制作方法
這種面(mian)(mian)(mian)(mian)片(pian)不是用(yong)(yong)搟面(mian)(mian)(mian)(mian)杖(zhang)搟出來(lai)(lai)的(de)(de),而是用(yong)(yong)手揪(jiu)出來(lai)(lai)的(de)(de)。尕(ga)面(mian)(mian)(mian)(mian)片(pian),又(you)叫面(mian)(mian)(mian)(mian)片(pian)子。將(jiang)揉好的(de)(de)軟面(mian)(mian)(mian)(mian)先切(qie)成粗條,叫“面(mian)(mian)(mian)(mian)基(ji)基(ji)”。然后用(yong)(yong)潮(chao)毛巾蓋(gai)上片(pian)刻(此時稱“回(hui)面(mian)(mian)(mian)(mian)”)。“回(hui)”好后,拿入(ru)手中,用(yong)(yong)手指(zhi)(zhi)捏扁、揪(jiu)斷(duan),每個大約手指(zhi)(zhi)寬,投入(ru)沸水中,煮熟可食(shi)(shi)。由于面(mian)(mian)(mian)(mian)片(pian)小,故叫“尕(ga)面(mian)(mian)(mian)(mian)片(pian)”。 現在從城鎮到農村,尕(ga)面(mian)(mian)(mian)(mian)片(pian)已成了最普及又(you)享有(you)(you)盛名(ming),品(pin)種繁多(duo),滋味獨特的(de)(de)面(mian)(mian)(mian)(mian)食(shi)(shi)了。按尕(ga)面(mian)(mian)(mian)(mian)片(pian)的(de)(de)形(xing)狀,配料(liao)和(he)烹飪(ren)方法不同,有(you)(you)做工細致(zhi)纖小玲瓏的(de)(de)“指(zhi)(zhi)甲面(mian)(mian)(mian)(mian)片(pian)”、“雀兒(er)舌頭”;有(you)(you)和(he)蘑菇(gu)混煮的(de)(de)“蘑菇(gu)面(mian)(mian)(mian)(mian)片(pian)”;有(you)(you)不帶湯而用(yong)(yong)炸醬(jiang)拌吃;燴面(mian)(mian)(mian)(mian)片(pian)”。回(hui)族(zu)人(ren)民清真面(mian)(mian)(mian)(mian)食(shi)(shi)中還(huan)有(you)(you)和(he)牛(niu)羊(yang)肉(rou)、粉絲(si)、辣椒混炒(chao)的(de)(de)“炒(chao)面(mian)(mian)(mian)(mian)片(pian)”。農村里還(huan)有(you)(you)常吃的(de)(de)“菜(cai)瓜面(mian)(mian)(mian)(mian)片(pian)”等。
歷史習俗
據世居青海(hai)的(de)老(lao)人們說,面(mian)片乃(nai)是(shi)長(chang)途(tu)旅(lv)行(xing)途(tu)中(zhong)的(de)快餐。青海(hai)地廣(guang)人稀(xi),草原遼闊(kuo),交通不便,過去(qu)漢、回、藏各(ge)族之(zhi)間(jian)相互來往,奔(ben)走于農牧區(qu)之(zhi)間(jian),路程遙遠,中(zhong)途(tu)又少旅(lv)店供食(shi)宿,跋涉(she)一(yi)(yi)天之(zhi)后(hou)(hou),日(ri)落(luo)天黑(hei),往往借水(shui)草一(yi)(yi)隅(yu)扎起帳房,立(li)起三(san)石支(zhi)一(yi)(yi)口(kou)鍋(guo),不用(yong)案板、切刀、搟面(mian)杖等炊具,只要有個碗(wan),冷水(shui)拌面(mian),捏成扁長(chang)條形,壓平、拉長(chang)后(hou)(hou),再(zai)捏扁揪(jiu)斷成小面(mian)片入鍋(guo),一(yi)(yi)頓晚餐就到口(kou)了。這種長(chang)途(tu)跋涉(she)中(zhong)的(de)快餐,有操作簡單、省(sheng)時(shi)(shi)省(sheng)事的(de)特(te)點(dian),充(chong)饑(ji)及時(shi)(shi),干脆利落(luo),兼有旅(lv)行(xing)野炊之(zhi)樂。如(ru)在草原上能找到羊肉下鍋(guo),先煮羊肉,后(hou)(hou)揪(jiu)面(mian)片,這就是(shi)有名的(de)“三(san)石一(yi)(yi)鍋(guo)羊肉尕(ga)面(mian)片”。食(shi)畢,銅鍋(guo)搭馬(ma)背,木碗(wan)揣(chuai)懷(huai)中(zhong),揚鞭驅馬(ma)再(zai)趕前(qian)程。
民族習俗
青海各(ge)族(zu)人民在長期生活實(shi)踐中所創(chuang)造的(de)(de)(de)(de)食品,由旅(lv)途進入家(jia)庭廚(chu)房,經歷了漫(man)長的(de)(de)(de)(de)歲月。現在從城鎮到農(nong)村,尕(ga)燙 片(pian)(pian)(pian)已成(cheng)了最普及(ji)又(you)享有(you)盛名,品種(zhong)繁(fan)多,滋味各(ge)殊(shu)的(de)(de)(de)(de)獨特面(mian)食了。按尕(ga)面(mian)片(pian)(pian)(pian)形(xing)狀(zhuang)、配料和烹任方法不(bu)同,有(you)做工(gong)細致纖小玲(ling)城的(de)(de)(de)(de)"指甲面(mian)片(pian)(pian)(pian)"、"雀兒(er)舌頭(tou)";有(you)和蘑菇(gu)混煮的(de)(de)(de)(de)"蘑菇(gu)面(mian)片(pian)(pian)(pian)";有(you)不(bu)帶(dai)湯而(er)用炸(zha)醬拌吃的(de)(de)(de)(de)"燴面(mian)片(pian)(pian)(pian)"。回族(zu)人民清(qing)真面(mian)食中還有(you)和牛(niu)羊肉、粉(fen)絲、辣椒混炒的(de)(de)(de)(de)"炒面(mian)片(pian)(pian)(pian)"。農(nong)村里還有(you)常吃的(de)(de)(de)(de)"菜瓜(gua)面(mian)片(pian)(pian)(pian)"等。