油泼辣子扯面
本帖最后由 盈盈 于 2016-12-27 01:04 编辑我经常需要到纽约市去工作，虽然很不喜欢新泽西到纽约的堵车，但能到纽约去工作我还是开心的，主要是纽约是分布着好多特色小吃和餐厅让我可以经常尝尝鲜。
市中心好几家餐厅是我很喜欢的，其中一家就是“西安名吃”，我喜欢他家的手扯面，面条筋道，味道也很好。
这个长周末我在家试着做了两次扯面，第二次抓到了诀窍和煮面的火候，用了自己磨的辣子，味道着实不错哦！
I am a freelancer and I have to go to downtown Manhattan often time for work, one of the reason I liked working in NYC despite the dreading commute is the foods out there.
One of the place I really liked and will definitely visit is this small restaurant called "Xi'an Famous Foods" which is known for their Western Chinese cuisines. I love their signature hand-ripped noodle, some called it "Belt noodle" (裤带面) very much, the texture of the noodle is chewy and very flavorful.
On this long weekend I attempted this noodle twice and I have to say, I got the texture and technique right the second time!
材料：（可做三碗面）200 克 中筋面粉3 克 面筋粉 可无100 克 水 (雨天或湿度高的天气可减少1大勺)1/4 小勺食盐
其他:4 大勺 黑醋1.5 大勺 酱油1/4 小勺 鸡精/鸡高汤3 大勺 蒜蓉3 大勺 葱花1 把 青菜 （小白菜/油菜心/豆苗）1 杯 的豆芽或芹菜2 大勺 焙香的芝麻 可无
Ingredients：（Yield 3 bowls）200 g of All purpose flour3 g of Vital Wheat Gluten Optional100 g of Room temperature water (take out 1 tbsp if it is rainy day)1/4 tsp of salt
Other:4 tbsp of black vinegar1.5 tbsp of Soy sauce1/4 tsp of Chicken essence powderor 3 tbsp of chicken stock3 tbsp of minced garlic3 tbsp of chopped spring onion1 bunch of green vegetables such as Bok Choy/Chinese Mustard/Cabbage1 cup of chopped Chinese Celery or Bean Sprouts2 tbsp of roasted sesame seeds Optional
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1. 把食盐加到水里溶解后和面筋粉、面粉一起和成一个软硬适中的面团。盖上保鲜膜后饧面大约10分钟。
2. 把面团分成6个等份, 揉成长条状，摆到一个抹了油的盘子上。面团上也刷上食油，盖上保鲜膜继续饧面1-2小时。
3. 1-2 个小时后，先煮上半锅水，水里可以加上1/2小勺的食盐。取一个面团擀成长方型，用筷子或擀面杖在中间压一压，这个压痕能让面条拉长后很容易地掰开成一半。
4. 双手握着面片两端，边扯变摔地把面片拉长。把面扯成大约有1.5寸宽的时候，就可以按中间比较薄的压痕撕开，这样一条面就成了两条面啦！
5. 把扯好的面放到滚水里煮2-3分钟，时间别太长，煮过了面就不筋道了。一碗面用两个面团就刚刚好。
1. Dissolved salt in water and add vital wheat gluten to all purpose flour, knead all into a firm smooth dough. Cover with cling wrap and let it rest for about 10 minutes.
2. Divide the dough into 6 equal parts, shape into long logs. Brush a plate with cooking oil, place the dough on a plate and brush with more cooking oil over the dough, make sure the doughs are all covered with a layer of oil.
3. Cover the dough with cling wrap and let the dough rest for at least 1 hour, I rest mine for 2 hours.
4. After 1 hour, bring half pot of water with a little salt in it to boil. Take one portion of the dough out, flatten it with a rolling pin to form a rectangle. Press the center with a chopstick or rolling pin to form a shallow impression, this impression will then help to separate the noodles into half later.
5. Hold the two ends of the rectangle and smash it against the table, you should also slightly stretch the dough during the process. The noodle should now look like a flat belt.
6. Break the noodle in the middle along with the chopstick impression/trace we made, you now have two flat noodles!
7. Place the noodle in boiling water and cook at high for 2-3 minutes, do not over cook the noodle. Repeat for the remaining noodles, I normally make two logs at one go, which makes one bowl of noodle.
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6. 把煮好的面条摆到一口深碗里，青菜也烫好摆上。
7. 另外起一口小锅，热上3大勺的食油。把烤好的芝麻用擀面杖辗一下，味道更香。
8. 面条上码上1大勺蒜蓉，1大勺葱花，1小勺的芝麻和1-2小勺的辣子/辣椒粉。
9. 把热油分三次泼到蒜蓉和辣椒粉上，香气马上就出来了。把醋、酱油和鸡精粉/鸡汤混合，取1/3份淋到面条上拌匀即可食用。
8. Take the cooked noodle out, drained and place it in a deep bowl. Add green vegetables to blanch. Place blanched vegetables over the noodle.
9. Meanwhile, heat up 3 tbsp of oil. Lightly crush roasted sesame seeds with a rolling pin to bring out the aroma of the sesame seeds.
10. Place 1 tbsp of minced garlic, 1 tbsp of chopped spring onion, about 1 tsp of roasted sesame and 1-2 tsp of chili powder (According to the spiciness of your liking) over noodle.
11. Pour hot oil over the noodle, try to pour it mainly on the chili powder and minced garlic.Mix together vinegar, soy sauce and chicken essence/chicken stock, add 1/3 of this sauce mix to the noodle. Mix well and eat!
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让@关中农民 来评评！
你做得太馋人了！{:237:} @关中农民可是扯面好手。 可问他小窍门{:7_336:} {:189:}{:189:}{:189:}，灰常灰常正宗，如果辣椒面再是秦川辣椒，那就是100%正宗啦。{:225:} 即晴 发表于 2016-12-26 04:29
让@关中农民 来评评！
你做得太馋人了！
谢谢谢谢！ jellobean 发表于 2016-12-26 04:40
@关中农民可是扯面好手。 可问他小窍门
哦！好滴。。。谢谢你！ 关中农民 发表于 2016-12-26 05:28
，灰常灰常正宗，如果辣椒面再是秦川辣椒，那就是100%正宗啦。 ...
辣椒面是我自己磨的，在国外就不能要求秦川辣椒啦！不过我用的辣椒和秦川辣椒很像，特别香 看起来好有食欲【口水】【口水】 真的假的，这么老陕的面食你也会做？。。。{:209:} 图都挂了 京墨 发表于 2016-12-26 09:48
看起来好有食欲【口水】【口水】
很好吃哦！ 齐眉 发表于 2016-12-26 12:28
真的假的，这么老陕的面食你也会做？。。。
真的呀！我很愛陝西麵食！ 齐眉 发表于 2016-12-26 12:28
真的假的，这么老陕的面食你也会做？。。。
怎麼會假呢？我很愛吃麵食 大胖子 发表于 2016-12-26 17:23
图都挂了
可能是國內看不了我的相冊，我改了兩張圖 俺们大西安油泼扯面 流口水
{:189:} 盈盈 发表于 2016-12-27 01:05
可能是國內看不了我的相冊，我改了兩張圖
看到了，好卖相{:3_48:} 那家西安名吃当年只是法拉盛地下室的一个小门脸。。开店的还是个河南人。。{:191:}。。
后来，店主儿子牛逼名校MBA毕业了，玩高大上。。开连锁。。再后来去吃就感觉不行了。。。再再后来听说连锁关了几家。。不去吃了。。
还是河南郑州的羊肉烩面更好吃。面筋道，汤佳。。 王不留 发表于 2016-12-27 08:42
那家西安名吃当年只是法拉盛地下室的一个小门脸。。开店的还是个河南人。。。。
后来，店主儿子牛逼 ...
烩面跟扯面是迥然不同的两个路数吧。。。 我猜老王是。。。 河南人？
{:217:}
MacArthur 发表于 2016-12-28 00:29
烩面跟扯面是迥然不同的两个路数吧。。。 我猜老王是。。。 河南人？
做法也差不多啊{:191:}。。都是面和成大片，用筷子压线，抹了油醒。。。 这辣椒面里只有两根菜叶子没肉啊？可以加点肉么？
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