一、炸醬面怎么做
炸醬面是中國傳統特色面食,是由各種菜加上炸醬去拌面條做成的,以面條、醬油為主要原料,豆芽、黃瓜、香椿、青豆、黃豆、肉、姜、蔥、蒜、料酒、食用油、精鹽等為輔料烹飪而成,口感咸、酸辣、清新爽口有勁道。老北京炸醬面的做法是:1、五花肉切丁,黃瓜和蘿卜切絲,炒鍋放適量油,肥肉先入鍋,煸出油后入精肉。2、待鍋內飄香后入少量生抽、料酒,盛肉丁出鍋。3、用煸肉的油炸醬,先用大火把醬燒至咕嘟咕嘟,然后用小火慢慢咕嘟咕嘟著,炸個十分鐘左右,再倒入煸炒過的肉丁,翻炒幾次,快出鍋時撒入蔥花。4、面條煮熟,菜碼在沸水里過一下脫生,然后與炸醬一起和面條攪拌均勻即可。如果嫌麻煩的話,也可以通過正規的炸醬面品牌網店購買速食(shi)炸(zha)醬(jiang)面回來吃。
二、炸醬面的醬怎么做
炸(zha)醬(jiang)(jiang)面的(de)靈魂就(jiu)是它的(de)炸(zha)醬(jiang)(jiang),濃郁的(de)肉(rou)醬(jiang)(jiang),搭(da)配(pei)順滑(hua)筋道的(de)面條,回味(wei)(wei)無窮,這就(jiu)是炸(zha)醬(jiang)(jiang)面的(de)魅力(li)所(suo)在,一碗好(hao)吃的(de)炸(zha)醬(jiang)(jiang)面離不開精心制(zhi)(zhi)作的(de)炸(zha)醬(jiang)(jiang)。炸(zha)醬(jiang)(jiang)的(de)做(zuo)法是:1、蔥切成(cheng)蔥花,生姜切成(cheng)姜末(mo),肉(rou)剁(duo)成(cheng)肉(rou)餡。2、起鍋燒油(you),油(you)熱之后(hou)(hou)放(fang)入肉(rou)餡與姜末(mo)翻(fan)(fan)炒(chao)(chao)至肉(rou)餡變色(se),放(fang)入蔥花,繼續翻(fan)(fan)炒(chao)(chao)出香(xiang)味(wei)(wei)。3、放(fang)入少(shao)量(liang)的(de)料(liao)酒、適量(liang)的(de)老抽,翻(fan)(fan)炒(chao)(chao)上色(se)。4、放(fang)入適量(liang)的(de)甜(tian)面醬(jiang)(jiang)和(he)黃(huang)豆醬(jiang)(jiang),翻(fan)(fan)炒(chao)(chao)均勻(yun),加(jia)入適量(liang)清水(shui),大火燒開,轉(zhuan)中火熬制(zhi)(zhi)一會,放(fang)入適量(liang)食鹽、白糖(tang)、雞精調味(wei)(wei)。5、倒入少(shao)量(liang)的(de)水(shui)淀粉進行勾(gou)芡(qian),大火收汁后(hou)(hou),關(guan)火出鍋即可(ke)。制(zhi)(zhi)作炸(zha)醬(jiang)(jiang)面的(de)炸(zha)醬(jiang)(jiang)時(shi),要(yao)注(zhu)意控制(zhi)(zhi)時(shi)間,不要(yao)炒(chao)(chao)過和(he)糊鍋,制(zhi)(zhi)作時(shi)可(ke)以(yi)添加(jia)幾塊冰糖(tang),味(wei)(wei)道更(geng)好(hao)。
三、炸醬面用的什么面
一碗好(hao)(hao)吃的(de)炸(zha)醬面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)主要是(shi)兩點(dian),炸(zha)醬要好(hao)(hao)吃,面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)要勁(jing)道(dao),傳(chuan)統炸(zha)醬面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)一般是(shi)用手(shou)搟(xian)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de),有(you)抻面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)和切面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)兩種(zhong),抻面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)就是(shi)把(ba)和好(hao)(hao)的(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)放在案板(ban)上(shang),用大搟(xian)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)杖搟(xian)成(cheng)大片(pian),然后(hou)(hou)制作者右手(shou)用刀切條,左手(shou)推,讓(rang)切好(hao)(hao)的(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)條粘上(shang)點(dian)干面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian),攢(zan)成(cheng)一把(ba),用雙(shuang)手(shou)拎起來(lai)抻,截(jie)去兩頭連接的(de)地方(fang)后(hou)(hou),就立(li)刻放入早(zao)已(yi)沸騰(teng)的(de)鍋里;切面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)則是(shi)先把(ba)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)搟(xian)成(cheng)薄片(pian),然后(hou)(hou)灑上(shang)干面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian),一層(ceng)一層(ceng)地疊起來(lai),切成(cheng)絲,煮(zhu)好(hao)(hao)后(hou)(hou)放澆頭攪拌。如果沒有(you)手(shou)搟(xian)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)話,普通(tong)的(de)掛(gua)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)也是(shi)可(ke)以的(de),不過做(zuo)炸(zha)醬面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)掛(gua)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)建議選圓一些的(de),這樣的(de)掛(gua)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)煮(zhu)過不易爛,有(you)勁(jing)道(dao),做(zuo)出的(de)炸(zha)醬面(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)(mian)更好(hao)(hao)吃。
四、炸醬面和雜醬面的區別
炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)和雜醬(jiang)面(mian)(mian)(mian)(mian)只有一(yi)字之(zhi)差,很多人都以為是(shi)(shi)同(tong)一(yi)種(zhong)面(mian)(mian)(mian)(mian)條,但其實二(er)者(zhe)是(shi)(shi)不同(tong)的(de)(de)(de),雜醬(jiang)面(mian)(mian)(mian)(mian)是(shi)(shi)老北京炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)傳入(ru)四川地(di)(di)區后衍生出的(de)(de)(de)地(di)(di)方變(bian)種(zhong),由于四川話中“炸(zha)”和“雜”是(shi)(shi)一(yi)個讀音,演變(bian)而來就有了現在(zai)的(de)(de)(de)雜醬(jiang)面(mian)(mian)(mian)(mian)。炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)和雜醬(jiang)面(mian)(mian)(mian)(mian)的(de)(de)(de)區別(bie)主要是(shi)(shi)在(zai)食材方面(mian)(mian)(mian)(mian),炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)用的(de)(de)(de)是(shi)(shi)肉(rou)粒,雜醬(jiang)面(mian)(mian)(mian)(mian)用的(de)(de)(de)是(shi)(shi)肉(rou)末;炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)是(shi)(shi)干的(de)(de)(de),雜醬(jiang)面(mian)(mian)(mian)(mian)是(shi)(shi)稀的(de)(de)(de);炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)以醬(jiang)為主,雜醬(jiang)面(mian)(mian)(mian)(mian)以肉(rou)為主。另外,二(er)者(zhe)的(de)(de)(de)外觀和口(kou)感也有一(yi)定的(de)(de)(de)區別(bie),炸(zha)醬(jiang)面(mian)(mian)(mian)(mian)是(shi)(shi)黑色油亮(liang)的(de)(de)(de),口(kou)感咸、酸辣、清新(xin)爽口(kou)、有勁道;雜醬(jiang)面(mian)(mian)(mian)(mian)是(shi)(shi)淺色油亮(liang)的(de)(de)(de),口(kou)味(wei)更(geng)偏(pian)向于清味(wei)、酸辣。