Pasta is the staple food we often eat, and there are many kinds, such as steamed bread, steamed stuffed bun, fried dough sticks, pies and so on. Noodles are one of them. There are many kinds of noodles. According to the production, seasoning and thickness of noodles, there are thousands of kinds of noodles in China, such as minced meat noodles, oil-sprinkled noodles, noodles, miscellaneous sauce noodles and Daoxiao Noodles noodles. , are very delicious.
No matter how noodles are cooked, this step is indispensable, that is, cooking noodles. In everyone's impression, cooking noodles is the simplest.
Boil the water and throw the noodles in to cook. In this way, the noodles are cooked, but the taste will definitely not be good. Noodles are very popular for breakfast in our local area. I often eat in noodle restaurants and have a good relationship with my boss.
Once I asked my boss why the noodles you cooked were slippery and hard, while the noodles I cooked myself were soft and sticky, which was not delicious at all. The boss asked me if I cooked with boiling water. I said that cooking noodles are always boiled water. The boss said, wrong! Never boil noodles with boiling water. He has never cooked noodles like this before.
The noodle shop owner said that when the noodles are cooked in boiling water, they are cooked slowly, and they are soft, not sticky at all, and the noodle soup is also very sticky.
Delicious noodles, in addition to taste, taste is also very important, such as slippery tendons. The boss went on to teach me the skills of cooking noodles. No matter what kind of noodles, do 3 steps to ensure smooth and smooth.
Let's share a simple and delicious oil-sprinkled noodles with you and tell you how to cook strong and smooth noodles.
oil spill noodle
Prepare flour, bean sprouts, vegetables, salt, edible oil, soy sauce, balsamic vinegar, chicken essence, chives, garlic, white sesame seeds, Chili noodles, clear water, etc.
working methods
Step 1: Add 3 grams of salt to 1 kg flour, pour 250 grams of cold water, stir into a smooth and hard dough, and cover it for half an hour.
Step 2: Knead the dough for 5 minutes after proofing. When the dough is very smooth and tough, cut it into dough of the same size. Rub the dough into long strips and brush it with a thin layer of oil. Brush the plate with oil, add flour paste, cover it with plastic wrap, and wake up again for half an hour.
Step 3: Brush a layer of oil on the panel, put the batter on it, roll it into long strips, and then press it from the middle with a rolling pin. Grasp the two ends of the patch with your hands and gently stretch the patch. When the length is appropriate, separate the dough from the middle. One end of the dough piece is torn, and the other end is not torn, so it becomes a long noodle.
Step 4: Pour clean water into the pot and heat it with high fire. When there are many small bubbles at the bottom of the pot, add a spoonful of salt and put Lamian Noodles into the pot.
Tip: Don't boil noodles with boiling water, just use hot water. When there are many bubbles, the water temperature is almost 70℃, which makes the noodles taste smoother. Adding a spoonful of salt can make the noodles more weak, not easy to stick to the pot, and the noodle soup is clear.
Step 5: When the water boils again, pour in a bowl of cold water. As the old saying goes, "jiaozi has three meals and two bowls of noodles". After adding cold water, it will be cooked in two pots. Take out the noodles and rinse them with cold water, so that the taste is smoother.
Step 6: Pour bean sprouts and vegetables into the water where noodles are cooked, blanch for 3 minutes, remove and drain, put them at the bottom of the bowl, and add the cooked Lamian Noodles.
Step 7: Cut some chopped green onion and garlic, put them on the pulled noodles, and add a spoonful of Chili noodles, a spoonful of white sesame seeds, a spoonful of salt and a spoonful of chicken essence.
Step 8: Heat the oil in the pot, pour the hot oil on the seasoning, make a "zi zi" sound, stimulate the fragrance and spicy taste, then add a proper amount of soy sauce and balsamic vinegar and stir well, and a bowl of delicious oil sprinkled noodles will be ready. Sweet and spicy, sour and appetizing, it is very suitable for autumn and winter.
The chef has something to say.
Cooking noodles, boiled water can only cook noodles, which tastes bad. If you want to make the track flat, please remember three things:
First, when hot water is put into the pot, the starch will not gelatinize, and the noodles will be smoother and will not stick to the pot.
The second is to add a spoonful of salt, so that the noodles are more gluten and not easy to cook;
Third, cook in cold water, so that the taste is smoother and it doesn't stick to your hands after cooling.
No matter what kind of noodles, you can cook them like this to ensure a very good taste.
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