豬口條100公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 精鹽5公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 醬(jiang)油60公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 花椒(jiao)面(mian)0.5公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 甘草3公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 花椒(jiao)1公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 大料1公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin) 桂皮2公(gong)(gong)(gong)(gong)斤(jin)(jin)(jin)(jin)
1.去皮：將口條浸入開(kai)水內燙到表面呈現白色時，撈出剝去外衣，用水洗(xi)凈(jing)。
2.腌(a)(a)制：將精鹽和花(hua)椒(jiao)拌和，搓擦(ca)口(kou)條(tiao)表(biao)面，平放在(zai)木板上，上面壓以(yi)木板或石塊，經4～5小時(shi)(shi)，揭開木板，晾2～3小時(shi)(shi)，再按原(yuan)樣搓擦(ca)鹽和花(hua)椒(jiao)，并再腌(a)(a)壓，這樣每天(tian)二次，到五次以(yi)后(hou)，口(kou)條(tiao)中水分(fen)大部分(fen)排盡。將各種輔(fu)料放入(ru)鍋內(nei)煮沸，晾透后(hou)倒進缸里(li)，將口(kou)條(tiao)投入(ru)浸泡，經2天(tian)撈(lao)出。
3.風干(gan)：將口條一(yi)個個用細繩(sheng)串上，掛在陰(yin)晾(liang)通風干(gan)燥處，半個月取(qu)下。
4.煮(zhu)熟：將(jiang)風干后的口條放在(zai)老雞(ji)湯(tang)內(nei)，約(yue)煮(zhu)半個小時撈出即為成品。
歲月(yue)靜(jing)好
】編輯上傳提(ti)供(gong)，詞條(tiao)屬于(yu)開(kai)放詞條(tiao)，當前頁(ye)面所展示的詞條(tiao)介紹涉及宣傳內(nei)容(rong)屬于(yu)注冊用(yong)戶個人(ren)編輯行為(wei)，與【哈爾濱風干口條(tiao)】的所屬企(qi)業/所有(you)人(ren)/主體無(wu)關，網(wang)站(zhan)(zhan)(zhan)不完全保證內(nei)容(rong)信息的準確性、真(zhen)實(shi)性，也不代表本站(zhan)(zhan)(zhan)立(li)場，各項(xiang)數(shu)據信息存在更新不及時的情況(kuang)，僅供(gong)參考(kao)，請以官方(fang)發布(bu)為(wei)準。如(ru)果頁(ye)面內(nei)容(rong)與實(shi)際情況(kuang)不符，可點擊(ji)“反饋”在線向網(wang)站(zhan)(zhan)(zhan)提(ti)出修改，網(wang)站(zhan)(zhan)(zhan)將(jiang)核(he)實(shi)后進(jin)行更正。
反(fan)饋
