27碗麵
楊惟雯
一天做一樣,天天不一樣,別自己收藏,轉了 !
一、榨菜肉絲麵
材料: 瘦肉150克、榨菜半個、蔥2根、拉麵酌量、料酒半大匙、醬油半大匙、濕澱粉半大匙
做法:
1、瘦肉切絲,拌入調味料,醃10分鐘,榨菜切絲後先泡水20分鐘以去除鹹味。蔥切蔥花。
2、用3大匙油先將肉絲炒散,再放入榨菜肉絲同炒,炒勻後盛出。
3、另用半鍋水燒開,放入麵條煮熟。
4、將調味料放面碗內,盛入麵條,鋪少許炒好的榨菜肉絲並撒蔥花少許即成。
小秘訣: 榨菜有老榨菜和嫩榨菜兩種,老榨菜較鹹較香,所以要泡過水再炒,嫩榨菜比較不鹹,洗淨直接放入同炒即可,但都不宜再調味,以免太鹹。
二、蕃茄雞蛋麵
材料:麵條、番茄、雞蛋、鹽、味精、香油、老薑片
做法:
1、兩個番茄洗淨切片,兩個雞蛋搗碎,蛋液里加鹽,一塊老薑片切碎;
2、鍋內放油,油熱將蛋液倒入炒成蛋花,盛出;
3、另放油,油熱爆香薑碎,將番茄倒入翻炒,待番茄出水了將蛋花倒入同炒一會(可以加一點點白砂糖,如果你嫌番茄味太酸的話,但是只加一點點);
4、然後加水煮入味(水可以比做湯的時候稍多一些)。大概可以煮上五分鐘吧,然後盛出倒在面碗裡,加鹽(鹽要多一些),味精,香油。
5、另起一鍋放水煮面,面好即盛入裝有番茄湯的面碗,撒上香蔥。
三、紅燒牛肉麵
材料:牛肉500克,麵條500克,小白菜250克,水10杯,蔥4根,薑2片,大蒜8粒,八角4粒,辣椒1根;醬油1杯、水6杯、酒1湯匙、辣豆瓣醬1大匙,麻油少許。
做法:
1、牛肉洗淨切塊,氽燙去血水。
2、起油鍋,炒香蔥、姜、蔥段、八角、辣椒、牛肉,加入醬油1杯、水6杯、酒1湯匙、辣豆瓣醬1大匙,用中火煮約1小時。
3、水燒開,煮熟麵條撈出,再燙熟小白菜。
4、碗中放入麻油少許、蔥花、牛肉湯,加入麵條、青菜、牛肉即可。
特點: 香噴噴,好吃看得見。
四、大鹵麵
材料:黃花,木耳,香菇,大蔥,雞蛋
做法:
1、香菇木耳黃花泡發;
2、鍋底放油下肉餡炒熟加入蔥花香菇,加醬油料酒糖鹽,再加木耳黃花雞精,加適量水同煮;
3、淋入打散的蛋液,勾芡撒蔥花蒜末。
五、蝦仁丸子湯麵
特點:含豐富蛋白質。
主料:番茄一個、蝦仁4只、肉餡1勺、薑1片、蕎麥面25克。 輔料:鹽、澱粉。
作法:
1、將蝦仁清洗乾淨,加少許料酒和鹽攪拌均勻後再用水沖洗。
2、將蝦仁剁碎,加適量的鹽、澱粉,順時針方向攪成泥狀,再用手抓成小球型。
3、在肉餡中也加入適量的鹽、澱粉,順時針方向攪拌成泥狀,抓成球型待用。
4、將蕎麥面煮熟在碗中備用。
5、將蝦球、肉餡球、番茄塊、薑片一起放入沸水中煮熟,再加少量鹽調味。
6、將湯和菜料放入面碗中即可。
六、擔擔麵
村料:麵條200克,豬肉餡400克,芽菜100克,大蔥末25克,薑末10克,蒜茸10克,辣椒面1.5克,芝麻醬10克,油菜心1棵,香菜少許。
調料:老抽,生抽,料酒,米醋,高湯,花椒面,豬油,香油。
做法:
1、鍋熱後,倒入豬肉餡炒散待用。
2、用豬油將蔥、薑、蒜爆香,再放入辣椒麵、芽菜、肉末煸炒,加料酒、老抽、生抽、米醋,點少許高湯,出鍋時放入芝麻醬、花椒面炒勻。
3、開水下鍋將麵條煮熟,撈入碗中。油菜心焯熟待用。
七、家常炒麵
做法:
1.捲心菜切絲,然後用清水沖洗乾淨;蔥切末。
2.準備好材料後就可以煮麵條了,把手擀麵放入開水鍋中煮熟,然後取出馬上過涼,控乾水分後拌入少許植物油,這樣做是為了讓麵條不粘連。
3.炒鍋倒入適量油,燒熱後放入蔥花炒香,然後放入肉末,炒至變色後加入辣椒醬,醬油、鹽,雞粉,料酒略炒,然後下入捲心菜炒勻,再下入麵條,把菜和麵翻炒均勻,加少許水,蓋上鍋蓋,略煨一會,把麵和菜拌勻即可出鍋裝盤。
八、麻醬麵
材料:切麵150克,麻醬一大匙,蔥花一中匙,精鹽半小匙,味精半小匙,熟沙拉油一中匙,沸水500克。
做法:1、取一湯碗,倒入沸水,將切麵投入,高火5分鐘; 2、將面放入有調料的碗中拌和即可。
九、蔥油拌麵
天熱了,要是吃湯麵肯定出一身汗!這個天氣最適合吃拌麵啦~
用料:掛麵一人份、小蔥100g、生抽60ml、食用油80ml、老抽50ml、糖30g
做法:
1、鍋燒熱,倒入油,小火將蔥段成,煎成焦黃色
2、再倒入老抽、糖,煮至起泡即可關火
3、鍋內水燒,下麵,煮熟,便可撈出放入碗中,舀兩勺蔥油汁,與麵攪拌均勻即可
小貼士:
1、蔥油拌麵的麵條要用超市買的卷裝的掛麵或者新鮮的細麵條。
2、想蔥油拌麵好吃,麵條一定不能粘不能爛,水開兩次就將麵撈出,不要久煮。
3、此配方做出的蔥油汁可拌一人份麵條八次左右。
十、花生醬涼拌蕎麥麵
用料:蕎麥麵、胡蘿蔔、黃瓜、醋、乾辣椒、生抽、花生醬、蜂蜜、水、大蒜、芝麻油、小蔥、白芝麻。
做法:
1.蕎麥麵放入開水中,按說明煮2-3分鐘至麵條熟透,瀝幹水分在冷水下沖洗至完全冷卻,瀝乾備用。
2.煮麵條的時候就可以將所有的調料放在一起,調勻。
3.將冷卻的麵條和蔬菜放在一起,倒入調料拌勻後用保鮮膜蓋上放冰箱冷藏至少半小時以上。如果放冰箱超過一天,可以在微波爐裡加熱一下,再調入些生抽,醋和水就會比較滋潤。
十一、牛肉醬拌麵
材料:麵條、細香蔥 、蔥油 、生抽 、醬油、米醋、牛肉醬 、食鹽 、白糖 。
做法:
1.麵條、小香蔥和調料。
2.鍋內水煮開後,下入麵條,煮開添半碗冷水,再次煮開再添半碗冷水,煮開後麵條出鍋過涼水。
3.充分冷卻的麵條入事先準備好的冰涼開水中浸泡一下。
4.麵條充分瀝乾後加蔥花,以及所有的調料拌勻即可。
十二、酸辣涼拌麵
用料:麵條、番茄、黃豆芽、蝦仁 、黃瓜、生抽、陳醋 、辣椒油、香菜、朝天椒、檸檬汁、芝麻油 、蒜 、白糖 、番茄醬 。
做法:
1.鮮蝦仁用鹽醃制10分鐘,番茄切丁、黃瓜切絲、香菜切碎、辣椒切成圈,黃豆芽摘除根部備用。
2.鍋內燒開水,將生麵條放入鍋內煮至水沸騰,再加入半碗涼水,如此反復兩次直至麵條煮熟。
3.煮麵條的開水,可以放入蝦仁及黃豆芽氽燙至熟。
4.生抽、陳醋、白糖、番茄醬、檸檬汁、涼開水(3大匙)、辣椒油、芝麻油、蒜蓉、辣椒圈、香菜碎放在碗內調勻即成涼麵料汁。
5.麵條放入碗內,表面碼上熟蝦仁、黃瓜絲、番茄丁、黃豆芽,再淋上涼麵醬汁即可食用。
十三、蠔油茄汁拌麵
材料:麵條、胡蘿蔔 、番茄 、番茄醬 、醬油 、蠔油、醋、白糖、豌豆(鮮) 、植物油 。
做法:
1.主料準備好,番茄切小塊,胡蘿蔔切小丁,豌豆焯水後撈出。
2.1湯匙蠔油、1湯匙番茄醬、1湯匙醬油、1/2湯匙醋、1/2茶匙白糖調成醬汁備用;鍋裡燒開水,將麵條煮熟。
3.將煮好的麵撈出過涼水;鍋裡放油,燒至7、8成熟後放入胡蘿蔔丁、豌豆翻炒。
4.炒至斷生後放麵條拌炒,隨後淋入醬汁,翻炒出香味
5.放番茄,拌炒均勻即可。
十四、芝麻醬涼拌麵
材料:麵條、黃瓜、雞蛋、豌豆苗、花生、北杏仁、芝麻醬、麵醬、生抽、醋、食鹽 、蒜 、辣椒油 、橄欖油 、水。
做法:
1.黃瓜洗淨切絲,芝麻醬澥開:兩大勺芝麻醬、一勺麵醬、一勺生抽、一勺醋、小半勺鹽,攪拌均勻。
2.鍋中加1勺橄欖油燒熱,雞蛋打散後倒入熱油鍋中,切成蛋皮絲,豌豆苗放入開水燙幾秒中,大蒜切末,熟花生仁和杏仁切碎備用。
3.煮麵條:開水鍋裡下麵條,滾兩次水,撈出過冷水、瀝乾,加入兩勺橄欖油拌勻,裝在袋子裡冷藏一下。
十五、肉末涼拌麵
用料:豬肉 、青椒、紅椒、西芹、麵條、生抽、食鹽、雞粉、料酒 。
做法:
1.豬肉攪成肉糜,青椒、紅椒、西芹切小丁。
2.鍋裡燒開水,放入麵條煮熟後過涼水待用。
3.鍋裡燒熱油,放入肉沫快速炒散,調入生抽和料酒。
4.放入青紅椒、西芹丁炒勻,最後放入煮好的面,調入少許鹽和雞粉即可。
十六、泡菜涼拌麵
用料:麵條、玉米、黃瓜、泡菜、雞蛋、食鹽、生抽、香油、辣椒醬2、辣椒粉、碳酸飲料、白醋。
做法:
1.黃瓜擦細絲,泡菜切粗絲,方便入口即可。
2.玉米麵煮熟過涼水,用香油拌勻;
3.其餘調料放到一起攪拌均勻即可與泡菜絲和黃瓜絲一起拌麵條吃,適當加些熟芝麻和香蔥碎,雞蛋切開上桌時做裝飾。
十七、炸醬麵
材料:半肥瘦肉末500克、黃醬1袋、清水150毫升、京蔥1根、老抽1勺、綠豆芽200克、黃瓜1根、麵條適量、大蒜適量、醋適量
作法:
1、把老抽和黃醬倒入一個大碗內,然後加入150毫升清水用筷子慢慢調勻;京蔥切成碎末備用。
2、炒鍋內倒入比炒菜更多的油燒熱,油熱後放入京蔥末翻炒半分鐘後倒入肉末一起翻炒至變色脫生,然後倒入調勻的黃醬用最小火慢慢翻炒78分鐘即可。。
3、把洗淨的綠豆芽放入沸水中焯燙一下馬上撈出;黃瓜洗淨後切成絲;大蒜剁成蒜末備用。
4、把燙過綠豆芽的水燒開後放入麵條煮熟,然後撈出麵條浸入冷開水後撈起盛入碗內。
5、最後把綠豆芽和黃瓜絲夾到麵條上再盛入1勺炒好的炸醬大蒜末,再倒少許醋拌勻即可。
十八、老北京炸醬麵
做法:
1、把老抽和黃醬倒入一個大碗內,然後加入150毫升清水慢慢調勻。
2、炒鍋內倒入比炒菜更多的油燒熱,然後放入京蔥末翻炒半分鐘後倒入肉末一起翻炒至變色脫生,然後倒入調勻的黃醬用最小火慢慢翻炒7、8分鐘即可。
3、把洗淨的綠豆芽焯燙一下、把燙過綠豆芽的水燒開後放入麵條煮熟,然後浸入冷開水後再盛入碗內。
4、把綠豆芽和黃瓜絲夾到麵條上再盛入1勺炒好的炸醬大蒜末,再倒少許醋拌勻即可。
十九、北京炸醬麵
做法:
1、把老抽和黃醬倒入一個大碗內,然後加入150毫升清水用筷子慢慢調勻;京蔥切成碎末備用。
2、炒鍋內倒入比炒菜更多的油燒熱,油熱後放入京蔥末翻炒半分鐘後倒入肉末一起翻炒至變色脫生,然後倒入調勻的黃醬用最小火慢慢翻炒7、8分鐘即可。
3、把洗淨的綠豆芽放入沸水中焯燙一下馬上撈出;黃瓜洗淨後切成絲;大蒜剁成蒜末備用。
4、把燙過綠豆芽的水燒開後放入麵條煮熟,然後撈出麵條浸入冷開水後撈起盛入碗內。
5、最後把綠豆芽和黃瓜絲夾到麵條上再盛入1勺炒好的炸醬大蒜末,再倒少許醋拌勻即可。
友情提示:
1、炒炸醬的豬肉最好選用半肥瘦,油也要比炒菜的油稍微多一些,炒醬的時候要用小火慢慢炒出來的醬才會特別香。
2、綠豆芽在開水中焯燙5秒即可,不要燙得太軟,有點脆脆的口感才好味。
3、醋和大蒜是炸醬麵的精華,最好不要少掉這兩樣。
4、正宗的炸醬麵是在餐館吃不到的,只有自家做得才美味,而且要是自己做的手擀麵那就更棒了 !
二十、川味炸醬麵
做法:
1、取一油鍋,倒入植物油,油八成熱後放入肉末。
2、肉末炒變色後,炒出香味,用小火熬5分鐘。
3、加入剁碎的豆瓣,繼續翻炒。
4、繼續用小火翻炒,直到蓬鬆的肉末變成乾的顆粒,加入薑末繼續小火熬煮。
5、調入五香粉。攪拌均勻後就起鍋。
6、將醬油、醋、花椒粉、雞精、幹辣椒面、蔥花、香菜末、胡椒粉、香油放入碗內。
7、將煮好的麵條瀝乾水分,放放入碗內,然後澆上炒好的雜醬。攪拌均勻即可食用。
二十一、雞絲涼麵
材料:白斬雞數塊、麵條、黃瓜、芝麻醬、麻油、糖各1大匙、醬油2大匙、辣椒粉適量。
做法:
1、麵條煮熟,撈出,放入冷水中沖涼,平鋪在餐盤中;
2、白斬雞切絲,黃瓜洗淨、切絲,均放在煮好的麵條上;
3、芝麻醬放入碗中加入麻油攪勻,再加入醬油、糖及2大匙冷開水稀釋,淋在雞絲涼麵上即可。
二十二、川香涼麵
做法:
1、鮮麵條放進開水中,中火煮至麵條8成熟,麵條撈出後過涼水降溫,然後瀝幹水分。
2、炒鍋裡加入適量的油,將花生米炸至酥脆,晾涼後用刀或者擀麵杖輕輕拍碎。
3、炒鍋裡留下一勺油的量,燒至5成熱時放入芽放入芽菜末和少許香蔥,用中火慢慢炒出香味。
4、在煮好的麵條中加入2勺醬油、1勺醋、1勺白糖,適量雞精、紅油拌勻。
二十三、開胃酸辣涼麵
做法:
1、鮮蝦仁用鹽醃制10分鐘,黃豆芽摘除根。
2、鍋內燒開水將生麵條煮熟。
3、煮好的麵條用涼水沖冷後,浸入冰開水中5分鐘後瀝乾水份。
4、將蝦仁及黃豆芽氽燙至熟,同樣浸入冰開水中過涼,撈起瀝乾水份。
5、用生抽,陳醋,糖,蕃茄醬,檸檬汁,涼開水,辣椒紅油,芝麻香油,生蒜蓉,紅椒圈,香菜碎在 碗內調勻即成涼麵料汁。
6、將麵條放入碗內,表面灑上熟蝦仁,黃瓜絲等,再淋上涼麵醬汁即可食用。
二十四、武漢熱乾麵(超正配方)
食材:堿水面100g、鹽適量、香油適量、醬油適量、醋適量、大蒜適量、黃瓜適量、芝麻醬適量、蘿蔔乾適量。
做法:
1、鍋內放水,燒開後把面放下去煮。
2、煮熟的面用撈箕撈出來放在籃子裡,用筷子把面抖開,讓它不粘在一起。
3、另開一個鍋,再放水燒開,把抖開的面再放下去煮一下。
4、水再開之後就可以把麵撈起來裝盤,加入上述所說材料拌勻就可以開吃啦!
二十五、臊子麵
做法:
1、豬肉末中加入料酒15ml,鹽2克一起拌勻醃制半小時。熏乾切成半釐米見方的小塊。
2、油鍋加油蔥蒜爆香,放入豬肉末炒到顏色變白。
3、放入熏乾塊慢慢炒出香味,然後放入料酒、醬油炒到熏乾和豬肉變紅。
4、放入高湯或清水,水量沒過材料1/2,加鹽、白糖煮到湯汁上色,味道變濃。
5、另起一湯鍋將麵條煮到約八成熟後撈出盛在碗中,加入之前煮好的料,燙好的青菜,加入香醋、花椒粉、紅油、芝麻、香蔥拌勻即可。
二十六、茄子麵
材料:茄子1個,青椒1/2個,素肉20克,拉麵1束(約120克)
做法:
1、茄子洗淨,切丁,青椒去籽,洗淨,切丁,素肉泡軟,切碎。
2、水燒開,放入麵條煮熟撈出,放入面碗中。
3、先燒熱半杯油,將茄子炸軟撈出,順便將青椒過一下撈出,再將油倒開,然後加入其他調味料和素肉末同炒。
4、加入茄子和青椒,炒勻盛出,澆在麵條上食用。
好吃秘訣:
1、茄子切丁後,最好用鹽水過一下,炸好顏色比較漂亮,油溫高一點較不會吸入太多油。
2、茄子和青椒燒太久顏色不好看,所以不要太早拌入。
二十七、炒速食麵
做法:
1、鍋裡熱少許油,打入一個雞蛋,翻炒至稍凝固,盛出,不要炒過。
2、再放少許油,放蔥薑熗鍋,放入綠豆芽,切絲的捲心菜和胡蘿蔔翻炒均勻,倒入開水(因為炒麵,水不要太多)。
3、放入面餅和調料拌勻,蓋蓋燜5分鐘,然後大火翻炒收汁。
4、倒入炒好的雞蛋,拌勻。加青蒜關火拌勻即可。
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