Ask someone to teach you how to make knife cut noodles or ramen.

Beef tendon is not only suitable for stewed meat, but it is also an attractive recipe for mellow meat marinade. If we eat noodles in summer, we like to eat cold noodles with water, and we like to eat cold noodles, then as the weather gets cooler, the hot fragrant knife-cut noodles are the favorite of many northern friends. This kind of dough leaf cut with a knife is thick in the middle and thin on both sides, and has a firm taste, which is soft but not sticky after cooking, and the more you chew, the more fragrant it becomes.

To make meat marinade for knife-cut noodles, you usually use pork belly, soft marinade and mellow soup stewed after adding spices and sauces, pour it on knife-cut noodles, and then add a small spoon of vinegar, which will make your mouth water. This time, the flowers use about a pound of beef tendon to make the meat stew, the whole family loves to eat, and the key to the mellow aroma lies in the spices selected.

The practice of shaving noodles with a meat braised knife.

Step 1

Prepare the required ingredients, cut the beef tendon into small pieces, put it in clean water and boil, then remove it and wash off the foam, drain and set aside. Because the meat is marinated, the soup is also edible, so the foam impurities must be cleaned.

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Put a little cooking oil in the wok, heat it and add star anise (4), cinnamon, ginger 5 slices, and 5 bay leaves, stir-fry well and stir-fry until fragrant. Put a little cooking oil in the wok, heat it and add star anise (4), cinnamon, ginger 5 slices, and 5 bay leaves, stir-fry well and stir-fry until fragrant.

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Then pour in one tablespoon of cooking wine, 2 tablespoons of Pixian bean paste, one small tablespoon of dark soy sauce, and 3 tablespoons of light soy sauce.

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Pour in the beef tendon and stir-fry evenly.

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If there is no thirteen spices, you can also use five-spice powder, but don't put too much thirteen spices, the ratio of pepper noodles and thirteen spices is 3:1 is more appropriate. Because the aroma of thirteen incense is relatively strong, putting too much will cover up the aroma of meat.

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Then pour in the chopped green onions, and add about 4-5 cm of warm water over the ingredients.

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Wait until it boils to taste the broth, adding sugar and salt to taste.

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When stewing meat, you can't use high heat, but simmer it slowly over low and low heat to bring out the mellow aroma of the soup, and also make the meat pieces soft and glutinous, so that the noodles are delicious. So there are two cooking methods here, one is to simmer in a wok over medium and low heat for about an hour, and the other way to save worry is to use an electric pressure cooker, pour all the ingredients into the pressure cooker, choose the beef and mutton - braised stall, and press it for 30 minutes, so that the soup will not be less, and you don't have to keep staring.

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The stewed beef tendon is fragrant from the soup to the meat.

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When cooking knife-cut noodles, also prepare some side dishes, such as coriander and small rape.

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The sauce of the knife-cut noodles is generally a spoonful of meat marinated and three spoons of soup, followed by a little vinegar, and the vinegar is put into the noodles to balance the oiliness of the soup, and the more you eat, the more enjoyable it is.

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One more one. Picture of the finished product of the meat braised knife shaved noodles.

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

2.Knead the noodles into thick strips, slightly longer than the operator's left forearm, and hold up the lower part of the noodles with a thin dough 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 pot of boiling water, 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.

Note: Knife-peeled noodles can be eaten with diced pork fried sauce, small fried meat, large fried meat or three fresh and large marinades. Among them, the three fresh marinades are more particular, including sea cucumbers, diced chickens, orchid slices, etc.

The method of stir-frying meat is like jar meat, and the original juice is added to simmer in clear water, and the taste is very mellow. Stir-fried pork is made with lean meat or spine shredded with oil, slipping juice, and served with magnolia slices. 100 grams of pork with 1 3 fat and 2 3 for lean meat should be cut into small cubes, add green onion and ginger in a hot pot, stir-fry the meat until it is eight mature, pour in 100 grams of yellow sauce, fry until the sauce is chestnut, and put it in a small bowl to mix noodles and eat.

Holding a dough razor in one hand and holding the dough in the other, use the knife to cut it into a pot of boiling water along the outside of the dough and inward one by one, and cook for about 3 minutes before serving.

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2. Mixing noodles: Mixing noodles by hand or mixing noodles with a noodle mixing machine, evenly enough. Note that it should not be too soft or too hard, just fit.

3. The high-end of the facet splitter should be facing the sharpening knife.

4. Tighten the double nuts at the outer end of the facetler.

5. Feeding: Cut the mixed fabric into long strips, and then put the noodles on the dough bucket of the dough chipper, and the noodles cut out will fly out of the plate.

Knife cut noodles do this, I can eat two large bowls.

Making knife cutting noodles is a technical job, not as easy as making noodles, it needs the training of the master, not to be able to cut the face at once

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.

Ingredients: flour, water. (Surface-to-water ratio: approx. 10:.)

Method 1 Mix the flour and water into a water-mixed dough and set aside for about 30 minutes.

2 Take an appropriate amount of dough and knead it by hand into a cylindrical dough about 8 to 9 inches long.

3. Use the dough sharpener in one hand and the dough in 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 before eating.

Material. Flour, tomatoes, potatoes, eggs, chopped green onions, greens, minced meat, salt, vinegar, soy sauce.

Method 1: Take an appropriate amount of flour and add water to mix, water should be added in small amounts many times, and try to break the dough into pieces to facilitate the estimation of whether the water is enough. Do not mix all the loose flour with water, as this will cause the dough to be too sticky and cut in five ways. Probably 1::of dough and dry flour

1. When you are about 1, you can stop adding water and start kneading.

2. The noodles are almost the same, cover with a damp cloth and put aside to let go for 10 to 20 minutes.

3. When the noodles are almost awake, start preparing the soup. Slice the tomatoes, slice the potatoes and cook them together in a pot while in cold water.

4. Take out the awakened noodles and continue to mix, and then put them in the microwave and heat them for 10-20s. Remember to get hot on both sides.

5. After the soup is boiled, peel the noodles inside. The dough is kneaded into a ridged shape, and the dough needs to be started quickly to form a slice.

6. Add salt, vinegar and soy sauce to the soup to taste. You can also add eggs, greens, minced meat and chopped green onions.

Material. 400g all-purpose flour, 180g water, 1 2 tsp salt, 300g beef brisket, 1 tomato, 2 bok choy, 1 tbsp sauerkraut, braised soup, 1 tbsp chopped green onion.

Method 1Add water and salt to the all-purpose flour and mix well, knead until the dough is smooth and slightly firm.

2.Boil a pot of boiling water, cut the dough into the boiling water and cook, that is, cut the dough into a knife, and put it in a bowl for later use.

3.Cut the beef brisket and tomatoes into thick slices, add them to the braised soup and simmer for about 50 minutes until the flavor is absorbed.

4.Add the soup and ingredients from method 3 to the knife-cut noodle bowl, add the blanched cabbage and sauerkraut, and sprinkle with chopped green onions.

A delicious way to make knife-cut noodles.

Ingredients: plain flour, salt, warm water, tomatoes, shredded ginger, chopped green onions, cooking oil, soybean sprouts, Bacha thick horns, bay leaves, tomato paste, light soy sauce, monosodium glutamate, water, mountain banquet greens.

Specific methods:1First and the noodles, pour ordinary flour into the basin, then add a spoonful of salt to the basin, and then add warm water to the basin in batches to mix the noodles, add a small amount of water, stir with chopsticks, add 240g of water to 1 kg of flour, when the flour is stirred into a dough flocculent, then knead them evenly together, knead them into a large dough, make the dough of the knife cut dough, to knead it slightly harder, after the dough is kneaded, cover the dough for about half an hour.

2.Prepare 3 tomatoes, cut a cross knife on the tomatoes one by one, put the tomatoes in a pot, add boiling water to the pot and blanch for two minutes, so that the skin of the tomatoes is particularly easy to peel, and then cut all the tomatoes into smaller pieces.

3.Next, cut some ginger and chop some green onions for later use.

4.Pour a small amount of oil into the pot, pour the soybean sprouts into the pot and stir-fry after the oil is hot, add salt to taste, fry the soybean sprouts and put them on a plate for later use.

5.Pour oil into the pot again, add shredded ginger when the oil is slightly hot, then add star anise and bay leaves, fry the fragrance over low heat, fry the spices until dry and yellow, control the oil and take it out, and then add the chopped green onions, fry the green onions until slightly burnt, add the cut tomatoes into the stir-fry, add a spoonful of salt to the pot when frying the tomatoes, fry the tomatoes as soon as possible, and then add a small bowl of tomato sauce to stir-fry, add some light soy sauce in, add water to the pot after stir-frying, and the soup in the pot boils, add a spoonful of monosodium glutamate to it, stir well, turn off the heat and set aside, and our tomato juice is ready.

6.If the dough is not kneaded well, it is easy to stick to the knife when cutting the dough, and it is easy to break, after the dough is kneaded evenly, then knead the dough a little longer.

7.Put the soybean sprouts fried in advance in a bowl, boil the water in the pot, prepare to cut the noodles, and use a paring knife to cut the noodles into the pot and cook.

8.When it is almost out of the pot, add a small handful of green vegetables to blanch it, and put the cooked knife-cut noodles into a bowl.

9.Then pour the tomato juice just made, our knife-cut noodles are ready, the color and flavor are complete, and the saliva is drooling when you look at it, the fragrance is rich, and it is particularly appetizing and delicious.

1. 300g of flour, about 150g of salt with warm water, knead.

2. Knead the dough and let it stand for 10 minutes, (the dough is slightly harder than making noodles) 3. Add water to the round pot, put the chopped potatoes and boil until the potatoes are rotten.

4. When boiling potatoes, prepare the condiments for knife-cut noodles quietly, you can put any vegetables you want to eat, I have tomatoes, garlic sprouts, cabbage and green pepper meat foam here.

5. Stir the minced meat until fragrant and add various vegetables.

6. Put in the tomatoes when the dish is ripe, add some boiling cotton to taste.

7. Roll the dough into a long circle.

8. Potato pot boiling sponge, cut the dough into the pot piece by piece with a knife.

9. After shaving, see that there is too much soup in the pot and remove it with a spoon. How much to leave depends on your taste.

10. Pour all the fried vegetables into the noodle pot and mix well.

1.Cut the kelp into pieces after soaking, tear small pieces after soaking the fungus, slice the cucumber, flour and salt and silver and form a dough, need to dry a little, and wake up for 20 minutes.

2.Put oil in a pan and stir-fry the kelp for one minute.

3.Add water and pepper.

4.After boiling, add the fungus pieces and shrimp skin and cook for two minutes.

5.Add the cucumber slices, bring to a boil and prepare to shave the noodles.

6.Cut the dough, just like that, it's definitely not as good as the outside, but it's still quite thin.

7.Cut the noodles, two minutes after the soup boils, add MSG and salt, and sprinkle with chives.