那句话是 发表于 2014-9-27 12:27:13

越式干拌米粉


                                                <p><br/></p><p><br/></p><p><br/></p><p>&nbsp; &nbsp; &nbsp; &nbsp;大概是因为有着相似的气候环境，泰国、越南、新加坡、海南都有着相似的饮食习惯，今天要介绍一下越南的PHO，也就是米粉，在越南除了有名的春卷，还有就是很生活化的米粉，和海南粉类似都有豆芽、肉和花生，但越南在调料上用到了鱼露和柠檬要更南洋味道一些。</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367718955881.jpg" title="IMG_5346.JPG"/></center></p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 这次介绍的是干拌的吃法</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367719609935.jpg" title="IMG_5347.JPG"/></center></p><p>【材料】</p><p>干米粉 &nbsp; &nbsp; &nbsp; &nbsp; 青瓜 &nbsp; &nbsp; &nbsp; &nbsp; 洋葱 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;猪肉片 &nbsp; &nbsp;&nbsp;</p><p>豆芽 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;绿叶青菜 &nbsp; &nbsp; &nbsp; &nbsp; 炒花生米</p><p><br/></p><p>【调料】</p><p>鱼露 &nbsp; 白糖 &nbsp;大蒜 &nbsp; 辣椒 &nbsp; 小青橘<br/></p><p><br/></p><p>【做法】</p><p>1、将豆芽、青菜洗净，洋葱和青瓜分别切成丝。</p><p>2、米粉提前用温水泡10分钟左右。</p><p>3、炒过的花生米碾碎备用。</p><p>4、大蒜和辣椒碾碎加入白糖、鱼露和小青橘汁拌匀成酱汁。</p><p>5、炒锅热油将洋葱丝炒一下。</p><p>6、锅中加水烧开，将泡过的米粉煮3分钟捞起装碗。</p><p>7、豆芽、青菜、肉片分别烫熟，放在米粉上。</p><p>8、再放上青瓜丝和炒好的洋葱丝，淋上酱汁，最后放上花生碎就完成了。</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367731265022.jpg" title="33a3.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 准备材料</p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367731608613.jpg" title="a333.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 制作酱汁</p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367731819407.jpg" title="341a.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 米粉泡一下，洋葱炒过</p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367732513290.jpg" title="34a1.jpg"/></center>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;米粉煮过装碗&nbsp; &nbsp; &nbsp; <center><img src="http://i3.meishichina.com/attachment/201507/13/14367732869861.jpg" title="3a34.jpg" style="font-size: 20px; line-height: 1.6;"/></center></p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 其它食材分别烫熟</p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367733328729.jpg" title="a334.jpg"/></center> &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 淋上酱汁，撒上花生碎</p><p><br/></p><p>【叨叨】</p><p>1、越南米粉用的比较多的是牛肉，自己吃的话没那么多讲究，不过尽可能的切薄一点，我觉得火锅肉片也很好。</p><p>2、酱汁我用的是小青橘，用柠檬汁也可以的。</p><p>3、鱼露：又叫味露，将海鱼和盐、水通过发酵而成。</p><p>4、花生碎图方便的话可以买包装的酒鬼花生一类的，直接碾碎就可以用了</p><p><br/></p><p><center><img src="http://i3.meishichina.com/attachment/201507/13/14367733811170.jpg" title="IMG_5349.JPG"/></center> &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p><p>&nbsp; &nbsp; &nbsp; 关于水印的事情还是有点纠结，为了尽可能的呈现出食物的美感，水印总是加在很边边的地方，于是就导致个别网站在转载的时候（虽然很高兴可以和更多的人分享），没注明出处就算了，有的连水印也裁剪掉了，这次在个别的图片上加上了白色字体的：“yokoの美食厨房”字样，不知道管不管用，也算一种心理安慰了。。。。</p><p><br/></p><p><br/></p><p><br/></p><p><br/></p>                                       
页: [1]
查看完整版本: 越式干拌米粉