毛毛妈家特色炸酱面
by 毛毛妈
天气突然就热了起来，今天在做小时候老妈夏天做的炸酱面时，发现过去的方子少写了一些调料，今天补上，味道超好的。
用料:
1：中筋面粉(All purpose flour) 2杯加盐1/3茶匙拌匀；
2：鸡蛋一只打散对水到2/3杯；
3：里脊肉250克，洗净切丁，加盐1/3茶匙，水2大匙，生粉1大匙，搅拌均匀冰箱过夜备用；
4：五香豆干2块125克，洗净切丁；
5：五香花生1杯；
6：甜面酱1/2杯，辣豆瓣酱1/2杯，糖2茶匙，盐1/2茶匙，香油1大匙；
7：橄榄油3大匙；葱花1.5大匙，蒜蓉1大匙，姜蓉1.5茶匙；
8：小黄瓜3条，去皮洗净切丝，加盐1/3茶匙腌20分钟；
9：胡萝卜1条，去皮洗净切丝，加盐1/3茶匙腌20分钟；
做法：
1. 面条：盆内放入2杯面粉1料，加入2料揉成硬面团。保湿醒15分钟。然后将面团分成4小块，每块依次揉成长条，用压面机（图1，Pasta Machine）压成面片，再切成宽面，间中撒 点干面粉防粘。
2. 炸酱：不沾锅放油2大匙，置炉上开大中火，放下肉丁翻 炒至刚断生捞出。原锅加入豆干丁翻炒1分钟捞出。原锅加1大匙油，炒香7料里的葱花，蒜蓉，姜蓉（图2），调中火放入6料里的甜面酱和辣豆瓣酱炒香（图3），然后加入豆干丁，五香花生和肉丁及剩余6料中的糖和盐，兜炒均匀（图4），淋下香油拌匀就是好味的炸酱了。这个炸酱也可拿来下饭吃。
3. 大锅注入10杯水和1茶匙盐，置炉上开大中火煮滚，放入面条搅散（图5），调中火煮4分钟至面断生，捞出。夏天热可以过冷水。适量的面条放入小碗里，上加 些黄瓜丝和胡萝卜丝，加上2-3勺炸酱，拌匀后就可开吃了。
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Good post and a nice summation of the problem. My only problem with the analysis is given that much of the population joined the chorus of deregulatory mythology, given vested interest is inclined toward perpetuation of the current system and given a lack of a popular cheerleader for your arguments, I’m not seeing much in the way of change.