天气预报 > 美食 > 豆花肥肠面的做法和配方
豆花肥肠面的做法和配方
更新时间: 2021-03-15 19:27:07  

1、主要材料:猪肠500克,辅材:水豆腐(南)100克,调味品:食用油30克,生抽5克,米酒10克,豆瓣10克,野山椒10克,花椒面5克,盐3克,鸡精1克,姜2克,蒜头(白皮)2克,大葱5克,小葱5克。

2、姜、蒜切细末,葱鲜切花预留;

3、将凉拌鸡去残渣清洗,放进锅内,加适度的水、米酒、葱姜末、葱段煮开,捞起来放凉,切发展条预留;

4、郫县豆瓣酱、酸辣椒剁碎细茸;

5、 炒菜锅滴油烧开,放进肠头爆锅,加花椒面、生姜沫、葱段、食盐、鸡精炒至干香盛出;

6、炒菜锅滴油烧开,放入豆瓣电影茸、野山椒茸炒出香气,添加大骨汤煮沸;

7、除去豆瓣、野山椒,放进嫩豆腐花、凉拌鸡头,煮至凉拌鸡头熟软进味汁浓,撒上小香葱末就可以。

关键词: 豆花 肥肠 面的 做法 配方

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