Wheat flour 300g lean meat 100g potatoes, onions, vegetables and tomatoes [

Production method

bevel

Daoxiao Noodles has strict technical requirements on dough mixing, and the ratio of water to flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, and then kneaded into dough, then covered with a wet cloth, and kneaded for half an hour until it is evenly kneaded, softened and polished. If you can't knead the dough, it is easy to stick to the knife and break the strips when you cut it. Most people who make Daoxiao Noodles in all parts of the country use the noodle-making technology of the King of Strong Noodles, so that the flour ears made in this way are more and more powerful. In addition, Daoxiao Noodles's secret lies in his swordsmanship. Knife, generally do not use a kitchen knife, from a special arc knife. When operating, hold the kneaded dough in your left hand, and hold a knife in your right hand. Your wrist should be smart, your output should be flat, and your strength should be even. When you are facing the soup pot, you will scrape, scrape, scrape, and catch a knife with one knife. The cut noodles are Ye Er, one leaf after another, just 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, which is like a whitebait splashing in the water. It is really beautiful.

seasoning

Daoxiao Noodles's seasonings (commonly known as "topping" or "blending") are also varied, including tomato sauce, meat fried sauce, mutton soup, golden mushroom and egg marinated, and served with seasonal fresh vegetables, such as shredded cucumber, chives, mung bean sprouts, boiled soybeans, minced green garlic and Chili noodles, which are very delicious.

salty sauce with spices to stew meat

Generally speaking, Daoxiao Noodles is a kind of noodles, which is suitable for making marinades with various toppings. However, according to people's habits, it is more suitable to use marinades with more soup in Daoxiao Noodles, such as tomato and egg marinades, and sour soup and pickled meat marinades.

Classification of marinade

gravy

Production method:

Pork: There are two kinds of foam meat, the lean one is three times as fat, the lean one is the largest and the fat one is the smallest.

Pour some salad oil into the pot, first refine the fat oil, refine it a little dry, and take it out.

Fry the fragrant leaves, pepper, aniseed, cardamom, nutmeg, fragrant fruit in the oil and simmer. A little of these things is enough, not too much, just one or two. The smaller the fire, the better. After the fragrance is refined, take out all these spices.

Put about a spoonful of bean paste, stir-fry until the oil inside turns red, and the pot is full of red bubbles. Add lean meat and fry for a while, then add fresh ginger, chopped green onion and minced garlic. It should be noted that the amount of onion and garlic is equal to ginger. Put (ginger, onion, garlic) in order. Stir-fry each one for more than ten seconds. Add cooking wine, soy sauce, soy sauce and a little vinegar after frying. Less vinegar, about 10 grams of monosodium glutamate, and stir-fry for a while.

Pour broth, the soup is 3.5 times that of meat. When you just add the soup, you should taste the salinity of the soup first, mainly to give the meat a taste. Turn on the fire. When the soup is boiling, turn it down. There are also two main steps, namely, putting spice bags in a certain proportion. People can't go away in this pot that you have to adjust yourself. Cook for a while, about two minutes, taste the soup, it will smell good, and take it out. Put another package, cook for a certain time and take it out.

Video? Daoxiao Noodles's new practice, you don't need a rolling pin, you can cut it with a knife, 1 minute to make a pot.