Sliced ​​Noodle Ingredients

Sliced ​​noodles are a type of pasta that people often eat. Pasta is good for the human stomach. Moreover, eating pasta regularly is beneficial to the digestion and absorption function of the human stomach. Delicious knife-cut noodles can often be found in restaurants, but after all, the preparation methods used in restaurants are unhealthy and unhygienic. Therefore, eating it frequently will definitely affect human health. If you can make knife-cut noodles yourself, you can adjust the flavor according to your favorite taste. So what are the ingredients for knife-cut noodles?

practice

Sliced ​​Noodles

The technical requirements for kneading the dough for knife-cut noodles are quite strict. The ratio of water to flour must be accurate. Generally, one pound of flour is used for three ounces of water. The dough is beaten into dough pieces and kneaded into dough. Then it is covered with a wet cloth and kneaded again after half an hour, until it is evenly kneaded, soft and smooth. If you don't knead the dough well enough, it will easily stick to the knife and break into strips when you cut it. Most of the people who make knife-cut noodles across the country use the Jinmianwang noodle-making process, which allows the noodles to be more chewy and have more dough. In addition, the secret of knife-cut noodles lies in the knife skills. Knife, generally do not use a kitchen knife, but a special curved sharpener. When operating, hold the kneaded dough with your left hand and hold the knife with your right hand. Your wrist should be flexible and the force should be even and uniform. Facing the soup pot, cut the dough one by one with the knife. The dough leaves are cut one by one, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. The dough leaves fall into the soup pot, the soup boils and the noodles flip, like whitebait playing in the water. It is very beautiful. A skilled chef can cut about 200 leaves per minute, and the length of each dough leaf is exactly six inches. Before eating, being able to watch the chef cut noodles is like enjoying an art performance.

seasoning

The seasonings for sliced ​​noodles (commonly known as "toppings" or "seasoning") are also varied, including tomato sauce, meat sauce, mutton soup, golden needles, black fungus and egg sauce, etc., and are served with seasonal vegetables such as shredded cucumber, leek flowers, mung bean sprouts, boiled soybeans, chopped green garlic, chili powder, etc., and a little bit of aged vinegar, which is very delicious.

Marinade

Generally speaking, knife-cut noodles are a kind of noodles, which are suitable for cooking with various toppings. However, according to people's habits, it is more appropriate to cook knife-cut noodles with sauces with more soup, such as tomato and egg sauce, or sour soup and臊子 sauce. The methods of making three kinds of Shanxi marinades are recorded below for your reference:

Meat stew

Preparation method:

Pork: There are two types of minced meat. The lean one is three times as much as the fat one. The lean meat should be the largest pieces, and the fat should be the smallest pieces.

Pour some salad oil into the pot, first extract the oil from the fat, then scoop it out when it is slightly dry.

Fry the bay leaves, Sichuan peppercorns, aniseed, white pepper, mint, and fragrant fruit in the oil over low heat. A little bit of these things is enough, not too much, just one or two will do. The lower the fire, the better. After the aroma is released, take out all the seasonings.

Add about a spoonful of bean paste and stir-fry until the oil turns red and the whole pot is filled with red bubbles. Add the lean meat and stir-fry for a while, then add chopped fresh ginger, chopped green onion and chopped garlic. It should be noted that the amount of onion and garlic is equal to that of ginger. Put <ginger, onion, garlic> in order. Stir-fry each ingredient for about ten seconds. After frying, add cooking wine, dark soy sauce, light soy sauce, and a small amount of vinegar. Use less vinegar and about ten grams of MSG, and stir-fry for a while.

Pour the stock, the amount should be 3.5 times the amount of meat. When you just add the soup, you should first taste the saltiness of the soup, mainly to flavor the meat. Turn on high heat, and when the soup boils, reduce the heat to low. There are two most important steps, which are putting the spice bag in the seasoning bag in a certain proportion. This is a pot you have to prepare yourself, and you can't walk away. Cook for a while, about two minutes, taste the soup, it will smell fragrant, take it out. Add another seasoning packet and cook for a certain period of time before taking out.