Make the best delicious handmade noodles, labor-saving and chewy! A pair of scissors will do it, and the scissors will be explained in detail

It's very hard to roll out the dough by hand, and if you don't pull the dough well, it will be torn off, isn't it? On the scissor side, the scissors are turned against the dough, and the scissors will be used, and a piece of dough will be cut in a while. It's really simpler than hand-rolling and pulling noodles, but its taste is not inferior at all, and the small noodles are smooth and smooth.

Scissor noodles are a noodle snack in Shanxi Province, named after the scissors used in the noodle-making tools, and because the noodles cut out are fish-shaped, also known as cutting caviar, which is said to have originated in the late Sui Dynasty.

The practice of scissor noodles is really not difficult at all, the key is to mix the dough, and the dough does not need to be kneaded desperately, it only takes a little time, there is a process of kneading the dough three times and resting the dough to achieve the standard dough you want.

I cooked a pot of elbow soup, or hoof soup, scooped out a few spoonfuls, added some fresh vegetables in summer, super hearty and delicious soup, and cut some small noodle fish, which was really comfortable to eat.

Hot noodle soup is also suitable for summer, which is called heat to heat and remove dampness from the body.

【Hot soup scissor noodles】

Scissors dough ingredients: 200 grams of flour, 2 grams of salt, 0.2 grams of alkali, 100 grams of cold water

Special reminder: the hygroscopicity of flour is different, the amount of water here is just a reference, just grasp the scissors dough is hard dough.

Ingredients: 150 grams of cauliflower, 200 grams of tomatoes, 300 grams of cabbage, 100 grams of potatoes, 2 cloves of garlic, 1 shallot, elbow soup

Make:

1. First of all, add 2 grams of salt and 0.2 grams of alkali to 200g of flour and mix well (use a little salt and alkali to make the dough better gluten).

Then pour 100 grams of cold water, mix it with chopsticks to form a flocculent, and then knead it into a harder dry flour-free dough and let it stand for 10 minutes.

Now the dough you see is not smooth, it doesn't matter if you let it stand for a while and then knead it, you will see the change, don't knead it hard, not to mention that the effect is not good.

2. Knead the dough for another 1-2 minutes, which will be lighter, and let it stand for another 20 minutes.

Knead the dough for another 1 minute and it will be very smooth, then let it sit for another half an hour or more to make the dough softer and more elastic.

3. Prepare a good pot of soup, this is the elbow soup I cooked yesterday, you can also use other meat soups, such as pork rib soup, beef soup, mutton soup, etc., no meat soup is the following vegetables to stir-fry and boil in water is also good.

How to make elbow soup: blanch the elbow first, clean it after removing it, then replace it with a pot of water, add ginger, barley, soybeans, kidney beans, and astragalus to cook until the flesh and bones are separated, and the soup is like milk.

4. Once the dough is awake, let's prepare the soup with vegetables: cauliflower, tomatoes, cabbage, potatoes, garlic and shallots.

Clean the vegetables, cut the cauliflower into small flowers, cut the tomatoes into small pieces, shred the cabbage roots with a knife, and tear the rest into large slices by hand, potato slices, garlic slices and shallots.

You can also prepare some chopped green garlic leaves and pickled red peppers.

5. Next, make the soup

Heat the oil in a pan and fry the garlic, shallots, tomatoes and cabbage roots until the tomatoes are juiced; Add the potatoes, cauliflower and cabbage leaves, stir-fry until the vegetables are soft and season with salt.

Then add the soup and meat to boil, and the pot of soup is ready.

6. Now it's time to cut the dough

Boil half a pot of water, then turn down the heat, hold the awakened dough in one hand, and hold scissors in the other hand, and cut the dough directly into the hot water pot.

After cutting the circle, arrange the dough into two slightly thinner ellipsoids in your hand, continue to cut, and so on.

Don't let the water boil during the whole noodle cutting process, cut all the dough, then turn up the heat, and cook until all the small noodles are flooded, and it is cooked.

Then the boiled noodle fish is scooped into cold boiled water, so that the taste is refreshing and firm, and it is not sticky.

7. Remove the noodle fish from the cold water, put it in a large bowl, scoop a few spoonfuls of soup, sprinkle some green garlic leaves and garlic and pickled red pepper on top, and serve! Yo, the gluten is smooth, and the soup is delicious and fragrant!

Highlights:

1. The dough of scissor noodles is hard dough, and the amount of water in the article is just a reference because the hygroscopicity of flour is different.

2. The dough can be smooth, soft and elastic without effort.

3. Don't let the water boil during the whole dough cutting process, cut it as much as possible to about the same size, and it doesn't matter if there is a little error.

After cutting, turn on high heat and cook, so that the noodle fish is heated evenly.

4. Choose vegetables at will, don't use elbow soup, chicken soup, pork rib soup, mutton soup, beef soup, or water are all OK.