In the north of Shanxi, there are many kinds of pasta made of grains, with coarse grains carefully cultivated and flour and rice carefully cultivated. However, Shanxi pasta has formed a culture. According to well-documented data, there are more than 1000 kinds of pasta. Steamed pasta, cooked pasta, fried pasta, fried pasta, rice and vegetable pasta are all available. Ordinary farmers can make pasta every day and make it in a month. Even in the north, which is dominated by pasta, Shanxi pasta is unique.
Daoxiao Noodles is Shanxi people's daily favorite pasta. Because of its unique flavor and reputation at home and abroad, it has also become synonymous with Shanxi.
Shanxi Daoxiao Noodles for? Top Ten Noodles in China? One of them, popular in the west and surrounding areas, is said to be the Daoxiao Noodles founded by Ma Xu firewood in the Tang Dynasty.
Operation process: Flour dough, dough in left hand and machete in right hand. Slice the noodles in a boiling pot, cook them, take them out, and eat them with various flavors of minced meat and seasonings. Daoxiao Noodles in Datong is the most famous. Daoxiao Noodles, Shanxi, is thick and thin, shaped like a willow leaf; The entrance is slippery with inner ribs, which are soft but not sticky, and the more you chew, the more fragrant it is. A clever cook can cut about 200 knives per minute, and the length of each leaf is exactly six inches. Before eating, visiting the chef to shave noodles is tantamount to enjoying an art performance.
The marinade is the icing on the cake. Generally, it is more suitable to use soup for small noodles, such as tomato and egg gravy and pickled pepper gravy in sour soup. It seems that the heat is the key to the delicious common gravy. Stir-fried ingredients such as hot pot and cold oil are added to the soup to thicken the soup, and a good gravy will do.
These are some tips from Daoxiao Noodles. In order to achieve a better grasp, we show it through a specific process, and we can try it when we have the opportunity.
major constituent
Flour, water
classify
Shanxi pasta
Someone's taste
The entrance is soft but not sticky, and the more you chew, the more fragrant it is.
I. Practical operation
1, main materials
500 grams of medium gluten flour, 200 grams of water and 3 grams of salt.
2. Accessories
200g tomatoes, 3 eggs, 5g salt, clear water 100g, oyster sauce 1 tablespoon, 2 tablespoons soy sauce, 6g chicken powder, onion, ginger and garlic.
Second, the production process
1. Add water to the flour gradually, stir while adding water, beat into flour spikes, and then knead into dough.
2, the dough must be hard, and the dough must be simmered for half an hour.
3. Then put it on the chopping board and rub it hard until it is evenly rubbed, softened and polished.
4. add a lot of water to the pot and boil it. Hold the kneaded dough in the left hand and the knife in the right hand. The knife surface is flush with the dough surface, and the force is even. Cut the noodles into a boiling pot one by one. The cut noodles are thick in the middle and thin in the edge, and look like willow leaves. The noodle leaves fall into the soup pot, and the soup is turned over for about 5 minutes, and the noodles can be taken out.
5. Break up three eggs, dice tomatoes, and chop onions, ginger and garlic for later use.
6, hot pot cold oil and other oil 70% hot into the egg, quickly stir fry, stir fry immediately after the pot for use.
7. Wash and dry the pan. Continue to heat the pan and cool the oil. When the oil is hot, pour in onion, ginger and garlic and saute until fragrant. Add tomatoes and stir-fry until the juice comes out. At this time, pour in the water without tomatoes, and add the right amount of salt, soy sauce, chicken powder, oyster sauce, pepper powder and thirteen spices powder. Then pour the thick soup into the scrambled eggs, stir well and take out the pot.
8. Pour the tomato and egg gravy on the cooked Daoxiao Noodles, so that our tomato and egg Daoxiao Noodles will be ready.
Three. Technical summary
1, Daoxiao Noodles has strict technical requirements for dough mixing, and the proportion of gouache is accurate. Generally, one kilogram of flour is 4: 2. Beat it into flour ears, then knead it into dough, cover it with a wet cloth and knead it for half an hour until it is evenly kneaded, softened and polished. If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting.
2, ordinary tomatoes, eggs, scorpions are not fragrant, and the heat is the key. Be sure to heat the pan and cool the oil. When the oil is 70% hot, use cooking methods and rely on pot gas to achieve the flavor needed by food.
3, when cooking noodles, there should be more water, boiling water into the pot, and a few drops of cooking oil in the pot can prevent the noodles from sticking together without overflowing the pot.