粉麵
由 CookWhatHK0 次收藏
川味涼麵以芥花籽油拌鹼水麵，再淋辣椒油、花椒油、蒜水、砂糖和陳醋，甜辣帶麻。
準備好新鮮鹼水麵。
Get fresh alkaline noodles ready.
水燒開後放入麵條，保持中火。
Once the water boils, add the noodles and keep the heat medium.
煮滾後用筷子輕輕撥動，以免黐在一起。
Bring to a boil and stir gently with chopsticks so the noodles don't stick together.
預先準備冰水（可用食用冰塊，或雪櫃冷藏的純淨水）。
Prepare ice water in advance (use edible ice cubes or chilled purified water from the fridge).
麵條煮至七成熟即可，不要太軟，最好中間仍留一點白芯。
Cook the noodles until about 70% done—not too soft, ideally with a slightly firm white core.
撈出放入冰水快速降溫，此時不要再用筷子攪動，以免涼麵起膩影響口感。
Scoop out and plunge into ice water to cool quickly; don't stir with chopsticks now, or the noodles turn gummy and lose their texture.
冰鎮至麵條完全回到常溫，約二十分鐘，撈出瀝乾水分，同樣不要用筷子攪動。
Chill until the noodles fully return to room temperature, about twenty minutes, then lift out and drain—again, don't stir with chopsticks.
涼麵瀝乾後，輕輕抓起放入大盆，澆上芥花籽油防黐（這是四川做法，若沒有芥花籽油，可用粟米油或其他食用油代替）。
Once drained, gently lift the noodles into a large basin and coat with canola oil to prevent sticking (this is the Sichuan method; if you have no canola oil, corn oil or another oil you like works).
用筷子撈起邊抖動邊拌勻芥花籽油，手法要快而輕柔，令麵條均勻上油。
Lift with chopsticks, shaking and tossing to coat evenly with the canola oil—work quickly but gently.
蒜頭搗碎，加入溫開水浸泡一會，即成蒜水。
Crush the garlic cloves, add warm drinking water, and steep briefly to make garlic water.
加入所有調味料，翻拌均勻。
Add all the seasonings and toss until evenly combined.
美味的涼麵完成。
The tasty cold noodles are ready.
甜辣味的四川涼麵。
Sweet-and-spicy Sichuan cold noodles.
