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大慶刀削面菜品特色

刀削面中厚邊薄，棱角分(fen)明，形(xing)似(si)柳葉，入口外滑內筋，軟(ruan)而不粘，越嚼(jiao)越香，配(pei)漿汁、蘸陳(chen)醋同吃，極(ji)具(ju)風(feng)味，深受消費(fei)者歡迎。

大慶刀削面制作方法

用料：小麥面粉、瘦肉、土(tu)豆、洋蔥、青(qing)菜(cai)、西紅柿(shi)

做法：

1、削面

刀(dao)(dao)(dao)削(xue)(xue)(xue)(xue)(xue)(xue)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)對(dui)和(he)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)(de)技術要(yao)求較嚴，水、面(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)(de)比例，要(yao)求準確，一(yi)(yi)(yi)般(ban)(ban)是(shi)一(yi)(yi)(yi)斤(jin)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)三兩(liang)水，打成(cheng)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)穗，再揉(rou)(rou)成(cheng)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)，然后用濕(shi)布蒙住(zhu)，餳半小時(shi)后再揉(rou)(rou)，直到揉(rou)(rou)勻、揉(rou)(rou)軟(ruan)、揉(rou)(rou)光。如果揉(rou)(rou)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)功(gong)夫不(bu)到，削(xue)(xue)(xue)(xue)(xue)(xue)時(shi)容(rong)易粘刀(dao)(dao)(dao)、斷條(tiao)，在全國各地做(zuo)刀(dao)(dao)(dao)削(xue)(xue)(xue)(xue)(xue)(xue)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)的(de)(de)，大(da)多采用勁面(mian)(mian)(mian)(mian)(mian)(mian)(mian)王的(de)(de)制面(mian)(mian)(mian)(mian)(mian)(mian)(mian)工(gong)藝，這(zhe)樣做(zuo)出的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)穗，一(yi)(yi)(yi)出面(mian)(mian)(mian)(mian)(mian)(mian)(mian)多，二是(shi)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)勁道。另外刀(dao)(dao)(dao)削(xue)(xue)(xue)(xue)(xue)(xue)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)之奧妙在刀(dao)(dao)(dao)功(gong)。刀(dao)(dao)(dao)，一(yi)(yi)(yi)般(ban)(ban)不(bu)使(shi)用菜刀(dao)(dao)(dao)，要(yao)從特制的(de)(de)弧形削(xue)(xue)(xue)(xue)(xue)(xue)刀(dao)(dao)(dao)。操作時(shi)左手托住(zhu)揉(rou)(rou)好的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)團(tuan)，右(you)手持刀(dao)(dao)(dao)，手腕要(yao)靈，出力要(yao)平，用力要(yao)勻，對(dui)著湯(tang)鍋，嚓(ca)、嚓(ca)、嚓(ca)，一(yi)(yi)(yi)刀(dao)(dao)(dao)趕一(yi)(yi)(yi)刀(dao)(dao)(dao)，削(xue)(xue)(xue)(xue)(xue)(xue)出的(de)(de)面(mian)(mian)(mian)(mian)(mian)(mian)(mian)葉(xie)兒，一(yi)(yi)(yi)葉(xie)連(lian)一(yi)(yi)(yi)葉(xie)，恰似(si)流星趕月，在空中劃出一(yi)(yi)(yi)道弧形白線，面(mian)(mian)(mian)(mian)(mian)(mian)(mian)葉(xie)落入湯(tang)鍋，湯(tang)滾面(mian)(mian)(mian)(mian)(mian)(mian)(mian)翻，又(you)像銀(yin)魚戲水，煞(sha)是(shi)好看(kan)，高明(ming)的(de)(de)廚師，每分鐘能削(xue)(xue)(xue)(xue)(xue)(xue)二百刀(dao)(dao)(dao)左右(you)，每個面(mian)(mian)(mian)(mian)(mian)(mian)(mian)葉(xie)的(de)(de)長度，恰好都是(shi)六寸。

2、調料

刀(dao)削面的(de)調(diao)料也是多(duo)種多(duo)樣的(de)，有番茄醬(jiang)(jiang)、肉炸醬(jiang)(jiang)、羊肉湯、金針(zhen)木耳雞蛋打(da)鹵等(deng)(deng)，并(bing)配上應時鮮菜(cai)，如黃瓜絲、韭菜(cai)花(hua)、綠豆(dou)芽、煮黃豆(dou)、青蒜末、辣椒面等(deng)(deng)，再滴上點老陳醋，十分(fen)可口。

3、鹵汁

一般地說(shuo)，刀削面是面條(tiao)的(de)一種，適合用(yong)各種澆頭做鹵(lu)，但(dan)是根據人們的(de)習(xi)慣，刀削面一般用(yong)湯汁比較(jiao)多的(de)鹵(lu)汁較(jiao)為(wei)合適，比如西紅柿(shi)雞蛋鹵(lu)汁、酸湯臊子鹵(lu)汁。