As a northerner, I especially love pasta, I like to eat hand-rolled noodles, oil-poured noodles, soup noodles, dry noodles, knife-cut noodles and the like. The oil pour noodles are the most famous in Shaanxi, and the knife-cut noodles in Shanxi are the most famous. Today we will integrate the characteristics of these 2 places and make a knife to share with you. The knife I made at home to cut the gluten is smooth, and then add garlic and chili noodles, splash it with hot oil, and eat the beautiful drops very, so fragrant. Let's take a look at the specific steps
I made a picture of the oily noodles, do you see hungry?
1, do the knife cutting surface is also done from the beginning to the end. First and the noodles, and the basin poured a pound of flour (medium gluten flour), and then poured warm water to and noodles, the ratio of noodles and water is about a pound of noodles plus half a pound of water. Everyone can adjust according to the actual situation. In short, make oil poured noodles, and the noodles are harder.
Use chopsticks to stir the flour into a smooth dough when there is no dry flour in it. After kneading the dough, cover and let it grow for about 30 minutes. Since the dough is relatively hard, you can knead it several times during the time of making the dough smoother.
2: After the dough is ready, continue to knead the dough smooth and knead evenly. In this way, when cutting the surface, it is cut long and well. There will be no disconnection in the middle.
Knead the dough long and place it on top of a wooden board. There are special cutting knives for the knife cutting surface, and the general grocery store has a sale, 2 yuan a knife.
3. The face leaf cut out with a knife, the medium and thick edges are thin. Sharply edged and shaped like a willow leaf; The entrance is slippery and the inner tendon is soft but not sticky, and the more it is chewed, the more fragrant it is, and it is popular with people who like pasta. “
A leaf falls from the pot and a leaf floats, a leaf leaves the surface and a knife, the silver fish falls into the water and turns over the white waves, and the willow leaves ride the wind under the trees
Add a little green vegetables when you come out of the pot, cook the noodles with a knife and put them into a bowl without using cold water.
3. The last step, seasoning. Add green onion, garlic, salt, thirteen spices to the bowl, two spoonfuls of red pepper noodles, and finally light soy sauce and vinegar
Splash it with hot oil, stir well and you're ready to eat
Well, this knife-sharpening oil noodle shared today is finished. It looks very simple, but friends who like to eat pasta can practice more at home. Only the food made with your own heart is the most delicious, definitely better than the chef of the restaurant.
We'll see you next time!