Hello everyone, I am Xiao Gao Jie. Today we are going to make sliced ​​noodles.
Let's take a look at the tools first.
This is a family-friendly noodle-slicing knife with a curved edge.
It is Ok if you don't have this tool. A sharp kitchen knife will do.
Let's make the dough first.
This is a very hard dough, and we use lot of flour.
Large dough is easier to slice than small dough.
Slowly add the water while stirring.
Because the amount of water is small, it is necessary to distribute the water evenly before it is formed to a ball.
This can effectively shorten the kneading time.
If it is a soft dough, the water is abundant, and it doesn't matter how you mix the water and flour.
Rub it into small dough pieces, and no dry flour can be seen at the bottom of the basin. At this time, knead the dough into a ball.
Stop kneading when all the flour comes together.
Wrap it with plastic and rest it for half an hour.
After half an hour, come back to knead the dough.
The dough is not so hard and not so dry.
Stop kneading when the dough becomes very tight.
Or the gluten starts to crack.
It is about a minute.
Continue to rest dough for another half an hour.
After half an hour, knead the dough smoothly.
If the dough is not smooth enough, you can rest it again.
Turn the dough over and press it.
Roll up from one side.
Wrap with plastic wrap.
Try to wrap it tightly.
Put it in the refrigerator for 30 minutes, or within three days.
You can use it whenever you feel like having noodles.
The dough will become harder after chilled, making it easier for you to slice.
Let's make meat sauce.
5 chicken drumsticks with skin.
You can use other minced meat.
Cut into pieces first.
Then chop the meat.
Prepare some green onion, ginger and garlic. Cut the ginger finely.
Add oil to a wok.
Add star anise, chili, and minced chicken.
There will be water coming out of the chicken.
After water is gone, add the green onion, ginger and garlic.
Save some green onions for later.
After a quick stir fry, add sweet bean paste, broad bean sauce and Sichuan pepper powder.
Continue to stir fry.
Put in hot water, enough to cover the meat.
Cover the lid, turn on a low heat, and simmer for 10 minutes.
After 10 minutes, turn off the heat.
Add the remaining green onions.
Our meat sauce is ready.
Start to slice the noodles.
Hide your fingers under the dough.
When cutting the noodles, the knife does not cut straight up and down like this.
Instead, it enters the dough from the end of the knife, and the knife slice across the dough.
I will do it slowly, so you have a look.
Cut the noodles while slicing. You are easier to control the knife and slice the dough thinly.
After the first cut, an edge appeared on the dough.
For your second cut, cut off this edge.
And then so on.
The noodle tool is easier in comparison.
Stick the dough straight up and down.
Cut the second knife along the first line.
Cut off the edges left by the previous one.
After some practice, you can slice the noodles directly into the pot.
It doesn't matter if you use a kitchen knife or a noodle knife. Both noodles are thicker in the middle and thin on the sides.
Add the noodles to boiling water.
After the noodles float up, boil for about two minutes.
Add some bok choy.
Put it in a bowl.
Take out the greens.
Pour the meat sauce.
The slicing noodles are delicious because of its shape.
Let's look at this noodle.
It's a thicker in the middle, and it's kind of chewy after cooked.
Because it is sliced by a knife, the noodles are very thin on both sides.
After it was boiled, it became soft and twisted.
It also absorbs sauce, so it tastes very delicious.
Let's take a look at the noodles sliced with a kitchen knife.
It is thick in the middle and thin on both sides, so the taste is similar.
Maybe you don’t have special tools to slice the noodles;
maybe you don’t have 30 years of experience of a noodle chef;
but it doesn’t matter, you can still make a delicious bowl of sliced noodles.
Thank you for watching. I’m Xiao Gao. See you in the next episode.