First, boil the fresh wet noodles with wide water until they are 70% ripe, and then scoop up the noodles that are not cooled enough. This is mainly to stop the cooking of protein, starch, fiber and other substances in the noodles before they are completely cooked, shrink the internal structure of the noodles by sudden cooling, and make them more compact, so as to obtain a Q-trajectory taste, filter out the water, pour in a proper amount of cooled cooked rapeseed oil (or blended oil), and stir the noodles evenly so that the noodles do not stick to their hands when the oil is light, and then fry various noodles.
Cooking noodles are not sticky;
1. When cooking noodles, add a little salt (15g per 500g of water) after the water is boiled, and serve. Noodles will not stick even if they are cooked for a long time.
2. Don't use fire when cooking vermicelli. Because the dried noodles themselves are very dry, if they are cooked with fire and the water is too hot, it is easy to form mucous membranes on the surface of the noodles and cook them into mushy noodles.
When cooking vermicelli, don't wait for the water to boil before cooking vermicelli. Instead, boil the vermicelli when there are small bubbles at the bottom of the pot, then stir it a few times, cover it, and add some cold water when the water in the pot boils, and it will be cooked when the water boils. In this way, the noodles are cooked quickly, and the noodles are soft and clear. On the contrary, if the water is boiled before the vermicelli is dry, the surface of vermicelli is easy to stick, and water and heat cannot penetrate and conduct quickly. In addition, boiled water makes the noodles roll up and down and rub against each other, so the cooked noodles stick hard outside and sticky inside.