White noodles can be made in many forms, but which two pasta dishes do you like the most?

Pasta is most commonly used in the north, especially in the provinces of Shanxi and Shaanxi, which can be described as the hometown of pasta. When we came to Shanxi, we could see hundreds of pasta recipes and experience a wide variety of cuisines. Pasta is actually not difficult to make, so let's introduce two classic pasta recipes, knife-cut noodles and oil-splashed noodles.

First, the knife cutting surface. Knife-cut noodles can be described as a classic delicacy in Shanxi. The knife cutting surface first needs to be mixed with the surface, and the surface should not be too soft or too hard.

We use water to stir the flour into a flocculent shape and then bring it back to life. After the basin is glossy and the hand light is done, the face will be awakened for half an hour until the air holes in it are drained clean. Then bring the water to a boil and prepare the dough paring knife.

When the water boils, we hold the dough in one hand and a dough razor in the other, and the noodles are not too thick or too fine, just keep it just right. Maybe we are not familiar with it at the beginning, but after the number of shaving noodles is more, we can get the knife cut noodles that we like, the thickness is just the right length, and finally when the noodles are cooked, take them out, add the marinade, then this knife cut noodles can be used.

Second, oily noodles. Oily noodles should be a classic noodle dish in Shaanxi, and people here like to squat in the corner and eat them with a bowl of knife-sharpened oily noodles. It is not difficult to make oily noodles, first we take high-gluten flour, make the noodles alive, after the noodles are lived, separate the noodles, brush them with oil, cover them with plastic wrap, and let them rise for half an hour.

After the dough wakes up, it will feel more chewy and easier for us to shake the dough. Then we knead the dough for a while and then roll it out with a rolling pin. Be careful not to roll out the dough too thinly, push the dough to a state of just the right thickness, and press a slit in the middle of the dough with chopsticks.

Then use a rolling pin to thin out the ends of the dough. Then pick up the noodles with your hands, shake them vigorously, the noodles will become longer, and after throwing them off, we will tear open the slit that we just pressed, so that our oily noodles are ready. Put the noodles in the water and boil, and we will take them out.

When the noodles are cooking, we put the bean sprouts in a bowl, then take out the noodles, add oil, salt, sauce and vinegar, and finally add the chili noodles and splash them with boiling oil, then the oily noodles are ready.

My two favorite pasta dishes are steamed buns and noodles, although they are very ordinary, but they are the most common in our daily life.

My favorites are the knife-cut noodles and tantanmen, which are particularly delicious and can be cooked in a variety of ways.

Knife-cut noodles and ramen noodles. These two pasta dishes have a great texture and are also very flavorful.

Noodles are a food that many people like to eat, and we find that there are various ways to make noodles, so what kind of noodles do you like to eat? Let's discuss it today.

First, we like to eat egg noodles with tomatoes. We found that tomato egg noodles are a classic noodle that many people like to eat, and this noodle is easy to make. First we prepare the eggs, tomatoes and the corresponding seasonings, then we heat the pot, add the oil, we pour the tomatoes into pieces, and when the tomatoes are almost scrambled, we put the eggs in, and when the eggs are crushed, they are broken into pieces, so that the tomatoes and scrambled eggs are scrambled, and then we add seasonings to it and wait until the flavor we like is cooked, we can take out the tomatoes and eggs.

Then we pour water into the pot, then heat the water, and when the water is hot, we put our favorite noodles in it, and then when the noodles are cooked, we take out the noodles. We run the noodles through the water again so that they don't stick together, and then put the noodles into the dish, so that we can get the tomato egg noodles, which we think are delicious. So, our first favorite noodle is egg noodles with tomatoes.

Second, we like to eat knife-cut noodles. Knife-cut noodles are a noodle dish that many people like to eat, and knife-cut noodles are also very popular noodles in the central region. We think that the method of making knife-cut noodles is very simple, first we mix the noodles, then let the noodles rise for a while, and when the noodles are ready, we divide the noodles into different small pieces, and then prepare the knife for the knife-cut noodles.

Then we boil the water, and when the water is hot, we use a dough knife to cut out the noodles, and when the noodles are finished, we let the noodles boil for a while, and when the noodles are cooked, we can take them out. We can add different seasonings to the knife-cut noodles, so that it is very tasty. Therefore, our second favorite noodle is knife-cut noodles.

We found that there are many ways to make noodles, and we like to eat Lanzhou beef noodles, Hangzhou Pianerchuan, Yanji cold noodles, and Kunshan Ao stove noodles. The biggest feature of Lanzhou beef noodles is that the noodles are firm and smooth, and the soup is light. The beef is soft and chewy, so it has won the praise of the majority of friends.

Hand-rolled noodles, boiled noodles, fried noodles, fried noodles and fried noodles, but my favorite thing to eat is hand-rolled noodles because I think they are very chewy.

We have found that there are many kinds of noodle preparations, but what kind of noodles do people like to eat? Personally, I still like to eat chow mein and bimbap.

1. Prepare 200 grams of flour, mix with 110ml of warm water, or semi-hot noodles. In this way, the steamed bun will be soft and tough. When mixing the dough, stir while pouring, first stirring into a dough, and then kneading into a soft dough.

2. Take out the dough after kneading, sprinkle the bottom surface on the cutting board, and knead the dough smooth. After that, roll the dough into long strips, knead it into evenly sized dough and sprinkle flour on top of it to prevent it from sticking.

3. Put the dough at the tiger's mouth, press it inward and tighten it to form a round dough blank. At this time, don't be in a hurry to roll the cake, first let the round dough blank for 5 to 10 minutes, let the gluten relax, it will be easier to roll out and roll thin.

After a few minutes, flatten the round dough blank and roll it out into a cake blank of about 2 mm. The thinner the bread is rolled out here, the thinner the steamed bun will be and the better the taste will be.

5. After the dough is rolled, heat the electric baking pan without brushing the oil, directly put the cake blank into the pot, cover the pot and burn for 1 minute. When the steamed bun is slightly bulging and the bottom surface is yellowish, turn it over and cook it for another minute. When the other side of the steamed bun is also slightly yellow, it can be removed from the pan.

6. White noodles can also be used to make bread, steamed buns, biscuits, cakes, noodles, fritters, oil cakes, fire, baked cakes, pancakes, dumplings, fried dumplings, steamed buns, wontons, egg rolls, instant noodles, naan cakes, pasta, couscous and other foods.

1. White flour is an edible powder.

2. White flour can be used to make bread, steamed buns, biscuits, cakes, noodles, fritters, oil cakes, fire, baked cakes, pancakes, dumplings, fried dumplings, buns, wontons, egg rolls, instant noodles, naan cakes, tongmei pasta, couscous and other foods, which are important staple food ingredients for Canadians.

3. "White flour" is used to call heroin powder in many cities in Canada, and the academic name is "flour", which is often referred to as "white flour".