臊面是甘肅(su)(su)張掖有(you)名的傳(chuan)(chuan)統小吃。與(yu)外地(di)的臊子(zi)面無(wu)論是從口(kou)味(wei)還是做(zuo)法上都不同。甘肅(su)(su)張掖市民的傳(chuan)(chuan)統早(zao)餐,深(shen)受當地(di)民眾喜愛(ai),味(wei)道(dao)醇厚辣(la)香,吃完回味(wei)無(wu)窮(qiong),多與(yu)韭菜餡包子(zi)搭配,各家餐館都有(you)各自(zi)從不外傳(chuan)(chuan)的調味(wei)秘訣,實屬一個(ge)還未發揚(yang)光大的地(di)方(fang)名吃。
張掖臊面(mian)(mian)(mian)(mian)講究"薄、亮、精",就是面(mian)(mian)(mian)(mian)要薄、色要亮,吃起來要精。傳統的(de)臊面(mian)(mian)(mian)(mian),將和(he)好的(de)面(mian)(mian)(mian)(mian)手工薄搟細切,形(xing)似韭葉,沸水(shui)煮(zhu)撈。湯(tang)(tang)(tang)(tang)以雞湯(tang)(tang)(tang)(tang)為(wei)佳,牛、豬(zhu)排(pai)骨湯(tang)(tang)(tang)(tang)亦可,加入胡椒(jiao)粉(fen)和(he)和(he)姜粉(fen)等調(diao)好味后,再加入適量水(shui)淀粉(fen),使(shi)湯(tang)(tang)(tang)(tang)達(da)到一(yi)定(ding)的(de)色度(du)和(he)濃(nong)(nong)度(du),勾好后的(de)湯(tang)(tang)(tang)(tang)外觀晶亮透(tou)明,色香(xiang)誘(you)人。最后加入豆(dou)腐(fu)片,地(di)道的(de)躁面(mian)(mian)(mian)(mian)湯(tang)(tang)(tang)(tang)用(yong)雞湯(tang)(tang)(tang)(tang)。撈面(mian)(mian)(mian)(mian)澆湯(tang)(tang)(tang)(tang),佐以肉(rou)片、蔥花、香(xiang)菜、豆(dou)腐(fu)干(gan)。本地(di)人做臊面(mian)(mian)(mian)(mian)一(yi)般都是去壓面(mian)(mian)(mian)(mian)鋪買(mai)菠菜面(mian)(mian)(mian)(mian)或者(zhe)灰(hui)堿面(mian)(mian)(mian)(mian)回去做。如(ru)果(guo)沒地(di)方可以買(mai)面(mian)(mian)(mian)(mian)自己做的(de)時候(hou),要在(zai)面(mian)(mian)(mian)(mian)里加堿,以保證面(mian)(mian)(mian)(mian)條的(de)勁(jing)度(du)和(he)色澤(ze),做湯(tang)(tang)(tang)(tang)的(de)時候(hou)要在(zai)湯(tang)(tang)(tang)(tang)中(zhong)加淀粉(fen),保證湯(tang)(tang)(tang)(tang)的(de)濃(nong)(nong)度(du),湯(tang)(tang)(tang)(tang)濃(nong)(nong)度(du)大概達(da)到用(yong)筷子在(zai)湯(tang)(tang)(tang)(tang)里蘸一(yi)下之后,筷子頭上裹1毫(hao)米左(zuo)右(you)的(de)湯(tang)(tang)(tang)(tang)汁。加胡椒(jiao)粉(fen)使(shi)湯(tang)(tang)(tang)(tang)微辣即可。煮(zhu)面(mian)(mian)(mian)(mian)時間不(bu)宜(yi)太久,面(mian)(mian)(mian)(mian)熟后要及(ji)時撈出來,放(fang)在(zai)冷水(shui)中(zhong)過(guo)一(yi)遍,面(mian)(mian)(mian)(mian)過(guo)多冷根據自己飲食習(xi)慣決(jue)定(ding)。如(ru)果(guo)不(bu)習(xi)慣吃冷面(mian)(mian)(mian)(mian),也可以放(fang)在(zai)溫水(shui)中(zhong)過(guo)面(mian)(mian)(mian)(mian)。
張掖臊面的特(te)點是用雙(shuang)搟杖搟面,面條形同韭葉,薄似紙片,長如絲帶(dai),嚼起(qi)來有(you)筋有(you)骨,吃(chi)后滿口余(yu)香,澆以蔥花,蕪(wu)荽,豆腐丁,肉丁混合的臊子湯,香氣(qi)四(si)溢,令人倍增食欲,百(bai)吃(chi)不(bu)厭(yan)。
現在比較正宗的臊面(mian)館有:菜根香百年(nian)老店,糧貿(mao)餐廳,上(shang)秦鎮黃宏館子