Generally speaking, knife-cut noodles are a kind of noodles, which are suitable for various toppings to marinade, but according to people's habits, knife-cut noodles are more suitable for marinades with more soup, such as tomato and egg marinade, and sour soup and sour soup. Pen fun and pavilion www.biquge.info

Meat stew to prepare pork, minced meat. There are two kinds, the lean one is three times the fat, the lean meat should be the largest, and the fat should be the smallest. Pour some salad oil into the pot, first refine the oil from the fatty meat, dry it a little, and take it out. The bay leaves, Sichuan pepper, big ingredients, white coar, meat coar, fragrant fruit... Put 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 fresh ginger foam, green onion foam, and garlic foam. It should be noted that the amount of green onion and garlic is equal to that of ginger. Add ginger, green onion and garlic in order. 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 10 grams of monosodium glutamate, and fry for a while.

Pour the stock, the soup is 3.5 times that of the meat. When the soup is just added, 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 in yourself, people can't go 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.

The main ingredients of the three fresh marinades are 100 grams of sea cucumber, 100 grams of squid, 100 grams of cooked chicken, and 500 grams of eggs. The auxiliary ingredients are 50 grams of lard, 50 grams of green onion knots, an appropriate amount of refined salt, 2 grams of Sichuan pepper, 5 cloves of garlic, 5 grams of monosodium glutamate, 25 grams of cooking wine, 50 grams of soy sauce, and 5 grams of minced ginger. Change the sea cucumber and squid into small slices, blanch in boiling water and set aside, change the cooked chicken into small slices, and cut the green onion into sections. Heat the lard on the fire, put in the pepper and green onion segments to fry the fragrance into scallion oil, remove the green onion and Sichuan pepper and set aside; Put the squid slices, sea cucumber slices, and chicken slices into the pot and stir-fry slightly, add seasoning ingredients and mix evenly, and take out for later use; Put 2500 grams of bone broth into the pot and bring to a boil, put the sea cucumber and other materials into the flavor to adjust the taste, thicken with water starch, beat the eggs, and put them into the soup to become three fresh soup marinades.

The main ingredient of tomato and cabbage marinade is 2 tomatoes and 500 grams of cabbage. The excipients are 50 grams of lard, 50 grams of green onions, and an appropriate amount of refined salt. Cut the tomatoes into small pieces and chop the cabbage and set aside. Put 2500 grams of water in a pot, put tomatoes and cabbage in it, add lard and cook the soup. Put seasonings in the pot to adjust the taste, and it will become a tomato and snow cabbage marinade. In short, the method of soup stew is ever-changing, and one criterion is to focus on salty and fresh mouth, which is more suitable for the taste of northerners.

To prepare 400 grams of all-purpose flour, 180 grams of water, 1/2 tsp salt, 300 grams of beef brisket, 1 tomato, 2 bok choy, 1 tbsp sauerkraut, braised soup and 1 tbsp chopped green onion. Mix water and salt in all-purpose flour and knead until the dough is slightly hard and smooth. 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. Cut the beef brisket and tomatoes into thick slices and simmer in the braised soup for about 50 minutes until flavorful. Put the soup and ingredients from method 3 into a knife-cut noodle bowl, add the blanched cabbage and sauerkraut, and sprinkle with chopped green onions.

Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst, and is mainly used to treat irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

Pork is rich in high-quality protein and essential fatty acids, and provides heme, which is organic iron and cysteine, which promotes iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moistening dryness; Compared with other parts of pork, pork meat contains rich and high-quality protein, less fat and cholesterol, and can be eaten in moderation by the general population.

Fatty meat contains a variety of fatty acids, which can provide extremely high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; However, fatty pork is very high in cholesterol and fat, so it should not be eaten more, and lean people and people with high blood lipids should not eat it.

Knife-cut noodles and noodles, fish and knife noodles are known as the four major noodles in Shanxi. At the end of the Qing Dynasty, the "Vegetarian Theory" has been contained. The traditional operation method is to hold the noodles in one hand and hold a knife in the other, and cut directly into the pot of boiling water. The technical tips for making knife cutting noodles summarized by the hand in the knife cutting noodles are: "The knife does not leave the surface, the face does not leave the knife, the arms are straight and hard, the hands are flat, the hands and eyes are a line, one edge is one edge, the flat knife is flat, and the scimitar is three edges." "If you say that eating knife-cut noodles is a blessing for your mouth, then watching knife-cut noodles is a blessing for your eyes.

In 1958, when the Shanxi Provincial Treasury System competed in the provincial capital of Taiyuan, the noodles cut by the masters were about 21 centimeters long and 0.2-0.4 centimeters thick. 118 knives per minute, 2,500 grams of flour per hour can be cut into a wet dough, people are dizzy to see, full of praise. There is a smooth mouth to praise and say: "A leaf falls into the pot and a leaf floats, a leaf leaves the surface and comes out of the knife, the whitebait falls into the water and turns over the white waves, and the willow leaves ride the wind down the treetops." ”

In May 1983, Mr. Masagen Yahara, a member of Japan Star Food Co., Ltd., made a special trip to Taiyuan to shoot a TV film on noodle manufacturing, and after visiting the profound skills of the masters of Jinyang Hotel and Taiyuan Noodle Shop, he said: "The world's pasta is in China, Chinese pasta is in Shanxi, and Taiyuan is worthy of being the homeland of noodles." ”

Knife-cut noodles originated from the Yuan Dynasty and are the most famous and influential noodles in Shanxi, and are world-famous because of their common flavor. Knife-cut noodles are all named after knife cutting, and are known as "flying knife noodles" because of their skill and cutting skills, and the noodles cut by skillful chefs are "one falls into the soup pot, one floats in the air, one just comes out of the knife, and the fish jumps".

The knife cutting surface is thick and thin, the edges and corners are clear, the shape is like a willow leaf, the entrance is slippery and the inner tendon is smooth, soft but not sticky, the more you chew, the more fragrant it is, it is eaten with slurry juice and dipped in aged vinegar, which is very flavorful and is well received by consumers. It is one of the five famous noodle dishes in China and is widely popular in the north.

Although the knife-cut noodles are delicious, it is not easy to make, and for hundreds of years, the masters have been making them by hand, which is both trouble-free and laborious, and cannot constitute industrialization and promote the knife-cut noodles to thousands of households. There are technical personnel who have repeatedly theorized and developed a knife cutting machine, so that the knife cutting surface has entered the stage of mechanization and industrialization. So that ordinary families and restaurants can eat delicate knife-cut noodles anytime and anywhere, which is simple and convenient, and can be made into wet and dry, so as to become a good project for entrepreneurship and prosperity.

The knife shaving machine is designed to replace manual shaving in small and medium-sized restaurants. A small disc knife dough cutting machine is equivalent to the workload of 4-5 knife cutting masters. The knife cutting machine itself has the function of kneading dough, so that kneading dough and knife cutting can be done in one wave. The small disc knife dough cutting machine has fast speed and high output, and the cut noodles are directly sent to the pot, and the cut noodles are like willow leaves, long and beautiful, and the taste is chewy, which is better than manual noodles. And the memory surface of the machine is small, so it is convenient to clean.