First, the ratio of flour and water is 2:1,and the flour is mixed. Beat the flour into spikes with water and knead it into dough, then cover it with a wet cloth. After waking up for half an hour, knead it evenly, soften it and smooth it. After kneading it into a cylinder, you can cut it. Hold the dough with your left hand and cut it into the boiling water pot one by one from right to left. Pay attention to the output should be flat, and the force should be even, so that the cut noodles Ye Er, one leaf after another, is like a meteor chasing the moon, drawing an arc-shaped white line in the air, and the noodles fall into the soup pot, and the soup rolls over, and it is like a whitebait playing in the water. It is really beautiful and a skilled chef can cut more than 100 knives per minute, and the length of each noodle is exactly six inches.
Generally speaking, Daoxiao Noodles is a kind of noodles, which is suitable for making halogen with various toppings, but according to people's habits, it is more suitable for Daoxiao Noodles to use more halogen in soup. Now, the practices of two kinds of halogen in Shanxi are recorded as follows for your reference:
1, gravy:
Main raw materials:
200 grams of cooked pork belly slices and 500 grams of eggs.
Auxiliary raw materials:
20g of day lily, 20g of auricularia auricula10g, 20g of fresh bean curd, 0g of winter bamboo shoots100g, 50g of dried shrimps, 20g of Jiang Mo15g, 20g of lard, 2g of pepper, 0g of bean sprouts100g, 20g of soy sauce, monosodium glutamate and monosodium glutamate.
Production method:
1, daylily and auricularia auricula soaked hair are washed and processed into small pieces and segments for later use; Picking and washing the sprouts, cooking them in cook the meat and processing them into thin slices; Soak the shrimps in boiling water for later use.
2. Add bone soup to the pot, boil it, skim off the floating powder, add the above raw materials and auxiliary raw materials to adjust the taste, thicken the eggs with water starch, sprinkle them into the soup, and add sesame oil to make the marinade.
2, three fresh brine
Main raw materials:
Water-soaked sea cucumber100g, water-soaked squid100g, cooked chicken100g and eggs 500g.
Auxiliary raw materials:
50g of lard, 50g of scallion, proper amount of refined salt, a little of pepper, garlic cloves, monosodium glutamate, cooking wine, soy sauce and Jiang Mo.
Production method:
1, cut sea cucumber and squid into small pieces, blanch in boiling water for later use, cut cooked chicken into small pieces, and cut onion into sections.
2. Heat the lard on fire, add pepper and onion to fry the fragrance into onion oil, and remove the onion and pepper for later use; Stir-fry squid slices, sea cucumber slices and chicken slices, add seasoning materials, mix well and take them out for later use;
3, put 2500 grams of bone soup into the pot to boil, put the sea cucumber and other materials into the taste, thicken with water starch, break up the eggs, and put them into the soup to form the three fresh soup brine.
In short, the practice of soup brine is ever-changing. One principle is to give priority to salty and fresh mouth, which is more in line with the taste of northerners. Shanxi is the hometown of Daoxiao Noodles.