伊府面簡稱“伊面”,是一種(zhong)油炸的雞蛋面,為中(zhong)國(guo)著名傳(chuan)統面食之一,源于(yu)中(zhong)原開封,后傳(chuan)入廣東、福建(jian)、蘇州等(deng)地。
它(ta)以雞蛋面(mian)(mian)條(tiao)先(xian)煮熟(shu)再油炸,可(ke)貯存起來,饑餓時下水一煮即可(ke)吃,面(mian)(mian)色澤金黃,面(mian)(mian)條(tiao)爽(shuang)滑,湯濃味(wei)鮮(xian),可(ke)加不同配料,炒制成不同風味(wei)的伊府面(mian)(mian)。
伊府面湯(tang)鮮(xian)(xian)面香(xiang)(xiang),口味咸鮮(xian)(xian),色澤鮮(xian)(xian)艷,外(wai)焦里嫩,香(xiang)(xiang)而(er)不膩,營養豐富。
每千(qian)克(ke)(ke)伊府面含有以下(xia)營養素:熱量(2318.45千(qian)卡)、蛋白質(63.04克(ke)(ke))、脂(zhi)肪(148.01克(ke)(ke))、碳水(shui)化(hua)合(he)物(187.27克(ke)(ke))、膳食纖維(wei)(wei)(wei)(6.66克(ke)(ke))、維(wei)(wei)(wei)生(sheng)素A(471.60微(wei)(wei)克(ke)(ke))、胡蘿卜素(876.00微(wei)(wei)克(ke)(ke))、硫胺素(1.03毫(hao)克(ke)(ke))、核(he)黃素(0.74毫(hao)克(ke)(ke))、尼克(ke)(ke)酸(suan)(10.30毫(hao)克(ke)(ke))、維(wei)(wei)(wei)生(sheng)素C(27.10毫(hao)克(ke)(ke))、維(wei)(wei)(wei)生(sheng)素E(91.67毫(hao)克(ke)(ke))、鈣(195.01毫(hao)克(ke)(ke))、磷(847.05毫(hao)克(ke)(ke))、鈉(3410.18毫(hao)克(ke)(ke))、鎂(177.11毫(hao)克(ke)(ke))、鐵(17.00毫(hao)克(ke)(ke))、鋅(8.76毫(hao)克(ke)(ke))、硒(xi)(31.11微(wei)(wei)克(ke)(ke))、銅(1.57毫(hao)克(ke)(ke))、錳(5.13毫(hao)克(ke)(ke))、鉀(1187.72毫(hao)克(ke)(ke))、碘(dian)(47.45微(wei)(wei)克(ke)(ke))、維(wei)(wei)(wei)生(sheng)素B6(0.09毫(hao)克(ke)(ke))、泛酸(suan)(0.06毫(hao)克(ke)(ke))、葉酸(suan)(33.00微(wei)(wei)克(ke)(ke))、膽固醇(93.00毫(hao)克(ke)(ke))。
原料
精面(mian)粉500克,水適(shi)量,雞(ji)蛋4個,鹽少許,食(shi)油250克,細淀粉適(shi)量。
方法
1、先(xian)將(jiang)雞蛋(dan)磕入(ru)(ru)面(mian)(mian)(mian)(mian)盆里,放(fang)入(ru)(ru)鹽面(mian)(mian)(mian)(mian)攪(jiao)(jiao)勻,再倒入(ru)(ru)面(mian)(mian)(mian)(mian)粉用(yong)手(shou)攪(jiao)(jiao)起,將(jiang)面(mian)(mian)(mian)(mian)與雞蛋(dan)攪(jiao)(jiao)勻后倒入(ru)(ru)適量(liang)冷水(shui)(shui),再攪(jiao)(jiao)拌(ban)和成(cheng)(cheng)面(mian)(mian)(mian)(mian)團(tuan),揉勻揉光,放(fang)案板(ban)上用(yong)面(mian)(mian)(mian)(mian)杖用(yong)力軋至均勻有勁時(shi),搟成(cheng)(cheng)3毫米厚的(de)(de)薄片(搟法與家(jia)常刀切(qie)面(mian)(mian)(mian)(mian)相同),搟時(shi)需不斷撒入(ru)(ru)淀(dian)粉面(mian)(mian)(mian)(mian)撲(淀(dian)粉裝(zhuang)在(zai)紗布袋內),折疊(die)起來用(yong)刀切(qie)成(cheng)(cheng)0.5厘米寬的(de)(de)條(tiao),用(yong)手(shou)將(jiang)面(mian)(mian)(mian)(mian)條(tiao)上層的(de)(de)頭(tou)向前揪起,一手(shou)抓頭(tou),一手(shou)握中間,抖出面(mian)(mian)(mian)(mian)撲,投(tou)入(ru)(ru)開水(shui)(shui)鍋內煮(zhu)(zhu)熟撈出,冷水(shui)(shui)過涼,分(fen)成(cheng)(cheng)5份,分(fen)別下(xia)入(ru)(ru)熱油瓢(piao)內炸成(cheng)(cheng)金黃色撈出放(fang)在(zai)盤里,吃時(shi)將(jiang)炸好(hao)的(de)(de)面(mian)(mian)(mian)(mian)條(tiao)再下(xia)入(ru)(ru)開水(shui)(shui)鍋里煮(zhu)(zhu)一下(xia)(煮(zhu)(zhu)的(de)(de)時(shi)間不能長,待(dai)面(mian)(mian)(mian)(mian)回軟后撈出)。
2、瓢里(li)放油(you)上火加熱,再(zai)把煮好的面下入(ru)(ru)瓢里(li),將面煎黃(huang),倒(dao)入(ru)(ru)盤(pan)里(li)。然(ran)后(hou)再(zai)將所配作(zuo)料(liao)下鍋炒制,澆在伊(yi)府面上即成(或面下鍋拌(ban)勻亦可)。