文档介绍：Forpersonaluseonlyinstudyandresearch;mercialuse〔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。(rawmaterial)100bowls(system)10kgofflour,refinedsalt,500grams,JianMian10grams,mungbeansprout(steamcooked),ripecanolahttp://e-/post/,soysauce,vinegar,sesamepaste,adequateandvigorousson.(technology)intoMianJiang,seasonedsteamedsteamed,cut,fourworkingprocedure.MianJiang(1),addwater,thefirst10kilogramsofwater,stirwithwoodenspoonintoathickpastePaste,addsalt,250grams,continuetoaddwater5kg,upyforcetoformathinpaste,then1kgofwater,atthesametimeJianMian10KeHuaintowaterintothebasin,andthencontinuetomix,raisewithaspoon,canpullbar,MianJiang.(2),mortarintoathinpaste,steamfor10minutesin.article(3),wipeonripecanolaoil,pileonthecase,,flattening,lefthandthumbpunchbackandgentlypressedonwineskins,,-150c