原(yuan)料:莜麥、熟韭菜、熟菠菜、蒜苗(miao)、精(jing)鹽、油潑(po)(po)辣椒(jiao)、油潑(po)(po)蒜泥、醋、熟植物油。
制法:莜(you)麥用(yong)(yong)開(kai)水(shui)漿(jiang)過后(hou),再放在鍋里(li)炒至六七成(cheng)(cheng)(cheng)(cheng)熟(shu)(shu),然(ran)后(hou)磨成(cheng)(cheng)(cheng)(cheng)細粉。制作時,將(jiang)磨好(hao)的面用(yong)(yong)開(kai)水(shui)和成(cheng)(cheng)(cheng)(cheng)燙(tang)面面團,揉勻后(hou)分成(cheng)(cheng)(cheng)(cheng)劑子(zi),放在床子(zi)里(li)擠(ji)壓成(cheng)(cheng)(cheng)(cheng)細條直接落在籠屜里(li),然(ran)后(hou)用(yong)(yong)旺火蒸熟(shu)(shu)即成(cheng)(cheng)(cheng)(cheng)。吃(chi)時,可拌人熟(shu)(shu)韭菜、熟(shu)(shu)菠菜、蒜苗絲等配(pei)料。
特點:色(se)澤白亮(liang),條細不斷(duan),口感柔韌,配料講究。