Daoxiao Noodles

Daoxiao Noodles is a daily favorite pasta of Shanxi people, and it is famous at home and abroad for its unique flavor. Daoxiao Noodles got its name because it was all cut with a knife. The leaves cut with a knife are thick in the middle and thin in the edge. Sharp edges, shaped like willow leaves; The entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by pasta lovers. Together with noodles with gravy in Beijing, Yifu noodles in Shandong, grilled fish noodles in Henan and Dandan Noodles in Sichuan, it is known as the five major pasta products and enjoys a high reputation.

Daoxiao Noodles is the most representative noodle in Shanxi Province, ranking first in the world, with a history of hundreds of years. According to legend, after Mongolian Tatar invaded the Central Plains, the Yuan Dynasty was established. In order to prevent the "Han people" from rebelling and revolting, all the metals in each household were confiscated, and ten households were required to use a kitchen knife, which was used in turn to cut vegetables and cook, and then returned to the Tatars for safekeeping. One day at noon, an old woman made a stick and sorghum flour into dough and let the old man take the knife. As a result, the knife was taken away by others, so the old man had to return it. When he left the Tatar gate, his foot was touched by a thin piece of iron, and he picked it up and put it in his arms. After returning home, the pot kept ringing, and the family waited for Daoxiao Noodles. But the knife didn't come back, and the old man was so anxious that he suddenly remembered the iron sheet in his arms. He took it out and said, use this iron sheet to cut the plane! When my wife saw that the iron sheet was thin and soft, she muttered, how can such a soft thing cut noodles? The old man said angrily, "cut" and "cut" don't move. The word "chop" reminds my wife that she put the dough on the board, picked it up in her left hand and held the iron piece in her right hand, and stood by the boiling pot to "chop" the noodles. One piece fell into the pot, cooked, fished out and put in a bowl, and poured with marinade, so that the old people could eat first. The old man ate and said, "Very good, very good. I don't have to take a kitchen knife to cut the plane. " In this way, one spread to ten, ten spread to hundreds, and spread all over Jinzhong. Up to now, in Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in Jinzhong, men and women will cut noodles. Later, "Fengyang" gave birth to Emperor Zhu (Zhu Yuanzhang), unified China and established the Ming Dynasty. This kind of "noodle cutting" spread among social vendors, and after many reforms, it evolved into the present Daoxiao Noodles. Daoxiao Noodles is moderate in hardness, soft and tough. Whether it is pickled, fried or cold, it has a unique flavor, such as adding a little vinegar.

The traditional operation method is to hold the noodles in one hand and the knife in the other, and cut them directly into the boiling water pot. The key point is: "The knife does not leave the face, the face does not leave the knife, the arm is straight and the hand is flat, and the hand end is a line. The flat knife is flat and the machete is triangular. "

To say that eating small noodles with a knife is full of luck, then watching small noodles with a knife is full of pleasure. 1985 during the Taiyuan Shanxi finance and trade system technology competition, experts in the catering industry cut 1 18 knives every minute and 25 kilograms of wet dough per hour, which was dazzling. There is a jingle that says, "A leaf falls into the pot, a leaf floats, a leaf leaves the surface, whitebait falls into the water, and willow leaves ride on the treetops."

The technical requirements of kneading dough with knife are strict, and the proportion of water and flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, then kneaded into dough, covered with a wet cloth and kneaded for half an hour until it is kneaded evenly, softened and polished. If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting. Miaomiao of Daoxiao Noodles is a swordsman. Knives, generally without knives, should be ground from a special arc. When operating, the left hand holds the kneaded dough and the right hand holds the knife. Your wrist should be smart, your output should be flat, and your strength should be even. When you face the soup pot, you will scratch, scratch, scratch and scratch. Cut noodles are Ye Er, one leaf after another, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. Noodles fall into the soup pot, and the soup rolls, splashing like whitebait, which is really beautiful. Before eating, visiting the chef to shave noodles is tantamount to enjoying an art performance.

Seasonings (commonly known as "topping" or "blending") in Daoxiao Noodles are also varied, including tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes and egg marinated, with timely fresh vegetables, such as shredded cucumber, shallots, mung bean sprouts, boiled soybeans, minced onion and garlic, and Chili noodles, which are very delicious.

Generally speaking, Daoxiao Noodles is a kind of noodles, which is suitable for making halogen with various toppings, but according to people's habits, it is more suitable for Daoxiao Noodles to use halogen in soup. The practices of two kinds of bittern in Shanxi are recorded as follows for your reference:

1, gravy:

Main raw materials:

200 grams of cooked pork belly slices and 500 grams of eggs.

Auxiliary raw materials:

20g of day lily, auricularia auricula100g, 200g of fresh tofu, 50g of winter bamboo shoots100g, 50g of shrimp skin, 20g of Jiang Mo15g, 20g of lard, 2g of pepper, 0g of bean sprouts100g, soy sauce, monosodium glutamate, sesame oil.

Production method:

1, daylily and auricularia auricula are soaked and washed, and processed into small pieces and segments for later use; Selecting and cleaning bean sprouts, cooking them in cooked meat, and processing them into thin slices; Soak the shrimp in boiling water for later use.

2. Add bone soup into the pot, boil it, skim off the floating powder, add the above raw materials and accessories to taste, thicken the eggs with water starch, sprinkle it into the soup, and add sesame oil to make a marinade.

2, three fresh salt water

Main raw materials:

Sea cucumber100g, squid100g, cooked chicken100g and eggs 500g.

Auxiliary raw materials:

50g of lard, 50g of onion, proper amount of refined salt, a little pepper, garlic cloves, monosodium glutamate, cooking wine, soy sauce and Jiang Mo.

Production method:

1. Cut the sea cucumber and squid into small pieces, blanch them in boiling water for later use, cut the cooked chicken into small pieces, and cut the onion into sections.

2. Heat lard on fire, add pepper and onion, fry until fragrant, and take out onion and pepper for later use; Stir-fry squid slices, sea cucumber slices and chicken slices, add seasoning materials, mix well and take them out for later use;

3. Boil 2,500 grams of bone soup in a pot, add sea cucumber and other ingredients to taste, thicken with water starch, break up the eggs, and put them into the soup to form three fresh soup brine.

In short, the practice of soup brine is ever-changing One principle is to give priority to salty and fresh mouth, which is more in line with the tastes of northerners. Shanxi is the hometown of Daoxiao Noodles.