油泼辣子扯面 Hand-ripped noodle seared with red oil

我经常需要到纽约市去工作，虽然很不喜欢新泽西到纽约的堵车，但能到纽约去工作我还是开心的，主要是纽约是分布着好多特色小吃和餐厅让我可以经常尝尝鲜。 市中心好几家餐厅是我很喜欢的，其中一家就是“西安名吃”，我喜欢他家的手扯面，面条筋道，味道也很好。 这个长周末我在家试着做了两次扯面，第二次抓到了诀窍和煮面的火候，用了自己磨的辣子，味道着实不错哦！ i am a freelancer and i have to go to downtown manhattan oftentime for work, one of the reason i liked working in nyc despite thedreading commute is the foods out there. one of the place i really liked and will definitely visit isthis small restaurant called "xi'an famous foods" which is knownfor their western chinese cuisines. i love their signaturehand-ripped noodle, some called it "belt noodle" (裤带面) very much,the texture of the noodle is chewy and very flavorful. on this long weekend i attempted this noodle twice and i haveto say, i got the texture and technique right the secondtime! 材料：（可做三碗面） 200 克 中筋面粉 3 克 面筋粉 可无 100 克 水 (雨天或湿度高的天气可减少1大勺) 1/4 小勺食盐 其他: 4 大勺 黑醋 1.5 大勺 酱油 1/4 小勺 鸡精/鸡高汤 3 大勺 蒜蓉 3 大勺 葱花 1 把 青菜 （小白菜/油菜心/豆苗） 1 杯 的豆芽或芹菜 2 大勺 焙香的芝麻 可无 ingredients：（yield 3 bowls） 200 g of all purpose flour 3 g of vital wheat gluten optional 100 g of room temperature water (take out 1tbsp if it is rainy day) 1/4 tsp of salt other: 4 tbsp of black vinegar 1.5 tbsp of soy sauce 1/4 tsp of chicken essence powder or 3 tbspof chicken stock 3 tbsp of minced garlic 3 tbsp of chopped spring onion 1 bunch of green vegetables such as bok choy/chinesemustard/cabbage 1 cup of chopped chinese celery or bean sprouts 2 tbsp of roasted sesame seeds optional 1. 把食盐加到水里溶解后和面筋粉、面粉一起和成一个软硬适中的面团。盖上保鲜膜后饧面大约10分钟。 2. 把面团分成6个等份, 揉成长条状，摆到一个抹了油的盘子上。面团上也刷上食油，盖上保鲜膜继续饧面1-2小时。 3. 1-2个小时后，先煮上半锅水，水里可以加上1/2小勺的食盐。取一个面团擀成长方型，用筷子或擀面杖在中间压一压，这个压痕能让面条拉长后很容易地掰开成一半。 4.双手握着面片两端，边扯变摔地把面片拉长。把面扯成大约有1.5寸宽的时候，就可以按中间比较薄的压痕撕开，这样一条面就成了两条面啦！ 5. 把扯好的面放到滚水里煮2-3分钟，时间别太长，煮过了面就不筋道了。一碗面用两个面团就刚刚好。 1. dissolved salt in water and add vital wheat gluten to allpurpose flour, knead all into a firm smooth dough. cover with clingwrap and let it rest for about 10 minutes. 2. divide the dough into 6 equal parts, shape into long logs.brush a plate with cooking oil, place the dough on a plate andbrush with more cooking oil over the dough, make sure the doughsare all covered with a layer of oil. 3. cover the dough with cling wrap and let the dough rest forat least 1 hour, i rest mine for 2 hours. 4. after 1 hour, bring half pot of water with a little salt init to boil. take one portion of the dough out, flatten it with arolling pin to form a rectangle. press the center with a chopstickor rolling pin to form a shallow impression, this impression willthen help to separate the noodles into half later. 5. hold the two ends of the rectangle and smash it against thetable, you should also slightly stretch the dough during theprocess. the noodle should now look like a flat belt. 6. break the noodle in the middle along with the chopstickimpression/trace we made, you now have two flatnoodles! 7. place the noodle in boiling water and cook at high for 2-3minutes, do not over cook the noodle. repeat for the remainingnoodles, i normally make two logs at one go, which makes one bowlof noodle. 6. 把煮好的面条摆到一口深碗里，青菜也烫好摆上。 7. 另外起一口小锅，热上3大勺的食油。把烤好的芝麻用擀面杖辗一下，味道更香。 8. 面条上码上1大勺蒜蓉，1大勺葱花，1小勺的芝麻和1-2小勺的辣子/辣椒粉。 9.把热油分三次泼到蒜蓉和辣椒粉上，香气马上就出来了。把醋、酱油和鸡精粉/鸡汤混合，取1/3份淋到面条上拌匀即可食用。 8. take the cooked noodle out, drained and place it in a deepbowl. add green vegetables to blanch. place blanched vegetablesover the noodle. 9. meanwhile, heat up 3 tbsp of oil. lightly crush roastedsesame seeds with a rolling pin to bring out the aroma of thesesame seeds. 10. place 1 tbsp of minced garlic, 1 tbsp of chopped springonion, about 1 tsp of roasted sesame and 1-2 tsp of chili powder(according to the spiciness of your liking) over noodle. 11. pour hot oil over the noodle, try to pour it mainly on thechili powder and minced garlic. mix togethervinegar, soy sauce and chicken essence/chicken stock, add 1/3 ofthis sauce mix to the noodle. mix well and eat! 欢迎到我的英文博客玩-- http://www.echoskitchen.com/2016/12/hand-ripped-noodle-seared-with-red-oil.html