炸酱面:
肉末,
洋葱,红甜椒,
大酱(用了葱伴旅牌的), 甜面酱, 辣椒酱,
胡椒,酒,麻油,味精,
葱花, 黄瓜,
乌冬面,
爆炒香肉末, 加洋葱,红甜椒炒软,加大酱, 甜面酱, 辣椒酱, 炒香, 加胡椒,酒,麻油,味精,拌炒匀,
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担担面
肉末,
碎米芽菜,葱,姜, 蒜,
哈哈辣豆瓣酱, 酒, 糖, 味精, 花椒粉,
吃时加:
辣油,黄瓜, 葱花, 香菜,
爆炒香肉末, 加碎米芽菜,葱,姜, 蒜, 加豆瓣酱炒香, 加酒, 糖, 味精, 花椒粉拌炒匀,
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干拌的,
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爱吃汤面的加了烧开的鸡汤:
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荠菜馄饨
馅:
肉末, 冰冻的荠菜, 酒, 糖, 盐,味精,胡椒, 麻油
佐料:
蛋皮丝, 葱花, 紫菜丝, 虾皮, 红油,
酱油,醋.
下馄饨要另烧一壶开水做汤底, 这样水才清, 吃时加酱油,醋,
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香菇炖鸡面 :
鸡翅, 香菇, 木耳, 番茄, 菠菜, 罐头花生面筋,
鸡翅切块汆水, 跟香菇, 姜片炖熟, 加木耳, 番茄, 菠菜, 面筋
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卤牛肚面 :
五香卤牛肚切丝, 卤汁加鸡汤做汤底, 红白萝卜在卤汁里煮熟后切片, 芦笋开水烫过,
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雪菜毛豆肉末面
炒香姜末,加肉末炒香, 加剁椒和雪菜炒香, 加毛豆炒, 加点糖, 酒, 胡椒, 麻油,炒匀.
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干拌吃,
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总有人要吃汤面, 就浇上烧开的鸡汤吃,
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包子
馅用了:
绞肉, 木耳, 胡萝卜, 香菇, 马蹄, 洋葱, 青葱, 酒, 盐, 糖, 胡椒, 鸡汤, 麻油,
绞肉跟鸡汤打好后, 加其它拌匀就包.
用面包机发的面:
1 ¾ 杯牛奶
¼ 杯糖,
2TB 奶油
6杯中筋面粉,
1TB 发泡粉,baking powder
1TB 发酵粉,yeast
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煎包子:
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煎的花卷:
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煎包子和花卷, 我是像煎锅贴那样, 用带玻璃盖的平底不粘锅里放2-3勺油, 把包子排好, 加半寸高的水, 盖盖, 中火焖, 水蒸气快没了, 开盖再煎脆底就好了, 比蒸容易.
谢谢,是配了它的的面条部件.
你这做面条机很高科技的样子。是KitchenAid Mixer的pasta附件吗?
谢谢你,喜欢听你的指点,又学到了新东西.我就是很爱学菜,特别是有地方风味的.
我是用了6杯面粉, 2杯不到 1 + 3/4 杯牛奶, 因为有2勺油.
四川的肉末面(绍子面)是把肉炒干了之后,下豆瓣和芽菜,不下其它任何调料。如果豆瓣和芽菜下得少,就下点点盐。
还有一个把馄饨做成红油抄手的吃法。就是汤底不用开水,用鸡汤,下蒜泥一小勺,再下点油泼辣子或者淡鸟红油,再放馄饨下去。就很正宗的四川抄手了
祝你吃好!
这包子,你的面和水的比例是多少啊?
谢谢啦!