How to Make Knife Cut Noodles

Handmade Knife Cut Noodles

Ingredients

Main Ingredients

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Flour 300g

Seasoning

Salad oil

Moderate

Salt

Moderate

Spring onion

Moderate

Ginger

Angle of Anise

Moderate

Cooking Wine

Anise

Moderate

Ginger

Amount

Anise

Amount

Wine

Amount

Water

Water

Hawthorn

Amount

Butter

Amount

Sugar

Amount

Hand-rolling Knife Cut Noodles

Shanxi knife dial noodles: 300 grams of flour, 120-130 grams of water

1. Pour the dough into the basin, water and good (water temperature: winter, spring and autumn temperature, cool in summer), knead until the dough smooth, covered with a wet cloth molasses for 30 minutes

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2. Molasses in the dough in kneading for a while, and then knead into an Oval shape, use a rolling pin to roll it into a three-millimeter-thick long sheet, sprinkle some flour on it, fold it into two layers from the bottom up (professional chefs should fold it into six or seven layers), use both hands to hold the knife (one hand in the picture because the other one is holding the camera) and dial the noodles forward one by one, when dialing the noodles the angle of the knife with the noodles is about 60 degrees (between 45 and 70 degrees), on the base of the diagonal dialing, you should hold the knife upright and throw the noodles forward, so that the dialed noodles can be made into a long sheet of dough. Noodles, so that the dial out of the noodles thrown away from the original position of sixty to seventy centimeters away from the surface, one by one, neat and tidy, uniform thickness arranged in the noodle case

3. Finally, the cut noodles into a pot of boiling water to cook for a minute or two

4. Cooked and fish out of the braised beef brine poured on the

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The finished product requirements are: the noodles are three-pronged, uniform thickness, uniform length, gluten sharp I cut it okay, is cut a little slow

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Braised beef tendon marinade and beef jerky practice: beef tendon, star anise, dry soy sauce, green onions, ginger, dry hawthorn, salt, oil, sugar

5. Beef tendon washed clean and cut into small pieces, blanch the tendon before stewing; to be cooled in a pot of boiling water to the beef fish out

6. Oil hot Add star anise, fried flavor into the dry yellow sauce stir-fry, pour in a small amount of cooking wine, sugar, and then pour into the water

7. After the water boils, put the blanched beef tendon, green onion and ginger, hawthorn. Put hawthorn can make the meat tender, flavor more delicious

8. After the water boils, simmer until the collection of thick soup is good (about two hours)

9. Finally put a little salt, put early meat will be firewood. Beef tendon is basically fine meat, rich in protein and low fat, with it to do meat marinade pouring noodles is also very tasty