伊府面簡稱“伊面”,是一(yi)種油炸(zha)的雞(ji)蛋面,為中國著名傳統面食(shi)之一(yi),源(yuan)于中原開封,后傳入廣(guang)東、福建、蘇州等地(di)。
它以雞(ji)蛋面(mian)條(tiao)先煮(zhu)熟再(zai)油炸,可貯(zhu)存起來,饑餓(e)時(shi)下(xia)水一煮(zhu)即可吃,面(mian)色澤金黃(huang),面(mian)條(tiao)爽滑,湯濃(nong)味(wei)鮮,可加不同(tong)配料(liao),炒制(zhi)成不同(tong)風(feng)味(wei)的伊(yi)府面(mian)。
伊府(fu)面湯鮮面香,口味(wei)咸鮮,色澤鮮艷,外焦里嫩,香而不膩,營養豐富。
每千克(ke)(ke)(ke)(ke)(ke)伊府面含有(you)以下營養素:熱量(2318.45千卡)、蛋(dan)白質(63.04克(ke)(ke)(ke)(ke)(ke))、脂肪(148.01克(ke)(ke)(ke)(ke)(ke))、碳水化合物(187.27克(ke)(ke)(ke)(ke)(ke))、膳食(shi)纖維(wei)(6.66克(ke)(ke)(ke)(ke)(ke))、維(wei)生(sheng)素A(471.60微(wei)(wei)克(ke)(ke)(ke)(ke)(ke))、胡蘿卜素(876.00微(wei)(wei)克(ke)(ke)(ke)(ke)(ke))、硫胺(an)素(1.03毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、核黃素(0.74毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、尼克(ke)(ke)(ke)(ke)(ke)酸(10.30毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、維(wei)生(sheng)素C(27.10毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、維(wei)生(sheng)素E(91.67毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、鈣(195.01毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、磷(847.05毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、鈉(3410.18毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、鎂(177.11毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、鐵(tie)(17.00毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、鋅(8.76毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、硒(31.11微(wei)(wei)克(ke)(ke)(ke)(ke)(ke))、銅(1.57毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、錳(meng)(5.13毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、鉀(1187.72毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、碘(dian)(47.45微(wei)(wei)克(ke)(ke)(ke)(ke)(ke))、維(wei)生(sheng)素B6(0.09毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、泛酸(0.06毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))、葉酸(33.00微(wei)(wei)克(ke)(ke)(ke)(ke)(ke))、膽固醇(93.00毫(hao)(hao)(hao)克(ke)(ke)(ke)(ke)(ke))。
原料
精面粉(fen)500克(ke),水適量(liang),雞蛋4個,鹽少許,食(shi)油250克(ke),細淀(dian)粉(fen)適量(liang)。
方法
1、先將(jiang)(jiang)雞蛋磕入(ru)(ru)面(mian)(mian)(mian)(mian)(mian)盆里,放(fang)入(ru)(ru)鹽面(mian)(mian)(mian)(mian)(mian)攪勻(yun),再(zai)(zai)(zai)倒(dao)入(ru)(ru)面(mian)(mian)(mian)(mian)(mian)粉(fen)用(yong)手(shou)攪起(qi),將(jiang)(jiang)面(mian)(mian)(mian)(mian)(mian)與(yu)雞蛋攪勻(yun)后倒(dao)入(ru)(ru)適量冷(leng)水(shui),再(zai)(zai)(zai)攪拌和成(cheng)(cheng)面(mian)(mian)(mian)(mian)(mian)團,揉勻(yun)揉光,放(fang)案板上用(yong)面(mian)(mian)(mian)(mian)(mian)杖用(yong)力軋至均勻(yun)有勁時(shi),搟(xian)(xian)(xian)成(cheng)(cheng)3毫米(mi)厚的(de)薄片(搟(xian)(xian)(xian)法與(yu)家常刀(dao)切面(mian)(mian)(mian)(mian)(mian)相(xiang)同(tong)),搟(xian)(xian)(xian)時(shi)需不斷撒(sa)入(ru)(ru)淀粉(fen)面(mian)(mian)(mian)(mian)(mian)撲(淀粉(fen)裝(zhuang)在紗布袋內),折疊起(qi)來用(yong)刀(dao)切成(cheng)(cheng)0.5厘(li)米(mi)寬的(de)條,用(yong)手(shou)將(jiang)(jiang)面(mian)(mian)(mian)(mian)(mian)條上層的(de)頭(tou)向(xiang)前揪起(qi),一手(shou)抓頭(tou),一手(shou)握中間,抖出(chu)面(mian)(mian)(mian)(mian)(mian)撲,投入(ru)(ru)開水(shui)鍋(guo)內煮熟撈出(chu),冷(leng)水(shui)過(guo)涼,分(fen)成(cheng)(cheng)5份(fen),分(fen)別(bie)下(xia)(xia)入(ru)(ru)熱油瓢內炸成(cheng)(cheng)金(jin)黃色撈出(chu)放(fang)在盤里,吃時(shi)將(jiang)(jiang)炸好的(de)面(mian)(mian)(mian)(mian)(mian)條再(zai)(zai)(zai)下(xia)(xia)入(ru)(ru)開水(shui)鍋(guo)里煮一下(xia)(xia)(煮的(de)時(shi)間不能長(chang),待面(mian)(mian)(mian)(mian)(mian)回軟(ruan)后撈出(chu))。
2、瓢里放油上(shang)火加熱(re),再把煮(zhu)好的面(mian)下(xia)(xia)入(ru)瓢里,將面(mian)煎(jian)黃,倒(dao)入(ru)盤里。然后(hou)再將所配作料(liao)下(xia)(xia)鍋炒制,澆(jiao)在伊府面(mian)上(shang)即成(或面(mian)下(xia)(xia)鍋拌勻亦可)。