1, cook and eat
Cutting wide noodles with a knife can be cooked and eaten, which is also a common way to eat. Knife-cut wide noodles are called knife-cut wide noodles because they are noodles cut with blades, with uniform thickness and rich flavor.
First, put the broadside with the knife into boiling water, and then cook for two or three minutes to get out of the pot. As for the soup base, it is recommended to have a delicious or light soup base. It's best to put a little green leaves and a little diced lean meat on the wide side.
Step 2 stir-fry and eat
This requires boiling the wide side in water until it is 80% ripe, and then frying it with high fire. This is mainly because of the taste of the sauce, so it is suggested to add Laoganma, or Chili oil, bean paste and the like to the seasoning. You can choose carrots, vegetables, eggs and the like as side dishes. The whole dish is rich in flavor, colorful and very appetizing!
Second, the practice of cutting the side with a knife.
1, the method of cutting wide noodles with vegetable frying knife
(1) Cut the wide noodles with a knife and cook until it is 70% cooked. Cool and set aside.
(2) Prepare all kinds of vegetables.
(3) Heat the cooking oil in the pot, add chopped green onion and stir fry until fragrant.
(4) Add various vegetables in turn and stir-fry evenly.
(5) Add a spoonful of batter and stir well.
(6) Pour in a proper amount of soy sauce, add salt and monosodium glutamate to taste and stir fry.
(7) Finally, pour the drained knife to cut the wide noodles, continue to stir evenly, and pour the sesame oil out of the pan.
2, tomato knife side practice
(1) Add warm water to the flour, stir while adding it, and then knead it into a hard dough.
(2) Knead the dough. Cover it and make it.
(3) After half an hour, knead the dough into a cuboid shape.
(4) Wash the tomatoes and cut them into small pieces with a knife.
(5) Shred green and red peppers.
(6) Chop the onion and ginger for use.
(7) Beat the eggs into the bowl, add salt and a small amount of water, and chopped green onion for later use.
(8) Starting from the pot, heat the pot first, and then add the cooking oil. When the oil is hot enough, drain the oil. When it is 70% hot, pour the stirred egg liquid into the pot, fry until it is 7 minutes cooked, and take it out.
(9) Put the oil in the pot again. When the oil is hot, add the chopped green onion and ginger slices and stir fry. Pour in the tomato pieces and stir fry into juice. Add a little soy sauce, salt and sugar.
(10) Drain the juice, add the fried eggs and shredded green and red peppers, and let the eggs blend into the juice.
(1 1) Fried tomato and egg sauce.
(12) After the water boils, add a knife to cut the wide noodles, and remember to stir them with chopsticks several times when cooking.
3. Practice of cutting wide noodles with casserole knife
(1) Ready-made raw knives are used to cut wide faces.
(2) Prepared Pleurotus ostreatus and vegetables.
(3) Put the prepared shredded kelp and diced tofu into a casserole, add water to boil, two pieces of ginger and a little cooking wine, and simmer 15 minutes.
(4) Add washed and blanched Pleurotus ostreatus, add salt, soy sauce and chicken powder, and cook for five minutes.
(5) Take another pot and put the water into it.
(6) Raw knives prepared in advance, wide-cut and boiled.
(7) Take out the cooked wide edge with a knife and put it in a casserole.
(8) Add vegetables, and finally add your favorite meat.
(9) Stir evenly to taste.
4, the cooking knife cuts wide noodles.
(1) The ingredients are ready.
(2) Cover your face with a cloth and wash it with a fruit knife.
(3) Add oil to the pot, break up the eggs and fry until cooked.
(4) water cutting.
(5) Heat the frying spoon with oil, stir-fry the Jiang Mo garlic slices, pour in tomato sauce, and stir-fry with the tomato pieces.
(6) Season the sauce, soy sauce and salt, add half a bowl of noodle soup, and pour in the eggs for a little stew.
(7) Take out the cooked noodles and put them in a dish, and mix well.