When it comes to Daoxiao Noodles, people will first think of Shanxi. By the way, Daoxiao Noodles is definitely the loudest business card in Shanxi, as famous as Shanxi mature vinegar. "World pasta sees China, China pasta sees Shanxi". Shanxi is the kingdom of pasta in China. There are hundreds of varieties of pasta, but none of them is as famous as Daoxiao Noodles. In the ranking of "Top Ten Noodles in China", Daoxiao Noodles is impressively listed. Daoxiao Noodles is simple to make, and the cut noodles are willow-like, smooth and very tasty. There are soup, oil and fried foods, and they are eaten in a variety of ways, which are deeply loved by the people!

Authentic Daoxiao Noodles must use a tile-shaped knife. But now people have developed a simple noodle cutter, which can be bought at street stalls or online for two or three yuan. I was not very skilled in using it at first. If you practice more, you will soon master the skills, and the cut noodles will be long and sticky. I also learned Daoxiao Noodles's technology with this simple Daoxiao Noodles, and shared some skills of dough mixing and noodle cutting for your reference only!

Daoxiao Noodles's dough has no secrets! Choose ordinary medium gluten flour or high gluten flour. Add a spoonful of salt to the flour and nothing else. The purpose of adding salt is to make the cut noodles more tough!

Add water several times, first make flour into dough, and then knead it slowly. Remember, the dough must be hard, it is difficult to cut, and the cut noodles are more gluten. For example, which is better to peel radish or eggplant with a paring knife? It must be radish, because radish is harder and more stressful. So everyone will understand!

After the dough is ready, cover it and bake it for more than 30 minutes to fully blend the moisture in the dough with the flour. There is no need to knead the dough smoothly at this time.

After the dough has been baked for a long time, it needs to be rubbed repeatedly on the panel to make it smooth, so that it is not easy to break the strips when shaving. Come down, face-shaving artifact! A simple noodle cutter and a wooden tray. They are all bought online. Buy a paring knife and send a tray.

The dough must be kneaded into a long strip and bulged in the middle, so that the cutting knife can be easily stressed. Put the kneaded dough on the tray. If there is no tray at home, you can put a small rolling pin under the dough.

After the water boils, hold the dough in one hand and the dough knife in the other, and cut it from the inside of the dough under pressure. If you are skilled, it is as simple as peeling a radish.

Add tomato and egg gravy or other gravy, and it tastes smooth and delicious!