日式豚骨拉面

2024-05-16 18:04:02 1900

日式豚骨拉面
日本的南部九州、博多一带的"豚骨拉面",用猪骨以大火长时间熬煮出乳白色浓汤,因而又叫"白汤",加上葱、蒜、麻油调味的汤头以及咬劲十足细面,浓厚的口味令人赞不绝口。

Details of ingredients

  • 五花肉500g
  • 猪大骨头700g
  • 饭趣酱油30g
  • 冰糖20g
  • 日式拉面2人份
  • 香葱3根
  • 鸡蛋1枚
  • 日式海苔2片
  • 姜片5片

Technique

  • 难度简单
  • 工艺
  • 口味咸鲜
  • 时间一小时

Steps to make 日式豚骨拉面

  • 1.日式叉烧:五花肉去皮,卷成肉卷,用棉线扎紧。
  • 2.平底锅倒入少量油把卷好的五花肉外表煎上色。
  • 3.放入冰糖,熬至焦色,让五花肉沾满焦糖。
  • 4.然后倒入适量浓口酱油(没有的用老抽)加少许味啉。然后换一炖锅,倒入适量水,加葱段/姜片/适量盐,加盖炖1小时后,与汤汁一起放入冰箱冷藏2小时后切片。
  • 5.骨汤:猪骨加葱段/姜片/料酒/足量水熬煮4小时以上,(也可以加几滴白醋促进骨汤更白)待汤汁熬至奶白色,捞出骨头。
  • 6.猪骨汤加一勺味增酱调味。
  • 7.然后倒入适量味啉/白胡椒粉/鸡粉/盐调味。
  • 8.制作蒜油:锅中热油,放入花椒炸香。
  • 9.大蒜捣碎,拌少量五香粉/盐。然后把炸花椒的油淋入蒜泥中拌匀成蒜油。
  • 10. 锅中倒入1升水,加少量盐烧开。放入日式拉面煮约1分钟立刻捞出。
  • 11.拉面捞出后过冷水沥干,拌上蒜油放入碗中备用。
  • 12.溏心蛋的做法:在鸡蛋的屁股上用针扎一个小孔。水烧开后放入鸡蛋煮6分钟立即捞出过冷水即完成溏心蛋。去皮的蛋可以放到卤肉的汤汁里浸泡即成卤蛋。
  • 13.碗底放入拌好蒜油的拉面,摆上日式叉烧片,放入提前焯熟的豆芽和木耳丝,加半颗溏心煮蛋,两片海苔,香葱沫,把熟芝麻捣碎撒适量到面上,再淋几滴香油。
  • 14.最后调好味的骨汤烧开,注入面碗中,大概30秒左右,这个时候面的熟度和弹性最好。豚骨拉面完成。
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