Want to make delicious noodles to pay attention to two things, the first is the noodles themselves to be more strong, the second is to make noodles soup to be delicious. The first is that the noodles themselves should be more powerful, and the second is that the noodles should be delicious. Let's take a look at how to make noodles in the soup, how to do good?

How to cook lye noodles quickly cooked

Lye noodles are not difficult to cook, add lye noodles to cook 3 to 5 minutes, and the best taste. Prepare ingredients: 200 grams of lye noodles, water, cooking oil. Boil the water and put down the noodles. Cook until 8 mature and fish out. Further control the water. Put them in a container and keep picking and shaking. When you feel some of the water vapor dissipate, pour in the appropriate amount of cooking oil. Shake and pick the noodles again. You can use a fan to blow on the noodles while shaking for better results. The noodles do not stick together and can be stopped when they become cool (you can make cold noodles or hot noodles).

It is one of the most common noodle dishes, adding alkali to the flour to remove the acidity in the dough and make the noodles more puffy, white and fluffy. Lye is added to pasta in many places to improve the flavor. The purpose of adding alkali is to remove the acidity in the dough and make the finished product bigger, whiter and fluffier. The key to good lye is to master the concentration of lye, generally 40% lye is appropriate. After the dough has fermented properly and is kneaded evenly, it is ready to be made into pasta. In order to ensure the success of the alkali, you can cut a small piece of the dough on the good alkali on the cage first steam, called "test alkali".

Steaming color stagnant, texture plate without elasticity, eat up the taste of acid, the alkali on the less, need to add alkali water and kneading; such as steaming color yellow, or cracked skin, alkali taste obvious, it is necessary to cover the dough with a wet cloth and then put a period of time "run" alkali, and then production; such as the test of alkali, the color of the dough is white, fluffy and flexible, indicating that the alkali on the right, can be used to make a good job, and then the dough can be used for the production of the pasta. If the test alkali, the dough color is white, soft and elastic, indicating that the alkali on the right, can be immediately used to make pasta.

How to cook lye noodles without sticking

When cooking noodles, put more water in the pot, for example, you usually cook noodles, put a bowl of water, so now you can put a bowl and a half. This will allow the noodles to be heated evenly. Don't cook it too soft. If it's soft, it's going to be sticky (but try to cook it as much as possible). When you estimate that it's basically cooked, start the pot quickly. Prepare a large container to spread out the noodles as much as possible to let the heat dissipate. Also have a fan ready, just to dissipate the heat and blow it. Turn on the fan while you're getting the noodles up, and run cold water over the noodles, using chopsticks to pick them apart as you do so. This will ensure that it doesn't stick, and with the cooking oil and the rest of the spices it's ready to eat.

The purpose of alkaline water noodles is to remove the acidity in the dough, adding alkaline noodles to neutralize stomach acid; alkaline water is a little more resistant to cooking than water, and the cooked noodles are stronger than the water, chewy, great taste; each noodle is about the same thickness, which is conducive to uniform heat and absorption of flavors; alkaline water noodles are silky in the mouth and delicate, with strong ability to absorb the soup, a mouthful of it is full of full-bodied soup. The soup is full of rich soup.