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 1.5kg
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 1.5kg
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
