Noodles introduction:
It is a common food. Originated in China, it has been made and eaten for more than 4,000 years. It is the staple food in the northern Yellow River basin and its northern region. Noodle is a kind of health food which is simple to make, convenient to eat and rich in nutrition. It can be used as both staple food and fast food, and has long been accepted and loved by people all over the world.
When making, flour of cereals or beans is ground into dough with water, then pressed or rolled or sliced, then cut or pressed, or made into strips (narrow or wide, flat or round) or small pieces by rubbing, pulling and kneading, and finally boiled, fried, stewed and fried.
There are many patterns and varieties. Local characteristics are extremely rich, such as longevity noodles for birthday celebrations and fragrant pasta from abroad. Almost all delicious noodles are mild and chewy, which develops the flavor of pasta to the extreme.
Noodles, a kind of food, are made by grinding grains or beans into powder, adding water to make dough, then pressing or rolling them into pieces, cutting or pressing them, or kneading, pulling, kneading and squeezing them into strips (narrow or wide, flat or round) or small pieces, and finally steaming, boiling, frying, stewing and frying them.
Noodles are mostly starch colloid, which will absorb water and swell due to solubility, so it is called "pang". After "pang", it will affect the taste and should be eaten while it is hot. Noodles are an important part of oriental diet. At the beginning of the 3rd century, there were already records about noodles in China's books. Noodles were originally called "soup cakes".
Boiled noodles are the cleanest and can greatly reduce the occurrence of gastrointestinal diseases, so noodles have become one of the most common foods in China. Due to the differences in strip making, seasoning and thickness, thousands of noodle varieties have appeared all over China.
Wheat flour is the main raw material, which is produced by kneading, ripening, calendering, cutting, hanging drying, cutting and packaging. After drying, the water content of noodles is generally lower than 14.5%. Its main features are low water content, easy storage and convenient eating.