Dry wide noodles will be more difficult to soak than ordinary noodles, so it is best to soak them in warm water for about half an hour before cooking. If you want to soak in cold water, it may take a long time, and it will take at least 2~3 hours to cook.

Dry-wide vermicelli is wider than ordinary vermicelli and vermicelli, so it needs to be soaked for a longer time before use, otherwise it is very easy to have a situation that it is not completely soaked, and the taste is hard after cooking, and it is easy to absorb soup when cooking.

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Different raw materials of wide flour have different heat. The raw materials for making wide flour are generally beans and potatoes, and the wide flour made from sweet potatoes is more. The heat of wide flour is calculated by100g, in which the heat of wide flour made of japonica rice per100g is about 347 kcal, that of wide flour made of mung bean per100g is about 332 kcal and that of wide flour made of sweet potato per100g is about/.

During weight loss, you can eat wide flour, which belongs to noodles and has a high starch content. Eating a proper amount of kuanfen can effectively promote intestinal peristalsis and accelerate the discharge of waste in the body. However, after eating too much wide powder, starch substances will accumulate in the body and turn into fat, which is easy to cause obesity, so it is not recommended to eat too much.

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