九個字總(zong)結“酸(suan)辣(la)(la)香煎稀汪薄勁光”。面條細長,厚(hou)薄均勻,臊(sao)子(zi)鮮香,紅油浮面,湯味酸(suan)辣(la)(la),筋(jin)韌爽口(kou),老幼皆宜(yi)。臊(sao)子(zi)面在關中地區有(you)其(qi)非常重要(yao)的地位,在婚(hun)喪、逢年過(guo)節、孩子(zi)滿月(yue)、老人過(guo)壽、迎(ying)接親朋等重要(yao)場合都離(li)不開(kai)。
臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)是(shi)陜西(xi)的(de)風味小(xiao)吃,品種(zhong)(zhong)多達數十種(zhong)(zhong),以(yi)(yi)薄、筋、光、汪(wang)、酸(suan)、辣(la)、香等(deng)(deng)特色,吃口(kou)柔韌滑爽,其中(zhong)以(yi)(yi)岐山(shan)(shan)臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)享譽最盛(sheng)。臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)的(de)特點(dian)是(shi)面(mian)(mian)(mian)(mian)條細長,厚(hou)薄均勻(yun),臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)鮮(xian)香,面(mian)(mian)(mian)(mian)湯(tang)油光紅(hong)潤,味鮮(xian)香渾厚(hou)而(er)不(bu)膩。而(er)岐山(shan)(shan)臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)鄉(xiang)土風味尤為(wei)濃(nong)厚(hou),以(yi)(yi)酸(suan)辣(la)著稱。岐山(shan)(shan)面(mian)(mian)(mian)(mian)要求寬湯(tang),即湯(tang)多面(mian)(mian)(mian)(mian)少,并突出酸(suan)辣(la)味。所謂煎、汪(wang)即面(mian)(mian)(mian)(mian)條要熱得燙嘴、油要多,才能體現此面(mian)(mian)(mian)(mian)的(de)特色。岐山(shan)(shan)面(mian)(mian)(mian)(mian)是(shi)一(yi)種(zhong)(zhong)高碳水化合物、高飽和脂(zhi)肪酸(suan)的(de)地(di)(di)(di)方(fang)特色面(mian)(mian)(mian)(mian)食(shi)(shi)。臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)對關中(zhong)地(di)(di)(di)區(qu)的(de)人(ren)們生(sheng)活的(de)影(ying)響很(hen)大,無(wu)論(lun)喜事(shi)喪事(shi)、逢年(nian)過節、老人(ren)過壽、還是(shi)小(xiao)孩滿(man)月或是(shi)家里來了親朋(peng)都離不(bu)開臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)。關中(zhong)地(di)(di)(di)區(qu)辦紅(hong)白事(shi)、老人(ren)過壽、孩子(zi)(zi)(zi)(zi)(zi)滿(man)月等(deng)(deng)都一(yi)般招待兩頓,所謂早飯和午饗,而(er)早飯臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)即為(wei)主食(shi)(shi)。西(xi)安(an)臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)北(bei)郊地(di)(di)(di)域(yu)臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)湯(tang)不(bu)勾芡,東郊地(di)(di)(di)域(yu)紡織城、長樂坡一(yi)帶(dai)臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)湯(tang)中(zhong)一(yi)般都勾有薄芡。西(xi)安(an)本地(di)(di)(di)臊(sao)(sao)子(zi)(zi)(zi)(zi)(zi)面(mian)(mian)(mian)(mian)一(yi)般采用(yong)大鍋下(xia)面(mian)(mian)(mian)(mian),面(mian)(mian)(mian)(mian)粉和面(mian)(mian)(mian)(mian)中(zhong)加入堿面(mian)(mian)(mian)(mian),以(yi)(yi)保證(zheng)湯(tang)不(bu)混,面(mian)(mian)(mian)(mian)不(bu)濃(nong)。
(一)、炒菜
在鍋里倒(dao)少許菜油(you),等熟后將切好的紅蘿(luo)卜、木耳、黃花、卷心菜,凍(dong)豆腐倒(dao)如炒熟。大肉臊子可以(yi)另外炒制,已方便吃素(su)的人們(men)。
(二)、做湯
1、在鍋里倒(dao)(dao)少許菜油后(hou)用(yong)(yong)大火燒(shao),等油熟之(zhi)后(hou)將備好的(de)姜(jiang)末倒(dao)(dao)入(ru)(ru)油中,然(ran)后(hou)在倒(dao)(dao)如食鹽、調和面(mian)、在倒(dao)(dao)入(ru)(ru)食醋(cu)后(hou),用(yong)(yong)勺子攪直至(zhi)鹽化(hua)開,再倒(dao)(dao)入(ru)(ru)開水后(hou),用(yong)(yong)慢火燒(shao),讓湯(tang)繼續翻滾,這樣味(wei)道會更好。〈注意:鹽、醋(cu)放時(shi)要一(yi)(yi)次(ci)到位,最好一(yi)(yi)次(ci)放好。〉
2、在往湯里放(fang)(fang)少許(xu)雞精(jing)〈我覺得放(fang)(fang)雞精(jing)味(wei)(wei)道最鮮〉,可嘗一嘗口味(wei)(wei)如何,要是味(wei)(wei)道還是有些淡(dan),可再(zai)放(fang)(fang)些適量的鹽和醋。
3、再往湯(tang)里放切(qie)姑(gu)的(de)(de)雞餅、炒好的(de)(de)底菜、切(qie)姑(gu)的(de)(de)豆塊、豬(zhu)肉臊子(zi)。
4、最后一道工序就(jiu)是往湯里放(fang)切姑的蔥花、辣子(zi)油。