羊腿
1000克
生姜
10克
【泡馍用料】
羊肉汤
1000克
粉丝
1把
黑木耳
8朵
适量
胡椒粉
适量
香菜
2根
蒜苗
2根
家庭版羊肉泡馍的做法
- 先炖一锅羊肉,最好有骨头有腱子肉一起炖。羊肉用清水浸泡一小时,中间换水去血水,凉水上锅煮开几分钟撇干净血沫,然后捞到炖锅里,加开水和生姜,小火炖约2到3小时即成。炖好的汤盛出约1000克,加上一块纯肉做泡馍,剩下的可以炖白萝卜。
- 死面面团和发面面团分别揉光滑,醒半小时以上。做饼和馒头我习惯放一丢丢碱,不是为了中和酸,而是因为它很提面香。
死面面团比较硬,一开始揉不光没关系,成团后盖上湿布过15分钟就很容易揉光滑了。
发面的小面团只放一丢丢发酵粉,室温高就放冰箱,尽量避免让它发起来,只是让它给整个面团带来些微的活泛。
其它准备工作:羊肉汤提前炖好,粉丝、黑木耳泡发,香菜蒜苗洗净。
- 将醒好的两个面团揉到一起。
- 充分揉匀后搓成长条。
- 分割成均等的5份。
- 按扁。
- 擀成直径约10厘米的大片。
- 平底锅预热一会儿,放入面饼,盖上盖子,小火烙2到3分钟。
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- 翻面再烙3分钟左右即可,饼本身很容易熟,这个饼还要煮,全程5分钟左右完全可以了。
- 切小粒,喜欢的也是可以慢慢掰。
- 炖好的羊肉切片,羊肉最好提前放凉,否则不好切片。切粒也行,随自己喜欢。
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