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How to make dried noodles or dry noodles? If it's overcooked, can you put it in the refrigerator next time?
Method for preserving noodles

Grease the curtain, shake the noodles evenly, put them on the curtain, steam them by SAIC for 5-8 minutes (the time depends on the thickness of the noodles), cool them and put them in the refrigerator for sealed refrigeration. Generally, it can be kept for about a week, and it can be cooked more than once. When cooking noodles in the future, put water in the pot and cook for 2 minutes. The noodles are still very thick.

Noodles with scallion sauce

The finer the noodles, the better. Cook them. Don't cook it too badly. Soak them in cold water.

Onion oil: cut 2-3 onions into large sections, put them in cold oil, and heat them with low fire until the scallions turn a little brown. Take out the chopped green onion and the oil. When it is slightly cold, add a little salt, pepper and chicken essence, mix well and put it in an oil-free and anhydrous bottle for later use.

Stir in onion oil, a little soy sauce, sugar, vinegar, coriander powder, shredded cucumber, etc.

Oil-guzzling noodles

Cooked fine flour, refrigerated, drained and mixed with a little sesame oil.

Shred carrots and cucumbers, so blanch carrots and bean sprouts with boiling water and take them out.

Mix shredded carrots, shredded cucumbers and bean sprouts into noodles and mix well with oil.

The fried sauce is slightly salty. Put it in an oil-free and waterless bottle, seal it, and put it in a dry and dark place. It can be stored for at least 1 week.

You can make shredded mustard tuber, shredded mushrooms, dried bean curd, fungus and eggs. This sauce is easy to preserve and not easy to go bad.