林州小吃培训学校给你描述做刀拔面哪里好

林州小吃培训学校给你描述做刀拔面哪里好

林州小吃培训学校指出刀削面起源于12世纪山西太原内虚外筋柔软光滑易于消化与抻面、拨鱼、刀拨面并称山西四面食更与北京炸酱面、山东伊府面、武汉热干面、四川担担面同誉我著名五面食真谓面食王据《晋食纵横·名食掌故》记载：刀削面早自山西流行于民间种水煮面食面食佼佼者山西论城市乡村特别晋平遥、介休、汾阳、孝义等家庭主妇、少及城市少"妇男"都制作山西各刀削面名莫于同刀削面谓面食王王。刀拨面是山西一绝。是当地的汉族特色小吃。拨面用的刀是特制的，长约60厘米，两端都有柄，刀刃是平的，成直线，不能带“鼓肚”。每把刀约2.5公斤左右重。用这种刀拨出的面十分整齐，粗细一致，断面成小三棱形，每根长半米有余。“刀拔面”制作方法是将白面和水按2：1和成面团，饧10分钟后，放在案板上，将面团用擀杖洒上淀粉，一层层叠起来，一般可叠六至七层，约5厘米厚。将专用小案板放在沸水锅边，将叠好的面条放在案上，双手紧握刀柄。刀身横在面片上，由远而近倒着下刀，用力一切一拔，直接拔入沸腾的锅里，煮熟后捞出，过温开水，炒食，浇卤，凉拌皆可吃着筋软可口。以上是林州小吃培训学校指出正确做法。

Predicate, especially on early with the dial, Linzhou snacks training schools, points out that noodles originated in the 12th century, Taiyuan, Shanxi in virtual muscle soft and smooth and easy to digest and kneading, dial the fish knife and known as Shanxi four more food and Beijing noodles, Shandong Iraqi government, Wuhan hot and dry noodles, Sichuan Dan Dan noodles known me five well-known pasta really predicate Wang pasta according to the Jin food aspect - Food anecdotes "records: noodles from Shanxi popular in folk kind of boiled pasta pasta leader of Shanxi Urban and rural Shanxi Pingyao, Jiexiu Fenyang and Xiaoyi housewife, and urban" men and women "are produced in Shanxi toshomen name Mo in the same noodle pasta king king. Shanxi is a dial face knife. Local Han Chinese snacks. Dial face with a knife is a special, about 60 cm long, both ends of the handle, the blade is flat, into a straight line, not with the drum belly". Each knife weighs about 2.5 kilograms. Dial out with the knife face very neat, uniform thickness, section a mistress prism, each more than half a meter long. Pulled out a knife surface preparation method is the flour and water 2:1 and into the dough and let rest for 10 minutes, put on the chopping board, the dough with rolling rod sprinkle starch, a layer of stacked up, generally stack six to seven layers, ca. 5 cm thick. The special small board placed in boiling water pot, folded noodles on the case, both hands grasp the handle. The blade cross in patches, youyuanerjin backwards under the knife, forced a pull, pull directly into the boiling pot, cooked remove, warm boiled water, stir frying, gravy, cold all can eat gluten soft and delicious. Above is the Linzhou snacks training school pointed out the correct approach