The classification of various kinds of noodles:
1, dead noodles: called unfermented noodles as dead noodles, with cool water now and now use the noodles.
Dead noodle characteristics: this kind of noodle is more resistant to cooking, the taste of gluten and chewy; suitable for boiling, branding, frying, deep-frying and other foods, frying made of crispy.
2, hairy noodles, refers to the dough in a certain temperature, humidity conditions, so that the yeast fully aerated reproduction by the fermentation, the dough swells and becomes larger.
Daemon characteristics: fluffy texture, daemon contains enzymes that use nutrients, so it is conducive to digestion and absorption. Generally used to make steamed buns steamed buns.
3, hot noodles: boiling water and noodles, then add water while stirring, to be a little cooler after blending into a ball.
Hot noodle characteristics: more frying, cooking way, making pot stickers, all kinds of northern cakes such as scallion pancakes, pies, leek box single cake, pancakes and so on.
So, according to their own tastes, if you want to eat more crispy scallion pancakes can be used with dead noodles. For fluffier scallion pancakes, you can use hot noodles.