什錦麵片湯
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<font size="4"><font face="Simsun "><font color="#0000ff">烹制方法（四人份） <br />
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<font size="4"><font face="Simsun "><font color="#0000ff">材料：麵粉(200克)、番茄(1隻)、雞蛋(1隻)、鮮香菇(2朵)、蔥(2根)、香菜(1棵)、薑絲(半湯匙)、蒜末(1湯匙)<br />
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<font size="4"><font face="Simsun "><font color="#0000ff">調料：油(4湯匙)、鹽(1湯匙)、白胡椒粉(1/2湯匙)、溫鹽水(1/4杯)<br />
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1 麵粉加入1/4杯溫鹽水，用手揉成麵團，揉至表面光滑，用手指按壓可彈起。</font></font></font><br />
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<font face="宋体 "><font size="4"><font color="blue">2 將麵團稍微壓扁，用刀切成粗細一緻的條狀，給每條麵條均勻地抹上一層油，放入大碗中，加蓋靜置30分鐘。</font></font></font><br />
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<font face="宋体 "><font size="4"><font color="blue">3 番茄切成塊，雞蛋打散，鮮香菇去蒂切片；蔥、香菜和薑蒜都切成末。</font></font></font><br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4 燒熱2湯匙油，倒入蛋液炒散，待其凝固盛起。</font></font></font><font face="Simsun "><font size="4"><font color="#0000ff"><br />
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5 續添2湯匙油燒熱，分别炒香番茄塊和香菇片，盛起待用。<br />
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6 燒開半鍋水，將麵條用手指捏扁，用手拉成長條狀，然後將其揪成麵片，抛入鍋内煮。<br />
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7 先放入番茄、香菇和雞蛋攪勻煮沸，再加入香菜末、蔥花和薑蒜末續煮1分鍾。<br />
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8 加入1湯匙鹽和1/2湯匙白胡椒粉調味，即可出鍋。<br />
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</font><font face="Simsun "><font size="4"><font color="#0000ff">廚神貼士<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">1、麵粉要用溫鹽水調制，邊用筷子攪拌邊注入溫鹽水，待其粘連成團，就可開始揉麵團了。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">2、麵團切條後，要裹上一層油，封住面條外層，使其保持一定的濕度，不會太過乾身，而影響麵片口感。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">3、麵條放入大碗内，要加蓋靜置一段時間，經過醒麵的過程，使面條變得有筋道，拉長也不易斷掉，口感也有嚼勁。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">4、麵條先捏扁，輕抖拉成薄薄的長片，再揪成大小一緻的麵片抛下鍋，要盡量讓麵片的大小和厚薄一緻，太薄的麵片容易煮爛，太厚的面片容易夾生。<br />
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<font face="Simsun "><font size="4"><font color="#0000ff">5、煮麵片的湯可加入各種蔬菜或肉類，不過這些輔料要分别下鍋過油拌炒一下，才可倒入湯中煮。<br />
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