面条随萝卜(白萝卜)酸香可口

作者:楚涵顺人气:253更新:2021-07-14 20:00:10

   萝卜白菜 ,各有所爱,面条是我的最爱,没有面条的午饭寡淡无味 ,吃再多的馒头大米之类的食物就如没吃一样,每天中午的面条随萝卜总是值得期待的美餐,热气腾腾的面条 ,横七竖八的萝卜条随意其间,根据兴趣添加的菠菜 、小油菜、芹菜之类的绿色蔬菜让一碗捞面勃勃生机,西红柿炒鸡蛋的滋润把酸香提升到一个新的高度。

      没有鱼翅燕窝的福分 ,也没有加入饕餮行列的雅趣 ,只有在粗茶淡饭中品味原生态的魅力才是我的兴趣所致,面条随萝卜就是选择之后的持续坚持,这一嗜好深入骨髓 ,每日午餐主角大多是它,没有它的日子里心里发慌腿部发软肚里空落落的一如空荡荡的屋宇阴森可怕!

        面条随萝卜,其实是萝卜随面条 ,以面条为主萝卜为辅,面条以地道的晋南面粉为原料,软硬适度 ,和好的面团放个几分钟,再充分按揉,最后用擀面杖反复擀压 ,擀压时不要忘记把干面粉随意撒在面皮上以防面皮粘连,直到接近一毫米左右,厚度依口感不同各异 ,根据火候与蔬菜的准备速度选择切面条时间 ,切面条时用擀面杖来回把面皮折叠成三四寸宽,面条宽度从五毫米到一公分不等,要看爱好 。至于萝卜就很简单 ,切成不大不小的萝卜条即可,不过选萝卜是关键,要大个萝卜 ,根部绿色段越长越好,这种萝卜水分充分含糖量高,西红柿炒鸡蛋就更简单了 ,这可是全国普及的中华菜肴,尤其是懒汉对它情有独钟,只因其简单明了 ,营养丰富。因萝卜或某些青菜难熟,要提前放在锅里煮,等七八成熟面条即可下锅 ,面条出锅后就很简单了 ,以口味加盐添醋,喜好辣椒者再加油泼辣子,暂时不外出者 ,几瓣大蒜更能刺激味蕾的畅快,这时恐怕你的口水已经喷薄而出了吧?

        面条随萝卜,萝卜是魂 ,醋是关键,一顿猛吃,唇齿酸香荡漾之后 ,遵循原汤化原食的养生之道,来碗甜滋滋的面汤 ,五脏六腑瞬间逍遥 ,往沙发上一仰,一阵困意袭来,眼皮乱颤 ,几欲入睡 ,不成,饭后百步走活到九十九,挺身而起 ,步履间再次陷入面条随萝卜的侵袭中!      

       没有肥腴的肉食,简单的面食随萝卜一样神思游荡、安逸舒坦,美食!美哉!

英译版本:

Carrot cabbage, each other, noodles are my favorite, no noodles, ignorant, eat more food, rice, rice, etc., the noodles, the noodles every day, always The meal, the hot noodles, the seven vertical radish strips, and the green vegetables, small rapeseed, celery, and the green vegetables such as interested, let a bowl of nourishing the eggs, the nourishment of the cherry. A new height.

There is no blessing of the fish fin bird's nest, and there is no jealousy of the ranks. Only in the thick tea is fine, the taste of the original ecology is what I am interested. The noodles will continue to persist after the choice, this The hobby is deep into the bone marrow, most of the daily lunch protagonist is it, without its days, the heart flustered in the heart of the mouth, the empty homes, such as empty homes, hateful!

The noodle is with the radish, in fact, radish with noodles, taking noodles, taking noodles, noodles with authentic Jinan flour as raw materials, hard work and moderate, and good dough, put it a few minutes, then press揉, finally use the rolling pin to repeat, do not forget to put the dry flour at randomly in the face to facade, until approaching one millimeter, the thickness is different in touch with each other, according to the preparation speed of the fire and vegetables Select the cut surface Time As for the radish, it is very simple, cut into a radish strip, but the radish is the key, you have to radish, the longer the roots, the better, this radish is full of sugar content, tomato scrambled eggs It is more simple, this is the national popular Chinese dishes, especially lazy, there is a unique moment, only because of its simple, rich in nutrients. Because radishes or some pases, it is necessary to put in the pot in the pot, and wait for the seven-eight mature strips, it is very simple after the noodle is out of the pan, and the salt is added to the salt, and the pepper will refuel the fake. It is a temporary, a few garlics can more stimulate the taste buds, then I am afraid that your saliva is already thin.

The noodle is the radish, radish is the soul, vinegar is the key, a fierce, after the lips and teeth are fragrant, follow the original soup of the original food, come to the bowl of sweet soup, the top of the top Happy, come on the sofa, a trapped, Eyelids are messy, a few want to sleep, do not become, take a hundred steps after a meal to ninety-nine, stand up, stepped into a noodle with radish in the invasion!

There is no fat meat, simple pasta is like radish, comfortable, comfortable, food! Beautiful!

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