The answer is definitely not cold water. If you put noodles in cold water, I'm afraid you can only drink batter after cooking.

Could that be boiled water? Not right either! Many friends said it was wrong. I've been cooking noodles all my life. It's all boiled, and it tastes good. In fact, after the water is boiled, the noodles will roll up and down and rub against each other, so the cooked noodles are easy to stick outside and hard inside, which is mushy and not strong enough to eat. It can only be said that it is cooked and eaten.

The water temperature is very important for cooking noodles as thick and delicious as a noodle shop. The correct way is to put the noodles in the pot when the water is boiling until bubbles appear (the water temperature is about 70~80 degrees at this time), and then slowly stir them in one direction with chopsticks, so that the noodles will not stick together, and the cooked noodles are special and delicious.

2. Add some salt when cooking noodles

We know that in order to make noodles delicious, we need to add salt when mixing noodles and a little salt when cooking noodles. This method is well known to many people, and it works well. Not only do we cook noodles, but we also need to add a little salt when cooking jiaozi. This will not only prevent noodles from sticking to jiaozi, but also increase the bottom flavor and make noodles more delicious.

Step 3: Water and water

What is water? We have an old saying "three rolls of jiaozi and two rolls of noodles", that is to say, whenever you cook jiaozi noodles, you can't keep cooking. Although it can be cooked, due to uneven heating inside and outside, the noodles will be soft outside, and there may be a sandwich inside, which will make the cooked noodles turbid and sticky. Therefore, when the water boils again, we need to add a proper amount of cold water. This process is called "water".

Passing water means putting the cooked noodles in cold boiled water to "stir", which will make the noodles taste better, with distinct roots and chewy taste, otherwise the noodles will easily agglomerate and greatly affect the taste!

Cooking noodles seems simple, but it is experienced step by step. I learned this method of cooking noodles from a friend who has opened a noodle shop for decades. Used many times, very easy to use. It seems that there is a specialization in this field.