米粉怎么冲泡

米粉的正确冲泡方法如下：

自来水煮开，放凉至60-70C的冲泡，值得提醒一下的是，米粉的冲泡，是先把米粉放到碗里，再冲水，刚好与奶粉的冲泡方法相反，理想的米粉状态是用勺子舀起来能成炼奶的状态流到碗里，如果成滴水的状态就过稀，难以流下去，就太稠。

家常煮粉 

妈妈的味道，记忆中的味道。。。炎热的夏日，吃饭实属无味，来碗家常煮粉吧。。。

用料  

老家米粉    250g    

猪肉    3元左右    

上海青    2稞    

蒜苗    1颗    

香菇    6朵    

姜    少许    

家常煮粉的做法  

买回来的米饭用清水泡两个小时，不要放热水里煮，那样容易碎了，用清水跑出来的粉更q,长

猪肉用淀粉，料酒，盐，生抽腌制下待用，香菇，青菜，蒜苗，姜，切好备用

锅烧热，倒油，放入蒜苗爆香，加入猪肉翻炒，炒至断生，加入香菇继续翻炒，加入青菜，炒一段时间后加入清水，烧开后加入泡好的粉干，加耗油，一点麻油，一点辣椒酱（这三者可要可不要），

尝下味道，快要起锅前加入鸡精。。。大功告成

小贴士

米粉买回来用清水泡，这样泡出来的粉更Q，更好吃

用料  

米粉    适量    

猪油，盐，酱油，醋，鸡精，蒜蓉，油辣椒，花椒粉，葱，香菜    依口味适量    

青菜    几条    

酸辣米粉(懒人煮粉)的做法  

先把所有调味料放在等一下要装粉的碗里，接着烧一锅水，水开后舀一勺在碗里，把调味料化开。

青菜烫熟后捞起来

把粉放入开水烫熟，捞出来放在碗里就可以吃了

小贴士

随手煮的方便米粉……

家里有啥材料用啥，都没关系……

配料里有猪油，没有的也没关系，芝麻油一点点，辣椒油再搁点进去也行。实在没有，煮粉的时候倒点食用油进去也可以。

我没有葱和香菜，丢了几根韭菜进去。

Hot and Sour Rice Noodles：

1, onion, ginger, mince garlic, mustard, chopped peanuts, lettuce wash translated into 8 cm long segment reserve 2, boil a pot of water, add 3 grams of salt, into the sweet potato powder 3, boiled sweet potato flour and cook for about 5 minutes (sweet potato powder) at the same time, the heated wok, heat pan pour cooking oil and sesame oil, 3, 4 seconds after the onion ginger garlic stir fragrant, add mustard crushed stir evenly 4, in the wok pour vinegar and chili sauce, face, and then poured into a bowl of water to boil, add sugar and 3 grams of residual salt 5, will be cooked sweet potato powder and choose good lettuce into the boiling broth and cook for about 30 seconds, to be sweet potato powder absorption soup dark colors 6 the ground powder, melon, lettuce and soup in a bowl, red sprinkle, sprinkle with chopped green onion, chopped peanuts can master the 5 tips you can easily make a hot and sour flavor, aroma assail the nostrils of the Hot and Sour Rice Noodles: a boiled flour with salt, salty First impressions are strongest Salt in boiled sweet potato powder in the hot water, can make the sweet potato flour in the mature process to absorb the salty, eat up not feel not tasty Two is to stir materials, full flavour release Eat a lot of Hot and Sour Rice Noodles are directly the onions, ginger, garlic, mustard on the broth, but if these materials oil stir fry, aroma can be fully released, and then add water to boil soup, absolute aroma The first three are vinegar water, fully integrated taste Directly to the vinegar into the Hot and Sour Rice Noodles, will inevitably feel sour particularly blunt, but if the vinegar, soy sauce, pepper noodles into the stir fried the onion ginger garlic, then boil water, complete fusion such broth hot and sour salty Four is back for a moment, let the full flavor powder Will be cooked sweet potato powder back into the soup in the cooking for a while, can make the sweet potato flour to fully absorb the soup taste, do not appear to completely separate soup taste situation Five is the pan add sugar, highlight the hot and sour taste Hot and sour taste of the dishes when cooking, put a little sugar pot before, is absolutely fresh fish flavor Punchline provided希望可以帮到你！

广西壮族特色美食丰富多样，独具特色。其中，酸辣米粉、酸笋鱼、螺蛳粉、桂林米粉、炒粉等都是广西的传统美食。这些美食以独特的口味和制作工艺闻名，融合了当地壮、苗、侗等民族的烹饪技艺，以及广西地理环境的影响。酸辣米粉是广西著名的早餐，以酸辣味和丰富的配料为特点。酸笋鱼则是以当地特产的笋和新鲜鱼为主要食材，酸爽开胃。螺蛳粉则是广西的代表性小吃，螺蛳和米粉的搭配，汤汁浓郁，香辣可口。桂林米粉是广西最有名的特色美食之一，口感细腻，配料丰富。炒粉则是广西民间传统的炒面食品，以炒制技巧和鲜美的味道而受欢迎。