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南涧锅巴油粉

南涧锅巴油粉用当地豌豆粉精制而成,最难的一道工序在于做锅巴。首先把豌豆粉搅拌成浆,然后过滤干净,倒入涂油锅中,均匀涂浆,并注意锅下面的火力均匀,这样做出来的锅巴才能色泽金黄、厚薄均匀。锅巴出锅后,把过滤好并放有适量食盐的浆汁徐徐倒入沸腾的开水锅中,同时不停地搅动,到浆汁粘稠透明成熟后,熄火起锅,将锅巴一层熟粉一层依次放人食用具内,即可制成色鲜味美的锅巴油粉。


南涧锅巴油粉大致分两种食法:热吃和凉吃。热吃只需在油粉出锅后,盛入碗内,拌以佐料即可食用;凉吃则等油粉凝固后,用刀打切成条状,再放入配好佐料的碗中食用。南涧油粉特色不仅在锅巴上,佐料也显得尤为重要,主要配以木瓜醋、辣子油、花椒油、芫荽、姜、面酱、酱油、味精、葱、蒜等多种佐料,酸辣爽口,甘香宜人,品尝南涧锅巴油粉确实是一种多味的人生享受。


南涧锅巴油粉以其独特风味,作为大理“三月街”绿色食品展销后,深受消费者青睐。如今南涧锅巴油粉已走出县门,远销昆明、临沧、玉溪、瑞丽、保山等地,是到南涧旅游观光的首选风味食品。


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