水云冷面_菜谱查询

水云冷面

菜系及功效：精品主食
水云冷面的制作材料：
主料：(1) 水4碗(4 bowls water) 海带1条(1 konpu seaweed) 柴鱼片(明太鱼片)50克(50g bonito flakes) (2) 红花面100克(100g saffron noodles) 水云80克(80g water cloud seaweed) 山药40克(40g Japanese yam) 姜泥1/4茶匙(1/4t mashed ginger) 即食紫菜5克(5g ready-to-serve seaweed)淡色薄盐酱油1大匙(1T light soy sauce with less salt) 苹果醋1茶匙(1t apple vinegar) 糖1大匙(1T sugar)

教您水云冷面怎么做，如何做水云冷面才好吃
1.首先制作柴鱼高汤。先将海带用干布轻轻擦拭干净(图1)，再用剪刀剪成小段(图2)，然后放入清水中浸泡一夜，取出海带，留下海带水。
2.把海带水放入锅中煮开，再放进柴鱼片，盖上锅盖后熄火，焖3分钟；接着用纱布滤出汤汁(图3)即成柴鱼高汤。
3.将水云用清水浸泡10分钟(图4)，再用冷开水洗去盐分，沥干备用。
4.山药去皮，磨成泥糊状；调味料和1杯柴鱼高汤混合，煮开放凉成酱料；即食紫菜在开水中泡3分钟，涨开后沥干水分待用。
5.将面放入沸水中煮熟，捞出浸入凉水，并轻轻搓揉，随后沥干，盛入碗中。
6.将水云、即食紫菜盛入另外一个盘子里，接着淋上山药泥及姜泥，配红花面及酱料蘸食。 1.To make bonito soup broth:Clean konpu seaweed gently with a dry clean cloth(fig.1),then trim into small sections with scissors(fig.2). Soak in water overnight,then remove konpu seaweed and reserve the liquid from soaking the seaweed. 2.Bring the liquid from soaking seaweed to a boil,add bonito flakes and cover tightly. Remove from heat and simmer for 3 minutes. Pour the liquid through a cheesecloth to discard the dregs(fig.3). This is the bonito soup broth. 3.Soak water cloud seaweed in water for 10 minutes (fig.4). Remove and rinse out the saltiness with cold cooked water,then drain well. 4.Peel Japanese yam and grind yam until well-mashed. Combine seasonings well with 1C of bonito soup broth. Bring to a boil and let cool. Soak ready-to-serve seaweed in boiling water for 3 minutes until swollen,then drain. 5.Cook noodles in boiling water until done and remove to soak in ice water until cool. Remove and drain well,then remove to serving plate. 6.With water cloud seaweed and ready-to-serve seaweed in a saucer. Drizzle with masher yam and mashed ginger.Serve saffron noodles and dipping sauce on the side. Serve.

Tips：
水云是海苔的一种，状似海菜，比较粗，有干、湿两种(超市有售)。本作法是采用湿水云。因湿水云含盐分较高，处理时需将盐味完全洗掉，才不会咸得难以入口。 Water cloud seaweed is a type of thick seaweed. It comes in dried and wet forms. This recipe uses wet water cloud seaweed,which is relatively salty. Rinse salt away thoroughly or it will be too salty to serve.

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。

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