1.材料:面(mian)粉、羊肉、洋蔥、青紅(hong)椒(jiao)、西紅(hong)柿、四季豆(dou)、番茄醬、鹽、醬油(you) 大(da)蒜 淀粉 花椒(jiao)粒 干紅(hong)辣椒(jiao) 胡椒(jiao)粉;
2.在(zai)茶碗(wan)中(zhong)(zhong)加(jia)(jia)入一小勺的(de)鹽,然后在(zai)碗(wan)里加(jia)(jia)入涼開(kai)水,在(zai)新疆做拌面(mian)(mian)(mian)(mian)(mian)的(de)面(mian)(mian)(mian)(mian)(mian)要加(jia)(jia)鹽因為這(zhe)樣的(de)面(mian)(mian)(mian)(mian)(mian)吃起來(lai)勁道有(you)味(wei)!在(zai)盆中(zhong)(zhong)加(jia)(jia)入面(mian)(mian)(mian)(mian)(mian)粉,將(jiang)碗(wan)中(zhong)(zhong)的(de)鹽水逐漸倒入盆中(zhong)(zhong)然后攪和(he),開(kai)始和(he)面(mian)(mian)(mian)(mian)(mian),將(jiang)面(mian)(mian)(mian)(mian)(mian)從盆中(zhong)(zhong)拿出來(lai)然后在(zai)案板上(shang)不停(ting)的(de)揉。也可以停(ting)下來(lai)幾分鐘然后再揉,直到面(mian)(mian)(mian)(mian)(mian)的(de)表(biao)面(mian)(mian)(mian)(mian)(mian)光滑為止(zhi);
3.之后(hou)將面(mian)(mian)團切成長塊,將長塊揉成長條(tiao),放到小盤中,將面(mian)(mian)上(shang)(shang)摸上(shang)(shang)一層(ceng)清油,蓋上(shang)(shang)保鮮膜(mo)然后(hou)醒面(mian)(mian)一個小時(shi);
4.將西(xi)紅(hong)柿洗凈切(qie)成(cheng)(cheng)(cheng)小(xiao)塊,洋(yang)蔥切(qie)成(cheng)(cheng)(cheng)小(xiao)塊青(qing)紅(hong)辣椒切(qie)成(cheng)(cheng)(cheng)塊,四季豆切(qie)成(cheng)(cheng)(cheng)絲,大(da)蒜(suan)切(qie)成(cheng)(cheng)(cheng)末,羊肉切(qie)成(cheng)(cheng)(cheng)片;
5.將(jiang)羊肉片,拌入淀粉(fen)和醬油(you)靜(jing)止一會;
6.把醒好的劑(ji)子拉(la)成長條面,比(bi)筷子頭(tou)那么細(xi)就(jiu)好。下(xia)入滾開的水鍋里;
7.熟后撈(lao)出,用(yong)涼開水(shui)過一下(xia),瀝凈(jing)涼水(shui)盛盤。也可(ke)以不過冷水(shui)直接吃(chi),看自己(ji)喜歡冷面還(huan)是熱面;
8.鍋(guo)里油熱7成,加青紅辣椒過油,快速撈起;
9.鍋里留油(you)倒入羊肉片翻炒變色撈(lao)起;
10.鍋留(liu)底油(有的人(ren)會(hui)化一(yi)點酥油提味),放花椒和(he)干(gan)紅辣椒爆香撈出(也可以(yi)不撈出),依(yi)次放入洋(yang)蔥塊、大蒜末四(si)季豆翻炒;
11.加紅(hong)柿煸炒(西(xi)紅(hong)柿要半(ban)爛(lan)半(ban)不爛(lan)為好),加胡椒粉調味,再放入(ru)過完油的羊肉片、青紅(hong)辣椒,翻(fan)炒片刻(ke),加入(ru)鹽(yan)和雞精(jing),翻(fan)炒幾下將味調勻(yun);
12.出鍋裝盤;
13.食(shi)用(yong)(yong)時,將過油肉倒入拌面中,攪(jiao)拌后即可(ke)食(shi)用(yong)(yong)。色(se)澤鮮亮,湯口紅油,面條(tiao)筋道。
烹飪技巧: