Noodles are most commonly used in the north, especially in the two provinces of Shanxi and Shaanxi, which can be said to be the hometown of pasta. When we come to Shanxi, we can see hundreds of pasta recipes and experience a variety of delicious foods. In fact, making pasta is not difficult, so let us introduce two classic pasta recipes, knife-shaped noodles and fried noodles.

First, knife-cut noodles. Sliced ??noodles can be said to be a classic delicacy in Shanxi. Knife noodles need to be kneaded first. The noodles should not be too soft or too hard. We stir the flour into a floc with water and then revive it. After polishing the face with basin and hand, let the face wake up for half an hour until all the pores inside it are drained. Then use fire to boil the water, and then prepare the noodle knife. After the water boils, we hold the dough in one hand and the noodle cutter in the other hand to cut the dough in. The dough should not be too thick or too thin, just keep it just right. Maybe we are not familiar with making it at the beginning, but after we cut it more times, we can get the cut noodles that we like, with the right thickness and length. Finally, when the noodles are cooked, take them out and add the braised noodles. Then this The noodles are ready for use after cutting.

Second, oily noodles. Youpomian should be a classic noodle dish in Shaanxi. People here like to squat in the corner and eat the noodles with a bowl of knife-cut oil. It is not difficult to make oil-splashed noodles. First, we take high-gluten flour and knead the dough. After it is kneaded, separate the noodles, brush them with oil, cover them with plastic wrap, and let them rest for half an hour. After the noodles wake up, they will feel more chewy to the touch and easier to throw. Then we knead the dough for a while and then roll it out with a rolling pin. Be careful not to roll the dough too thin, roll it to a perfect thickness, and use chopsticks to press a slit in the middle of the dough. Then use a rolling pin to roll out both ends of the dough thinly. Then pick up the noodles with your hands and shake them hard. The noodles will become longer. After shaking them, we can tear open the seam that we just pressed, so that our oily noodles are ready. Put the noodles into the water and boil them, and then we take them out. When the noodles are cooking, we put the bean sprouts in a bowl, then take out the noodles, add oil, salt, soy sauce and vinegar, and finally add chili noodles and pour boiling oil on top, then this oil-splashed noodles is ready .