Sihaiwang: sliced noodles are the traditional local characteristics of Datong City, Shanxi Province, and also one of the 'top ten noodles in China'. Shanxi is the hometown of pasta, among which Datong noodles are the most famous, which can be called "the king of pasta", and are deeply loved by the general public. So how is a bowl of delicious noodles? What's the family practice of noodles? Let's take a look at the following Recipes~
Five names of pasta: the practice of Datong noodles
The surface leaves cut with a knife are medium thick and thin. It has a sharp edge and looks like willow leaves. It's soft but not sticky. The more you chew, the more fragrant it is. It's very popular with pasta lovers. It is also known as the five famous pasta products together with Beijing's braised noodles, Shandong's Yifu noodles, Henan's Yubao noodles and Sichuan's Dandan noodles.
Cutting method
Key: the traditional way of cutting noodles is to hold the noodles in one hand, hold the knife in the other hand and cut them directly into the boiling water pot. The key technology of making the cutting surface summarized by the inside hand of the cutting surface is: 'the cutting surface can't be separated from the surface, the face can't be separated from the knife, the arm is straight and hard, the hand is flat, the hand eye is a line, one edge is driven by one edge, when the flat knife is flat, the curved knife is three edges. '
The technical requirements of knife cutting are strict, and the proportion of water and surface is accurate. Generally, it's one jin of three liang of water, which is beaten into a spike, then kneaded into a dough, then covered with a wet cloth, and kneaded half an hour later until it's evenly kneaded, soft and smooth. If you can't knead the dough, it's easy to stick the knife and break the strip. The beauty of cutting noodles lies in the skill of cutting. Knife, generally do not use Lai knife, to cut from a special arc. During the operation, hold the dough with your left hand, hold the knife with your right hand, keep your wrists flexible, level your strength, and even your strength. When facing the soup pot, scratch, scratch, and cut one knife at a time, one leaf after another, just like a meteor chasing the moon. Draw an arc of white line in the air. The noodles fall into the soup pot. The soup rolls and turns over. It's also like whitebait splashing in the water. It's a good-looking and smart cook. Every minute, he can Cut about 200 knives. The length of each leaf is exactly six inches. Before eating, to be able to visit the chef's noodles is like enjoying an art performance.
Method of slicing noodles and marinated juice
Meat brine
Main ingredients: 200g cooked pork slices, 500g eggs.
Auxiliary materials: 20g yellow cauliflower, 10g agaric, 200g fresh rotten skin, 100g winter bamboo shoot, 50g shrimp, 15g ginger powder, 20g lard, 2G pepper, 100g sprout, 20g soy sauce, appropriate amount of monosodium glutamate, sesame oil, capsaicin noodles, dried yellow sauce, Shuidian powder, 50g scallion section, 3 cloves garlic.
Production method:
1. The pickled hair of cauliflower and Auricularia are washed, processed into small pieces and sections for use; the sprouts are picked and cleaned, and the cooked meat is processed into thin pieces; the shrimps are soaked in boiling water for use.
2. Heat the pot and add the bone soup to boil. Remove the floating powder and add the above raw materials and auxiliary raw materials to make it taste good. Thicken the eggs with starch and sprinkle them in the soup. Pour the sesame oil into the sauce.
Three fresh brine
Main ingredients: 100g sea cucumber, 100g squid, 100g cooked chicken and 500g egg.
Auxiliary materials: 50g lard, 50g scallion knot, proper amount of refined salt, a little pepper, garlic, monosodium glutamate, cooking wine, soy sauce, ginger powder.
Production method:
1. Change the sea cucumber and squid into small pieces, blanch the boiling water for use, change the cooked chicken into small pieces, and cut the onion into sections.
2. Heat the lard on the fire, put in the pepper and scallion, fry the flavor into scallion oil, remove the scallion and the pepper for use; put the squid slice, sea cucumber slice and chicken slice into the pot, stir slightly, mix with seasoning materials, evenly take out for use;
3. Heat the pot to 2500g bone soup, put the sea cucumber and other materials into the soup, mix with starch, beat the eggs, and put them into the soup to form three fresh soup brine.
Stewed vegetables with tomato
Main ingredient: 500g tomato 2 snow vegetables.
Accessories: 50g lard, 50g scallion knot, proper amount of refined salt.
Production method:
1. Cut the tomato into small pieces and sauerkraut into small pieces for use.
2. Put 2500g water on the pot, put tomatoes and sauerkraut into it, add lard and cook soup.
3. Put the seasoning in the pot to make the taste good, and then make it into tomato pickle brine.
In a word, the way of stewing is changeable. One of the principles is to eat salty and fresh food, which is more in line with the taste of northerners.
Characteristics of dishes
Willow shaped, triangular, 7-inch-long, no burr, strong and sharp taste.