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标题: 茴香鸡蛋烫面饼 [打印本页]

作者: 绿绿衣裳 时间: 2014-1-13 03:42
标题: 茴香鸡蛋烫面饼

<center><img src="http://i3.meishichina.com/attachment/201504/30/14303702472127.jpg" style="float:none;" title="20150430_114911.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303702494773.jpg" style="float:none;" title="20150430_114651.jpg"/></center>烫面，是用80至100度的水和面。这种面经过糊化，烙制所需时间短，成熟快，烙制时稍加点油，成熟时两面金黄，吃起来柔软可口，适宜老人和孩子食用。原料：茴香200克    鸡蛋2个   面粉300克    水400克    盐适量    老抽1小勺   生抽2小勺   包子调料适量    姜粉少量   香油1小勺    食用油适量   步骤：<center><img src="http://i3.meishichina.com/attachment/201504/30/14303703186959.jpg" style="width: 320px; height: 241px;" title="2" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303703192905.jpg" title="3" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/1430370320901.jpg" title="4" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303703172477.jpg" title="1" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center>1、茴香择净，清洗，晾干水分，准备2个鸡蛋。2、备好面粉300克。3、将烧开的水慢慢加入面粉中。4、用筷子搅拌成雪花状，稍留点干粉即可。<center><img src="http://i3.meishichina.com/attachment/201504/30/14303704649642.jpg" style="width: 320px; height: 241px;" title="5" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303704633741.jpg" title="8" width="0" height="0" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 0px; height: 0px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303737559964.jpg" title="6" width="320" height="241" border="0" hspace="0" vspace="0" style="width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303738163313.jpg" title="7" width="320" height="241" border="0" hspace="0" vspace="0" style="width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303704633741.jpg" title="8" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center>5、等面稍凉，揉成柔软的面团，加湿布饧发20分钟。6、将茴香切碎，倒入适量的食用油，拌匀，放一旁备用。7、将2个鸡蛋打入碗中，搅匀。8、锅内热油，将鸡蛋炒熟，斩成碎。<center><img src="http://i3.meishichina.com/attachment/201504/30/14303707495105.jpg" style="width: 320px; height: 241px;" title="9" width="320" height="241" border="0" hspace="0" vspace="0"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/1430370750346.jpg" title="10" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303707519651.jpg" title="11" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303707556253.jpg" title="12" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center>9、待鸡蛋碎凉些，倒入茴香中，加入老抽、生抽、姜粉、盐、包子料，最后加入适量的香油提香，拌匀。10、饧好的面团，分割成等大的剂子。11、取两个剂子，擀成等大的圆面片。12、取茴香鸡蛋馅适量，放在其中一个圆面片上。<center><img src="http://i3.meishichina.com/attachment/201504/30/14303707484674.jpg" title="13" width="320" height="241" border="0" hspace="0" vspace="0" style="font-family: sans-serif; font-size: 16px; width: 320px; height: 241px;"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303709265062.jpg" title="14" width="320" height="241" border="0" hspace="0" vspace="0" style="width: 320px; height: 241px;"/></center>13、将另一圆面片，盖在茴香鸡蛋馅上，用手轻轻压实，这样饼坯做好了。将剩下的面团重复11至13步骤，做成饼坯。14、锅内热油，将饼坯放入锅中，进行烙制。待两面成金黄色时，成熟出锅。烫面饼的特色：皮薄馅多，能透出里面蔬菜的颜色来，满满的馅，满满的爱。<center><img src="http://i3.meishichina.com/attachment/201504/30/14303710267706.jpg" style="float:none;" title="20150430_114911.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303710272622.jpg" style="float:none;" title="20150430_113740.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303710292538.jpg" style="float:none;" title="20150430_114600.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303710316538.jpg" style="float:none;" title="20150430_114651.jpg"/></center><center><img src="http://i3.meishichina.com/attachment/201504/30/14303710337818.jpg" style="float:none;" title="20150430_114848.jpg"/></center>小提示：和面时，开水要一点一点的加，面要和得柔软些，如果觉得面很粘手，可以在手上摸少量的油。因烫面很软，擀时手要轻些，面皮也可以擀得薄些，只要动作轻些，面皮是不会破的。烙制时要小火，勤翻面，饼才会熟得均匀，颜色也会漂亮。

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