Daoxiao Noodles's cutting methods and standards

The practice of Daoxiao Noodles, a Shanxi snack, was introduced in detail.

Region: Shanxi snacks

Technology: boiling, stewing and stewing.

Ingredients of Daoxiao Noodles: 500g of flour and 285g of water.

Introduction to Daoxiao Noodles: Daoxiao Noodles is one of the most famous snacks in Shanxi and Shaanxi. Not only does it taste smooth and refreshing, but it also has the action of the noodle maker, which gives people a pleasing feeling.

Characteristics of Daoxiao Noodles:

Shaped like willow leaves, soft inside and soft outside, smooth and palatable, easy to digest.

Teach you how to be Daoxiao Noodles and how to be Daoxiao Noodles.

1. Pour the flour into the basin, add water and knead it into dough until the dough is smooth, and cover it with a wet cloth.

2. When cutting noodles, stand in front of the boiling water pot, with the left hand supporting surface lower than the shoulder to make it lean forward, and the right hand holding the tile-shaped knife made of steel sheet can cut into triangles and shoulder strips from top to bottom and from left to right. But it should be generous, the length is basically the same, and the cutting, boiling and fishing cycles are carried out.

3. When eating, according to the preferences of the people who eat, pour in brine or various meat stuffing toppings and mix well.

Daoxiao Noodles's making essentials: To make a good Daoxiao Noodles, we must first practice the skill of shaving. The technical requirements of kneading dough with knife are strict, and the proportion of water and flour is accurate. Generally, one kilogram of flour is mixed with three or two waters, then kneaded into dough, covered with a wet cloth and kneaded for half an hour until it is kneaded evenly, softened and polished. If you can't knead the dough, it's easy to stick to the knife and break the strip when cutting. Miaomiao of Daoxiao Noodles is a swordsman. Knives, generally without knives, should be ground from a special arc. When operating, the left hand holds the kneaded dough and the right hand holds the knife. Your wrist should be smart, your output should be flat, and your strength should be even. When you face the soup pot, you will scratch, scratch, scratch and scratch. 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. Noodles fall into the soup pot, and the soup rolls, splashing like whitebait, which is really beautiful. Before eating, visiting the chef to shave noodles is tantamount to enjoying an art performance.

Seasonings (commonly known as "topping" or "blending") in Daoxiao Noodles are also varied, including tomato sauce, meat fried sauce, mutton farm, Flammulina velutipes and egg marinated, with timely fresh vegetables, such as shredded cucumber, shallots, mung bean sprouts, boiled soybeans, minced onion and garlic, and Chili noodles, which are very delicious.

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 halogen in soup. The practices of two kinds of bittern 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, auricularia auricula100g, 200g of fresh tofu, 50g of winter bamboo shoots100g, 50g of shrimp skin, 20g of Jiang Mo15g, 20g of lard, 2g of pepper, 0g of bean sprouts100g, soy sauce, monosodium glutamate, sesame oil.

Production method:

1, daylily and auricularia auricula are soaked and washed, and processed into small pieces and segments for later use; Selecting and cleaning bean sprouts, cooking them in cooked meat, and processing them into thin slices; Soak the shrimp in boiling water for later use.

2. Add bone soup into the pot, boil it, skim off the floating powder, add the above raw materials and accessories to taste, thicken the eggs with water starch, sprinkle it into the soup, and add sesame oil to make a marinade.

2, three fresh salt water

Main raw materials:

Sea cucumber100g, squid100g, cooked chicken100g and eggs 500g.

Auxiliary raw materials:

50g of lard, 50g of onion, proper amount of refined salt, a little pepper, garlic cloves, monosodium glutamate, cooking wine, soy sauce and Jiang Mo.

Production method:

1. Cut the sea cucumber and squid into small pieces, blanch them in boiling water for later use, cut the cooked chicken into small pieces, and cut the onion into sections.

2. Heat lard on fire, add pepper and onion, fry until fragrant, and take out 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. Boil 2,500 grams of bone soup in a pot, add sea cucumber and other ingredients to taste, thicken with water starch, break up the eggs, and put them into the soup to form 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 tastes of northerners. Shanxi is the hometown of Daoxiao Noodles.