Shanxi is the hometown of pasta, and there are many types of pasta.

One of the most famous is the knife-cut noodles, known as the "king of pasta".

Knife-cut noodles refer to the noodles that are cut with a knife.

This kind of surface is thick in the middle and thin on the edges, with sharp edges, and resembles willow leaves.

The boiled knife-cut noodles are smooth on the outside of the mouth and gluten on the inside, soft but not sticky, and the more you chew, the more fragrant they are, and they are very popular with those who like pasta.

Among the knife-cut noodles in various parts of Shanxi, the most famous is Datong's knife-cut noodles, which can be described as the "king of noodles".

"Is it so exaggerated?"

In his own professional field, Feng Weiguo couldn't listen to the slightest doubt.

"I'll let you see later, the charm of the king of pasta!"

After speaking, Feng Weiguo was just about to go to the meeting, when he suddenly saw Xu Zhuo standing aside with his arms in his arms, like a passer-by watching the excitement, and his heart immediately became unbalanced.

"When your grandfather and Yu Peiyong were cooking, you were all hands, and today I made knife-cut noodles, and you have to help me too. ”

Although he has become a younger brother, he can't lose his card as a celebrity chef.

Boss Xu didn't care about this, and he would do it.

But what he was curious about was that the knife was just cutting the noodles, what was there to do?

Could it be that he said that he would let himself do it?

"No problem, Grandpa Feng, what do you say let me do. ”

Feng Weiguo saw that Xu Zhuo agreed so readily, and immediately felt happy.

"Well, you help me reconcile the dough, and I'll just go back and get my dough paring knife back. The noodles used for knife cutting noodles are relatively hard, and a pound of noodles is up to three taels of water, so don't make it too soft. ”

Xu Zhuo was stunned for a moment, he really didn't expect Feng Weiguo to arrange a peace meeting for him.

Knife-cut noodles are divided into three parts, noodles, shaved noodles, and boiled noodles.

Noodles account for one-third of the knife-cut surfaces.

Is this the work of the people who do it?

Xu Zhuo felt a little fooled.

This old man, Cheng wants to make a fool of himself, right?

As soon as it came up, it made people and this kind of difficult face.

Definitely not well-intentioned.

Is it still because he didn't give him crab roe tofu in the morning?

What a small heart!

But no matter how difficult you are, we won't be afraid.

With the noodle skills in hand, this kind of hard noodles is not a problem at all.

Thinking of this, Boss Xu nodded with a smile.

"No problem, Grandpa Feng, I'll start making a meeting now. ”

After saying that, he took the basin and went to the utility room to get noodles.

Leaving Feng Weiguo with a stunned face.

This kid, really know how to be with hard noodles?

It doesn't look like it!

I guess I think I can make braised noodles well, so I think I can make the dough with a knife, okay?

There's a big gap.

It's really a newborn calf that is not afraid of tigers.

I have to take advantage of this meeting to teach him a good lesson.

But even if the harmony is not good, it can't be said to be too ruthless.

Laugh at two sentences, just let him have a long memory.

After all, he is the grandson of Brother Xu and the grandson-in-law of Brother Yu.

You can't offend either side.

Fortunately, this kid was confiscated as an apprentice, otherwise the two old men would not be able to deal with it.

He walked towards his home while thinking about how to taunt Xu Zhuo later.

It doesn't work to say it's light, but it offends people if it's heavy.

Sad!

When he was worriedly thinking about how to ridicule Xu Zhuo, Boss Xu was talking about his good.

It's still good for Grandpa Feng.

Before this began, he arranged his own pretense.

In this case, if you don't pretend to be strong, I'm really sorry for Grandpa Feng's hard work.

You can't be in a hurry with the hard side, you have to stabilize your mentality and proceed slowly.

First of all, according to the weight of the dough, prepare the water.

Three taels of water per catty of noodles is the standard water consumption for knife-cut noodles, but it is not fixed.

Because the humidity of the air and the dryness and wetness of the flour have an effect on the dough.

Some of the drier places and hard surfaces start with four taels of water.

Xu Zhuo prepared three taels of water, and it was even somewhat lacking.

The less water, the better the dough for the knife-cut noodles, so he wanted to try the minimum limit of water used with knife-cut noodles.

Place the basin on the workbench with water in one hand and chopsticks in the other.

When pouring water gently into the flour, stir the chopsticks with your other hand to allow the flour to form a dough.

While stirring, keep using chopsticks to pull up the dry flour shoak underneath.

And the hand that pours the water must also control the flow of water.

You can't pour it all in.

The smaller the flow of water, the better.

Turn the dry flour into the dough as much as possible.

This makes it easier to knead the dough into a dough.

Otherwise, pour the water into it and make a big lump of gnocchi out, and the rest will be dry flour.

No matter how good the craftsmanship is, you can't knead the dough.

Despite the caution, there was still a lot of dry flour left in the basin when the water was poured.

There is still too little water.

Xu Zhuo pulled it with chopsticks, and seventy percent of the basin was flour, and less than thirty percent of the pure dry flour was made.

You should be able to give it a try.

Anyway, it's okay if you don't rub it well, at most let Feng Weiguo say a few words.

Putting the chopsticks aside, Xu Zhuo started kneading the dough.

When kneading at the beginning, because of the dry flour, these dough flocs are not soft into a dough at all.

Even the more you knead it, the more it spreads.

With a little force, the freshly formed dough will fall apart.

"There's less water, right? This can be kneaded into dough?"

Xue Mingliang washed his hands and was about to change his clothes and report to Professor Yan at the medical school, when he suddenly saw Xu Zhuo struggling with a basin of dry flour.

Some curious people came over, not understanding what this operation was.

Xu Zhuo patted the dry flour on his hand: "The dough of knife-cut noodles is like this, and the first step is the most difficult." ”

Hard dough is like this, when you first knead it, it doesn't form all kinds of things.

Only after rubbing for a while will the dough gradually clump.

If you can knead the dough as soon as you get started, it can only mean that there is more water.

Xu Zhuo glanced at Xue Mingliang and was a little surprised: "Professor Yan doesn't have a holiday on National Day?"

"There are no holidays, she and the group of graduate students do not have holidays, and they are racing against time to do research every day. It's good to be knowledgeable, and I have to let my children study hard in the future, and I will also follow Professor Yan as a graduate student. ”

Xu Zhuo glanced at him: "Then you have to find the child's mother quickly, otherwise Professor Yan can't afford to wait." ”

After Xue Mingliang left, Xu Zhuo continued to knead the dough in the basin.

Kneading and kneading, Xu Zhuo suddenly found that the dough in the basin was gradually forming a ball.

There was still a lot of dry flour on the dough, but after kneading, Xu Zhuo found that the dough was a little softer.

After kneading for about ten minutes, Xu Zhuo finally kneaded the flour in the basin into a dough that was not smooth and would even fall apart at any time.

Holding a damp cloth over the dough, he wiped the sweat from his head and took two breaths.

It took about half an hour to get it done.

Hard dough is really bad.

If you don't have the skills in your hands, you won't be able to kill him with this dough.

But now that the group has formed, the hardest step has been done.

When the dough is finished, the dough will become a little softer, and it will take a lot less effort to knead it again.