How can you learn the authentic knife cutting technique?

1.Pork cut into small cubes.

2.Don't pour oil into the pot, put the cut meat slices directly into the pot and stir-fry over low heat, and at the same time throw the green onion and ginger slices, dried chili skin, star anise or something to fry together.

3.Slowly stir out the oil from the meat until the meat is slightly golden brown.

4.Two tablespoons of salt.

5.Two spoonfuls of soy sauce.

6.Four spoonfuls of cooking wine.

7.A spoonful of sugar makes it fresh.

8.Pour boiling water, be sure to boil water! At least warm water, not cold water, originally the meat is hot, after a cold water, the meat is easy to turn into firewood.

9.Bring to a boil over high heat, cover the pot and reduce the heat to medium-low and simmer for a few minutes.

10.Pour in the chopped carrot crumbles.

11.Dig a large spoonful of soybean paste into it.

12.Add the washed fungus.

13.Continue to simmer for 5 minutes, until the meat and carrots are soft, and finally add the chopped green peppers.

14.Stir well and remove from the pan! A bowl of fragrant, mouth-watering meat dumplings is ready.

15.【Noodles】, use cold water and, add water little by little to the noodles, stir with chopsticks while pouring water, in the shape of snowflakes, and then knead them together and let them ferment for 30 minutes. Note: The dough must be a little harder.

16.A knife and dough sharpener that I bought! 2 yuan a piece, the shape is quite special, haha, novices dare to try complex knife noodles.

17.Knead the dough repeatedly to form a cylindrical dough.

18.The water in the pot is a little wider, and when it boils, hold the dough with your left hand. Holding the dough peeler in your right hand, slice it into a pot of boiling water along the outside of the dough inward by knife.

19.After boiling, light cold water once.

20.Re-boil and re-re-boil and remove.

Learn from a chef school.

However, I personally think Xi'an Guanxiangxing is very good, you can consider it.

I don't know. You can go to some specialty shops.

Speaking of this knife-cut noodles, our knife-cut noodles in Shanxi are the most famous. 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.

It is known as the five famous noodle products together with Beijing's fried sauce noodles, Shandong's Yifu noodles, Wuhan's hot dry noodles, and Sichuan's dandan noodles, and enjoys a high reputation. Coupled with the chicken broth base, served with tomatoes and greens, the taste is not a problem.

The practice of shaving noodles with a chicken broth knife.

Step 1

Add flour to an appropriate amount of water, knead into a slightly hard dough, cover and let rise for an hour.

Step 1

Knead it again after an hour, and the surface of the dough will become very smooth.

Step 1

Cut the whole chicken into pieces, put green onions, ginger and garlic in the pot, and boil for half an hour, it is chicken soup. Add some salt before removing from the pan.

Step 1

Pour oil into the pan, pour in the chopped tomato pieces, add an appropriate amount of water and boil into tomato paste.

Step 1

Add some salt just before removing.

Step 1

Fill the soup pot with water, and when the water boils, hold the noodles in one hand and the knife in the other.

Step 1

From top to bottom, cut off the top of the dough diagonally and cut it into the pan.

Step 1

Repeat this until the dough is cut and boiled for three minutes, then remove the dough.

Step 1

With the water in which the noodles have been boiled, cook the cabbage and remove it. Scoop the noodles into a bowl, add the chicken broth, add the bok choy, sprinkle the surface with tomato sauce, and sprinkle with some coriander.

Picture of the finished product of chicken broth knife shaved noodles.

<> cooking techniques for knife shaving noodles in chicken broth.

Tips:

The knife must be sharp, and if you have the conditions, you can buy a special sharpening knife for cutting the surface, and the surface should be harder to be sharpened.

If you have to go to the birthplace to learn authentic knife noodles, you can learn authentic ones.

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1. What are the types of knives for cutting surfaces?

1.Flat knife, that is, what the common people often call a piece knife. Flat knives are the most common knife cutting tools, and they are also the most primitive knife cutting tools. The flat knife is made of stainless steel, and the cutting surface made with the flat knife is willow-shaped, with a thick middle and thinner sides.

2.Red knife with handle, this tool is very similar to the skinning knife used in the kitchen, it is more convenient to use, and it does not require any skills, you only need to cut the noodles hard, this knife is a more popular knife on the market to make knife noodles, and it brings convenience to many people who do not know how to make knife noodles.

3.Hook knife, because there is a hook in front of this knife, so it is called a hook knife. The material used to make the hook knife is usually stainless steel or iron sheet, so it will be very strong and durable.

The hook knife is a more professional tool for making knife cutting surfaces, which is divided into wide knives and thin knives. There are three kinds of knives on the market to make knife cut noodles, these three have their own merits, if you make it at home, it is recommended to use a red belt knife, which is more convenient to use, and is very suitable for the handicapped party. When cutting the dough, you should put the dough on the pallet, so that the force will be more even, and if you don't have a pallet at home, you can use a small cutting board.

In addition, it is easier to hold the dough with a knife in one hand and hold the dough with the other, and press the noodles from the inside.

Knife cutting noodles are the characteristic staple food of our Shanxi Datong here, generally they make a curved iron sheet and then put the noodles on a long board, there is also a special noodles knife on the market, which is similar to the razor kind of noodles knife.

Generally speaking, a flat knife is used, and many noodle restaurants use a hook knife.

1. Pour the flour into a basin, add water, mix into a hard dough, knead it thoroughly, and cover it with a damp cloth for 30 minutes.

2. Knead the noodles into thick strips, the length is slightly longer than the operator's left forearm, and the lower part of the noodles is held up with a thin noodle pin. You can also knead the dough into a rectangular thick cake shape, and roll the thin dough pin in the lower middle position so that the dough rises in the direction of the dough pin.

3. When operating, stand in front of the boiling water pot, lean forward slightly with your left upper arm, and stretch your lower left arm in a straight line with your hand to support the dough. Hold a tile knife in your right hand. The tile knife is a special knife for shaving, the shape is similar to a tile, the thumb of the right hand is under the dough, the remaining four fingers are on the top, pinch the blade, the convex side of the back of the knife is facing down, the angle between the knife surface and the surface of the dough should be smaller, the blade is cut obliquely, and the dough is cut from right to left one by one, and the noodles are cut into a triangular shape.

It is about 30 cm long. The back of the noodle can form a ridge because the next knife must always be cut on the side of the previous knife, which requires the thickness of the strip to be moderate, the thickness is uniform, and the edge is long. The shaved noodles are cut directly into the pot, boiled with the cutting, the water is boiled and the cold water is lit once, and then boiled and fished out, and the cold water is floated for a while, that is, the noodles are cut with a white blank knife.

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 the face leaves, a leaf even a leaf, just like a meteor catching the moon, draw an arc 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 is exactly 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 salad oil into the pot, first refine the oil of the fatty meat, dry it a little, 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 spoonful or so of bean paste, and 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.