It was so simple to make a bowl of knife-sharpened noodles at home, and after learning it, you don't have to go to a noodle restaurant to eat super fragrant knife-cut noodles

People who only eat ramen and have not eaten knife-cut noodles cannot experience that pasta can also be made so deliciously, and they don't know why the noodles cut by the knife are different from the taste of the pulled noodles.

<h1 class="pgc-h-arrow-right" > the face of the super incense knife</h1>

Ingredients: beef, dough, red oil bean paste, sesame seeds, soy sauce, oil and salt and other appropriate amounts

method:

1: Sauté a small amount of sesame seeds until slightly yellow;

2, the pot boiling oil, watercress sauce stir-fry fragrant, and then add sesame seeds to make a sauce for later;

3. Cut the dough into strips with a knife (if you like toughness, you can choose high gluten flour to make dough);

4, boiling water to cook the knife cutting surface, fish out to soak in cold water to prevent paste;

5: Soak in cold water and rinse dry water (in cold weather, you can fry it in oil), put it on a plate and add the sauce to it, and you can eat it.

Notes:

1, the noodles must have strength in kneading the dough, add an appropriate amount of water and put the noodles and the best results;

2, after the knife cutting surface is cooked, try to pass the water, otherwise it is easy to stick;

3, this pasta in addition to the toughness of the noodles, mixing sauce is very important to be fried fragrant and not paste.