刀(dao)削面中厚邊(bian)薄,棱(leng)角分明,形似柳葉(xie),入口(kou)外(wai)滑內筋,軟而不粘,越嚼越香,配(pei)漿汁(zhi)、蘸陳醋同吃(chi),極具風味,深(shen)受消(xiao)費者歡(huan)迎。
用料:小麥面粉、瘦肉(rou)、土豆、洋蔥、青菜、西紅(hong)柿
做法:
1、削面
刀削(xue)(xue)面(mian)(mian)(mian)(mian)(mian)對(dui)和面(mian)(mian)(mian)(mian)(mian)的(de)技術要(yao)求較嚴,水、面(mian)(mian)(mian)(mian)(mian)的(de)比例,要(yao)求準確,一(yi)(yi)(yi)般是一(yi)(yi)(yi)斤面(mian)(mian)(mian)(mian)(mian)三(san)兩水,打成(cheng)面(mian)(mian)(mian)(mian)(mian)穗,再揉(rou)(rou)成(cheng)面(mian)(mian)(mian)(mian)(mian)團(tuan),然后用(yong)濕布蒙住,餳半(ban)小時后再揉(rou)(rou),直到揉(rou)(rou)勻、揉(rou)(rou)軟、揉(rou)(rou)光。如果揉(rou)(rou)面(mian)(mian)(mian)(mian)(mian)功夫不(bu)到,削(xue)(xue)時容易粘刀、斷條,在(zai)(zai)全國各地做(zuo)刀削(xue)(xue)面(mian)(mian)(mian)(mian)(mian)的(de),大多采(cai)用(yong)勁面(mian)(mian)(mian)(mian)(mian)王(wang)的(de)制面(mian)(mian)(mian)(mian)(mian)工藝(yi),這樣做(zuo)出(chu)的(de)面(mian)(mian)(mian)(mian)(mian)穗,一(yi)(yi)(yi)出(chu)面(mian)(mian)(mian)(mian)(mian)多,二是面(mian)(mian)(mian)(mian)(mian)勁道(dao)。另(ling)外刀削(xue)(xue)面(mian)(mian)(mian)(mian)(mian)之奧妙在(zai)(zai)刀功。刀,一(yi)(yi)(yi)般不(bu)使用(yong)菜(cai)刀,要(yao)從特制的(de)弧(hu)形削(xue)(xue)刀。操作時左(zuo)手托住揉(rou)(rou)好的(de)面(mian)(mian)(mian)(mian)(mian)團(tuan),右手持刀,手腕要(yao)靈,出(chu)力(li)要(yao)平,用(yong)力(li)要(yao)勻,對(dui)著湯(tang)(tang)鍋,嚓(ca)(ca)、嚓(ca)(ca)、嚓(ca)(ca),一(yi)(yi)(yi)刀趕一(yi)(yi)(yi)刀,削(xue)(xue)出(chu)的(de)面(mian)(mian)(mian)(mian)(mian)葉(xie)(xie)兒,一(yi)(yi)(yi)葉(xie)(xie)連一(yi)(yi)(yi)葉(xie)(xie),恰(qia)似流星趕月(yue),在(zai)(zai)空(kong)中劃出(chu)一(yi)(yi)(yi)道(dao)弧(hu)形白(bai)線,面(mian)(mian)(mian)(mian)(mian)葉(xie)(xie)落入湯(tang)(tang)鍋,湯(tang)(tang)滾面(mian)(mian)(mian)(mian)(mian)翻,又像銀魚戲(xi)水,煞是好看,高明的(de)廚師,每(mei)分(fen)鐘能削(xue)(xue)二百刀左(zuo)右,每(mei)個面(mian)(mian)(mian)(mian)(mian)葉(xie)(xie)的(de)長(chang)度,恰(qia)好都是六寸。
2、調料
刀削面的調料(liao)也(ye)是多種多樣的,有番(fan)茄醬、肉炸(zha)醬、羊肉湯(tang)、金針木耳雞蛋(dan)打鹵等,并配(pei)上(shang)應時鮮菜,如黃(huang)瓜絲、韭菜花、綠(lv)豆芽、煮(zhu)黃(huang)豆、青(qing)蒜末、辣椒面等,再滴上(shang)點老(lao)陳醋,十分可(ke)口。
3、鹵汁
一般地(di)說,刀削面是面條(tiao)的一種,適合用各種澆頭(tou)做鹵(lu),但是根據人們的習慣,刀削面一般用湯汁(zhi)比較多的鹵(lu)汁(zhi)較為合適,比如西紅柿(shi)雞蛋鹵(lu)汁(zhi)、酸湯臊子鹵(lu)汁(zhi)。