wynn的家常中餐中点－P21 自发绿豆芽

wynn

<>超级简单的绿豆凉粉，又好吃又好做 ^_^<br><br><img src="attachments/dvbbs/2006-7/20067318254855845.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2006-7/20067318254855845.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br><br>原料就是绿豆粉，按一杯粉五杯半凉水的比例先搅匀，然后开火煮，一定要边煮边不停的搅拌（不然粉会沉，不均匀了，而且粘锅），直到鼓起大泡泡，这时候是有点透明的糊糊，放凉后连锅一起进冰箱，几小时后就成块状的凉粉了，吃的时候就吃多少用刀切出来多少。简单吧。<br><br>绿豆凉粉吃法有好几种，我一般是用来凉拌。跟胡萝卜丝，葱丝，鸡蛋皮同拌，有黄瓜更好^_^  加糖盐醋，喜欢吃蒜的加蒜泥，喜欢吃辣的炸点辣椒油拌进去，不错的凉菜！<br>还有炒着吃的，加各种调料，把凉粉炒的烂烂的，呵呵，是河南的吃法。<br><br><img src="attachments/dvbbs/20041114301893733.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/20041114301893733.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br><br>另，提醒一下，凉粉煮到鼓大泡泡的时候一定要小心被烫着，泡泡鼓起来会飞溅出来一点，很烫的，Wynn就被烫过，手上被烫起个大泡泡，很久都不好呢</P>
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[此贴子已经被作者于2006-7-3 18:26:09编辑过]

wynn

<>迷你小花卷，做的象点心一样，呵呵。<br><br>这次面发的时间太长了，蒸出来有点塌，大家凑活看看吧 ：P<br><br><img src="attachments/dvbbs/2006-7/2006731828574629.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2006-7/2006731828574629.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br><br>只放了油和盐，还可以根据个人口味加葱花，火腿粒等等<br><br><img src="attachments/dvbbs/20041114371294812.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/20041114371294812.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br><br>花卷的扭法做的时候没有拍，下次吧，不过帅哥不在，自己很难又做又拍哦，看来下次做要找个帮手才行 ：）</P>
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[此贴子已经被作者于2006-7-3 18:28:21编辑过]

wynn

<>做这面筋凉皮好些日子了，今天才整理出来，给各位看看吧。<br><br><img src="attachments/dvbbs/2006-7/2006731830591360.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2006-7/2006731830591360.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /></P>
<><br>这是最后拌好的样子，照的匆忙，因为旁边好些人等着吃。的确很筋到呢，因为没有好使的工具，蒸出来的凉皮比较厚，不过还是很好吃的，里面的小块块是煮熟的面筋。<br><br><img src="attachments/dvbbs/200411156224468048.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/200411156224468048.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br>这是洗出来的面筋，旁边是倒掉了上面比较清的水以后剩下的淀粉液。<br>做面筋其实很简单，就是要有耐心。面和成中等硬度，醒一阵子再和一次，这样反复2、3次吧，我没有反复很多次，等不及了 ：P  然后大盆里接上水，把面团放进去用手不断揉，慢慢的面团里面的淀粉就被洗出来了，把洗成白色的水倒到更大的容器里面让它沉淀，一般要洗好几过水的，都倒到大容器里放着。到最后慢慢的淀粉都洗了出来，剩下的就是面筋了，很有弹性的手感。大概要洗20分钟左右吧，有可能更久。<br><br><img src="attachments/dvbbs/200411156232428673.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/200411156232428673.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br>面筋的特写。没煮熟的时候。<br>面筋可以掰成小块油炸，也可以白水煮熟。我这次就煮了。撇掉上面清水以后剩下的淀粉液搅拌均匀，用平底的碟子，象蒸肠粉一样，一张一张蒸熟，碟子里要刷油防粘，蒸好的凉皮也刷上油，一张一张摞起来，要吃多少就取多少切成条，用自己喜欢的方式凉拌。<br><br>大概又有人要喊麻烦啦，呵呵，是挺麻烦的，主要是要有耐心，不过老实说比蒸肠粉可是容易多了 ^_^<br><br>另，这个凉皮蒸出来要当餐吃掉，不能放冰箱呢，wynn原来不知道，以为多蒸一点放着，可以多吃几顿，结果放过冰箱的就都变硬了，不筋到，不好吃了。</P>
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[此贴子已经被作者于2006-7-3 18:30:29编辑过]

wynn

<>今天做了水晶奶黄饺，本来想做水晶奶黄包的，结果包的时候发现饺比包好弄，结果通通做成饺子的形状了 ：P<br><br><img src="attachments/dvbbs/2006-7/20067318325258827.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2006-7/20067318325258827.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br><br><img src="attachments/dvbbs/2006-7/20067318333153924.jpg" border="0" onload="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onmouseover="if(this.width>screen.width*0.7) {this.resized=true; this.width=screen.width*0.7; this.style.cursor=\'hand\'; this.alt=\'Click here to open new window\nCTRL+Mouse wheel to zoom in/out\';}" onclick="if(!this.resized) {return true;} else {window.open(\'attachments/dvbbs/2006-7/20067318333153924.jpg\');}" onmousewheel="return imgzoom(this);" alt="" /><br><br><br>先说皮的做法：<br><br>将100克澄粉，25克生粉，少许盐放在大盆里，加150CC开水，搅拌均匀，再揉成面团。在案板上揉均匀，搓开面团，摸少许猪油（我用了butter代替），再揉匀，重复这个步骤几次，直到面团光滑。然后就可以搓条，切小段，压扁，擀成圆形面片，像做饺子一样。<br><br>陷的做法：<br>鸡蛋3个，澄粉50克，吉是粉少许，牛奶130CC，糖150克，油（最好是奶油，Wynn还是用了Butter）50CC。<br>混合以上材料，仔细搅匀，搅匀后上笼蒸，每隔一段时间就将付在盆边的凝固部分刮下来，再搅匀，就这样重复几次，直到材料基本凝固，就可以用来做陷儿了。<br><br>蒸法：锅里的水烧开，再架上放入包好的包子的笼屉。用旺火蒸3－5分钟，再小火闷一分钟即熟。<br><br>wynn这次都包成了饺子，不过也有不好的地方，虽然比较好包，不过蒸的时候也容易开口。面团不可以太干，这种面几乎没有筋性，包的时候要很小心，非常容易裂。每个包子下面可以垫一小张油纸，有防粘作用。<br></P>
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[此贴子已经被作者于2006-7-3 18:34:59编辑过]

水冰月

大帮主好久没见,一来奏上这么多好吃的!! 真是诱人哪!!!

qyyang0396

没有橙粉。

mini_hua

粉好看啊，真是饿啊！

空谷幽兰

都不敢看仔细啊，偏偏这个点钟进来，口水流一地：（

巧克力

自从藏花阁开辟美食版后，做菜的兴趣越发积极。搞得很多年没胖过的我，现在已经被帅哥警告要注意自己的腰了：（
都是wynn还有396害的：（（

qyyang0396

不许做虾胶。

巧克力，你家帅哥怎么好这样啊，我给帅哥看救生圈，他说，好看，喜欢的，再养几个