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骨汤拉面的做法主要分这几部分：汤头，汤底，香味油，配菜。碱水拉面的做法我们在上一期视频中已经介绍过。这一期视频主要介绍汤和配菜的做法。骨汤拉面也叫猪骨拉面，豚骨拉面。有了一碗好汤和好面，配菜就看你喜欢了。配菜可以根据自己喜好用竹笋，溏心拉面蛋，葱花，木耳丝，豆芽，叉烧肉，海苔等等。 【配方】 以下为三人份 猪骨汤: 猪脊骨 圆葱 250g (1个大号) 干香菇 20g (6朵) 叉烧肉: 猪五花肉 500g 水 900g (3½杯) 糯米酒 100g (近½杯) 酱油 150g (½杯多) 味淋 200g (近1杯) 红糖 20g (2汤匙) 生姜 20g (3 片) 大蒜 10g (2瓣) 香葱 30g (2根) 盐味底汤: 水 250g (1杯) 干昆布 30g (1截) 青口 200g (6个) 海盐 12g (1汤匙) 味淋 25g (2汤匙) 酱油 5g (1茶匙) 香味油: 猪油 30g (2½汤匙 ) 大蒜 30g (⅔ 头) 配菜: 叉烧肉 笋子 9小节 溏心蛋 180g (3个) 葱花 20g (3汤匙) 海苔 6 片 [Ingredients] The Recipe Is For Three Serves Pork Broth: Pork Spine Bones Onion 250g (1 Large Size) Dried Shiitake Mushroom 20g (6) Braised Pork Belly (Chashu): Pork Belly 500g Water 900g (3½ Cup) Glutinous Rice Wine 100g (Almost ½ Cup) Soy Sauce 150g (More Than ½ Cup) Mirin 200g (Almost 1 Cup) Brown Sugar 20g (2 Tbsp) Ginger 20g (3 Slices) Garlic 10g (2 Cloves) Scallion 30g (2 Bunches Of Connected Shoots) Salted Flavour (Shio): Water 250g (1 Cup) Dried Kombu 30g (1 Strip) Mussels 200g (6) Sea Salt 12g (1 Tbsp) Mirin 25g (2 Tbsp) Soy Sauce 5g (1 Tsp) Aroma Oil: Lard 30g (2½ Tbsp ) Garlic 30g (⅔ Head) Toppings: Braised Pork Belly (Chashu) Seasoned Bamboo Shoots (Menma) 9 Strips Ramen Eggs(Ajitsuke Tamago) 180g (3) Scallion (Negi) 20g (3 Tbsp) Dried Seaweed (Nori) 6 Pieces #骨汤拉面 #豚骨拉面 #日式拉面 #桥桥妈的FancyNotes
