Chopsticks in Shanxi in addition to eating, is also a tool to make noodles, a chopsticks, a pot, a ball of noodles can make a bowl of noodles, Shanxi noodles have more than 300 kinds, but I think this tip is the most delicious.
Yang Gang is the third generation of intangible cultural heritage inheritors of Shanxi Province, according to the legend of the Tang Dynasty, Li Shimin's cousin Bagu founded a noodle, commonly known as eight strands of noodles, the sharp noodles seem simple, in fact, it is also very exquisite.
Its flour is selected from the wheat flour produced in our Yuncheng area of Shanxi, I pay attention to a water temperature that is warm in winter, cool in summer, and warm in spring and autumn, and when the noodles are added at one time, let the noodles and water mix well from the points, the noodles should be three awakenings and three kicks, and the special light noodles can be excluded from the mouth of the particularly strong pasta, and the good noodles can be sharpened after half an hour.
This face out of the pick, the two ends of the tip of the middle circle, also commonly known as the plucked fish, the tip of the tip is the strength of the wrist, with this chopsticks on the edge of the plate, gently press a little face to use the strength of the wrist, the trend to throw in, throw out is about 15 cm or so.
In Shanxi noodle dishes combined with a lot of dishes, the most common brine is generally tomato brine, fried sauce brine, small stir-fried meat brine, as well as three cloves brine, like Shanxi vinegar blended, is a very representative of a kind of brine, green onions, garlic after frying into the dried pepper, green and red pepper, dried tofu, and our soybean in hot oil, this vinegar along the edge of the pot to spray it incense.
Shanxi's unique sharp noodles, with vinegar blending, lapa garlic and carrot shredded, Shanxi characteristics of the taste of a sudden out, Shanxi noodles is the most famous, it eats to the stomach inside the comfortable!
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