求80~100words 用英文介绍郑州烩面并描述它的做法。。。。。。。语法一定要准确呀
答案:1 悬赏:20
解决时间 2021-10-13 23:00
- 提问者网友：遁入空寂
- 2021-10-13 05:24
求80~100words 用英文介绍郑州烩面并描述它的做法。。。。。。。语法一定要准确呀
最佳答案
- 二级知识专家网友：西风乍起
- 2021-10-13 06:37
Zhengzhou HuiMian practices (mutton HuiMian, henan HuiMian)
Ingredients: mutton sheep and bones (leg, backbone), flour, kelp, thousand, lily, and vermicelli, parsley
Seasoning: salt, onion, ginger, cooking wine, monosodium glutamate, chili oil, sesame oil
Practice:
1, double-boil soup: lamb, sheep bones abluent, with water soak 30 minutes, put cold water heated to a boiling pot, lamb, sheep bones out, put in the blood soaked mutton wash surface froth, will continue to remove all fall into the soup pot, heat and micro boiling, clean float in having froth. The mutton sheep and later, add bones put inside onion, ginger, cooking wine, with big fire, change to medium heat boiling 2 hours, lamb out. Set aside.
2, with noodles: flour add cold water and salt (salt ratio for each 500g flour 10g salt) and into the dough, I woke up 30 minutes chuai knead once, so repeatedly 3 times, and knead until the dough smooth elastic. Divide the dough into each is 100 gold around surface agent, brush a layer of cooking oil and roll into an oval MianPi. Set aside.
3, stock: kelp bubble soft rinse and cut filaments, Lily bubble soft, will pick up the old root abluent, Vermicelli bubble soft abluent, Thousand cut filaments; Parsley choose clean cut into sections, Mutton slices or d.
4, HuiMian: the pot boiling, flocks broth, soup MianPi drawn into a strip, again will be divided into two, skillet, add lamb, kelp silk, thousand silk, lily, and vermicelli, salt, use medium heat for 5 minutes stewed, put MSG adjusted the taste, drench balm, and put into the bowl, then parsley and drizzle with chili oil can.
Tip:
1, and sure to repeatedly chuai, make the dough smooth surface knead elastic.
2, double-boil soup will remove into the soup is the use of hemoglobin in thermal expansion after the adsorption effect of impurities, soup, so that all the soup more out stew
郑州烩面的做法（羊肉烩面、河南烩面）
原料：羊肉、羊骨头（腿骨、脊骨）、面粉、海带、千张、黄花菜、粉条、香菜
调料：盐、葱、姜、料酒、味精、辣椒油、香油
做法：
1、炖汤：将羊肉、羊骨头洗净，用清水浸泡30分钟，放冷水锅中加热至沸，将羊肉、羊骨头捞出，放在浸泡羊肉的血水中洗净表面的浮沫，将血水倒进汤锅，继续加热至微沸，清净浮在汤面的浮沫。把羊肉、羊骨头放回锅内，加葱、姜、料酒，用大火烧沸，改中火炖2个小时，将羊肉捞出备用。
2、和面：面粉加冷水和盐（盐的比例为每500g面粉10g盐）和成面团，醒30分钟揣揉一次，如此反复3次，揉至面团表面光滑有弹性。将面团分成每块100g左右的面剂，刷一层食用油，擀成椭圆形的面坯备用。
3、备料：海带泡软洗净，切细丝；黄花菜泡软，择取老根洗净；粉条泡软洗净；千张切细丝；香菜择洗干净切段；羊肉切片或丁。
4、烩面：锅内放羊肉汤，汤沸，将面坯拉成长条，再分成两条，放入锅中，加羊肉、海带丝、千张丝、黄花菜、粉条、盐，用中火烩5分钟，放味精调好口味，淋香油，盛入碗内，撒香菜，浇上辣椒油即可。
小贴士：
1、和面时一定要反复揣揉，使面团表面光滑有弹性。
2、炖汤时将血水倒入汤中是利用血红蛋白遇热膨胀后的吸附作用，将汤中的杂质除净，这样炖出来的汤更
Ingredients: mutton sheep and bones (leg, backbone), flour, kelp, thousand, lily, and vermicelli, parsley
Seasoning: salt, onion, ginger, cooking wine, monosodium glutamate, chili oil, sesame oil
Practice:
1, double-boil soup: lamb, sheep bones abluent, with water soak 30 minutes, put cold water heated to a boiling pot, lamb, sheep bones out, put in the blood soaked mutton wash surface froth, will continue to remove all fall into the soup pot, heat and micro boiling, clean float in having froth. The mutton sheep and later, add bones put inside onion, ginger, cooking wine, with big fire, change to medium heat boiling 2 hours, lamb out. Set aside.
2, with noodles: flour add cold water and salt (salt ratio for each 500g flour 10g salt) and into the dough, I woke up 30 minutes chuai knead once, so repeatedly 3 times, and knead until the dough smooth elastic. Divide the dough into each is 100 gold around surface agent, brush a layer of cooking oil and roll into an oval MianPi. Set aside.
3, stock: kelp bubble soft rinse and cut filaments, Lily bubble soft, will pick up the old root abluent, Vermicelli bubble soft abluent, Thousand cut filaments; Parsley choose clean cut into sections, Mutton slices or d.
4, HuiMian: the pot boiling, flocks broth, soup MianPi drawn into a strip, again will be divided into two, skillet, add lamb, kelp silk, thousand silk, lily, and vermicelli, salt, use medium heat for 5 minutes stewed, put MSG adjusted the taste, drench balm, and put into the bowl, then parsley and drizzle with chili oil can.
Tip:
1, and sure to repeatedly chuai, make the dough smooth surface knead elastic.
2, double-boil soup will remove into the soup is the use of hemoglobin in thermal expansion after the adsorption effect of impurities, soup, so that all the soup more out stew
郑州烩面的做法（羊肉烩面、河南烩面）
原料：羊肉、羊骨头（腿骨、脊骨）、面粉、海带、千张、黄花菜、粉条、香菜
调料：盐、葱、姜、料酒、味精、辣椒油、香油
做法：
1、炖汤：将羊肉、羊骨头洗净，用清水浸泡30分钟，放冷水锅中加热至沸，将羊肉、羊骨头捞出，放在浸泡羊肉的血水中洗净表面的浮沫，将血水倒进汤锅，继续加热至微沸，清净浮在汤面的浮沫。把羊肉、羊骨头放回锅内，加葱、姜、料酒，用大火烧沸，改中火炖2个小时，将羊肉捞出备用。
2、和面：面粉加冷水和盐（盐的比例为每500g面粉10g盐）和成面团，醒30分钟揣揉一次，如此反复3次，揉至面团表面光滑有弹性。将面团分成每块100g左右的面剂，刷一层食用油，擀成椭圆形的面坯备用。
3、备料：海带泡软洗净，切细丝；黄花菜泡软，择取老根洗净；粉条泡软洗净；千张切细丝；香菜择洗干净切段；羊肉切片或丁。
4、烩面：锅内放羊肉汤，汤沸，将面坯拉成长条，再分成两条，放入锅中，加羊肉、海带丝、千张丝、黄花菜、粉条、盐，用中火烩5分钟，放味精调好口味，淋香油，盛入碗内，撒香菜，浇上辣椒油即可。
小贴士：
1、和面时一定要反复揣揉，使面团表面光滑有弹性。
2、炖汤时将血水倒入汤中是利用血红蛋白遇热膨胀后的吸附作用，将汤中的杂质除净，这样炖出来的汤更
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