煮面(mian)食非常關鍵的(de)(de)一(yi)(yi)點就是(shi)把握火候,煮得(de)太久(jiu)就容(rong)易把面(mian)給煮糊了,煮的(de)(de)時間不夠,面(mian)又(you)會(hui)不熟(shu)。通(tong)心(xin)粉(fen)(fen)也(ye)一(yi)(yi)樣,相比較中國的(de)(de)面(mian)食而言,通(tong)心(xin)粉(fen)(fen)會(hui)比較難熟(shu),不像有(you)些面(mian)條,過一(yi)(yi)下(xia)水就可以撈起來食用了。通(tong)心(xin)粉(fen)(fen)煮的(de)(de)時間會(hui)稍微長一(yi)(yi)些,煮完后,咬開(kai)的(de)(de)切(qie)口是(shi)一(yi)(yi)致的(de)(de)色(se)調就證明是(shi)熟(shu)了。如果中間還有(you)白點,就證明還沒熟(shu)投(tou)。煮通(tong)心(xin)粉(fen)(fen)時,水燒(shao)開(kai)后要(yao)反復(fu)加涼水數次,直(zhi)至煮透。
煮(zhu)(zhu)(zhu)(zhu)通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)的(de)(de)時(shi)候,可(ke)以事先把通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)泡在水里2-3小(xiao)時(shi),再把鍋里的(de)(de)水燒開,后放通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)煮(zhu)(zhu)(zhu)(zhu)到它變(bian)的(de)(de)較(jiao)白時(shi)就(jiu)差(cha)不多(duo)熟了,過水時(shi)如(ru)(ru)果(guo)你還要再煮(zhu)(zhu)(zhu)(zhu)就(jiu)用生水,如(ru)(ru)果(guo)要涼拌就(jiu)用涼開水,最后放調味料(liao)。如(ru)(ru)果(guo)不將通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)事先泡開直接(jie)煮(zhu)(zhu)(zhu)(zhu),可(ke)能時(shi)間會比較(jiao)長(chang),通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)熟透后體(ti)積會變(bian)大(da)變(bian)軟。通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)煮(zhu)(zhu)(zhu)(zhu)熟的(de)(de)時(shi)間要看通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)的(de)(de)類型,實心(xin)(xin)(xin)(xin)(xin)的(de)(de)通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)可(ke)能比較(jiao)難熟,有(you)些(xie)通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)比較(jiao)小(xiao),就(jiu)比較(jiao)容易熟。有(you)些(xie)通(tong)(tong)(tong)(tong)心(xin)(xin)(xin)(xin)(xin)粉(fen)(fen)(fen)的(de)(de)包裝袋上會標有(you)煮(zhu)(zhu)(zhu)(zhu)面的(de)(de)時(shi)間,大(da)家購買的(de)(de)時(shi)候可(ke)以稍微留(liu)意(yi)一下(xia),這樣就(jiu)不需要考慮(lv)煮(zhu)(zhu)(zhu)(zhu)多(duo)長(chang)時(shi)間了。
1.先把通(tong)心粉(fen)煮開水燙軟了(le),用涼(liang)水泡著
2.準備好小肉粒(加鹽(yan)和(he)醬油腌著)和(he)番茄粒
3.下(xia)油爆(bao)香肉(rou)粒后倒入(ru)番茄(qie)粒加少許的水(shui)悶煮一(yi)下(xia),最后加入(ru)泡透(tou)的通(tong)心(xin)粉調味起鍋
4.這樣(yang)就(jiu)大功告成啦
5.接下來就是我喜歡的清淡湯粉(fen),這作法(fa)就更簡單了,準(zhun)備一點青萊及通(tong)心粉(fen)先把通(tong)心粉(fen)煮(zhu)開水燙軟了,用涼(liang)水泡著
6.鍋里加水煮開,先放肉下去(qu)煮開,再倒(dao)入(ru)泡透的通心粉(fen)煮開,加點青菜(cai)調(diao)好味就OK啦
在鍋(guo)內倒(dao)(dao)入(ru)橄欖油(you),燒熱后(hou)倒(dao)(dao)入(ru)蒜末,快(kuai)速翻(fan)炒(chao)(chao)(chao)。在聞到蒜香(xiang)后(hou)再放(fang)(fang)(fang)入(ru)肉末翻(fan)炒(chao)(chao)(chao)至肉末散開。最(zui)后(hou)放(fang)(fang)(fang)入(ru)切成塊狀的西紅柿(shi)和洋蔥,繼續翻(fan)炒(chao)(chao)(chao)至變色(se)后(hou)放(fang)(fang)(fang)入(ru)番(fan)茄醬和食鹽,然后(hou)再翻(fan)炒(chao)(chao)(chao)5-6分鐘即可。把面(mian)鹵盛出備(bei)用。
在煮沸的(de)水(shui)內加入少許食(shi)鹽(yan)(約為20克左右),再放入意大利通心粉用強火煮10分鐘后撈(lao)出。注意:一定要煮透至面條有彈性為止。
根據個人喜(xi)(xi)好把面鹵澆在煮好的通心粉上(shang),如(ru)果喜(xi)(xi)歡(huan)的話還可以(yi)灑上(shang)一(yi)些胡椒粉,然后用(yong)筷子(zi)拌勻。
燒(shao)(shao)開(kai)(kai)水(shui)(shui),將通(tong)心(xin)粉放入(ru)鍋(guo),燒(shao)(shao)開(kai)(kai)后反復(fu)加涼水(shui)(shui)數次,直至(zhi)(zhi)通(tong)心(xin)粉煮(zhu)透,撈(lao)起濾干水(shui)(shui),放適量鹽(yan)拌(ban)好(hao)待用。另燒(shao)(shao)開(kai)(kai)水(shui)(shui),放入(ru)豌豆(dou),開(kai)(kai)后不久即可(ke)撈(lao)出濾干水(shui)(shui),蓋(gai)在(zai)煮(zhu)好(hao)的(de)(de)通(tong)心(xin)粉上。半磅肉餡(xian)(xian)用料酒、醬油、鹽(yan)拌(ban)好(hao),加入(ru)切好(hao)的(de)(de)蔥末和姜末。鍋(guo)燒(shao)(shao)熱,放一些油,煸炒肉餡(xian)(xian),變色熟后,倒入(ru)番茄醬,翻炒,燒(shao)(shao)至(zhi)(zhi)番茄醬色澤(ze)暗紅,醬汁略稠即可(ke)起鍋(guo),淋(lin)在(zai)通(tong)心(xin)粉上,拌(ban)勻。或把肉餡(xian)(xian)醬汁單裝(zhuang)入(ru)盆,吃時根(gen)據各人口味(wei)要多(duo)少取(qu)多(duo)少。
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