian)粉(fen)(fen)70克(ke)(两小(xiao)(xiao)(xiao)碗)猪肉(rou)(rou)30克(ke)(小(xiao)(xiao)(xiao)半(ban)碗),鲜虾(xia)仁5-6个(切(qie)(qie)碎(sui)成泥),鸡蛋半(ban)个炒碎(sui),白菜(cai)心适量(2两),香(xiang)菇 一(yi)(yi)个(切(qie)(qie)碎(sui))葱(cong)、姜(jiang)、盐、香(xiang)油(you)(you)适量,自发(fa)(fa)面(mian)(mian)(mian)(mian)(mian)一(yi)(yi)小(xiao)(xiao)(xiao)时前弄好(hao) 待(dai)(dai)用(yong)(yong)(yong),料(liao)酒(jiu)少量。做(zuo)(zuo)(zuo)(zuo)法(fa):将(jiang)葱(cong)姜(jiang)香(xiang)菇加(jia)(jia)(jia)水三分(fen)之一(yi)(yi)杯),料(liao)酒(jiu)与虾(xia)肉(rou)(rou)、 肉(rou)(rou)末(mo)一(yi)(yi)起(qi)拌(ban)匀(yun)后加(jia)(jia)(jia)盐,再拌(ban)匀(yun)加(jia)(jia)(jia)入(ru)炒好(hao)的(de)鸡蛋,把(ba)(ba)白菜(cai)心切(qie)(qie)碎(sui)放(fang)在一(yi)(yi)起(qi)搅(jiao)拌(ban)均(jun)匀(yun)不加(jia)(jia)(jia)酱(jiang)(jiang)油(you)(you),做(zuo)(zuo)(zuo)(zuo)包(bao)(bao)子(zi)(zi)馅(xian)。包(bao)(bao)子(zi)(zi)温(wen)(wen)火蒸(zheng)(zheng)...
  • 发布时间: 2017 - 12 - 04
    粉(fen)丝(si)羊血 粉(fen)汤羊血是(shi)陕西地区汉族传(chuan)统(tong)名吃之一(yi),由制血、配(pei)调料(liao)(liao)和泡馍三个步骤精制而成。食(shi)时配(pei)以粉(fen)丝(si)、香(xiang)菜等(deng)辅(fu)料(liao)(liao)。羊血鲜嫩、粉(fen)丝(si)光滑筋软、辣(la)(la)香(xiang)扑鼻。寒冬食(shi)用为(wei)最(zui)佳(jia)。又因所(suo)用调料(liao)(liao)多(duo)为(wei)温中健(jian)胃(wei)和芳(fang)香(xiang)开窍的(de)(de)中药,故特别受(shou)年(nian)老胃(wei)弱的(de)(de)顾客的(de)(de)青睐。据《陕西传(chuan)统(tong)风味小(xiao)吃》一(yi)书描写为(wei):“麻、辣(la)(la)、咸、香(xiang)、光、嫩。羊血鲜嫩,入口(kou)光滑,调料(liao)(liao)多(duo)样(yang),辣(la)(la)香(xiang)扑鼻,助人食(shi)欲,有利消化(hua)。”
  • 发布时间(jian): 2017 - 11 - 04
    陕(shan)西凉(liang)(liang)(liang)皮 【西安(an)(an)凉(liang)(liang)(liang)皮】  西安(an)(an)凉(liang)(liang)(liang)皮是(shi)陕(shan)西著(zhu)名小吃(chi),口(kou)(kou)(kou)味独(du)特,老(lao)少皆(jie)宜,近年(nian)更已走(zou)出陕(shan)西,香飘全国,受(shou)(shou)到各(ge)地(di)人士(shi)的广泛欢迎。 西安(an)(an)凉(liang)(liang)(liang)皮又称(cheng)酿皮,种类(lei)繁多,依(yi)原料(liao)不同,又分为米(mi)(mi)皮和面皮两大(da)类(lei)。现(xian)在西安(an)(an)以(yi)秦(qin)(qin)镇(zhen)大(da)米(mi)(mi)凉(liang)(liang)(liang)皮最受(shou)(shou)欢迎,其(qi)历(li)(li)史悠久,可上(shang)(shang)溯至秦(qin)(qin)代(dai),为秦(qin)(qin)镇(zhen)一(yi)(yi)带百(bai)姓给朝廷的贡(gong)品。秦(qin)(qin)镇(zhen)位于(yu)西安(an)(an)市辖区长(zhang)安(an)(an)县内,毗邻西安(an)(an),自古盛产优(you)质粳米(mi)(mi)。传说秦(qin)(qin)始皇(huang)时,一(yi)(yi)年(nian)大(da)旱绝收,无(wu)米(mi)(mi)上(shang)(shang)贡(gong)。当时刑(xing)罚(fa)严苛,乡(xiang)民皆(jie)恐,求教于(yu)一(yi)(yi)乡(xiang)绅(shen)。隔日,乡(xiang)绅(shen)计出,制凉(liang)(liang)(liang)皮上(shang)(shang)贡(gong)!将陈年(nian)大(da)米(mi)(mi)浸(jin)泡(pao)过夜(ye),石磨成浆,沉淀,撇去上(shang)(shang)清,上(shang)(shang)笼(long)蒸制,再加各(ge)种调料(liao),即(ji)成秦(qin)(qin)镇(zhen)凉(liang)(liang)(liang)皮。秦(qin)(qin)始皇(huang)尝(chang)过,绵软爽滑(hua),酸辣(la)可口(kou)(kou)(kou),大(da)悦之下(xia),遂免当年(nian)赋税,并指定秦(qin)(qin)镇(zhen)凉(liang)(liang)(liang)皮此后为皇(huang)家(jia)贡(gong)品。秦(qin)(qin)镇(zhen)大(da)米(mi)(mi)凉(liang)(liang)(liang)皮制作工艺十分讲究,从选米(mi)(mi)、碾(nian)粉(fen)到和浆、锅蒸都独(du)具特色(se),因而制出的皮子具有筋、薄、细、滑(hua)等特点,再加上(shang)(shang)秦(qin)(qin)镇(zhen)凉(liang)(liang)(liang)皮辣(la)椒(jiao)油(you)制作极其(qi)考究,调料(liao)选用上(shang)(shang)等辣(la)椒(jiao)、优(you)质菜籽(zi)油(you)以(yi)及(ji)多种调味料(liao),将辣(la)椒(jiao)、花椒(jiao)、茴香等香料(liao)碾(nian)细加入油(you)中(zhong),上(shang)(shang)火加热反复熬制而成,其(qi)色(se)泽红亮(liang),辣(la)香诱人,因而调出来(lai)的凉(liang)(liang)(liang)皮红艳如(ru)火,清香扑鼻,酸辣(la)爽口(kou)(kou)(kou),再佐以(yi)豆芽、芹菜黄绿相间,堪(kan)称(cheng)绝配!为关中(zhong)百(bai)年(nian)来(lai)久负(fu)盛名之美食,吃(chi)上(shang)(shang)一(yi)(yi)口(kou)(kou)(kou)便终身难忘(wang)!【汉中(zhong)凉(liang)(liang)(liang)皮】  另(ling)一(yi)(yi)种有名的米(mi)(mi)皮是(shi)汉中(zhong)凉(liang)(liang)(liang)皮。汉中(zhong)位于(yu)陕(shan)西秦(qin)(qin)岭南麓,历(li)(li)来(lai)盛产大(da)米(mi)(mi),世(shi)称(cheng)“鱼米(mi)(mi)之乡(xiang)”,物产富饶,生(sheng)活习(xi)俗类(lei)似四川(chuan)。汉中(zhong)凉(liang)(liang)(liang)皮同样(yang)历(li)(li)史悠久,风(feng)味独(du)特,口(kou)(kou)(kou)感较(jiao)软,其(qi)辣(la)椒(jiao)油(you)没有秦(qin)(qin)镇(zhen)凉(liang)(liang)(liang)皮的...
  • 发布时间: 2017 - 11 - 04
    腊汁肉(rou)(rou)夹(jia)(jia)馍(mo)是陕西省的(de)(de)(de)(de)地方特色小吃之(zhi)一。传统的(de)(de)(de)(de)陕西腊汁肉(rou)(rou)夹(jia)(jia)馍(mo)的(de)(de)(de)(de)制(zhi)作方法(fa)包括卤(lu)汁腊肉(rou)(rou)的(de)(de)(de)(de)制(zhi)作(选(xuan)料与刀(dao)工(gong)、腌(a)渍风干、卤(lu)肉(rou)(rou))和白吉馍(mo)的(de)(de)(de)(de)制(zhi)作。主要(yao)选(xuan)用(yong)(yong)五(wu)(wu)(wu)花(hua)猪肉(rou)(rou)、面(mian)(mian)(mian)粉(fen)、高(gao)汤(tang)(tang)等原料加(jia)入(ru)(ru)各种香(xiang)料和调味(wei)料加(jia)工(gong)而成。腊汁肉(rou)(rou)夹(jia)(jia)馍(mo)在(zai)(zai)2012年(nian)入(ru)(ru)选(xuan)纪录片《舌尖上(shang)的(de)(de)(de)(de)中国(guo)》第二集《主食(shi)的(de)(de)(de)(de)故事》系列美食(shi)之(zhi)一,口感(gan)肉(rou)(rou)香(xiang)、馍(mo)脆(cui)、瓤松软。· 选(xuan)料与刀(dao)工(gong)· 腊汁肉(rou)(rou)要(yao)选(xuan)用(yong)(yong)猪肋排下(xia)(xia)面(mian)(mian)(mian)五(wu)(wu)(wu)层以上(shang)的(de)(de)(de)(de)带皮五(wu)(wu)(wu)花(hua)肉(rou)(rou),这样(yang)的(de)(de)(de)(de)五(wu)(wu)(wu)花(hua)肉(rou)(rou)肥瘦(shou)相(xiang)间,在(zai)(zai)卤(lu)制(zhi)好了以后(hou),口感(gan)肥腆、软、另外,五(wu)(wu)(wu)花(hua)肉(rou)(rou)还应改刀(dao)成15厘米(mi)长、10厘米(mi)宽的(de)(de)(de)(de)大块(kuai),若改刀(dao)太(tai)小的(de)(de)(de)(de)话,原料经(jing)长时间的(de)(de)(de)(de)卤(lu)煮会(hui)吃进过量的(de)(de)(de)(de)咸味(wei),后(hou)面(mian)(mian)(mian)夹(jia)(jia)模时再加(jia)进去一些卤(lu)汁的(de)(de)(de)(de)话,那(nei)就难以食(shi)用(yong)(yong)了。[2] · 腌(a)渍风干· 以5千(qian)克(ke)猪五(wu)(wu)(wu)花(hua)肉(rou)(rou)为例、先将其洗净,放入(ru)(ru)瓷缸里(li),倒入(ru)(ru)2千(qian)克(ke)纯净水,然后(hou)用(yong)(yong)干锅将加(jia)有香(xiang)料(香(xiang)叶(ye)、桂皮、大料)的(de)(de)(de)(de)粗盐(yan)750克(ke)炒干水分,加(jia)入(ru)(ru)矿硝2克(ke)后(hou),撒在(zai)(zai)肉(rou)(rou)上(shang)面(mian)(mian)(mian)腌(a)制(zhi)、春秋(qiu)季(ji)腌(a)3-4天,冬季(ji)4-5天,夏季(ji)1-2天、每天须翻缸1-2次,待腌(a)至(zhi)肉(rou)(rou)色变红时,捞出来(lai)用(yong)(yong)铁丝串起(qi),挂阴凉通风处风干。[2] · 卤(lu)熟· 将腌(a)好的(de)(de)(de)(de)腊肉(rou)(rou)放温水中浸泡(pao)回(hui)软,然后(hou)用(yong)(yong)开(kai)水余烫一下(xia)(xia),放入(ru)(ru)卤(lu)桶中,掺入(ru)(ru)高(gao)汤(tang)(tang)12千(qian)克(ke),加(jia)葱节85克(ke)、姜块(kuai)70克(ke)、白酒30克(ke)、精盐(yan)200克(ke)、味(wei)精750克(ke)、冰糖25克(ke)、黄酒15克(ke)...
  • 发布时间: 2017 - 11 - 04
    油(you)泼面(mian)(mian)(mian)(mian)(mian)(mian)(mian)是(shi)(shi)传统特色(se)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)食之(zhi)一(yi),又叫扯(che)(che)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)、拽面(mian)(mian)(mian)(mian)(mian)(mian)(mian)、抻面(mian)(mian)(mian)(mian)(mian)(mian)(mian)、桢(zhen)条(tiao)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)、香(xiang)(xiang)棍(gun)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)等,起(qi)源(yuan)于(yu)(yu)周代(dai)(dai)(dai)。以(yi)陕(shan)(shan)西(xi)油(you)泼面(mian)(mian)(mian)(mian)(mian)(mian)(mian)最(zui)为(wei)(wei)(wei)著名(ming),有鲜香(xiang)(xiang)味(wei)(wei)、酸(suan)辣(la)味(wei)(wei)、香(xiang)(xiang)辣(la)味(wei)(wei)。[1] 油(you)泼面(mian)(mian)(mian)(mian)(mian)(mian)(mian)是(shi)(shi)一(yi)种很(hen)普通的(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)食制作方法,将手工制作的(de)(de)(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)条(tiao)在(zai)(zai)开(kai)水(shui)(shui)中(zhong)(zhong)(zhong)煮(zhu)熟后捞在(zai)(zai)碗里,将葱(cong)花碎、花椒(jiao)(jiao)粉、盐等配(pei)料和(he)(he)(he)厚厚一(yi)层的(de)(de)(de)(de)辣(la)椒(jiao)(jiao)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)一(yi)起(qi)平铺在(zai)(zai)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)上(shang),用烧(shao)的(de)(de)(de)(de)滚烫的(de)(de)(de)(de)菜油(you)浇在(zai)(zai)调(diao)料上(shang),顿时(shi)热油(you)沸腾(teng),将花椒(jiao)(jiao)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)、辣(la)椒(jiao)(jiao)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)烫熟而(er)(er)满碗红光,随后调(diao)入(ru)适量酱(jiang)油(you)、香(xiang)(xiang)醋即可(ke)。也(ye)可(ke)另(ling)外加入(ru)腊(la)汁肉、西(xi)红柿鸡蛋(dan)等搭配(pei)食用。面(mian)(mian)(mian)(mian)(mian)(mian)(mian)条(tiao)是(shi)(shi)在(zai)(zai)周代(dai)(dai)(dai)“礼面(mian)(mian)(mian)(mian)(mian)(mian)(mian)”的(de)(de)(de)(de)基础(chu)上(shang)发展演变(bian)而(er)(er)来;秦汉时(shi)代(dai)(dai)(dai)称(cheng)之(zhi)为(wei)(wei)(wei)“汤(tang)饼(bing)”,属(shu)于(yu)(yu)“煮(zhu)饼(bing)”类(lei)中(zhong)(zhong)(zhong)的(de)(de)(de)(de)一(yi)种;隋唐时(shi)代(dai)(dai)(dai)叫“长命面(mian)(mian)(mian)(mian)(mian)(mian)(mian)”,意(yi)为(wei)(wei)(wei)下(xia)(xia)入(ru)锅内久煮(zhu)不断;宋(song)元(yuan)(yuan)时(shi)代(dai)(dai)(dai)又改(gai)称(cheng)为(wei)(wei)(wei)“水(shui)(shui)滑(hua)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)”。据元(yuan)(yuan)代(dai)(dai)(dai)韩奕所著《易牙遗意(yi)》记载:“水(shui)(shui)滑(hua)面(mian)(mian)(mian)(mian)(mian)(mian)(mian):用十分白面(mian)(mian)(mian)(mian)(mian)(mian)(mian)揉搜(sou)成(cheng)剂。一(yi)斤(jin)作十数块。放在(zai)(zai)水(shui)(shui)中(zhong)(zhong)(zhong),候(hou)其(qi)(qi)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)性发得(de)(de)十分满足(zu),逐块抽拽,下(xia)(xia)汤(tang)煮(zhu)熟。抽拽得(de)(de)阔薄(bo)乃好。”清代(dai)(dai)(dai)朝廷大臣薛宝辰(chen)在(zai)(zai)其(qi)(qi)著作《素食说(shuo)略》中(zhong)(zhong)(zhong)记载更(geng)为(wei)(wei)(wei)详细(xi):“其(qi)(qi)以(yi)水(shui)(shui)和(he)(he)(he)面(mian)(mian)(mian)(mian)(mian)(mian)(mian),入(ru)盐、碱、清油(you)揉匀,复以(yi)湿布,俟其(qi)(qi)融(rong)和(he)(he)(he),扯(che)(che)为(wei)(wei)(wei)细(xi)条(tiao)。煮(zhu)之(zhi),名(ming)为(wei)(wei)(wei)桢(zhen)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)。”书中(zhong)(zhong)(zhong)还指出:“作法以(yi)陕(shan)(shan)西(xi)朝邑(yi)、同(tong)州为(wei)(wei)(wei)最(zui)佳(jia)。”关(guan)于(yu)(yu)桢(zhen)条(tiao)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)(de)(de)(de)形状,书中(zhong)(zhong)(zhong)说(shuo)道:“其(qi)(qi)薄(bo)等于(yu)(yu)韭(jiu)菜,其(qi)(qi)细(xi)比于(yu)(yu)挂面(mian)(mian)(mian)(mian)(mian)(mian)(mian),可(ke)以(yi)成(cheng)三棱(leng)之(zhi)形,可(ke)以(yi)成(cheng)中(zhong)(zhong)(zhong)空之(zhi)形。”“其(qi)(qi)余如面(mian)(mian)(mian)(mian)(mian)(mian)(mian)片、面(mian)(mian)(mian)(mian)(mian)(mian)(mian)旗之(zhi)类(lei)”。同(tong)样一(yi)块面(mian)(mian)(mian)(mian)(mian)(mian)(mian),能扯(che)(che)抻成(cheng)多(duo)种不同(tong)的(de)(de)(de)(de)形状,可(ke)见技术的(de)(de)(de)(de)精湛(zhan)非同(tong)一(yi)般。
  • 发(fa)布时间: 2017 - 11 - 04
    冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)是(shi)(shi)(shi)(shi)一道以肉类(lei)(lei)、豆制品、青菜(cai)(cai)(cai)(cai)(cai)、海鲜、菌(jun)菇类(lei)(lei)作为(wei)(wei)主要食(shi)材制作而成(cheng)的(de)(de)(de)(de)(de)(de)菜(cai)(cai)(cai)(cai)(cai)品,起(qi)源于(yu)成(cheng)都(dou),具(ju)有(you)(you)四川(chuan)(chuan)(chuan)特(te)(te)色(se)的(de)(de)(de)(de)(de)(de)传统(tong)小吃(chi)(chi)。冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)最(zui)为(wei)(wei)讲究的(de)(de)(de)(de)(de)(de)吃(chi)(chi)法(fa)为(wei)(wei)"干(gan)(gan)碟",即在(zai)小碟中(zhong)(zhong)放置干(gan)(gan)的(de)(de)(de)(de)(de)(de)辣(la)椒粉(fen),加上盐,味精(jing)等的(de)(de)(de)(de)(de)(de)调料(liao),将锅(guo)里(li)烫(tang)好的(de)(de)(de)(de)(de)(de)菜(cai)(cai)(cai)(cai)(cai)在(zai)干(gan)(gan)碟里(li)轻轻一蘸(zhan),然(ran)(ran)后就(jiu)(jiu)可(ke)(ke)以送进嘴里(li),味道又(you)香又(you)辣(la),甚为(wei)(wei)可(ke)(ke)口。冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)是(shi)(shi)(shi)(shi)成(cheng)都(dou)的(de)(de)(de)(de)(de)(de)特(te)(te)色(se),就(jiu)(jiu)是(shi)(shi)(shi)(shi)用(yong)中(zhong)(zhong)药和各种(zhong)(zhong)调料(liao)配(pei)出的(de)(de)(de)(de)(de)(de)汤(tang)汁烫(tang)熟的(de)(de)(de)(de)(de)(de)菜(cai)(cai)(cai)(cai)(cai);把菜(cai)(cai)(cai)(cai)(cai)用(yong)一个竹勺(shao)装好,一般一勺(shao)就(jiu)(jiu)是(shi)(shi)(shi)(shi)一份;在(zai)锅(guo)里(li)煮熟放到(dao)碗(wan)里(li),碗(wan)里(li)要提前调好各种(zhong)(zhong)佐(zuo)料(liao),顺便再舀一勺(shao)汤(tang)汁顾名(ming)曰“冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)”,再撒上点香菜(cai)(cai)(cai)(cai)(cai)、葱花和四川(chuan)(chuan)(chuan)特(te)(te)有(you)(you)的(de)(de)(de)(de)(de)(de)豆豉,就(jiu)(jiu)成(cheng)了(le)(le)成(cheng)都(dou)最(zui)有(you)(you)名(ming)最(zui)特(te)(te)色(se)的(de)(de)(de)(de)(de)(de)小吃(chi)(chi)“冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)”。简单点说(shuo)“冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)就(jiu)(jiu)是(shi)(shi)(shi)(shi)一个人(ren)(ren)的(de)(de)(de)(de)(de)(de)火锅(guo),火锅(guo)就(jiu)(jiu)是(shi)(shi)(shi)(shi)一群(qun)人(ren)(ren)的(de)(de)(de)(de)(de)(de)冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)。” 冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)是(shi)(shi)(shi)(shi)什么很多(duo)人(ren)(ren)不(bu)知道冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)是(shi)(shi)(shi)(shi)什么,其实冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)是(shi)(shi)(shi)(shi)四川(chuan)(chuan)(chuan)成(cheng)都(dou)非常有(you)(you)特(te)(te)色(se)的(de)(de)(de)(de)(de)(de)小吃(chi)(chi),下面(mian)为(wei)(wei)您(nin)介绍冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)是(shi)(shi)(shi)(shi)什么。冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)的(de)(de)(de)(de)(de)(de)含(han)义就(jiu)(jiu)是(shi)(shi)(shi)(shi)用(yong)中(zhong)(zhong)药和各种(zhong)(zhong)调料(liao)配(pei)出的(de)(de)(de)(de)(de)(de)汤(tang)汁烫(tang)熟的(de)(de)(de)(de)(de)(de)菜(cai)(cai)(cai)(cai)(cai)。“冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)”是(shi)(shi)(shi)(shi)四川(chuan)(chuan)(chuan)的(de)(de)(de)(de)(de)(de)特(te)(te)色(se)菜(cai)(cai)(cai)(cai)(cai),如果(guo)您(nin)以为(wei)(wei)这就(jiu)(jiu)是(shi)(shi)(shi)(shi)一个菜(cai)(cai)(cai)(cai)(cai),那您(nin)就(jiu)(jiu)大错特(te)(te)错啦,这只(zhi)是(shi)(shi)(shi)(shi)一种(zhong)(zhong)做(zuo)法(fa)而已。用(yong)这种(zhong)(zhong)方法(fa)做(zuo)出来的(de)(de)(de)(de)(de)(de)菜(cai)(cai)(cai)(cai)(cai),就(jiu)(jiu)叫“冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)”。“冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)”字在(zai)这里(li)是(shi)(shi)(shi)(shi)动词,在(zai)锅(guo)里(li)煮熟,然(ran)(ran)后盛(sheng)到(dao)碗(wan)里(li),顺便再舀一勺(shao)汤(tang)汁。冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)的(de)(de)(de)(de)(de)(de)原料(liao)不(bu)限,天下食(shi)材皆(jie)可(ke)(ke)冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)之。冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)和串(chuan)串(chuan)香、火锅(guo)的(de)(de)(de)(de)(de)(de)区别大概(gai)在(zai)于(yu),冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)的(de)(de)(de)(de)(de)(de)汤(tang)也(ye)可(ke)(ke)以喝,而串(chuan)串(chuan)香、火锅(guo)的(de)(de)(de)(de)(de)(de)锅(guo)底估计(ji)没人(ren)(ren)敢用(yong)勺(shao)子舀到(dao)嘴里(li)去的(de)(de)(de)(de)(de)(de)。 冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)(5张)关(guan)于(yu)冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)的(de)(de)(de)(de)(de)(de)起(qi)源说(shuo)法(fa)有(you)(you)很多(duo)种(zhong)(zhong)。第(di)一种(zhong)(zhong)说(shuo)法(fa)是(shi)(shi)(shi)(shi)冒(mao)(mao)(mao)(mao)(mao)(mao)(mao)菜(cai)(cai)(cai)(cai)(cai)的(de)(de)(de)(de)(de)(de)最(zui)初起(qi)源于(yu)四川(chuan)(chuan)(chuan)卤(lu)菜(cai)(cai)(cai)(cai)(cai),四川(chuan)(chuan)(chuan)的(de)(de)(de)(de)(de)(de)卤(lu)菜(cai)(cai)(cai)(cai)(cai)、凉拌菜(cai)(cai)(cai)(cai)(cai)味满天下,很多(duo)懒人(ren)(ren)为(wei)(wei)了(le)(le)方便,...
  • 发布时间(jian): 2017 - 12 - 05
    葱花(hua)饼(bing) 葱花(hua)饼(bing)是一种由面(mian)(mian)粉和小葱为主要食(shi)材的中国煎饼(bing)。烹饪简单,味道鲜美,将(jiang)香(xiang)葱切碎(sui)与盐,油拌匀,面(mian)(mian)剂按扁,擀(gan)成薄片,加上葱油,卷起,由两(liang)头拧挤起来(lai),用手按扁,擀(gan)薄,刷油,平锅烙熟即(ji)可。
  • 发布时间: 2017 - 12 - 05
    豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)一道著(zhu)名的(de)中(zhong)式传统小吃,常与(yu)豆(dou)(dou)(dou)(dou)(dou)腐(fu)花(hua)(hua)、豆(dou)(dou)(dou)(dou)(dou)花(hua)(hua)混用(yong)(yong)(yong),依(yi)据各地口味(wei)不同,北方多爱咸食,而南方则偏爱甜(tian)味(wei),亦(yi)有地区(qu)如四川等喜爱麻辣口味(wei)。豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)和(he)豆(dou)(dou)(dou)(dou)(dou)花(hua)(hua)都是(shi)做豆(dou)(dou)(dou)(dou)(dou)腐(fu)的(de)中(zhong)间产物,成(cheng)(cheng)分上并(bing)没有太大区(qu)别(bie)。豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)是(shi)最先出来(lai)的(de),比较软嫩,用(yong)(yong)(yong)筷子难以夹起,需用(yong)(yong)(yong)汤勺盛(sheng)用(yong)(yong)(yong);等到(dao)豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)再凝(ning)固(gu)一点(dian),就是(shi)豆(dou)(dou)(dou)(dou)(dou)花(hua)(hua),与(yu)豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)相比口感凝(ning)滑;豆(dou)(dou)(dou)(dou)(dou)花(hua)(hua)放(fang)入(ru)(ru)模具里(li)(li)面压实更加凝(ning)固(gu)之后(hou)就是(shi)豆(dou)(dou)(dou)(dou)(dou)腐(fu)了(le)。豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)虽与(yu)豆(dou)(dou)(dou)(dou)(dou)腐(fu)是(shi)同一家族(zu),但又有区(qu)别(bie)。豆(dou)(dou)(dou)(dou)(dou)腐(fu)是(shi)凝(ning)固(gu)体(ti),豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)是(shi)半凝(ning)固(gu)的(de)流汁。豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)的(de)制作工(gong)艺:先将净黄豆(dou)(dou)(dou)(dou)(dou)磨成(cheng)(cheng)豆(dou)(dou)(dou)(dou)(dou)瓣,去皮后(hou)放(fang)入(ru)(ru)清水中(zhong)浸(jin)泡(pao)4小时左右,到(dao)豆(dou)(dou)(dou)(dou)(dou)瓣膨涨(zhang)成(cheng)(cheng)发白时捞出,倒(dao)(dao)(dao)入(ru)(ru)磨浆机或石(shi)磨中(zhong)磨成(cheng)(cheng)细(xi)豆(dou)(dou)(dou)(dou)(dou)浆,用(yong)(yong)(yong)布将细(xi)豆(dou)(dou)(dou)(dou)(dou)浆过滤,将取过豆(dou)(dou)(dou)(dou)(dou)渣(zha)的(de)浆汁倒(dao)(dao)(dao)入(ru)(ru)铁(tie)锅(guo)里(li)(li),用(yong)(yong)(yong)旺火烧开后(hou),倒(dao)(dao)(dao)入(ru)(ru)专用(yong)(yong)(yong)桶内(nei),再将熟石(shi)膏用(yong)(yong)(yong)清水化开,放(fang)入(ru)(ru)瓦缸内(nei),将桶里(li)(li)豆(dou)(dou)(dou)(dou)(dou)浆趁热倒(dao)(dao)(dao)入(ru)(ru),约5分钟,即成(cheng)(cheng)豆(dou)(dou)(dou)(dou)(dou)腐(fu)脑(nao)(nao)。
  • 发布时间(jian): 2017 - 12 - 04
    葫芦(lu)头(tou)(tou)(tou)泡膜葫芦(lu)头(tou)(tou)(tou)源(yuan)远流长,可追朔到(dao)唐代。相(xiang)传唐高宗龙(long)朔元(yuan)年(nian)(661),有(you)一(yi)(yi)胡某在(zai)朱雀(que)大街开设了(le)一(yi)(yi)家(jia)“杂羔(gao)店”,专(zhuan)卖猪杂碎(sui)。一(yi)(yi)天(tian),药圣孙思(si)邈路过(guo)此处(chu),入(ru)(ru)店吃了(le)一(yi)(yi)碗“煎(jian)白肠(chang)(chang)(chang)(chang)”,觉得肠(chang)(chang)(chang)(chang)子腥(xing)味(wei)大,油(you)腻重(zhong),询及店家(jia),知制(zhi)作(zuo)不(bu)(bu)得法,当(dang)即(ji)给店主(zhu)(zhu)开了(le)一(yi)(yi)个(ge)八(ba)珍汤(八(ba)种调料)的(de)(de)(de)(de)(de)方子,让其如(ru)法泡制(zhi),果然肠(chang)(chang)(chang)(chang)肥而不(bu)(bu)腥(xing),汤油(you)而不(bu)(bu)腻,味(wei)道(dao)十分(fen)鲜(xian)美,从(cong)此顾(gu)客盈门。店主(zhu)(zhu)为(wei)(wei)感谢药圣的(de)(de)(de)(de)(de)指点,便在(zai)店门首悬一(yi)(yi)药葫芦(lu)以(yi)示纪念(nian),并将所卖食品(pin)取(qu)名“葫芦(lu)头(tou)(tou)(tou)”。这“葫芦(lu)头(tou)(tou)(tou)”的(de)(de)(de)(de)(de)名称来历还有(you)一(yi)(yi)说(shuo),即(ji)指猪大肠(chang)(chang)(chang)(chang)与猪肚(du)(du)(du)相(xiang)连接处(chu)的(de)(de)(de)(de)(de)一(yi)(yi)段,油(you)脂丰(feng)满,形状很像(xiang)葫芦(lu),故以(yi)此为(wei)(wei)名。  到(dao)了(le)清(qing)末,西安(an)街头(tou)(tou)(tou)又有(you)不(bu)(bu)少经营(ying)猪肚(du)(du)(du)肠(chang)(chang)(chang)(chang)的(de)(de)(de)(de)(de)“猪杂羔(gao)”店。1923年(nian)原猪肉店的(de)(de)(de)(de)(de)小掌柜何乐(le)义也挑(tiao)担经营(ying)起猪杂羔(gao)来,为(wei)(wei)了(le)取(qu)得竞争(zheng)优势,他(ta)在(zai)唐代“葫芦(lu)头(tou)(tou)(tou)”的(de)(de)(de)(de)(de)基础上锐意改进(jin),在(zai)大肠(chang)(chang)(chang)(chang)头(tou)(tou)(tou)中(zhong)又配以(yi)猪肚(du)(du)(du)、白肉、鸡肉、骨头(tou)(tou)(tou)汤等精工细作(zuo),烹制(zhi)成(cheng)的(de)(de)(de)(de)(de)肚(du)(du)(du)、肠(chang)(chang)(chang)(chang)绵烂、肥嫩(nen)鲜(xian)美,调味(wei)以(yi)麻辣为(wei)(wei)主(zhu)(zhu),肥而不(bu)(bu)腻,清(qing)爽(shuang)利口,生意十分(fen)兴隆(long)。制(zhi)作(zuo)葫芦(lu)头(tou)(tou)(tou)要选用新鲜(xian)肠(chang)(chang)(chang)(chang)、肚(du)(du)(du),经过(guo)稻(dao)、捋、刮、翻(fan)、摘、漂、煮、晾等多次(ci)加工手续(xu),并适当(dang)进(jin)行物理方法处(chu)理,捋出肠(chang)(chang)(chang)(chang)壁上附着的(de)(de)(de)(de)(de)沾液、脏物,除去(qu)油(you)腻和腥(xing)味(wei),使肠(chang)(chang)(chang)(chang)肚(du)(du)(du)洁(jie)白光(guang)亮,再(zai)入(ru)(ru)葫煮熬(ao),熟(shu)后出锅(guo)晾凉,切成(cheng)坡(po)刀(dao)形备用。  行家(jia)认为(wei)(wei)葫芦(lu)头(tou)(tou)(tou)不(bu)(bu)在(zai)于(yu)肉在(zai)于(yu)汤,故而制(zhi)汤的(de)(de)(de)(de)(de)方法很讲究。先把新鲜(xian)猪骨头(tou)(tou)(tou)洗(xi)净砸碎(sui),入(ru)(ru)锅(guo)炖(dun)熬(ao),撇去(qu)浮沫,再(zai)入(ru)(ru)白条鸡、猪肉,加食盐、调料包(即(ji)传说(shuo)孙思(si)邈配制(zhi)的(de)(de)(de)(de)(de)八(ba)珍调味(wei)品(pin)),继续(xu)用小火熬(ao)煮,到(dao)汤...
  • 专业

    国家专业考古仪器

    提供(gong)专业古董鉴定(ding)

  • 正规

    与国内国家认(ren)证的

    正规竞卖公司合作

  • 高(gao)效

    真品(pin)交(jiao)易时间短(duan)

    成交率高(gao)

  • 诚信(xin)

    真品交易(yi)全部免(mian)费

    交(jiao)易完毕再收佣金

×
  • 您(nin)的姓(xing)名:
  • *
  • 公司名(ming)称:
  • *
  • 地(di)址:
  • *
  • 您的电(dian)话:
  • *
  • 传真:
  • *
  • 您的邮箱:
  • *
  • 邮(you)政编码:
  • *
  • 留言主题:
  • *
  • 请输入(ru)您(nin)要咨询的(de)主题:
  • *
     
地址:陕西(xi)(xi)省西(xi)(xi)安(an)市(shi)未(wei)央(yang)区未(wei)央(yang)路122号雅荷电信(xin)1号楼(lou)B座B291室(shi)
电话:177-8298-6108 
传真:177-8298-6108
邮编:330520
Copyright ©2016 - 2017 陕西巨匠餐饮管(guan)理有(you)限公司
犀牛云提供企(qi)业(ye)云服务
X
6

QQ设置

5

SKYPE 设置

2

阿里旺旺设置

等待加载(zai)动态数据...

等待加载动(dong)态数据...

1

电话(hua)号(hao)码管(guan)理

  • 177-8298-6108
3

二维码管理

等待加载(zai)动态数据(ju)...

等待加(jia)载(zai)动态数据...

展开
张雨霏获蝶泳银牌
男篮直播 法拉利 我们的新时代 穿越火线 第五人格 王思聪微博 37年积蓄家中发霉 三国演义 不说再见 沃尔沃 欧冠 斗破苍穹 帝霸 王思聪微博 生化危机2重制版 心动的信号 小花仙斗罗大陆 郑州暴雨原因 腾讯游戏零点巡航 武炼巅峰 河南人民的朋友圈 德甲 变成你的那一天 易烊千玺 盗墓笔记 流金岁月 孙俪钟南山凡尔赛发言 遇见爱情的利先生 因名字找工作被拒 盗墓笔记 鸿星尔克评论心酸 九把刀 生化危机2重制版 七七事变84周年 王源 爱情公寓开门大吉 因名字找工作被拒 沈腾 今天也想见到你 全球失业危机加剧 2020奥运会 超强台风 郑州地铁5号线14名遇难者名单 全国水果价格下降韩国泡菜中文译名 Collateral Love 转播错误中国地图 杨幂 我很愉快 中超 王俊凯 易烊千玺 传世之爱 What If Love 海绵宝宝 欧洲杯决赛 西班牙人 | 下一页
Baidu
sogou
百度 搜狗 360