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原料
高筋麵粉: 500克, 水: 250克, 鹽: 5克, 黃瓜: 4根, 胡蘿蔔: 1根, 紫甘藍: 半個, 雞脯: 兩塊, 自發豆芽: 適量
步驟
1揉好的麵糰醒30分鐘;
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2準備一瓶純凈水;
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3純凈水要滿過麵糰,準備洗麵糰,
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4洗著洗著就揉出麵筋咯;
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5洗白白後等待澱粉沉澱;
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6麵筋再用自來水沖洗沖洗;
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7直到水變清;
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8這就是麵筋,加3克酵母揉成團;
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9等待麵筋發酵;
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10看到有大氣泡吧,可以隔水蒸啦;
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11蒸30分鐘,打開蒸鍋那一瞬間麵筋發得特飽滿;
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12一會兒就會回縮的,不過組織很好;
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13嫩嫩的麵筋,在家也能揉出這樣棒的麵筋;
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14沉澱好的澱粉糊,把上面的清水倒了,只留1厘米高度的水,把澱粉和勻,舀一勺有掛糊狀;
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15涼皮模塗一層玉米油;
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16隔水蒸一分鐘;
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17用夾子夾出涼皮模,放冷水盆中降溫;
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18一張涼皮做成功了;
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19每做一張塗一層玉米油;
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20備好胡蘿蔔絲、紫甘藍切絲;
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21自發豆芽菜是最好不過啦,綠豆芽還是焯水瀝干備用;
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22黃瓜切絲;
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23芝麻炒熟冷透備用;
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24備好油潑子;(把玉米油燒開澆在辣椒中粗粉上,加芝麻碎和芝麻算是芝麻醬吧)
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25大料水的食材;(八角、桂皮、茴香、白芍、香果、香葉、花椒)
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26大料食材放入調料包加水和少許鹽熬制,水燒開後再小火熬五分鐘;
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27多剝點大蒜頭;
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28調料醬汁:生抽、糖少許、鹽少許、蒜泥、麻油、還有一味調料是奶奶做糖醋大蒜頭的滷水;
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29整隻雞肉最多的雞脯肉,焯水後洗乾淨,再加水,放八角,桂皮,香葉、花椒、香葉、鹽再一起把雞脯肉煮熟;
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30然後撕成雞肉絲;
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31整張涼皮切成寬條;
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32把做好的涼皮切成條,放入切成丁的麵筋,加大料水、醬汁、油潑子、胡蘿蔔絲、紫甘藍、綠豆芽、黃瓜一起拌勻入味;
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33再撒一把芝麻,可以吃兩碗。
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