所謂油(you)茶,即面(mian)粉(fen)、調料面(mian)加涼水(shui)攪(jiao)成(cheng)稠(chou)糊(hu),徐(xu)徐(xu)溜入(ru)開水(shui)鍋(guo)中攪(jiao)拌,勻而(er)沒有(you)疙瘩,再(zai)(zai)加入(ru)杏仁、芝麻(ma)、秈(xian)米,微(wei)(wei)火(huo)邊燒邊攪(jiao)。再(zai)(zai)加入(ru)醬油(you)、鹽面(mian)、胡椒(jiao)粉(fen)、味精,微(wei)(wei)火(huo)邊燒邊攪(jiao)。完全要用攪(jiao)功,攪(jiao)得(de)顏色發黃,油(you)茶發稠(chou),表面(mian)有(you)裂紋(wen)痕跡才止(zhi)。
所謂壺(hu)(hu)壺(hu)(hu),即偌大的(de)有提(ti)手有長(chang)嘴的(de)水壺(hu)(hu),為了保溫,用(yong)棉套包(bao)裹,如壺(hu)(hu)穿衣。尤在(zai)冬日,其臃臃腫(zhong)腫(zhong),放在(zai)那里,老翁是(shi)立著的(de)壺(hu)(hu),壺(hu)(hu)是(shi)蹲著的(de)老翁。壺(hu)(hu)壺(hu)(hu)油茶(cha)在(zai)晚(wan)上更受歡(huan)迎,是(shi)最(zui)佳消夜食(shi)品。
壺壺油(you)茶在陜西(xi)很多(duo)地方都很常見,賣者手提(ti)裝滿(man)開(kai)水的茶壺,壺嘴往(wang)下一沉,一股熱(re)騰騰的水沖入碗中,油(you)茶便沖好了。其(qi)特(te)點是(shi)方便衛生,新鮮熱(re)乎,咸香可口,營養豐富。
先(xian)(xian)把(ba)(ba)杏仁用涼水泡(pao)開后(hou)(hou)煮(zhu)二十分鐘,再(zai)用涼水浸泡(pao)拔去苦味,搓掉外(wai)皮,撈出(chu),淘凈控干,另把(ba)(ba)芝麻炒(chao)熱搟(xian)碎,把(ba)(ba)面(mian)(mian)(mian)粉用小(xiao)(xiao)火炒(chao)黃,出(chu)鍋晾(liang)涼,加適量(liang)的鹽(yan)和調和面(mian)(mian)(mian),拌(ban)勻后(hou)(hou)炒(chao)二十分鐘左右,吃時(shi)把(ba)(ba)炒(chao)面(mian)(mian)(mian)熬成稀稠適當(dang)的糊(hu)糊(hu),(500克(ke)炒(chao)面(mian)(mian)(mian)約(yue)2000克(ke)水),先(xian)(xian)把(ba)(ba)杏仁放在碗(wan)里,再(zai)倒油(you)起蒸(zheng)煮(zhu)后(hou)(hou),裝進小(xiao)(xiao)甕里發酵,到立冬(dong)前(qian)(qian)后(hou)(hou)就能(neng)育熱淋(lin)(lin)醋(cu)(cu)了。淋(lin)(lin)醋(cu)(cu)時(shi),各家(jia)都要把(ba)(ba)醋(cu)(cu)婆神敬起來。據說從前(qian)(qian)是位農婦發明(ming)了做醋(cu)(cu),一立冬(dong)她就給各家(jia)教傳釀醋(cu)(cu)技術,死后(hou)(hou)便(bian)被人們(men)封為醋(cu)(cu)神。頭茬醋(cu)(cu)一淋(lin)(lin)完,家(jia)家(jia)都先(xian)(xian)做一頓澆湯(tang)面(mian)(mian)(mian),人吃之前(qian)(qian)先(xian)(xian)給醋(cu)(cu)婆獻上一碗(wan)。