臊子面

 

陕西岐山臊子面做法一碗汤面在陕西人心里的位置 只有陕西人自己明白 也许今天的你已经习惯各样西餐 平时喝着咖啡 嚼着奶酪 啃着面包 或者细细的品着三分熟的牛排 可是当夜幕降临 躺着床上饥肠辘辘的时候 最想吃的还是那一碗又酸又辣的臊子面 甚至可以回忆起细细长长的面条从嘴中滑过感觉 很多时候回忆也是一种满足 碱性手擀面 handmade noodles 配料 肉臊子 牛肉碎 500克 如果用猪肉做法稍有不同 五花肉切带皮小块 放到锅里煸到完全出油 瘦肉缩小 而后放调料 盐一茶勺五香粉一茶勺辣椒面1 4杯醋一杯菜臊子 底菜 黄花半杯木耳半杯胡萝卜半个豆腐干半块酱油一茶勺盐适量漂菜葱两根韭菜一小把鸡蛋两个红汤盐一茶勺鸡精一茶勺醋 一茶勺辣椒油 1 4杯ingredients ground beef 500g or pork salt 1 teaspoonfive spice powder 1 teaspoonchilli powder 1 4 cupvinegar 1 cupdried day lily 1 4 cupblack fungus 1 4 cupcarrot halfdried tofu 1 2 cupsoy sauce 1 teaspoonsalt to tastegreen onion 2leek a small bunchegg 2salt to tastefor soup base boiling watersalt 1 teaspoonchicken broth mix 1 teaspoonvinegar 1 teaspoonchilli oil 1 4 cup陕西岐山臊子面做法 哨子面做法

 

 

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