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菜谱

台湾凉面

做法

菜系及功效：港台菜
台湾凉面的制作材料：
主料：粗油面300克(300g thick oil noodles)小黄瓜1条(1 Chinese cucumber)白醋少许(white vinegar as needed)芝麻酱4大匙(4T sesame paste)冷开水4大匙(4T cold cooked water)醋3大匙(3T vinegar)糖1茶匙(1t sugar)色拉油1大匙(1T cooking oil)蒜泥1/2茶匙(1/2t mashed garlic)姜汁1/4茶匙(1/4t ginger juice)花生粉1大匙(1T ground peanut)酱油1/2茶匙(1/2t soy sauce)味精1/2茶匙(1/2t MSG)

教您台湾凉面怎么做，如何做台湾凉面才好吃
1.小黄瓜洗净，切丝备用。
2.油面放入加有少许白醋的沸水中汆烫一下，捞出后加少许色拉油拌匀、摊开，用电风扇吹凉备用。
3.将芝麻酱先用冷开水拌开，再加入其余调味料一起拌匀成酱料。
4.食用时，将凉面盛入盘中，放上小黄瓜丝，再淋上酱料，拌匀即可。
1.Rinse Chinese cucumbers well and shred.
2.Blanch oil noodles in boiling water with a little vinegar added for a minute and remove.Mix well with a little cooking oil,then spread out evenly and let sit under a fan until completely cooled.
3.Add cold cooked water to sesame paste and stir until evenly mixed,then add the remaining seasonings.Mix well to make sauce.
4.Remove cold noodles to serving plate topped with shredded cucumber.Drizzle sauce on top.Mix well and serve.

Tips：
因油面含有少量的碱，汆烫时加入少许白醋，可降低碱味。
Because oil noodles contain low levels of alkali,add a little white vinegar to boiling water when blanching to reduce their alkali flavor.

菜谱是烹调厨师利用各种烹饪原料、通过各种烹调技法创作出的某一菜肴品的烧菜方法。现代餐厅中，商家用于介绍自己菜品的小册子，里面搭配菜图，价位与简介等信息。“菜谱”一词来自拉丁语，原意为“指示的备忘录”，本是厨师为了备忘的记录单子。现代餐厅的菜单，不仅要给厨师看，还要给客人看。我们可以用一句话概括：“菜谱是餐厅提供的商品目录和介绍书。它是餐厅的消费指南，也是餐厅最重要的名片。