Chinese Food
Cutting surface
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Daoba noodles is one of the most special snacks in Shanxi. Its characteristic is that the two ends of the tool are the handle and the middle is the knife. The operator holds the handle with two hands and cuts it vertically and pushes it out. Each knife weighs about 2.5kg. The surface drawn out with this kind of knife is very neat, uniform in thickness, small triangular in section and more than half a meter long. In 1964, Hu Naihua, a master of xindaojie pasta restaurant, was able to pull out 106 pieces of noodles per minute. 630 pieces of wet dough with a weight of more than 5kg were finished in an instant. The strips were scattered without adhesion. The speed was as fast as lightning. The onlookers were dazzled.
Cooking ingredients
Cooking Steps
Step1:Pour the flour into a bowl. Add water and dough. Knead until smooth. Cover with a damp cloth for 30 minutes.
Step2:Roll out the dough, spread the flour, and fold the dough into a long square. This can fold 57 layers.
Step3:Use a special noodle cutter to cut the dough into strips. At the same time, repeat the operation as the noodles leave the dough.
Step4:Scoop up the noodles with a knife and put them into the pot to cook. When eating, you can stir fry or water all kinds of toppings according to your preference.
Cooking tips:The main point of making the face with the knife is that the dough should not be too soft. Otherwise, it is easy to stick the knife when pulling the face. The feature of the noodles is buckwheat prismatic. It's smooth and soft when eating. There are skills in making delicious dishes.
