文档介绍：〔原料〕(制100碗)面粉10公斤,精盐500克,碱面10克,绿豆芽(焯熟)、熟菜籽油、酱油、香醋、芝麻酱、油泼辣子等各适量。
〔工艺〕分为制面浆、笼蒸、切条、调味四道工序。
(1)制面浆。将面粉放入盆中,分次加水,第一次加水10公斤,用木勺搅拌成稠浆
糊,加入精盐250克,继续加水5公斤,再用力搅拌成稀浆糊,最后再加水1公斤,同时把
碱面10克化成水倒入盆中,再继续搅拌均匀,用勺扬起,能拉成条,即成面浆。
(2)笼蒸。蒸笼里铺上净屉布,臼入薄薄一层面浆,旺火蒸10分钟即成。
(3)切条。将面皮翻倒到案上,抹上熟菜籽油,摞放到案上,晾凉。切时把面皮平
铺到案上,左手展平,拇指拳回,轻摁住酿皮,右手持刀直切。左手挨住刀不停移动,
右手所持的刀不停地切着。1张酿皮一般可以切100-150刀。
(4)调味。一般按每碗100克装。将焯熟的绿豆芽放入碗底,再放入酿皮,然后调入
芝麻酱、精盐、酱油、香醋、油泼辣椒即成。
〔特点〕白亮筋韧、酸辣咸香,凉爽可口,解暑充饥。
(raw material) 100 bowls (system) 10 kg of flour, refined salt, 500 grams, JianMian 10 grams, mungbean sprout (steam cooked), ripe canola http://e-/post/ oil, soy sauce, vinegar, sesame paste, adequate and vigorous son.
(technology) into MianJiang, seasoned steamed steamed, cut, four working procedure.
MianJiang (1) system. By many times the flour into the basin, add water, the first 10 kilograms of water, stir with wooden spoon into a thick paste
Paste, add salt, 250 grams, continue to add water 5 kg, upy force to form a thin paste, then 1 kg of water, at the same time
JianMian 10 KeHua into water into the basin, and then continue to mix, raise with a spoon, can pull bar, MianJiang.
(2) the cage steamed. In drawer on the shop cloth, mortar into a thin paste, steam for 10 minutes in.
article (3) cutting. Will face overturned as plices, wipe on ripe canola oil, pile on the case, cool. When cut the