Flour can be used to make a lot of things, such as buns, noodles, doughnuts, lasagna, soy sauce cake, dumplings, I put Shaanxi knife-shaved noodles practice recommended to you.

Knife-shaved noodles production technology

Knife-shaved noodles originated in the 12th century in Taiyuan, Shanxi, inside the virtual outside tendon, soft and smooth, easy to digest, and stretching noodles, dial fish, knife dial noodles and known as the four major noodles in Shanxi, but also with Beijing's fried noodles, Shandong's Yifu noodle, Wuhan's hot noodle, Sichuan's dan Danmian together as the country's famous five major noodle dishes, can be said to be the king of the ? King of Noodles?

According to "Jin food vertical and horizontal? Famous food history" records:? Knife-shaved noodles first came from Shanxi, is popular in the folk of a boiled noodles, for the best of the noodles. In Shanxi, both in the cities and villages, especially in Pingyuan, Jiexiu, Fenyang and Xiaoyi in Jinzhong, housewives, young girls and many "women and men" in the cities make knife-shaved noodles. Among the knife-shaved noodles from all over Shanxi, the most famous is Datong knife-shaved noodles, which can be called the king of noodles. The most famous is Datong Knife-shaved Noodles, which can be regarded as the king of noodle dishes.

Knife-shaved noodles are made with a knife, hence the name. The noodles that are cut with a knife are thick and thin, with a sharp edge, resembling a willow leaf. Now, in the field of noodle stalls also appeared to sell knife-shaved noodles, the shape of the sheet long strip, alas, really is to tarnish Shanxi so famous noodle. Cooked knife-shaved noodles in the mouth outside the smooth internal tendons, soft and not sticky, the more you chew the more fragrant, loved by the people. According to the end of the Qing Dynasty, "Vegetarianism": the traditional way of operation is to hold the noodle in one hand and the knife in the other, and cut the noodle directly into the pot of boiling water. The secret of the masters is: "The knife does not leave the noodle, the noodle does not leave the pot of boiling water. The knife does not leave the face, the face does not leave the knife, the arm straight and hard hand end flat, hand and eye a line, a prong to catch a prong, flat knife when the flat bar, curved knife is three prongs. In 1958, Shanxi Province had organized a technical competition, the masters cut out the noodles each 21 cm long, 0.2 ~ 0.4 cm thick, 118 knives per minute, the scene is a knife flying face dance, both mouth and eyes.

The production method of knife-shaved noodles is very delicate, the key lies in? The key is to make the noodles. Kneading? The key is to make the noodles. Seasoning? Four aspects

Knife-shaved noodles and the system method:

(knife-shaved noodles on the technical requirements of the noodle and more stringent, the proportion of water, flour, the requirements of the accurate, generally 1 catty flour 3 two water, cold water in winter, warm water in summer. The water is slowly added to the flour, and then kneaded with chopsticks or hands to form a dough. The kneaded dough is the hardest of all pasta, and it is best if you press your finger on the surface of the dough and it is hard and does not stick to your hand. This way, the dough can be easily shaped into a willow leaf shape.)

1. Put the flour in a mixing bowl and make a small hole in the center of the flour with a chopstick or your hand.

2. Pour an appropriate amount of water into the small hole.

3. Place the palms of your hands on top of each other and insert the ends of your fingers into the outer edges where the flour touches the wall of the bowl.

4. Use your hands to pick up the flour from the outside in, from the bottom up.

5. Push the picked up flour into the water in the small hole in the center.

6. Use your hands to plunge the flour and water over the hole to form a snowy, grapelike wadding.

7. Poke holes in the remaining dry flour and pour in the water in small batches.

8. Stir the dry flour with the water to form snowflakes with grape-like flakes, surrounded by a little dry flour.

9. Use your hands to knead the snowflakes and grapes together, then little by little, add a little water to the dry flour.

10. Knead the dough with your hands until it forms a rough surface, cover with a damp cloth and set aside for 30 minutes.

11. Press the kneaded dough down with your fingers, and the dough will be hard to the touch and will not stick to your hands.

The kneading method of knife-shaved noodles:

(After half an hour of molasses, put the dough on the board, and knead it until it is even, soft, and glossy. If the kneading effort is not enough, the noodles will not be shaped when chipping, or they will not be able to be chipped at all, and it is easy to stick to the knife and break the strips when chipping.)

1. Put the molten dough on the counter.

2. Hold the top part of the dough with your hand.

3. Knead the dough vigorously while curling it towards the end of the body part.

4. Rotate the dough by 90 degrees and knead the dough again and again until the dough is well kneaded, then set aside for 10 minutes.

5. Knead the dough with your hands again for a while, press the dough with the palm of your hand and roll it on the board.

6. Roll the dough into an oval shape with a raised center.

The method of peeling knife-shaved noodles:

(Knife work is the best way to show the beauty of knife-shaved noodles. The knife of authentic Shanxi shaved noodles is a special curved shaped knife. The knife is not away from the face, the face is not away from the knife, the arm is straight and hard hand end flat, hand and eye a line, a prong to catch a prong, flat knife when flat strip, curved knife is three prongs. The noodle leaves are also cut out, like a meteor catching up with the moon, drawing an arc in the air and falling into the pot, and the soup rolls over like a silver fish playing in the water, which is very beautiful. There is a poem: "A leaf falls into the pot, a leaf floats, a leaf falls into the pot". A leaf falls into the pot, a leaf floating, a leaf away from the face and out of the knife, silverfish fall into the water and turn white waves, willow leaves ride the wind down the treetops.)

1. Molasses good kneading dough and cutting knife.

2. Hold the dough in your left hand, and hold the knife in your right hand so that the surface of the knife is even with the surface of the dough.

3. Using even pressure, cut down the dough one by one. I made the dough small, so I cut the noodles short.

4. The noodles are shaped like a willow leaf with a thick center and thin edges. Because the blade of the knife I use is flat, the noodles are flat; if the blade is curved, the noodles are three-pronged. (Nowadays, in the field of noodle stalls also appeared to sell knife-shaved noodles, the shape of the flaky long strip, alas, really tarnish Shanxi so prestigious noodles.)

Knife-shaved noodles of the noodle brine production:

(noodle seasoning is also known as? The toppings are also known as "toppings". , Shanxi people call ? The seasoning for the noodles is also known as "toppings", Shanxi people call it "diao huo". (diao huo ), which is also an important part of the examination of knife-shaved noodles. If the noodles are the soul, then the marinade is the essence. There are many varieties of Shanxi knife-shaved noodles,

There is tomato egg sauce (practice please point: a drop of vinegar to enhance the taste of tomato egg sauce? tomato egg sauce vs. vinaigrette),

meat frying sauce (please click: a good companion of noodle food?), and hot and sour garlic diced meat sauce. Hot and sour garlic diced meat sauce and pasta products good companion? Original Pork Sauce),

Shredded Meat Marinara Soup (For more information on how to make this sauce, please click here: A good companion for pasta products? Shredded meat and assorted marinated soup )

Lamb soup, golden needle fungus egg brine (practices please point: Shanxi: tofu brain er old tofu characteristics of the key to? Brine Shanxi snacks tofu brain er old tofu), with shredded cucumber, leek flowers, mung bean sprouts, minced garlic and other seasonal fresh vegetables, sprinkled with boiled soybeans, chili pepper, and then a few drops of Shanxi old vinegar, the texture of the soft and sinewy, smooth and tough, soft and not sticky, the more you chew the more fragrant, is definitely a first-class tasty delicacy.

The authentic Shanxi Datong knife-shaved noodles marinade is marinade meat sauce with eggs, dried tofu and meatballs marinated together, the production method is as follows:

1. 1 with pork fat pork buttocks 1 piece of fat and lean meat separated from the fat pork with a knife cut into small dices.

2. Put a small amount of cooking oil in the pot, put the fat pork diced stir fry on low heat.

3. Stir-fry until the fat of the fat pork diced stir-fried, white meat diced into a golden brown flavor, the diced meat out of the pot to stay in the bottom of the oil.

4. Take 1/4 of the onion peeled off the outer layer of water to wash, cut into pieces with a knife knife.

5. Wash 1/2 carrot with water, scrape off the skin and cut into cubes with a knife.

6. 1 cilantro remove the root, wash with water.

7. Put onion cubes, carrot cubes and cilantro into a frying pan and sauté with a spatula.

8. Prepare spices such as coriander leaves, star anise, dried red chili pepper, peppercorns, ginger slices, garlic cloves and other spices for reserve.

9. Prepared spices into the pot, and the vegetables previously put into the stir-fry aroma, all the ingredients out of the pot, leaving the bottom oil.

10. Remove the fat lean meat on the board, first cut into small dices with a knife, and then use a knife to chop a few times on the diced meat, so that the diced meat with minced meat-like dices.

11.chopped meat into the frying pan, stir-fry until browned. (If you have bean paste, you can put it in the bean paste first to stir fry the red oil, and then put the diced meat to stir fry)

12. Put in the diced fat meat before stir frying into golden brown.

13. ginger, green onion, garlic minced into the pot, stir fry flavor.

14. Add 1 tablespoon of homemade pepper water.

15. Add appropriate amount of soy sauce.

16. Add a small amount of Shanxi old vinegar.

17. Add enough water to the pot to cover the surface of the diced meat, and put in 1 bag of marinade packet or spices such as star anise, dried red chili peppers, and sesame leaves.

18. Cover the pot with a lid and cook over high heat to pour the water to boil, skimming off the froth with a spoon.

19. white flavorless dried tofu cut into strips.

20. Dried tofu is added to the pot and a pre-boiled egg peeled off.

21. Add the pre-fried meatballs. (I make my own meatballs, and they are always in my fridge in the fall and winter)

22.

23. Cover the pot with a lid and turn the brine on medium-low heat over high heat.

24. About 30 minutes can be served.