According to the story of famous food in Jin Dynasty, "Daoxiao Noodles originated in Shanxi, and it is a popular boiled pasta, which is the best in pasta. In Shanxi, whether in the city or in the countryside, especially Pingyao, Jiexiu, Fenyang and Xiaoyi, housewives, girls and many "women and men" in the city will do it. " Among all the Daoxiao Noodles in Shanxi, the most famous one is Datong Daoxiao Noodles, which can be described as "Wang Zhongwang pasta".
Daoxiao Noodles got its name because it was all cut with a knife. The face leaves cut with a knife are thick in the middle, thin in the edge, sharp in the edge and angular, and shaped like willow leaves. At present, noodle stands in other places also sell strips of pasta from Daoxiao Noodles. Alas, it really defiled the famous pasta in Shanxi. Cooked Daoxiao Noodles entrance is soft and non-sticky, and the more you chew, the more fragrant it is, which is deeply loved by people. According to Su Wen lue in the late Qing Dynasty, the traditional operator held the noodles in one hand and the knife in the other, and directly cut the noodles into the boiling water pot.
The key to the master's operation is: "The knife never leaves the face, the face never leaves the knife, the arm is straight and hard, the hand is flat, the hand eye is a line, and one blade drives another. The knife is flat when it is flat, and the machete is triangular. " 1958, Shanxi Province organized a technical competition. The noodles cut by experts are about 2 1 cm long and 0.2 ~ 0.4 cm thick, with a cost of 1 18 knives per minute. Knives are flying at the scene, which is delicious and feast your eyes.
With such a knife, let's tell a story about it:
According to legend, in A.D. 1222, Muqali, the general of the Yuan Dynasty, led tens of thousands of cavalry to capture Taiyuan, and unarmed people used kitchen knives as weapons to resist the looting of the Yuan Army. After the establishment of the Yuan Dynasty, in order to prevent the "Han people" from rebelling and revolting, the Yuan Dynasty implemented a harsh policy of "limiting knives" in Taiyuan, which not only confiscated all the metal utensils of every household, but also stipulated that every ten households should have a kitchen knife to cut vegetables and cook in turn, and then returned it to the Tatars for safekeeping.
One day at noon, Wang Laohan's wife made the dough and asked Wang Laohan to get the knife. Unexpectedly, the knife had been taken away by others first, and there were still many people waiting in line, so Wang Laohan had to go home and wait. When he left the Tatar's gate, his foot was touched by a thin piece of iron that was about to fall from the threshold. He picked it up and put it in his arms. When I got home, the water in the pot boiled and I couldn't eat noodles without a knife. When the family was at a loss, Wang Laohan suddenly remembered the iron sheet in his arms, took it out and said, use this iron sheet scissors! The old woman saw that the iron sheet was thin and soft. How can she cut noodles? Wang Laohan said angrily: Cut at will. The word "chop" reminds my wife that she put the dough on a board and held it in her left hand. She picked up the iron piece in her right hand and stood by the boiling pot to "chop" the noodles. The thin noodles flew into the pot and kept rolling, and soon they were cooked. She fished out a bowl, poured marinade on it, and let Wang Laohan eat first. Wang Laohan ate and said, "Very good, very good. You don't have to wait in line for a knife anymore, just cut it with this iron piece. "
In this way, the method of "cutting" noodles spread from one hand to ten hands, from ten hands to one hundred hands, and spread all over the land of Sanjin. In the Ming Dynasty, this kind of "Daoxiao Noodles", also called "Zhangzimian", was not only made at home, but also spread to shops and stalls, and evolved into a unique Daoxiao Noodles method. Its flavor is both soft and hard, and it can not only be pickled, but also hot-fried or even cold-mixed, with a unique flavor. However, brine is the best, and it is even better to add some Shanxi mature vinegar.
Daoxiao Noodles's production method is very elegant, and the key lies in four aspects: mixing noodles-mixing noodles-cutting noodles-seasoning.
Daoxiao Noodles's dough mixing method Daoxiao Noodles has strict technical requirements for dough mixing, and the ratio of water to flour is accurate, generally, it is 1 kg flour and 3 parts of water, with cold water in winter and warm water in summer. First, slowly add water to the flour, beat it into spikes with chopsticks or hands, and then knead it into dough. Kneading dough is the hardest of all pasta. It is best to press your fingers on the surface of the dough to make it hard and not stick to your hands. In this way, the mixed dough can be easily cut into willow shapes.
1. Put the flour in the basin and poke a small hole in it with chopsticks or hands.
2. Pour a proper amount of water into the small hole.
3. The palms of both hands are opposite, and the fingertips are inserted around the flour in contact with the basin wall.
4. Stir the flour by hand from outside to inside and from bottom to top.
5. Push the stirred flour into the water in the middle hole.
6. Stir the flour and water covered on the water surface by hand at the position of the small hole to form snowflake-like grape flour floc.
7. Make a small hole in the remaining dry flour and pour the right amount of water in several times.
8. Stir the dry flour and water evenly to form a snowflake-like flour wadding with a little dry flour around it.
9. Knead the snowflake-shaped and grape-shaped flour wadding together by hand, and then infiltrate a small amount of water into the dry flour bit by bit.
10. Knead the dough with rough surface by hand, cover it with a wet cloth and let it stand for 30 minutes.
1 1. When the kneaded dough is pressed down with your fingers, it feels hard, and it won't stick to your hands.
Daoxiao Noodles's kneading method: Put the dough on the chopping board for half an hour and knead it vigorously until it is even, soft and smooth. If there is not enough time to mix the noodles, the noodles will not be shaped when cutting, or the noodles will not be cut at all, and it is easy to stick to the knife and break the strips when cutting.
1. Put the baked dough on the chopping board.
2. Hold the top half of the dough with your hands.
3. Rub the dough hard and roll it to one end of the body part.
4. Rotate the dough for 90 degrees, then knead it repeatedly until the dough is evenly kneaded, and let it stand for 10 minute.
5. Knead the dough for a while, press the dough with your palm and roll it on the chopping board.
6. Roll the dough into an oval shape with a bulge in the middle.
Daoxiao Noodles and Daoxiao Noodles's methods, knife work, can best reflect the beauty of Daoxiao Noodles. Authentic Shanxi Daoxiao Noodles is a special curved knife. When operating, take the kneaded dough in the left hand and the knife in the right hand, with sharp wrists, gentle output and even force, and cut it one by one in the soup pot. The key technology of Daoxiao Noodles's production is: "The knife never leaves the face, the face never leaves the knife, the arm is straight and the hand is flat, the hand-eye is a line, one blade drives the other, the knife is flat at ordinary times, and the machete is triangular." Ye Er's cut noodles are also leaves, like a meteor chasing the moon, drawing an arc in the air and falling into the pot, and the soup rolls like whitebait, which is very beautiful.
There is a poem that says, "One leaf falls into the pot and floats, while the other leaves surface to make a knife. Whitebait falls into the water and turns into white waves, and willow leaves ride under the treetops. "
1. Bake the kneaded dough and dough cutter.
2. Hold the baked dough in the left hand and the dough knife in the right hand so that the knife surface is flush with the dough surface.
3. The output is even, and the surfaces are cut off one by one. My dough is small, so Daoxiao Noodles is short.
4. The section is willow-shaped, with thick middle and thin edge. Because the blade of the shaver I use is flat, the face I learned well is flat; If the blade is curved, then the Daoxiao Noodles is triangular. At present, noodle stands in other places also sell strips of pasta from Daoxiao Noodles. Alas, it really defiled the famous pasta in Shanxi. )
Daoxiao Noodles's noodle sauce is also called "topping", and Shanxi people call it "adjusting fire", which is also an important part of learning from Daoxiao Noodles. If noodles are the soul, then halogen is the essence. There are many varieties in Daoxiao Noodles, including tomato and egg sauce, sliced pork fried sauce, mutton soup and shredded pork mixed with brine, and Flammulina velutipes and egg brine. , with timely fresh vegetables such as shredded cucumber, chives, mung bean sprouts, minced onion and garlic, sprinkled with boiled soybeans and Chili noodles, and then dropped with a few drops of Shanxi mature vinegar, the taste is soft and tender, soft but not sticky, and the more you chew, the better. It's definitely a first-class bar.
Authentic Daoxiao Noodles gravy is made of gravy sauce with eggs, dried bean curd and meatballs. The production method is as follows:
1. Take 1 piece of pig hindquarters with pig fat, separate the fat from the lean, and cut the fat pork into cubes with a knife.
2. Put a small amount of cooking oil in the pot and stir-fry the fat pork with low fire.
3. Stir-fry until the fat of the fat pig diced meat is stirred, and the white meat diced meat becomes golden and fragrant. Take the diced meat out of the pan, leaving the base oil.
4. Take 1/4 onions, peel them off, wash them with clear water, and cut them into hob blocks with a knife.
5. Take 1/2 carrot, wash it with clear water, scrape off the skin, and cut it into hob blocks with a knife.
6. Pick the root of 1 coriander and wash it with clear water.
7. Put the onion, carrot and coriander into the oil pan and stir fry with a shovel.
8. Prepare spices such as fragrant leaves, star anise, dried red pepper, pepper, ginger slices and garlic cloves for later use.
9. Put the prepared seasoning into the pot, stir fry with the vegetables put in before, take out all the ingredients, and leave the bottom oil in the pot.
10. Put the lean meat without fat on the chopping board, first cut it into cubes with a knife, and then chop it several times with a knife to turn the diced meat into minced meat.
1 1. Put the diced meat in the oil pan and stir-fry until it changes color. (If you have bean paste, you can add red oil and stir fry first, and then stir fry diced meat. )
12. Add the golden diced fat before frying.
13. Chop ginger, onion and garlic, and stir-fry them in a pot for fragrance.
14. Add 1 spoon of homemade pepper water.
15. Add appropriate amount of soy sauce.
16. Add a small amount of Shanxi mature vinegar.
17. Add enough water to the pot, and add 1 bag of marinade or spices such as star anise, dried red pepper and fragrant leaves.
18. Cover the lid, bring boiling water to a high fire, and skim off the floating foam with a spoon.
19. Cut the white and tasteless dried bean curd into strips.
20. Put the dried bean curd into the pot, and then peel a pre-cooked egg.
2 1. Add the pre-fried meatballs. I made my own meatballs and kept them in my refrigerator in autumn and winter.
22. Add the right amount of salt.
23. Cover the pot and turn the fire into a small fire.
You can eat it in about 24.30 minutes.
The delicious Shanxi Daoxiao Noodles is ready.
Authentic Daoxiao Noodles gravy is made of gravy sauce with eggs, dried bean curd and meatballs.
Authentic Datong Daoxiao Noodles, Shanxi, with Shanxi mature vinegar and dried red pepper mixed with shredded sauerkraut or cabbage.
Plus the Chili oil with Shanxi characteristics ~
Have some Shanxi mature vinegar. This is a bowl of Daoxiao Noodles in Datong, Shanxi, which is cheap, delicious and unique. It is called "Wang Zhongwang Pasta".