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卤汁凉粉

Added on Jan 16, 2023 | Magic Ingredients 小高姐的

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卤汁凉粉最有特色的地方,就是吃的时候不能搅拌。调料里蒜水,芥末水,辣椒油这三样搭配起来,你就知道卤汁凉粉是重口味。而且所有调料都是一样一样分开加到碗中的,更加强了它的刺激感。嗦一口爽滑凉粉,咬一口柔软的馍馍,突然间感受到蒜水的火辣,然后是芥末和辣椒的刺激。每一个味觉的刺激就好像音符一样在你的舌头上跳舞,组成了一曲别有风味的交响乐。


卤汁凉粉食谱:
凉粉:
绿豆淀粉:200克
第一次加水:370克
第二次锅里加水:1500克
碱面:1/8 小勺

坨坨馍:
酵母:1 小勺
碱面:1/8 小勺
水:300克
油:25克
面粉:600克

卤汁凉粉调料:
芥末:1大勺
水:1/3杯,分三次加入
蒜头:5瓣
水:1/3 杯,分三次加入
芝麻酱:2大勺
水:1/2 杯分三次加入
卤汁:
草果,丁香,白芷,陈皮,八角,香叶,花椒,桂皮,茴香 适量,没有可以不加
锅里加水:750克
鸡汤罐头:半罐200克
土豆淀粉:1/2 杯
土豆淀粉里加水:1 杯
鸡蛋:半个
白胡椒粉:1/4 小勺
盐:1 小勺
香醋,香油适量

背景音乐:Morning in Heideberg by Franz

卤汁凉粉, 凉粉, 凉粉做法, 坨坨馍, 白吉馍, 西安小吃, 西安特色

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