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