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擔擔麵

 



成都擔擔麵標準做法是，將芽菜、葱花、辣椒油、醬油及肉湯放入碗內，沸水煮熟的細麵撈入放好調味料的碗內，再舀入預早用芽菜、鹽、醬油與肥瘦豬肉粒炒勻的肉臊子，即成。成都擔擔麵還有一個最普遍的版本是乾拌食法，只有醬汁沒有湯：用湯將麵淥好，瀝乾，再加點醬油、醋和辣油拌勻，麻辣惹味，是成都擔擔麵的特色之一。


擔擔麵後來再流傳到四川其他地方，例如重慶，基本上原料是一樣，但口味又有點不同。不過，但凡四川擔擔麵一般都用當地調味，如宜賓芽菜、保寧醋、郫縣豆瓣醬、辣椒、花椒等，最特別是辣油，用川菜專用食油菜籽油，燒熱倒入四川辣椒二荊條及燈籠椒灒成，很花工夫，味道濃惹，大麻大辣，口味獨特。


傳統四川擔擔麵湯面有一層紅油，偏辣，詠藜園把它減辣，先在碗內放上少許辣油、醋、芝麻醬、碎花生粒等配料，和用豬骨、老雞熬了數小時的濃湯，湯的分量很多，煮好的麵再放入碗中。麵充滿麻醬香郁，香濃不膩。詠藜園還有一款叫「改良擔擔麵」，是多加了肉碎和榨菜粒，鮮香爽口：麵條仍依據高低筋麵粉加蛋，撈好後部分以人手打，麵質爽滑、有蛋香、不黐牙。

簡易Recipe:

材料

上海幼麵/關廟麵500克

花生30克

洋蔥30克

糖1茶匙

免治豬肉200克

蒜頭4顆

豉油1湯匙

生粉1茶匙

醬汁

豉油1湯匙

花椒油1湯匙

花生醬2湯匙

黑米醋1湯匙

水1杯

老抽1湯匙

辣椒/豆板醬1湯匙

芝麻醬2湯匙

蝦皮

榨菜絲

薑蓉

蔥

糖1茶匙

做法

免治豬肉加入豉油，糖，生粉及少许水拌勻

醃20分鐘。

煲滾一鍋水，放麵條，水再滾即盛起，瀝乾

把醬汁材料拌勻，備用

燒熱油鑊,放入蒜蓉、洋葱碎爆香,加入豬肉炒勻。

拌入醬汁、一半花生碎煮滾,淋上麵條,撒上餘下花生碎 即可。


Reference 

Michelin 

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