If the kneading effort is not enough, it is easy to stick to the knife and break the strip when chipping, and most of the knife-shaved noodles around the country, most of the strong noodles king of the noodle-making process, so that the spikes of the noodle, one out of the noodle is more, the second is the noodle is strong.
Additionally knife-shaved noodles of the mystery in the knife skills. Knife, generally do not use kitchen knives, to be from the special curved sharpening knife.
Operation of the left hand to hold the kneaded dough, the right hand holding the knife, the wrist to be flexible, the force to be flat, force to be even, to the pot, chow, chow, chow, a knife to catch a knife, chipped out of the noodle leaves, a leaf with a leaf, like a meteor catching up with the moon,
In the air cut an arc of the white line, the noodle leaves fall into the soup pot, the soup rolled surface turn over, but also like a silver fish playing in the water, it's very nice to see,
each The length of each noodle leaf is exactly six inches.
The seasoning of the knife-shaved noodles (commonly known as "topping" or "seasoning") is also varied,
There is tomato sauce, meat frying sauce, mutton broth, golden needle fungus and egg marinade, etc., with seasonal fresh vegetables, such as shredded cucumber, mung bean sprouts, boiled soybeans, minced green garlic, chili noodles, etc., and then dripping a little old vinegar, very tasty.
Marinade: Generally speaking, knife-shaved noodles is a kind of noodles, suitable for a variety of toppings to do marinade, but according to people's habits, knife-shaved noodles are generally more suitable for marinade with more soup, such as tomato and egg marinade, sour soup marinade
Production Methods:
Pork: Froth meat, divided into two kinds of lean is three times as much as the fat, lean meat to the largest block, the fat to the smallest block. .
Pour some salad oil in the pot, first of all, the fat meat oil refining, refining a little dry, fish out.
Put the fragrant leaves, pepper, dashi, cardamom, nutmeg, fragrant fruit ...... these put in the oil to fry a little, small fire. A little of these things is enough, not too much, one or two on the line. The smaller the fire the better refine the flavor, fish out all these seasonings.
Put in a tablespoon or so of bean paste and fry until the oil in it has turned red and the pan is full of red bubbles.
Then put the lean meat in and stir fry for a while, then put in the freshly minced ginger, scallions, and garlic. One thing to note is that the amount of onion plus garlic is equal to the ginger. Put them in order (ginger, green onion, garlic). Stir-fry each one for about ten seconds.
After frying, then put cooking wine, soy sauce, soy sauce, and a little vinegar. The vinegar should be small, and about ten grams of MSG, and stir-fry for a little while longer.
Pour soup, soup is 3.5 times the meat. Just add the soup when you want to taste the saltiness of the soup first, mainly to give the meat into the flavor.
Open high heat, soup open, change to low heat. There are two main steps, put the spice package, according to a certain proportion in the package. This you have to adjust your own put in the pot, people can not go away.
Cook for a while, there are two minutes or so, taste the soup, will come out of the flavor, remove. And then put another package, each cooking for a certain amount of time to take out.