How to make knife cut noodles delicious at home, how to make knife cut noodles delicious is simple

Cut the onion into cubes, cut the peppers into cubes, pay attention to the size, cut the garlic moss into sections, slice the meat (the raw meat is not easy to use, and cooked is OK), put the water in the pot, put it on the fire and start boiling the water.

When boiling water, you have to wash and cut all the vegetables, and then fry them in the pot, cooking noodles and stir-frying vegetables are two pots, which do not affect each other. Note that when stir-frying, you should order more soup in the dish, boil the water and cut the noodles with a knife, and cook the noodles until they are seven or eight mature.

How to fry knife-cut noodles, fry knife-cut noodles at home.

The steps of stir-frying are, first put oil, then bean paste, meat, (meat can be salted first, if you don't want salt, you can also put the meat in the pot and stir-fry a few times on salt), put garlic moss when the meat is 5 minutes cooked, and put onions and fresh peppers when the garlic moss is also medium cooked, and then tomatoes, after putting the tomatoes, you should put some water in the dish, it should be soup in the dish, but you should pay attention to the amount, not too much.

When the dish is almost cooked, put in the green vegetables, and then put the knife-cut noodles that have been boiled in cold water, put them in the dish and fry them together, and be sure to pay attention to turning a little faster when stir-frying, (I personally like the stronger noodles, it is best to fry the amount at a time not more than two bowls, if the amount is large, you can separate the noodles, and fry the noodles separately more than once, so as to ensure the taste of the fried knife-cut noodles).

Teach you how to make delicious knife-cut noodles in 5 minutes.

Knife-cut noodles are also too delicious, right, share a few simple home-cooked recipes, how many bowls can you eat?

Eggplant beef knife shaved noodles: Ingredients: 400 grams of all-purpose flour, 180 grams of water, 1 2 tsp salt, 300 grams of beef brisket, 1 tomato, 2 Chinese cabbage, 1 tbsp sauerkraut, braised soup, 1 tbsp chopped green onion.

Method: 1. Add water and salt to all-purpose flour and mix well, knead until smooth and slightly hard dough. 2. Boil a pot of boiling water, cut the dough into the boiling water and cook it to become a knife to cut the noodles, and put it in a bowl for marriage and later use.

3. Cut the beef brisket and tomatoes into thick slices, add to the braised soup and simmer for about 50 minutes until flavorful. 4. Add the soup and ingredients of method 3 to the knife-cut noodle bowl, add the blanched cabbage and sauerkraut, and finally sprinkle with chopped green onions.

Tomato fried knife and sliced noodles: Method: 1. Cut the tomatoes into small pieces, beat the eggs, dice the green onions, shred the ginger, and slice the garlic.

2. Add some oil to the wok and scramble the eggs first when the oil is hot. 3. Put out the scrambled eggs, add a spoonful of oil to the pot, add minced garlic and ginger, and stir-fry the tomatoes. 4. After the tomatoes are fried into juice, add the scrambled eggs, add water to boil, and turn off the heat.

5. Put the boiled eight mature knife-cut noodles through water, remove the knife-cut noodles, put them in a small basin, add salt and dark soy sauce and mix well. 6. Put the mixed knife-cut noodles on the fried tomatoes and eggs, and simmer for five minutes. 7. After that, sprinkle with chopped green onions.

Stir-fried knife-shaved noodles: Prepare half a pound of knife-cut noodles, an appropriate amount of tomatoes, 2 eggs, green onions and garlic, soy sauce, crushed peanuts, a little oil and salt. Method step 1, knife cut noodles boil 8 into heat, remove and cool for later use; 2. Beat the eggs, add chopped green onions, salt and stir well, and cut the tomatoes into cubes; 3. Heat oil in a pot, pour in the egg mixture, fry the spatula and stir-fry the tomatoes; 4. Then add soy sauce and salt to continue stir-frying, stir-fry an appropriate amount of soup and then put in the noodles; 5. After the noodles are flat, cover the pot and simmer for 2 minutes, then boil the pot and fry for about 1 minute; 6. Add chopped peanuts and stir-fry the garlic well.

How to fry shredded meat and cut noodles with a knife: Method step 1: Add an appropriate amount of water to the flour, knead it into a dough, cover it with a wet towel and let it rise for half an hour; 2. Scrape the dough with a scraper into a knife to cut the dough, boil it in a pot until it is 8 minutes cooked, and soak it in a cool temperature; 3. Shred the pork, add soy sauce and starch and marinate for 15 minutes, shred the cabbage, soak the dried shiitake mushrooms and cut them into shreds, slice the garlic and set aside; 4. Heat an appropriate amount of oil in a pot, fry the garlic slices, add the marinated shredded meat and stir-fry, then add the mushrooms and stir-fry well, add the cabbage and stir-fry; 5. Then take out the noodles and put them in the pot and fry them slightly, add soy sauce, monosodium glutamate, salt, chili oil, pepper powder to taste, and sprinkle chopped green onions.

Cook half an onion.

Noodles for 2 people.

Tomatoes 1/2.

Spinach to taste.

Pork belly to taste.

A bowl of soulful knife-shaved noodles.

Wash the vegetables and set aside.

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Cook the noodles until 8 minutes cooked, at least three times in water, until completely turned into ice water, and set aside, please click to enter **Description.

Heat the oil, add the minced ginger or ginger slices, put the pork belly in the pot, pour the light soy sauce and dark soy sauce, stir-fry until fragrant, and then put in the spare knife-cut noodles.

Put in onions, greens, and tomatoes in turn The point is here!! The soul is, put vinegar in the pot when it comes out of the pot, pour the vinegar on the edge of the pot, turn it evenly, put vinegar has two functions, 1 to remove the greasy pork belly, 2 noodles are not sticky or sticky.

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The knife cutting surface is all cut by the knife, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. Sharp edges, resembling willow leaves; The entrance is smooth and the inside is soft but not sticky, and the more you chew, the more fragrant it is, and it is popular with those who like pasta.

The steps to make your own knife-cut noodles.

1. Beat flour and water (according to the ratio of three taels of water per catty of noodles) into flour ears. 2. Knead the dough again, then cover it with a damp cloth, and knead it again after half an hour until it is kneaded evenly, kneaded softly, and kneaded for later use.

3. Shred the pork tenderloin, use cooking wine and starch, grasp it well, and set aside.

4. Soak the fungus, wash it, and cut it into shreds; Soak the mushrooms, remove the stems, wash and shred; Soak the yellow flowers, wash and cut into sections.

5. Put the pot on the fire, put the oil, the oil is 5 hot, put the marinated shredded meat, slide it off, and change color.

6. Add shredded green onions, shredded ginger and garlic slices and stir-fry until fragrant.

7. Put shredded mushrooms, shredded fungus, yellow flowers, stir-fry, add soy sauce and oyster sauce, and stir-fry.

8. Pour in the water in which the mushrooms are soaked and bring to a boil over high heat.

9. Put salt, monosodium glutamate, add water starch, thicken, light sesame oil, and turn off the heat.

10. Put water in a pot and bring to a boil over high heat.

11. Take an appropriate amount of dough and knead it into a cylindrical dough by hand.

12. Hold the dough knife in one hand, hold the dough with the other, use the knife to cut it into the pot of boiling water along the outside of the dough inward one by one, and cook for about 3 minutes to eat. Cut a bowl and eat a bowl.

1. Mix the noodles first, and add about 1 kg of flour (household flour) to the basin

Then add warm water in batches and stir with chopsticks, the ratio of noodles and water is one pound of noodles and half a pound of water. There is another thing that the water absorption of flour is different in different places, and it can be adjusted appropriately on this basis.

When the flour is stirred into this flocculent, it is kneaded into a dough.

To make knife-cut noodles, the noodles should be slightly harder, and the dough should be kneaded and covered for about half an hour.

2. Come down and prepare the required side dishes. Since I was going to make fried knife-cut noodles (vegetarian stir-fried), I prepared eggs, tomatoes, green onions, garlic, small rape, and mung bean sprouts.

Then chop some chopped green onions and garlic foam and cut the tomatoes into small pieces for later use.

3. The dough has been awake for half an hour, knead the dough again, knead it softly, and knead it all. If the dough is not kneaded in place, it is easy to stick to the knife and break when shaving.

It's a lot of practice to make knife-cut noodles.

A leaf falls into the pot and a leaf floats, a leaf leaves the face and comes out of the knife, the whitebait falls into the water and turns over the white waves, and the willow leaves ride the wind down the treetops.

Knife cut noodles can be boiled for 3 rolls, and then take them out and put them in cold water.

4. Get down and start frying the noodles.

When the oil is hot in the pan, pour the well-stirred eggs into it and stir-fry them, and then remove the eggs for later use.

Leave the bottom oil in the pot, pour in the chopped green onion and garlic foam and stir-fry until fragrant, add a spoonful of thirteen spices, and then pour in the tomatoes and stir-fry.

Add a spoonful of salt, then add the bean sprouts, add an appropriate amount of light soy sauce and stir-fry evenly.

Finally, add the knife-cut noodles and stir-fry, then add the scrambled eggs just now, stir-fry evenly, and then turn off the heat and remove from the pot.

Okay, let's do this knife cut noodles. The entrance is slippery outside and inside, soft but not sticky, the more you chew, the more fragrant, the color and flavor are complete.

Seeing this, do you want to try it yourself?

That's all for today's knife-cut noodles.

The technical requirements for knife cutting face and dough are stricter, the ratio of water and noodles is required to be accurate, generally one pound of noodles and three taels of water, beaten into a spike, and then kneaded into a dough, and then covered with a damp cloth, and then kneaded after half an hour, until kneaded evenly, kneaded soft, kneaded light.

If the kneading effort is not enough, it is easy to stick to the knife and break the strip when cutting, and most of the noodles that are cut all over the country adopt the noodle making process of the king of strong noodles.

In addition, the mystery of knife cutting noodles lies in knife skills. Knives, generally do not use kitchen knives, and are sharpened from a special curved shape.

When operating, the left hand holds the kneaded dough, the right hand holds the knife, the wrist should be smart, the output should be flat, the force should be even, against the soup pot, click, click, click, a knife to catch a knife, cut out of the face leaves, a leaf even a leaf, just like a meteor to catch the moon, draw an arc of white line in the air, the face leaf falls into the soup pot, the soup rolls over the dough, and like a whitebait playing in the water, it is good-looking, the length of each face leaf, just big Li Hao is six inches.

The seasoning of knife-cut noodles (commonly known as "toppings" or "blending") is also varied, including tomato sauce, meat fried sauce, mutton soup, golden needle fungus and egg marinade, etc., and is accompanied by seasonal fresh vegetables, such as cucumber shreds, mung bean sprouts, boiled soybeans, minced green garlic, chili noodles, etc., and then dripping with old vinegar, which is very delicious.

Marinade: Generally speaking, knife-cut noodles are a type of noodles, which are suitable for marinating with various toppings, but according to people's habits, knife-cut noodles are generally more suitable for marinades with more soup, such as tomato and egg marinade, and sour soup and sour soup marinade.

Production method: pork: foamed meat, divided into two kinds, lean is three times fat, lean meat to be the largest, fat to be the smallest.

Pour some imitation salad oil into the pot, first refine the fat oil, refine it a little dry, and take it out.

...... bay leaves, Sichuan peppercorns, spices, white cardamom, nutmeg, and fragrant fruitPut these in oil and fry them on low heat. A little bit of these things is enough, not too many, just one or two. The smaller the fire, the better, and after refining the fragrance, take out all the spices.

Put a missing spoon of bean paste, fry until the oil inside is red, and the pot is full of red bubbles.

Then put the lean meat in and fry for a while, then add the fresh minced ginger, green onion, and garlic. It should be noted that the amount of green onion and garlic is equal to ginger. Put in order (ginger, green onion, garlic). Fry for more than ten seconds for each one.

After stir-frying, add cooking wine, dark soy sauce, light soy sauce, and a small amount of vinegar. Vinegar should be less, about ten grams of monosodium glutamate, and fry for a while.

Pour the stock, the soup is twice as much as the meat. When you first add the soup, you should taste the saltiness of the soup first, mainly to flavor the meat.

Turn on high heat, and after the soup is boiled, change to low heat. There are also two main steps, put the spice packet, and put it in a certain proportion in the bag. In this pot that you have to put yourself, people can't walk away.

Cook for a while, for about two minutes, taste the soup, it will come out fragrant, take it out. Put another bag and cook for a certain amount of time to take it out.

Ingredients: 200g of flour, 100g of water, tenderloin, carrots, callus white, lettuce, black fungus, salt, chicken essence.

Method 1Add water to the flour, add little by little, stir with chopsticks to form snow flakes as you go, and knead the dough with your hands. Put the container in plastic wrap and let it rise for 30 minutes.

2.After the dough is awakened, knead it again into a smooth conical dough.

3.Bring water to a boil in a pot and add a teaspoon of salt.

4.Use scissors to turn the dough as you go, cutting it all into the pan.

5.Cook until the scissor sides are all floating.

6.Remove the cooked scissor noodles and rinse with cool water and drain.

7.Cut the tenderloin into cubes and marinate with a little cooking wine and a spoonful of oyster sauce. Peel and dice the carrots, callus white, lettuce, and shred the soaked black fungus.

8.Heat oil in a pot, add the marinated tenderloin and stir-fry until it changes color, and the surface turns white, immediately remove it and put it on a plate for later use.

9.Sauté the diced carrots with the remaining oil in the pan until soft.

10.Add the white dices and stir-fry until soft.

11.Pour in diced lettuce and black curly fungus and stir-fry together, add salt and chicken essence to taste, and put a little water.

12.Pour in the well-cooked scissor noodles, stir-fry for a while to absorb the flavor.

Ingredients: diced chicken breast, red pepper, Hangzhou pepper, garlic cloves, ginger slices, Sichuan pepper, star anise, fennel, cinnamon, a little cinnamon.

Knife cut noodles, noodles are very important, to be strong, noodles without bubbles, magnets, add a little salt to the noodles, cold water slowly add in, rough and, probably not a blow on the flour that comes out of Youxiang on the line, wake up for 10 minutes, and then and, to and harder, knead hard, the left arm rubs the pain for the right arm kneading, both arms are rubbed hurt and then knead for a while, knead to three lights, face light, basin light, hand light, wake up for another 20 minutes, continue to knead, and finally knead until both arms are sore, and then knead, You should not have the strength to shave the dough, so cover it with a damp cloth and set aside.

Chicken gravy method:

Red pepper and ginger slices and other above-mentioned ingredients fry oil, fry out red oil, put in diced chicken over high heat, stir-fry, fry the water dry, cover the lid, simmer the chicken in oil for a while, make the appearance golden, and then add boiling water, beer, salt, dark soy sauce, soup stock essence and other low heat to simmer for an hour.

Start to cut the noodles, cooking the noodles is very simple, the noodles are cut in, after floating up, put in some green vegetables, and then cook for 3 minutes to get out of the pot, look at the noodles, quite strong.

Finish with diced chicken and some broth, plus a little vinegar and coriander.