Have you ever tasted Shanxi’s specialty gourmet shaved noodles?

Knife noodles should be a very unique pasta in Shanxi. In Shanxi, they have a lot of pasta. They often eat noodles. Friends who have been to Shanxi must also have it. As you know, the shaved noodles among them are still fresh in many people's memory. This shaved noodles has even managed to squeeze into the top ten of Chinese noodles, which can be said to be very powerful. In Shanxi, the most famous one is the shaved noodles in Datong, Shanxi. Almost everyone eats the shaved noodles from this place when they go there.

My favorite thing to eat is dry noodles with lean meat. When I went there for the first time, the boss brought me a bowl of lean meat noodles, but I didn’t eat them. When I saw meat in the bowl, I looked at the boss with a confused look on my face. I thought the boss was trying to trick people. I thought about it at the time. The real thing and the picture definitely didn’t match. I started When the noodles were mixed and eaten, the editor discovered that the pieces of lean meat were all spread out on the bottom of the bowl. There were not just one or two pieces, but a full bottom of the bowl. By the time the noodles were mixed, there was already a whole bowl. It was a bowl of shaved noodles with alternating layers of meat and noodles. I couldn't wait to take a big bite. The meat and noodles entered my mouth with the aroma of sauce. I felt really happy to be able to eat such a bowl. The bowl of noodles is simply enjoyable. How about it, now do you want to have a bowl of knife-shaped noodles?

There are many little stories about knife-shaped noodles. For example, there was such a legend in the Yuan Dynasty. Everyone said that the Mongolian army came at that time. When they arrived in our Central Plains, they also seized political power and established our Yuan Dynasty. Then, in order to prevent the common people from resisting, these Mongolian armies went from house to house and confiscated metal knives and other things from everyone's home, and only gave them one knife, and Ten households still use one knife, which can only be used for cutting vegetables and cooking. Even if the people are dissatisfied, they cannot speak out. In this way, when it is time to cook, everyone goes to a fixed place to get the knife. One day, the old lady of the family made noodles and was waiting for the knife to cut the noodles. The old lady asked the old man at home to get the knife, but when the old man went there, the knife was taken away. Unfortunately, the old man had no choice but to go home. Waiting, the old man accidentally discovered a small metal piece on the path. The old man hurriedly took the small piece of iron home. When he got home, he found that everyone was waiting to use a knife to cut noodles for dinner. Suddenly the old man thought of what he had in his hand. He asked the old woman to use the iron slices to cut the noodles and eat them. It was passed around and everyone knew about it, and thus the knife-shaped noodles were born. The history, pictures, introduction, and cooking methods of knife-shaped noodles

Knife-shaped noodles are the most representative noodles in Shanxi. They are unique in the world and have a history of hundreds of years. Legend has it that after the Mongolian Tatars invaded and occupied the Central Plains, they established the Yuan Dynasty. In order to prevent the "Han" from revolting, all metals from every household were confiscated, and ten households were required to use one kitchen knife in turn for cutting vegetables and cooking, and then returned it to the Tatars for safekeeping. One day at noon, an old woman mixed sticks and sorghum noodles into dough and asked the old man to take the knife. As a result, the knife was taken away by others, so the old man had to go back. When he was leaving the Tatar gate, his foot was touched by a thin piece of iron. He picked it up and put it in his arms. After returning home, the pot was boiling and the whole family was waiting for the noodles to be cut. But the knife was not taken back. The old man was so anxious that he suddenly remembered the iron sheet in his arms, so he took it out and said: Just use this iron sheet to cut noodles! When the wife saw it, the iron sheet was thin and soft, and she murmured: How can such a soft thing be used? Cut noodles. The old man said angrily: "Cut" if it doesn't move. The word "chop" reminded my wife, so she put the dough on a wooden board, picked it up with her left hand, and held an iron piece in her right hand. She stood by the pot of boiling water and "chopped" the noodles. The pieces of dough fell into the pot, and when they were cooked, they were taken out of the bowl. Inside, pour the marinade on it and let the old man eat it first. While eating, the old man said: "It's very good, it's very good. You don't have to get the kitchen knife to cut the noodles anymore." This spread spread throughout Shanxi. Middle Earth. To this day, in Pingyao, Jiexiu, Fenyang, Xiaoyi and other counties in central Shanxi, both men and women can shave noodles. Later, Emperor Zhu (Zhu Yuanzhang) came out of "Fengyang" to unify China and establish the Ming Dynasty. This kind of "cut noodles" spread among small street vendors in society, and after many reforms, it evolved into the current knife-cut noodles. The noodles are soft but hard, soft but tough. They are marinated, stir-fried or served cold, and all have a unique flavor. It is especially delicious when eaten with a little Shanxi aged vinegar.

The traditional method of operation is to hold the dough in one hand, hold the knife in the other, and cut directly into the boiling water pot. The key is: "The knife does not leave the surface, the surface does not leave the knife, the arm is straight and the hand is flat, and there is a line at the end of the hand. , one edge at a time, a flat knife is a flat bar, and a curved knife is a three-edge.”

If you say that eating knife-cut noodles is a feast for the mouth, then watching the knife-cut noodles is a feast for the eyes. In 1985, during the Shanxi Finance and Trade System's technology competition in Taiyuan, noodle-slicing masters in the catering industry were able to slice 118 knives per minute and 25 kilograms of flour wet dough per hour, which was dazzling. There is a jingle that praises: "One leaf falls from the pot, another leaves floats, one leaf leaves the surface and the knife comes out, the whitebait falls into the water and turns into white waves, and the willow leaves ride on the wind and fall from the treetops."

Sliced ??noodles are a daily favorite of Shanxi people. Noodles are famous both at home and abroad for their unique flavor. Knife noodles are all cut with a knife, hence the name. The noodle leaves cut out with a knife are medium-thick and have thin edges. It has sharp edges and looks like a willow leaf; it is smooth on the outside but not sticky on the inside, and becomes more fragrant the more you chew it. It is very popular among those who like pasta. Together with Beijing's Braised Noodles, Shandong's Yifu Noodles, Henan's Baked Fish Noodles, and Sichuan's Dandan Noodles, it is one of the five famous noodle products and enjoys a high reputation.

Knife cutting requires strict technical requirements for kneading the dough. The ratio of water to flour needs to be accurate. Generally, it is 3 ounces of water per pound of flour, beat into dough, then knead into dough, and then use a damp cloth Cover it and knead it again after half an hour until it is even, soft and smooth. If you don't knead the dough well enough, it will easily stick to the knife and break when cutting. The beauty of cutting noodles lies in the skill of the knife. For knives, generally we do not use lai knives, we have to sharpen them from special arc-shaped knives. When operating, hold the kneaded dough with your left hand, and hold the knife with your right hand. Your wrist should be flexible, the force should be flat, and the force should be even. Point to the soup pot, click, click, click, one knife at a time, and the cut out noodles will be connected one leaf at a time. One leaf is like a shooting star catching up with the moon, drawing an arc-shaped white line in the sky. The noodle leaf falls into the soup pot, and the soup rolls over. It is also like a silverbait playing in the water. It is really beautiful. A skilled chef can cut about two hundred knives per minute. , the length of each surface leaf is exactly six inches. Before eating, being able to watch the chef slicing noodles is tantamount to appreciating an art performance.

The seasonings of shaved noodles (commonly known as "toppings" or "mixing") are also diverse, including tomato sauce, meat fried sauce, mutton ground, day needles, fungus, eggs, etc., and are served with seasonal fresh ingredients. Vegetables, such as cucumber shreds, chive flowers, mung bean sprouts, boiled soybeans, minced green garlic, chili noodles, etc., are very delicious with a little mature vinegar.

Generally speaking, shaved noodles are a type of noodles that are suitable for marinating with various toppings. However, according to people’s habits, it is more appropriate to use a marinade with more soup for shaved noodles. Now we will introduce two types of noodles from Shanxi. The recipe for marinade is recorded below for your reference:

1. Meat marinade:

Main raw materials:

200 grams of cooked pork belly slices, eggs 500g.

Auxiliary ingredients:

20g day lily, 10g fungus, 200g fresh bean curd skin, 100g winter bamboo shoots, 50g dried shrimp, 15g minced ginger, 20g lard, Sichuan peppercorns 2 grams, 100 grams of bean sprouts, 20 grams of soy sauce, appropriate amounts of MSG, sesame oil, pepper noodles, dry yellow sauce, and water starch, 50 grams of green onions, and 3 cloves of garlic.

Preparation method:

1. Soak the daylily and fungus, wash them, process them into small pieces, and cut them into sections for later use; pick and wash the bean sprouts, and process the cooked meat into thin slices; Soak the dried shrimps in boiling water and set aside.

2. Heat the pot, add bone broth, bring to a boil, skim off the floating residue, add the above raw materials and auxiliary raw materials to adjust the flavor, thicken with water starch, break the eggs and sprinkle them into the soup, add sesame oil to make the marinade .

2. Three Fresh Brine

Main raw materials:

100 grams of sea cucumber, 100 grams of squid, 100 grams of cooked chicken, and 500 grams of eggs.

Auxiliary raw materials:

50 grams of lard, 50 grams of onion knots, appropriate amount of refined salt, a little each of peppercorns, garlic cloves, monosodium glutamate, cooking wine, soy sauce, and minced ginger.

Preparation method:

1. Cut the sea cucumber and squid into small slices, blanch them in boiling water and set aside. Cut the cooked chicken into small slices and cut the green onion into sections.

2. Heat the lard, add Sichuan peppercorns and scallions and fry until fragrant. Remove the scallions and Sichuan peppercorns and set aside. Add squid slices, sea cucumber slices and chicken slices to the pot and stir-fry briefly, add seasonings. Mix the raw materials evenly and take them out for later use;

3. Put 2500 grams of bone soup in the pot and bring to a boil. Add sea cucumber and other ingredients to adjust the taste, thicken with water starch, beat the eggs and put them into the soup. Serve as three delicacies soup.

In short, there are ever-changing ways of making soup and stew. One principle is to focus on salty and fresh taste, which is more in line with the taste of northerners. Shanxi is the hometown of knife-shaped noodles. How to make braised pork noodles with knife-shaped noodles

Use Ingredients

Dough

High-gluten flour_300g

Salt_3g

Water_138g

Ingredients Oil Recipe

Carrot _ half

Coriander _ a handful

Onion _ one third

Star anise _ appropriate amount

Fragrant leaves_appropriate amount

Cinnamon_appropriate amount

Panthoxylum bungeanum_appropriate amount

Cumin_appropriate amount

Dried chili pepper_appropriate amount

Side dishes

Fungus_100g

Yuba_100g

Tea tree mushroom_100g

Braised meat and vegetables How to make knife-shaped noodles (with oil formula)

When kneading the dough, add water little by little. It takes about 15 minutes to feel that the dough is smooth. Cover it with plastic wrap for half an hour, then take it out and knead it. Smooth is good. The dough must not be too soft, otherwise it will stick to the surface when you cut it.

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When the noodles are ready, stir-fry the oil and ingredients. Cut all the vegetables in the cooking oil into slices and dice all the side dishes

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Pour a little more oil into the pot and add all the ingredients for the cooking oil formula. Stir-fry the pot over low heat until you smell the aroma. I fried it for about 5 minutes and forgot to take a photo. You can make up your own mind!

Sift the clean cooking oil back into the pot and add an appropriate amount of pork belly and douban. Sauce _ Congsu Yiyou 1 tablespoon oil consumption 2 tablespoons soy sauce mature vinegar Add a little more water to the pot, cover the pot, high heat for 10 minutes, add all the side dishes and simmer for about 15 minutes

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Heat a pot of boiling water and shape the dough into an oval. Place it flat on a cutting board and sprinkle some flour on the surface. Use a noodle knife to cut the dough directly into the pot. It does not need to be cooked for too long and it will be cooked

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The noodles will taste tougher after being taken out of cold water! Top with braised pork and vegetables and enjoy~~~

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