老北京鸡蛋汆面,面条筋斗的小秘密,夏天就要各种面吃起来
今天来做一碗鸡蛋汆儿的揪片,还原小时候的味道。
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一、原料:
1、面片
面粉、食盐
2、鸡蛋汆儿
鸡蛋、葱花、老抽、生抽、食盐、糖、耗油
二、步骤:
1、和面:面粉中加入少许食盐,兑水和成硬面团,放食盐可以让面更有弹性更筋斗,面团上面盖一层纱布或者保鲜膜放入冰箱冷藏12小时。
![](/wp-content/uploads/images/2023/12/03/15303189113510011727ce0~noop_tifmjswt0ii.jpg)
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2、鸡蛋汆儿:
调汁:
A、生抽、老抽、耗油、水的比例是2:1:0.5:6,放盐、糖,佐料的比例可以根据自家口味调整。
B、调一点水淀粉备用。
将鸡蛋打散,锅中倒油放入,7成热时放入葱花,煸炒几下别糊,放鸡蛋,用筷子不停的往一个方向画圈,中小火,直到鸡蛋定型成颗粒状。
![](/wp-content/uploads/images/2023/12/03/1530319235796bfeaeff3c1~noop_zlp3utryz4i.jpg)
![](/wp-content/uploads/images/2023/12/03/153031916552159eecbe46a~noop_jawtzm1h3qb.jpg)
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![](/wp-content/uploads/images/2023/12/03/15303191658443603bfe533~noop_kydzi2inoqa.jpg)
3、将调好的汁倒入鸡蛋中,小火慢熬。10分钟左右,生酱油味已经没有了,倒一点水淀粉,汁变得浓稠一些就可以出锅了。
![](/wp-content/uploads/images/2023/12/03/1530319791568bf4d5b8722~noop_deyngwy0jlp.jpg)
![](/wp-content/uploads/images/2023/12/03/1530319803928b027f25e07~noop_s0bsbhqt0l2.jpg)
4、揪面片
(1)先用锅把水烧上,同时将冷藏好的面拿出来,擀成大圆片,厚度约2毫米,切成1.5-2厘米宽的条状。
![](/wp-content/uploads/images/2023/12/03/15303201021852d2a5f6391~noop_tqk4iernwfn.jpg)
![](/wp-content/uploads/images/2023/12/03/1530320112631b19ff7e73a~noop_tewiuzls1ep.jpg)
(2)此时水开,调小火,将一条面拿起,揪成长度约3-5厘米的面片,一边揪一边扔到锅里。下图是告诉大家面片成品的样子。
![](/wp-content/uploads/images/2023/12/03/1530320132742e1343c8bf8~noop_mjfzjagwgqc.jpg)
(3)都揪好了,开大火煮熟就可以了,自己家做的面片,很好熟。过2便凉水(不喜欢吃凉的不过水也行),盛出来浇汁,放黄瓜,豆芽等随意。我喜欢放醋吃蒜,而且不能是蒜末
![](/wp-content/uploads/images/2023/12/03/15303207617730bb63c4f06~noop_ruukxc241uj.jpg)
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