私房【重庆老麻抄手】老麻·中麻·微微麻任你选

*处理肉馅                                                                  选肉：上好的土猪前夹肉.                             洗净：去皮，剔下廋肉和成形肥膘.                                    工艺：手工剁碎【细腻一些】.

*和肉馅                                                                  主料：                                                                     肉馅【300克】脆藕颗颗【150克】                                                                    配料：                                                                     姜末【10克】.                                                        鸡蛋【2个】.                                                                      花椒粉【2克】.                                                       农家红薯粉【3克】.                                            酱油【10毫升】.                                                        小根大葱末【20克】.                                            盐【1克】.                                                            ?胡椒粉【2克，喜欢的朋友可加】.          手法：                                                                    按顺时针、搅匀、上劲【不加任何水】.             最后加入【5毫升】香油.口感更滑更香.

已经“和好”的肉馅.                                                放入冷藏室【30】分钟

*包抄手                                                                    选择小而薄的抄手皮【成品】

抄手皮、肉馅准备好【约五人份】

摊开放在手心

在面皮中央                                                        放入【面皮大小】的1/6的肉馅

对折起来                                                             形成一个“三角形”的荷包

就肉馅的粘液.                                                        往【一角】上适量糊点

多少自己定

把中间的肉往上一顶.                                                      两个尖角【抄起来】.                                    ps:另一只手用来拍照啦！?

完成！

一般在抄手店里.                                                二两【14～18个】不等.

*打佐料【所有的料都需提前半天准备好】                                                                              姜蒜水【20毫升】酱油【15毫升】自制葱香油【10毫升】自制混合油【10毫升】

自制浓香辣椒油【20克】                               https://www.sihongfengqing.com/recipe/103929378/?group=share_title_a        

自制浓香麻油粉【5～8克】.

以下均为：                                                        榨菜颗颗、小香葱花、酥花生碎、炒白芝麻.

*熬煮的高汤【种类繁多】                                                      【无论在各种面条，火锅、串串、麻辣鱼、老坛酸菜鱼等等】都是不可或缺的.

烧沸的自制高汤【50毫升】

*开始煮抄手啦.                                                 与碱水面的煮制方法一致.                                 只是浮出水面后.                                                 再煮上1～2分钟【根据情况定】.                                                           

捞出.                                                                           放进佐料碗里.                                                           完成！

开始享用啦！?