If you can't knead the dough, it's easy to stick to the knife and break the strips when cutting. People who make Daoxiao Noodles all over the country mostly use the noodle-making technology of "king of the strong", which makes the noodles and ears more and more severe. In addition, the secret of the knife facet lies in his swordsmanship.
Knife, generally not a kitchen knife, is made of a special curved knife. When operating, the left hand holds the kneaded dough and the right hand holds the knife, and the wrist is dexterous, and the force is even and even. When facing the soup pot, click, click, click, click, and the cut noodles are Ye Er.
Leaf after leaf, like a meteor chasing the moon, draws an arc white line in the air, leaves fall into the soup pot, and the soup rolls.
Like a whitebait frolicking in the water. It's really beautiful. A clever cook can cut about 200 knives per minute, and the length of each leaf is exactly six inches.
Seasonings (commonly known as "topping" or "blending") in Daoxiao Noodles are also varied, including tomato sauce, meat fried sauce, mutton soup, Flammulina velutipes and egg marinade.
With seasonal fresh vegetables, such as shredded cucumber, leek, mung bean sprouts, boiled soybeans, minced onion and garlic, Chili noodles and so on. And then drop the old vinegar, which is very delicious.
Generally speaking, Daoxiao Noodles is a kind of noodles, which is suitable for making all kinds of toppings, but according to people's habits,
Generally, it is more suitable to use gravy with more soup for small noodles, such as tomato and egg gravy and sour soup and sauerkraut gravy. ?
Production method:
Pork: There are two kinds of foam meat, lean meat is three times as fat, lean meat is the largest, and fat meat is the smallest.
Pour some salad oil into the pot, refine the fat oil first, refine it dry and take it out.
Fry fragrant leaves, pepper, fennel, cardamom, nutmeg and fragrant fruit in oil, and then simmer. A little of these things is enough, not too much, just one or two. The smaller the fire, the better. When the fragrance is refined, take out all these spices.
Put about a spoonful of bean paste, stir-fry until the oil inside turns red and the pot is full of red bubbles. Add lean meat and stir-fry for a while, then add fresh ginger, chopped green onion and minced garlic. It should be noted that the amount of onion and garlic is equal to that of ginger. Put (ginger, onion, garlic) in order. Stir-fry for ten seconds each. After frying, add cooking wine, soy sauce, soy sauce and a little vinegar. Less vinegar, monosodium glutamate 10 g, stir-fry for a while.
Pour in the broth, the soup is 3.5 times that of the meat. When you just add soup, you should taste the salinity of the soup first, mainly to give the meat a taste. Turn on the fire. Turn down the heat when the soup is boiling. There are two main steps, that is, adding seasoning packets according to a certain proportion. People can't walk away in this pot that you have to adjust yourself. Cook for a while, about two minutes. Try the soup. It will be delicious. Take it out. Put another bag, cook for a certain time and take it out.
Sam Sun Lu
Ingredients: sea cucumber100g, squid100g, cooked chicken100g, eggs 500g.
Accessories: 50 grams of lard, 50 grams of onion, salt, 2 grams of pepper, 5 cloves of garlic, 5 grams of monosodium glutamate, 25 grams of cooking wine, 50 grams of soy sauce and 5 grams of 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 the lard on the fire, add the pepper and onion to fry into onion oil, and take out the 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 2500 grams of bone soup in a pot, add sea cucumber and other materials for seasoning, thicken with water starch, break up the eggs, and put them into the soup to make three fresh soup brine.