91免费视频APP,91免费视频网站,91免费黄色网,91免费观看视频网站

【專業介紹】

刀削麵是我國麵食大省山西的著名麵食，已有上百年的曆史，現已流行全國，在全國各地都有各色的刀削麵館。刀削麵選用筋度適當的麵粉活成較硬的麵團，用特製的刀具削成又長又薄的麵片，煮熟後在澆上鹵湯，味道濃鬱持久。刀削麵自誕生之日起，以其口感柔韌勁道，口味厚重香濃，經濟實惠又具有表演性，迅速占領小吃市場，奠定了在我國萬千傳統麵食中不可替代的地位。

【Professional Introduction】

Daoxiao Noodles (Knife-Cut Noodles) is a renowned noodle dish from Shanxi, China's premier noodle province, with a history of over a hundred years. It has now spread across the country, with various Daoxiao Noodle restaurants found everywhere. The noodles are made from flour with appropriate gluten content, kneaded into a firm dough, and then sliced into long, thin strips using a special knife. After boiling, they are topped with a flavorful sauce, creating a rich and lasting taste. Since its inception, Daoxiao Noodles have rapidly captured the snack market due to their chewy and resilient texture, robust and savory flavor, affordability, and entertaining preparation method, securing an irreplaceable position among China's myriad traditional noodle dishes.

【課程介紹】

本專業以傳統刀削麵技術為基礎，保留了正宗傳統的骨湯、小肉丁、羊雜、茄丁等麵鹵，又增加了年輕人喜愛的炸醬、牛腩、泡菜風味，使產品更多樣化、口味更時尚、受眾群體更廣泛。

【Course Introduction】

This program is based on traditional Daoxiao Noodle techniques. It retains the authentic classic noodle toppings such as bone broth, small diced pork, lamb offal, and diced eggplant, while adding flavors popular among young people like zhajiang sauce, beef brisket, and kimchi. This makes the product range more diverse, the tastes more contemporary, and the appeal broader.

【課程內容】

一、刀削麵製作工藝
1、選麵粉的具體筋度要求，如何鑒別麵粉的筋度
2、和麵的配方和技術手法；醒麵的時間和狀態把控
3、刀具的種類介紹及使用方法；削麵技術學習（寬條、細條）

二、流行麵鹵製作(標準克稱下料)
1、老骨湯牛肉麵、傳統小肉丁麵、醬鹵肥腸麵
2、油潑刀削麵、傳統茄丁麵、傳統番茄雞蛋麵
3、小碗牛腩麵、肉丁炸醬麵、酸豆角肉末麵

【Course Content】

Part 1: Daoxiao Noodle Making Techniques

1. Specific gluten requirements for flour selection and how to identify flour gluten content.

2. Dough mixing formulas and techniques; control of resting time and dough condition.

3. Introduction to knife types and their usage; learning the slicing technique (wide strips, thin strips).

Part 2: Popular Noodle Toppings Preparation (using gram-accurate measurements)

1. Old Broth Beef Noodles, Traditional Diced Pork Noodles, Soy-Braised Pork Intestine Noodles.

2. Oil-Splashed Daoxiao Noodles, Traditional Diced Eggplant Noodles, Traditional Tomato and Egg Noodles.

3. Small Bowl Beef Brisket Noodles, Diced Pork Zhajiang Noodles, Pickled Beans with Minced Pork Noodles.

【授課方式】

專業技師小班技術傳授，手把手技術指導，學員親手實踐練習

【Teaching Method】

Small group instruction by professional technicians, hands-on guidance, and practical practice by trainees.

【學期和上課方式】

學期：約5天（根據學習進度和掌握情況）

【Duration and Schedule】

Duration: Approximately 5 days (adjusted according to learning progress and mastery).

【後續服務支持】

1、一次學習，終身技術免費升級。技術上不斷更新，跟蹤服務，讓學員放心學習，安心創業。
2、協助學生完成成本控製，做到經營利潤最大化。
3、開店過程中遇到問題可以隨時微信老師，保證24小時滿意答複。

【Follow-up Support】

1. One-time enrollment, lifetime free technical upgrades. Continuous updates in techniques and follow-up services ensure that trainees can learn with confidence and start their businesses with peace of mind.

2. Assistance with cost control to maximize operational profits.

3. Trainees can contact instructors via WeChat anytime when encountering problems while running their shops, with a guaranteed satisfactory response within 24 hours.