燴(hui)面是(shi)河南(nan)特色美食,有著悠久的(de)歷史。是(shi)一種葷、素(su)、湯、飯聚(ju)而有之的(de)傳統(tong)風味(wei)小吃,燴(hui)面是(shi)以優(you)質高筋面粉為(wei)原料,輔以高湯及(ji)多(duo)種配菜,一種類(lei)似(si)寬面條(tiao)的(de)面食。
燴面(mian)(mian)(mian)(mian)是什么(me)面(mian)(mian)(mian)(mian)?河(he)南燴面(mian)(mian)(mian)(mian)所(suo)用的面(mian)(mian)(mian)(mian)為(wei)扯面(mian)(mian)(mian)(mian),類似(si)于拉(la)面(mian)(mian)(mian)(mian),但(dan)稍有(you)不(bu)同。一般(ban)用精白(bai)面(mian)(mian)(mian)(mian)粉,兌入適(shi)量鹽堿(jian)和成軟面(mian)(mian)(mian)(mian),經反復揉搓,使其筋韌。
燴(hui)面湯用上等嫩羊肉、羊骨(gu)一起(qi)煮五(wu)個小(xiao)時以上,先(xian)用大(da)火(huo)猛滾再用小(xiao)火(huo)煲,其中下(xia)七(qi)八(ba)味中藥(yao),骨(gu)頭油都熬(ao)出(chu)來(lai)了(le),煲出(chu)來(lai)的湯白白亮亮,猶(you)如(ru)牛(niu)乳一樣,所以又(you)叫白湯。
燴面(mian)(mian)(mian)輔料(liao)可以加海(hai)帶絲、豆(dou)腐(fu)絲、粉條(tiao)、香菜、鵪(an)鶉蛋、海(hai)參、魷魚(yu)等,燴面(mian)(mian)(mian)按配料(liao)不(bu)同可分為:羊肉(rou)燴面(mian)(mian)(mian),牛肉(rou)燴面(mian)(mian)(mian),三(san)鮮燴面(mian)(mian)(mian),五鮮燴面(mian)(mian)(mian)等等。