问：
刀削面怎么做

答：
山西面食每天吃方便面的人，因为风味独特，闻名。面取决于道学，因此得名。走出飞机与道肖叶，中厚边薄。泠丰清晰，柳树的形状，入口滑内筋，软又粘，越嚼越香喜欢吃面食，深受欢迎。北京的战斗鲁豫眠，在山东，河南，伊拉克政府面临的鱼烤面，四川担担面，面与它xx的，xx的xx的五。

道学，面对对技术要求更为严格，水，比表面积，需要准确的表面一般是32个水磅，如表面标记穗，然后揉成面团起来，然后用湿布覆盖，饧半小时后，揉，直到揉均匀，擦柔软，轻便摩擦。如果面团比功夫少，木棒，刀很容易切，断条。面条的妙妙在道功。刀，一般不使用莱刀，从一个特殊的弯曲刀割。当你托住揉好的面团左手，右手刀，手腕的精神，促进单位，被迫统一，面对汤锅，开裂，开裂，开裂，刀机刀，切出的面Yeer，之一，叶叶片，像流星流行在空中拉进汤锅，汤滚面把弯曲的白线，面落叶，但同时在戏中像一条银色的鱼水，真正的美丽，辉煌的厨师，每分钟200左右削减各自刀的叶长，仅六英寸。吃之前能够访问厨师小棉等于享受艺术展。

面条调味料（如“浇头”或“和解”），已知也是广泛，有番茄酱，肉炸酱，羊肉市场，金针木耳鸡蛋打卤等，并应同时受季节性蔬菜如丝绸黄瓜，韭菜，绿豆芽，煮黄豆，绿色大蒜，辣椒和面，然后在老陈醋点下降是非常好吃。

Noodle how to do

Question:
Toshomen how to do

Answer:
Shanxi noodle eating pasta everyday people, because flavor unique, famous. Noodle depends Daoxue, hence the name. Out of plane with the Dao Xiao Ye, medium thin thick edge. Ling Feng clear, the shape of willow; entrance sliding inner ribs, soft and sticky, the more chewing the more fragrant, like eating pasta are deeply welcomed. Beijing’s fight it with Lu Mian, the Iraqi government face in Shandong, Henan and fish baked face, Sichuan dan-dan noodles, pasta with five known as the Famous, renowned.

Daoxue and face against the technical requirements more stringent, water, surface ratio, require accurate surface 32 is generally a pound of water, labeled as surface-sui, and then bunched up into the dough, and then use a damp cloth covered, táng half hours after rubbing, kneading until uniform, rub soft, light rubbing. If the dough less than kung fu, stick a knife be easily cut, broken bars. Noodle’s Miu Miu in Daogong. Knife, generally do not use Lay knife, cut from a special curved knife. When you do try to jack up the kneaded dough left hand, right hand knife, wrist to spirit, to contribute to flat, forced to be uniform, facing the soup pot, cracking, cracking, cracking, knife drive knife, cut out the face Yeer, one leaf with a leaf, like the meteors catch on in the air to draw a curved white line, surface leaf fall into the soup pot, soup, roll face turn, but also playing in the water like a silver fish, truly beautiful, brilliant cook, 200 per minute to cut around a knife each side the length of the leaf, just are six-inch. To eat before been able to visit Chef Xiaomian tantamount to enjoy an art show.

noodle seasoning (known as “toppings” or “reconciliation”), is also a wide range, there are tomato sauce, meat Jajang, lamb market, lilies and fungus fight brine eggs, etc., and should be accompanied by seasonal vegetables, such as silk cucumber, chives, green bean sprouts, boiled soybeans, green garlic, pepper and noodles, then drop on the point aged vinegar is very delicious.

05-12-05