鼓手____zt 2006-10-14 05:32
为自家论坛查漏补缺--补上今天“5贴之限”的最后一贴----自制川味凉粉-全程图
粉和水的比例为1：5，按这个比例做。n0Qu T`(| L
_1X-v6E3E,\9c.{:v7w
需要用到的工具：量杯、小锅、塑料保鲜盒、纯豆淀粉 Enekm2R
R+y tF"V6U8o
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131819362.jpg[/img]
2CVA7zAG
^#TH r!KW$|#T
半杯粉，半杯清水（1杯是240毫升）
D B Oa qH
^ _ h {8~
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131834281.jpg[/img] b(bU@%[0A H-j oT D9j
)`X GQ&N z$_ i9d
调成稀糊
"KF\v}
"q8F)i
Q e'_.DK
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131841635.jpg[/img]$n:?k f A2W-~
\{7t L y'ygP-n
小锅里倒入2杯水，烧开
7j$}2L)q7P,O N'd#F%O
*p"?0n&NI
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131850587.jpg[/img]
lz~4sP|9Th6p
%p JR4J6f@f ]
将稀糊倒入锅中，一边倒一边快速搅拌成透明状糊
U#@o ^;s;C]
pE_ xFe\@ ^ U
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131858843.jpg[/img]
2A%J J'}1n _QvI[
!I xJj f8a
煮好的糊糊倒入塑料保鲜盒，直至完全晾凉。放入冰箱冷藏。B Cm:W0UG"\
Z m ht/hze%l~
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131906375.jpg[/img]
W"J%osa0l&s6`D
S8u |tz
将凉粉块倒扣出，用刀或擦子切成细条、小块等任意形状。'dc!j5G(ej
Sq$cbv
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131915492.jpg[/img]
;}3] f2e ma}Em
F V;G [+w r4o
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131924504.jpg[/img]2|.B^'?{)l GV)d
D~2j(jr6a-A5ru
调味：葱姜水+蒜泥+醋+酱油+盐+糖+油辣子+花椒面+味精、葱花、香菜末
8J3p"t,L$n J&ey
/Q Q&ve@
[img]http://www.chinesecate.com/Eat/UploadFiles/200605/20060525131931772.jpg[/img]
在线客服(1)