Lu Wei Knife Sliced Noodles

Name: Lu Wei Knife Sliced Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 2 pcs egg; 100g Dried day lily; 50g Black Fungus; 300g tomato; 25g Coriander; 50g Lean Pork; Some salt; Some pepper; Some Finished soup; a little sesame oil; a little Chicken Essence

by Watching the clouds

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

【Happy Home and Colorful Life】
I have been to Shanxi several times, and have been to more than a dozen places in Taiyuan, Yangquan, Linfen, Xinzhou, and Daping on the land of Sanjin. I really served the noodles of Shanxi!
Especially the sliced noodles, the most said! Because other kinds of pasta, such as Youmian Dundun, Cat's Ear, Tijian, Bagu, etc. Shanxi pasta, it is difficult to eat outside Shanxi. However, Shanxi's cut noodles can be eaten in many parts of the country. In Shandong, there are still quite a few restaurants that specialize in slicing noodles!
Because I like the taste of sliced noodles, I made a Shandong-style sliced noodles. The soup is marinated. It is similar to Shandong’s marinated noodles, but the noodles are not Shandong hand-rolled noodles, but shredded noodles!
Now share with friends, I believe you will like it! "

Lu Wei Knife Sliced Noodles

1. When making the noodles, try to make the noodles harder. The noodles will be hard, delicious, and taste good. When they are soft, they will feel like a fish. Moreover, the noodles are hard and easy to cut.

2. For noodles, I bought a noodle cutter on Taobao. It's very easy to use.

3. The left hand supports the noodle block and the right hand cuts the noodles. The length and thickness of the noodles can be appropriately controlled. This is different based on experience and preference: if you want to eat thinner and thinner, just cut it shallower. If you want to eat longer noodles, broach longer. Drop the cut noodles directly into the boiling water pot. After one pot is finished, beat with cold water twice to cook the noodles.

4. The tomatoes are boiled and peeled.

5. Wash the fungus and other ingredients and change them to a knife for later use.

6. Thinly slice the lean pork and boil it in a pot of cold water for 15 minutes, then add tomatoes, day lily, black fungus and other ingredients and boil for another three minutes.

7. Season, add a spoon of thick soup, not too much, and add a little salt, monosodium glutamate, pepper, etc. After seasoning is complete, beat in the beaten egg liquid, turn off the heat, sprinkle with cilantro froth, pour a little sesame oil, and put it in a pot.

8. Chop the noodles into a bowl for everyone. It is best to use a larger bowl, which has a Shanxi style, and the bowl is larger so that it can be mixed after adding the soup. According to their personal preferences, each person uses a large soup ladle to pour different amounts of soup, cover it with a knife, and eat after mixing. Happy, happy!

Tips:
1. Two stoves can be carried out at the same time, the toppings are done, and the noodles can be removed.
2. Seasoning, you can DIY as you like. I, a native of Lu, like Lu flavor, so I used marinated toppings. In fact, it's okay for you to have some oily noodles!
3. Noodles such as sliced noodles, ramen noodles, cat ears, and fish are not so difficult to make. As long as we love cooking and enjoy family food, these can be made! In the future, I will make a Toyo-style miso ramen, and I will share it with my friends at that time!