做法
- 做面条:把面粉、盐和温水混合,揉10分钟成紧实顺滑的面团。盖好静置30分钟。
- 把面团擀至最薄,然后折叠手风琴状,切成5毫米宽的面条。抖开撒粉防黏。
- 在宽口深锅中以中大火加热油。煎羊肉丁6分钟。加洋葱和大蒜,再煮4分钟。
- 加盐、胡椒、酱油和300毫升水。煮至微沸。
- 把面条厚厚铺在炖肉上——它们由下方汤汁的蒸汽蒸熟,而非在水中煮。盖紧煮12分钟,面条应熟。
- 在面条上加胡萝卜和卷心菜。盖好再煮4分钟。然后用筷子或两把勺子猛烈拌匀。立即上桌。
Common questions
Can 蒙古羊肉炒面 be made ahead?
蒙古羊肉炒面 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 50 minutes.
Is 蒙古羊肉炒面 spicy?
蒙古羊肉炒面 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古羊肉炒面 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古羊肉炒面 to make at home?
蒙古羊肉炒面 sits at intermediate difficulty — total time about 95 minutes. The ingredients are not unusual but the timing requires attention.
Can 蒙古羊肉炒面 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古羊肉炒面是蒙古的日常午餐——乌兰巴托每家小食堂(guanz)都有。这种技法独特:面条不在水里煮,而是在肉菜上蒸,吸收羊肉汁。每户家庭都有偏好的肉菜比例;基础蒸面技法不变。蒙古面条通常自家手擀(不用市售)——擀面就是这道菜的一部分。
