广东肠粉(无锡版)

2024-08-01 18:02:04 250

广东肠粉(无锡版)
去吃广式早茶必点的一款。只是今天我把里面的虾仁改成了太湖鲜螺丝。因为我发现广式早茶内好多点心的陷都是用的鲜虾仁。估计虾仁鲜的缘故。太湖螺丝肉的鲜也不比虾仁差,今天我就来试试。效果果然不错,美美哒。

Details of ingredients

  • 粘米粉100克
  • 168克
  • 螺丝500克
  • 玉米淀粉10克
  • 澄面30克

Technique

  • 难度简单
  • 工艺
  • 口味葱香
  • 时间一小时

Steps to make 广东肠粉(无锡版)

  • 1.准备好所有食材
  • 2.买菜市场菜农手里的活得小螺丝,洗干净,锅里加葱姜料酒盐加入倒入螺丝,加入适量的水,开大火烧开,水开后烧3分钟左右,用勺子搅拌一下,看到勺子上有好多片螺丝帽盖壳沾着,就可以关火。放一边冷却后,用一根针或牙签,把螺丝肉挑出,头留下,屁股摘掉。全部挑完后,用水把螺丝肉冲洗几遍,以防里面有小螺丝,吃的时候搁牙。
  • 3.螺丝肉,洒上0.5克盐,0.5克胡椒粉,0.5克生姜粉拌匀,静置20分钟,备用
  • 4.准备一只大碗,把粘米粉100克,玉米淀粉10克,澄面30克,盐1克,倒在一起混合均匀,加入168克水用筷子搅拌均匀。
  • 5.把搅拌好的米桨,静置20分钟
  • 6.在8寸的披萨盆内刷入一层玉米油
  • 7.把米桨搅拌一下,用勺子盛一勺米桨倒入盆内,转动盆,让米桨铺满盆底
  • 8.这时,开大火把水烧开,备用
  • 9.把米桨盆放入锅内蒸2分钟
  • 10.蒸好后,凉一会儿就可以用手轻轻慢慢的把粉皮揭开
  • 11.在粉皮上洒一勺螺丝肉,再洒一点葱沫
  • 12.把粉皮慢慢卷起,备用
  • 13.把卷好的肠粉放入披萨盆内,放入蒸锅再蒸3分钟
  • 14.把蒸好的肠粉拦腰一切二,,移到小盘里,放上煮熟的青菜点缀,再淋上生抽,麻油,洒上熟的黑芝麻,就可以开吃了。
  • 15.成品欣赏
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