炒凉粉

2024-05-02 15:04:38 796

炒凉粉
曾几何时,连街边的小吃也越来越“国际范儿”。韩式炒辣年糕、快手三明治、美国炸鸡……而我们自己的味道却渐渐消失殆尽。
在我们北方的小街上,春夏秋冬都会有炒凉粉,一碗凉粉,多种辛辣。
小街没有变成大马路时我常会去一家小吃摊吃。春夏,他们会把凉粉切块浇汁调儿,吃的就是一个透心凉却暖胃,秋冬到了,聪明的他们用炒的工艺烹饪凉粉,吃一碗身子热乎,人也精神。
现在小街没有了,天气也冷了,我怀念复刻这种从胃里蔓延到全身的火热感觉,我想这也正是穿梭在冷空气中的你所需要的,一起来做吧

Details of ingredients

  • 红薯凉粉300g
  • 1根
  • 4瓣
  • 线椒6根
  • 洋葱1/4只
  • 生抽3勺
  • 1勺
  • 2/3茶匙
  • 鸡精1茶匙
  • 1/3茶匙
  • 郫县豆瓣2小勺

Technique

  • 难度初级
  • 工艺
  • 口味中辣
  • 时间二十分钟

Steps to make 炒凉粉

  • 1.切凉粉的刀要薄一些,切时蘸水不会粘连。不讲究卖相可以切碎一些更好吃。我这个大概切了1.5*1.5cm
  • 2.辣椒尽量剁的碎一些,我有些偷懒呵呵哒。选择这种线椒又辣又香,小米椒太辣,个人感觉不是很香。
  • 3.葱白葱绿一起切碎,我用了一整根大葱
  • 4.差不多都准备好了,别忘了郫县豆瓣
  • 5.现在按照配料表#料汁#的分量,再加上半杯水,调成一份料汁备用。郫县豆瓣本身就很咸,所以不需要加太多盐,低盐更健康!重口味随意
  • 6.热锅凉油炒香葱和蒜
  • 7.再加入洋葱丝和剁椒继续翻炒,洋葱略软即可
  • 8.这时加入2勺郫县豆瓣,快速翻炒
  • 9.翻炒均匀后倒入凉粉,并倒入1/2的料汁,中火小心翻炒
  • 10.然后倒入剩下的1/2料汁,翻炒两下,转小火炖煮一两分钟左右即可。怕粘锅可以用锅铲斜着捅一下,需要保持块状的话出锅前切勿翻动
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