How to make sliced ​​noodles chewy

In order to make the knife-cut noodles more chewy, it is very important to knead the dough. The ratio of flour to water must be strictly followed. Generally, one pound of noodles requires three taels of water. After kneading into dough, cover it with a wet cloth and let the dough rest for about half an hour before continuing to knead it. The kneading time must be just right. If the time is too short, the noodles will often stick to the knife and break into strips.

How to make sliced ​​noodles chewy

The technical requirements for kneading the dough for knife-cut noodles are quite strict. The ratio of water to flour must be accurate. Generally, one pound of flour is used for three ounces of water. The noodles are beaten into dough and then kneaded into dough. Then, they are covered with a wet cloth and kneaded again after half an hour, until they are evenly kneaded, soft and smooth. If you don't knead the dough well enough, it will easily stick to the knife and break into strips when you cut it. Most of the people who make knife-cut noodles across the country use the Jinmianwang noodle-making process, which allows the noodles to be more chewy and have more dough.

In addition, the secret of knife-cut noodles lies in the knife skills. Knife, generally do not use a kitchen knife, but a special curved sharpener. When operating, hold the kneaded dough with your left hand and hold the knife with your right hand. Your wrist should be flexible and the force should be even and uniform. Facing the soup pot, cut the dough one by one with the knife. The dough leaves are cut one by one, just like a meteor chasing the moon, drawing an arc-shaped white line in the air. The dough leaves fall into the soup pot, the soup boils and the noodles flip, like whitebait playing in the water. It is very beautiful. A skilled chef can cut about 200 leaves per minute, and the length of each dough leaf is exactly six inches. Before eating, being able to watch the chef cut noodles is like enjoying an art performance.

Sliced ​​Noodles Method:

1. Knead the dough with cold water. Add water little by little, stir with chopsticks while pouring water until it becomes snowflakes. Knead them together and let the sugar ferment for 30 minutes. Note: The dough must be a little harder. 2. Knead the dough repeatedly into a cylindrical dough. 3. Put a wider pot of water, bring it to a boil, and hold the dough with your left hand. Hold the noodle cutter in your right hand, cut the dough one by one along the outside of the dough and put it into the boiling water pot. 4. Add cold water after boiling. 5. Boil again and take out. 6. Add the prepared臊子 sauce and stir before eating. Add a little salt when kneading the dough to increase its chewiness.