How to make knife cutting noodles at home, a series of clever tricks to share with you

The knife-cut noodles are delicious, but every time you have to go to the restaurant to eat. Want to make a bowl of knife-cut noodles at home with a full range of colors and flavors? Here's a list of tips to share with you, so you can easily make home-style knife-cut noodles.

(Source Network)

Knife cutting noodles from the beginning of the noodles and ordinary noodles are different, a pound of flour added to the amount of water in about 300ml, when adding water, you need to add while stirring, as far as possible to mix the flour and water evenly, so that it is more conducive to the later stage and noodles. After adding all the water, use your hands to roll the dough into a flocculent shape, and when there is no dry flour in the entire basin, you can start to make noodles.

Because the amount of water is relatively small, when the noodles will feel that the binding force is relatively poor, at this time do not worry, first knead into a ball, and then seal the plastic wrap, wake up the noodles for 30 minutes. After thirty minutes, continue kneading the dough, at this time, because I woke up once, I will feel that the dough is slightly softer, and kneading the dough has become easier.

When you continue to knead the dough, there will be a tearing of the smooth surface of the dough, then do not continue to knead, continue to cover the plastic wrap, continue to let it wake up for half an hour. After half an hour, continue kneading the dough, and this time kneading the dough will basically make it smoother. Then tidy it up and turn it into a cylindrical-like dough. If you don't eat it now, you can seal plastic wrap and refrigerate it in the refrigerator. If you eat it fresh, you can cut it directly!

When cutting the surface of the knife, you can use the kitchen knife at home, from the tail of the knife to the tip of the knife, so that the knife cutting surface is easier to operate, and it is not easy to break. The second knife cutting surface is cut according to the edges left by the first knife cutting surface. In this way, it is easy to make hotel-grade knife cutting surfaces.

After becoming skilled, you can directly cut the noodles into a pot of boiling water, so that the noodles are cut, and then cooked for a minute or two to fish out, and then with the marinade, you can eat it in a big mouth!