“大(da)(da)滾鍋”餌絲(si)是把(ba)中原口味(wei)、西南口味(wei)和騰(teng)沖特(te)有(you)的(de)僑鄉口味(wei)和現代飲食時(shi)尚溶為一(yi)體(ti)的(de)騰(teng)沖獨特(te)風味(wei)美味(wei)。“大(da)(da)滾鍋”的(de)湯(tang)又(you)清又(you)鮮,油輕不(bu)膩。“大(da)(da)滾鍋”餌絲(si)有(you)別于米(mi)線之外,是它相當入味(wei),有(you)別于面條和一(yi)般餌絲(si)之處是筋骨(gu)非常好。“大(da)(da)滾鍋”餌絲(si)已實現了快餐化,有(you)嚴格的(de)制作程式,一(yi)分鐘內上桌。
一、原料:騰沖優質餌絲300克(ke)(可用(yong)龍(long)口粉(fen)絲代替(ti)),小(xiao)韭(jiu)菜(cai)(比較嫩(nen)的)30克(ke),冬菇(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian))20克(ke),榨菜(cai)(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian))20克(ke),宣(xuan)威火腿20克(ke)(可用(yong)其(qi)他火腿代替(ti),切(qie)(qie)(qie)(qie)(qie)片(pian)(pian)),胡蘿卜(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian))20克(ke),黃瓜(gua)(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian))15克(ke),咸鴨蛋1個,西紅柿(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian))10克(ke),金(jin)針菇10克(ke),香腸(chang)(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian))10克(ke),辣腸(chang)10克(ke)(切(qie)(qie)(qie)(qie)(qie)片(pian)(pian)),西蘭花20克(ke),豆皮35克(ke),雞樅(cong)(云南(nan)一種菌類(lei),可用(yong)茶(cha)樹菇代替(ti),切(qie)(qie)(qie)(qie)(qie)絲)5克(ke)。
二、高湯的制作:將(jiang)筒(tong)子(zi)骨(gu)(gu)10個(約4千(qian)(qian)(qian)(qian)克)、騰沖燒鵝一只(500克)、老土雞1只(約1千(qian)(qian)(qian)(qian)克)、宣(xuan)威火(huo)(huo)腿骨(gu)(gu)5個(2千(qian)(qian)(qian)(qian)克)、豬龍骨(gu)(gu)2條(3千(qian)(qian)(qian)(qian)克)、豬肥膘1.5千(qian)(qian)(qian)(qian)克分別氽水(shui),然后(hou)放(fang)入(ru)(ru)25千(qian)(qian)(qian)(qian)克清水(shui)鍋中,調入(ru)(ru)天麻30克、雞汁40克、鹽50克大火(huo)(huo)燒開,小(xiao)火(huo)(huo)熬(ao)2小(xiao)時至湯濃白即可。在高湯的熬(ao)制中,加入(ru)(ru)了(le)藥材天麻,使湯的味道更鮮,但沒有藥料的味道,25千(qian)(qian)(qian)(qian)克水(shui)最后(hou)可得湯20千(qian)(qian)(qian)(qian)克。
三、味碟:
蔥香味碟——將花生油放蔥、姜(jiang)、薄荷、西芹、香菜小火(huo)熬焦,撈(lao)出渣(zha)滓,取(qu)油即(ji)成;
油(you)辣味碟(die)——干鍋放鹽(yan)和(he)干辣椒(jiao)煸香,磨成粉,淋入紅油(you)即成;
五香味碟——花(hua)生油50克,四成熱時放(fang)草果(guo)一個,八角兩(liang)個炒香即成;
醬(jiang)油味(wei)碟(die)——醬(jiang)油倒入小碟(die)即成。