大連蜆子(zi)(zi)面(mian)(mian)(mian)是(shi)大連的(de)特(te)色(se)海(hai)鮮(xian)面(mian)(mian)(mian)食(shi),也是(shi)大連人氣旺的(de)特(te)色(se)小吃。用當地(di)上好的(de)蜆子(zi)(zi)、鮮(xian)嫩新(xin)鮮(xian)的(de)肉蕓(yun)豆(dou)、滑(hua)嫩的(de)雞蛋(dan)手(shou)搟面(mian)(mian)(mian)做(zuo)成。大連的(de)蜆子(zi)(zi),被很(hen)多大連人認為(wei)是(shi)最鮮(xian)的(de)一(yi)(yi)種(zhong)海(hai)鮮(xian),超過一(yi)(yi)切海(hai)鮮(xian),名列榜首。在大連,蜆子(zi)(zi)面(mian)(mian)(mian)可是(shi)咱老百姓餐桌上最普通的(de)一(yi)(yi)道主食(shi)面(mian)(mian)(mian)條。蜆子(zi)(zi)面(mian)(mian)(mian)有兩種(zhong),家(jia)常一(yi)(yi)般做(zuo)“小白菜(cai)蜆子(zi)(zi)面(mian)(mian)(mian)”,而飯(fan)店(dian)多是(shi)“蕓(yun)豆(dou)蜆子(zi)(zi)面(mian)(mian)(mian)”,這兩種(zhong)都很(hen)好吃。
大連的蜆(xian)子,被我認(ren)為是最(zui)鮮(xian)(xian)的一種海(hai)鮮(xian)(xian)之一,超過一切小海(hai)鮮(xian)(xian),名列榜首。用它做的面,真的是那(nei)(nei)個~那(nei)(nei)個~鮮(xian)(xian)鮮(xian)(xian)鮮(xian)(xian)。
第一(yi)步,煮(zhu)蜆(xian)(xian)(xian)(xian)(xian)子(zi)。買蜆(xian)(xian)(xian)(xian)(xian)子(zi)要(yao)買那種吐(tu)過泥沙的(de)(de),但吐(tu)了好(hao)幾天的(de)(de)蜆(xian)(xian)(xian)(xian)(xian)子(zi)就不肥了,蜆(xian)(xian)(xian)(xian)(xian)子(zi)最肥的(de)(de)季節是冬季,肉(rou)都(dou)滿滿的(de)(de)。蜆(xian)(xian)(xian)(xian)(xian)子(zi)買回來(lai)后清洗干(gan)凈,放鍋中(zhong)煮(zhu)。水要(yao)少放一(yi)些,剛剛沫(mo)過蜆(xian)(xian)(xian)(xian)(xian)子(zi)就可以(yi)了,一(yi)開鍋,蜆(xian)(xian)(xian)(xian)(xian)子(zi)就好(hao)了,煮(zhu)久了容(rong)易老。蜆(xian)(xian)(xian)(xian)(xian)子(zi)煮(zhu)好(hao)后,把湯倒在大碗中(zhong)靜置。把蜆(xian)(xian)(xian)(xian)(xian)子(zi)肉(rou)剝出來(lai)放著。
第(di)二步,做底湯。【蕓豆蜆子(zi)(zi)面】蕓豆切(qie)丁,放(fang)(fang)鍋(guo)中(zhong)微(wei)(wei)炒一下斷生,放(fang)(fang)鹽,還可以舀一小(xiao)勺(shao)蜆子(zi)(zi)湯。加(jia)蜆子(zi)(zi)湯煮(zhu)開(kai),再根據(ju)需要量加(jia)水(shui),煮(zhu)開(kai),放(fang)(fang)蜆子(zi)(zi)肉,調好咸淡。【小(xiao)白(bai)菜(cai)蜆子(zi)(zi)面】小(xiao)白(bai)菜(cai)切(qie)小(xiao)段,放(fang)(fang)鍋(guo)中(zhong)微(wei)(wei)炒一下斷生,放(fang)(fang)鹽。加(jia)蜆子(zi)(zi)湯煮(zhu)開(kai),再根據(ju)需要量加(jia)水(shui),煮(zhu)開(kai),放(fang)(fang)蜆子(zi)(zi)肉,調好咸淡。
第三步(bu),煮(zhu)面。我(wo)買的(de)河(he)套手搟面真得很贊,軟且筋(jin)道(dao),符(fu)合我(wo)對面條的(de)要求。買的(de)手搟面因為怕粘一(yi)起(qi),上面撒了(le)很多(duo)份,最好單煮(zhu)一(yi)下(xia),否則面湯(tang)是(shi)渾(hun)的(de),如果喜歡(huan)混渾(hun)面(據(ju)說這種養(yang)胃(wei)),可(ke)以(yi)直接下(xia)在(zai)底湯(tang)中,是(shi)一(yi)樣(yang)的(de)。煮(zhu)開鍋就可(ke)以(yi)了(le)。
第四(si)步,把煮了一半的面(mian)條撈(lao)到(dao)底(di)湯鍋中,再煮一會(hui)兒入味,嘗好(hao)咸淡,鮮鮮的蜆子面(mian)就好(hao)啦。我(wo)這(zhe)次煮的都是(shi)渾(hun)湯面(mian),所以面(mian)湯是(shi)渾(hun)的。