油潑辣子扯麵 Hand-ripped noodle seared with red oil

 

 

我經常需要到紐約市去工作，雖然很不喜歡新澤西到紐約的堵車，但能到紐約去工作我還是開心的，主要是紐約是分布著好多特色小吃和餐廳讓我可以經常嚐嚐鮮。

 

市中心好幾家餐廳是我很喜歡的，其中一家就是“西安名吃”，我喜歡他家的手扯麵，麵條筋道，味道也很好。

 

這個長周末我在家試著做了兩次扯麵，第二次抓到了訣竅和煮麵的火候，用了自己磨的辣子，味道著實不錯哦！

 

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" (褲帶麵) 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：（可做三碗麵）

200 克 中筋麵粉

3 克 麵筋粉 可無

100 克 水   (雨天或濕度高的天氣可減少1大勺)

1/4 小勺食鹽

 

其他:

4 大勺 黑醋

1.5 大勺 醬油

1/4 小勺 雞精/雞高湯

3 大勺 蒜蓉

3 大勺 蔥花

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 可無

 

Ingredients：（Yield 3 bowls）

200 g of All purpose flour

3 g of Vital Wheat Gluten   Optional

100 g of Room temperature water   (take out 1 tbsp if it is rainy day)

1/4 tsp of salt

 

Other:

4 tbsp of black vinegar

1.5 tbsp of Soy sauce

1/4 tsp of Chicken essence powder  or 3 tbsp of chicken stock

3 tbsp of minced garlic

3 tbsp of chopped spring onion

1 bunch of green vegetables such as Bok Choy/Chinese Mustard/Cabbage

1 cup of chopped Chinese Celery or Bean Sprouts

2 tbsp of roasted sesame seeds   Optional

 

 

 

1. 把食鹽加到水裏溶解後和麵筋粉、麵粉一起和成一個軟硬適中的麵團。蓋上保鮮膜後餳麵大約10分鍾。

 

2. 把麵團分成6個等份, 揉成長條狀，擺到一個抹了油的盤子上。麵團上也刷上食油，蓋上保鮮膜繼續餳麵1-2小時。

 

3. 1-2 個小時後，先煮上半鍋水，水裏可以加上1/2小勺的食鹽。取一個麵團擀成長方型，用筷子或擀麵杖在中間壓一壓，這個壓痕能讓麵條拉長後很容易地掰開成一半。

 

4. 雙手握著麵片兩端，邊扯變摔地把麵片拉長。把麵扯成大約有1.5寸寬的時候，就可以按中間比較薄的壓痕撕開，這樣一條麵就成了兩條麵啦！

 

5. 把扯好的麵放到滾水裏煮2-3分鍾，時間別太長，煮過了麵就不筋道了。一碗麵用兩個麵團就剛剛好。

 

 

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.

 

 

 

6. 把煮好的麵條擺到一口深碗裏，青菜也燙好擺上。

 

7. 另外起一口小鍋，熱上3大勺的食油。把烤好的芝麻用擀麵杖輾一下，味道更香。

 

8. 麵條上碼上1大勺蒜蓉，1大勺蔥花，1小勺的芝麻和1-2小勺的辣子/辣椒粉。

 

9. 把熱油分三次潑到蒜蓉和辣椒粉上，香氣馬上就出來了。把醋、醬油和雞精粉/雞湯混合，取1/3份淋到麵條上拌勻即可食用。

 

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!

 

 

 

 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/12/hand-ripped-noodle-seared-with-red-oil.html