How to make good dishes by cooking with small noodles?

The Home-cooked Practices in Daoxiao Noodles, Shanxi

material

Flour, pork rump 1, onion 1/4, carrot 1/2, coriander 1, fragrant leaves, star anise, dried red pepper, pepper, ginger slices, garlic cloves, pepper water, soy sauce, aged vinegar, dried bean curd and meatballs.

working methods

1. Daoxiao Noodles has strict technical requirements for flour mixing, and the ratio of water to flour is accurate, generally 1 kg of flour, with cold water in winter and warm water in summer. First, slowly add water to the flour, beat it into spikes with chopsticks or hands, and then knead it into dough. Kneading dough is the hardest of all pasta. It is best to press your fingers on the surface of the dough to make it hard and not stick to your hands. In this way, the mixed dough can be easily cut into willow shapes. Put the flour into the basin and stick a small hole in the middle with chopsticks or hands.

2. Pour a proper amount of water into the small hole.

3. The palms of both hands are opposite, and the fingertips are inserted around the flour in contact with the basin wall.

4. Stir the flour by hand from outside to inside and from bottom to top.

5. Push the stirred flour into the water in the middle hole.

6. Stir in the small hole by hand, and stir the flour covered on the water evenly with a water plate to form snowflake-like grape flour floc.

7. Make a small hole in the remaining dry flour and pour the right amount of water in several times.

8. Stir the dry flour and water evenly to form a snowflake-like flour wadding with a little dry flour around it.

9. Knead the snowflake-shaped and grape-shaped flour wadding together by hand, and then infiltrate a small amount of water into the dry flour bit by bit.

10. Knead the dough with rough surface by hand, cover it with a wet cloth and let it stand for 30 minutes.

1 1. When the kneaded dough is pressed down with your fingers, it feels hard, and it won't stick to your hands.

12. After half an hour, put the dough on the chopping board and knead it vigorously until it is evenly kneaded, softened and polished. If there is not enough time to knead the noodles, the noodles will not be shaped or cut at all, and it is easy to stick to the knife and break the strips when cutting the noodles.

13. Hold the top of the dough with your hands.

14. Rub the dough vigorously and roll it to one end of the body part.

15. Rotate the dough for 90 degrees, then knead it repeatedly until the dough is evenly kneaded, and let it stand for 10 minute.

16. Knead the dough for a while, press the dough with your palm and roll it on the chopping board.

17. Roll the dough into an oval shape with a bulge in the middle.