What are the specialties when eating noodles? When and where is it more nutritious to eat noodles?

Noodles are best for lunch.

Noodles are rich in carbohydrates, can provide enough energy, and absorb a lot of water during the cooking process. 100 grams of noodles will become 400 grams after cooking.

Therefore, it can produce a strong feeling of satiety. In addition, noodles can stimulate people's thinking activities. The human brain and nervous system require a food with 50% carbohydrates.

Noodles are such beneficial ingredients. Durum wheat contains B vitamins, which have a stimulating effect on brain cells.

Therefore, it is a good choice to eat a bowl of noodles with reasonable nutrition for lunch.

In the morning, you should generally eat foods with higher protein content. Eating noodles at night is not conducive to digestion and absorption.

Eating noodles at noon is in line with the principle of "eat good in the morning, full at lunch, and eat less in the evening" as the Chinese saying goes.

The chewier the noodles, the more nutritious they are.

Due to the difference in wheat flour, the texture of the noodles produced is different. Generally speaking, noodles that taste more chewy will contain more protein and can better supplement the nutrients needed by the human body.

Of course, the production process will also lead to differences in the taste of the noodles.

For example, in order to make the noodles more chewy in the north, some salt is added to "refresh" the noodles. Liu Fangcheng said that adding some salt to promote the chewiness of the noodles will not destroy the nutrition of the noodles, so there is no need to worry.

The noodles are suitable for eating warm.

There are various ways to eat noodles, including cold noodles with water and extremely hot oil noodles. However, Sun Mengli suggested that you should not eat cold or overheated noodles just for the sake of coolness and stimulation.

Noodles that are too hot can cause damage to the esophagus, while noodles that are too cold are not conducive to digestion and absorption. Most of the time, a bowl of warm noodles is most suitable.

The original soup is transformed into original food.

In the traditional diet, there is a saying of "converting the original soup into the original food".

After eating noodles, dumplings or Yuanxiao, people drink some original soup.

From a nutritional point of view, this makes sense.

Li Peiwen, a traditional Chinese medicine doctor at the China-Japan Friendship Hospital of the Ministry of Health, said that when starchy foods are cooked, the starch on the surface will scatter into the soup. When heated to 100 degrees Celsius, the starch granules will decompose into dextrin, which can help digest food.

Moreover, the noodle soup contains digestive enzymes, which will not be destroyed during the cooking process and can also help digest food.

So drinking the original soup can help reduce food accumulation.

Eating noodles also depends on your physical condition.

Professor Yang Li of the China Academy of Traditional Chinese Medicine and Professor Zhang Hude of the Health Care Center of Beijing University of Chinese Medicine both said that eating noodles should not be affected by habits. In Beijing, we eat fried noodles with soybean paste, and in Sichuan, we eat dandan noodles. Instead, we should eat noodles according to different seasons and physical conditions.

Come and eat noodles so that you can enjoy delicious food and stay healthy at the same time.

The several flavored noodles introduced below are suitable for different groups of people and seasons, and can guide people to eat noodles more rationally and healthily.

Dong (the most suitable noodles in the eastern region): Yangchun noodles (a bowl after drinking) Yangchun noodles originally referred to a kind of soup noodles without any toppings, called "clear soup noodles", and were one of the most popular noodles in Shanghai in the old days.

Later, because businessmen and others tabooed unlucky words such as "Qing" and "Light", some good people took the word "Yangchun" from the ancient music name "Yangchun Baixue" and renamed it "Yangchun Noodles".

Shanghai's famous restaurants at that time, such as "Lao Ban Zhai" and "Si Ru Chun", were the best places to eat Yangchun noodles.

The method of making Yangchun noodles is simple, just put hot noodles in a soup bowl and garnish with green onions.

But the "noodles" of Yangchun noodles are very particular.

Some use Longxu noodles, some use thin noodles, and some use small wide noodles. The most common one is square medium-thick noodles, which are all called Yangchun noodles.

However, most Yangchun noodles nowadays are mainly egg noodles, which are refreshing and chewy.

Although Yangchun noodles have no toppings, they are very particular about making the noodle soup.

Some use pure chicken juice, some use eel bones or small crucian carp, fry them and add onion, ginger and other seasonings to make a fresh soup. Some use meat and bone soup, and some only use refined salt, monosodium glutamate, minced green onion,

Cooked lard is prepared with boiling water.

The noodle soup of Yangchun Noodles is the most nutritious and worth drinking among the several flavored noodles.

Moreover, for people who usually socialize a lot, it is best to eat a bowl of Yangchun noodles after drinking.

Eating a bowl of Yangchun noodles after drinking not only relieves hangover, but also nourishes the stomach and replenishes the body.

And because Yangchun noodles have a light taste, they are suitable for both the elderly and children.

West (the most suitable noodles to eat in the western region): Lanzhou Ramen (eat in winter) Among the noodles, the author has a special liking for Lanzhou Ramen.

With the characteristics of "gluten, toughness, smoothness and tenderness", noodles can replenish qi deficiency, thicken the intestines and stomach, and strengthen qi; beef is sweet and warm, calms the body, replenishes qi, and nourishes the spleen and stomach. In addition, herbs, garlic sprouts, and chopped green onions also contain various vitamins, which can be quickly added to the noodles.

Cooking can keep the gluten protein intact, and adding chili oil can increase the nutritional value of carotene.

Zhang Shu, a poet of the Qing Dynasty, once praised "beef noodles" like this: "The sun rises and the scriptures are read, and the white pagoda is empty at dusk. I burn incense and sigh, only looking forward to beef noodles."

Beef ramen is only as good as its clear soup.

When Lanzhou people eat beef noodles, they first take a sip of the soup to know whether it is authentic.

Lanzhou clear soup beef noodles have five characteristics: "one clear, two white, three red, four green and five yellow".

That is, the beef soup is fresh and fragrant; the radish slices are white; the chili oil is bright red; the coriander and garlic sprouts are green; and the noodles are smooth and yellow.

The peppers in Lanzhou Beef Ramen are also very particular.

To keep the soup clear, you cannot add chili noodles directly, otherwise the chili noodles will dye the soup red and it will not be a clear soup.

The chili must be accompanied by sesame seeds and several spices, first fried in warm oil to a certain heat, fried into red oil, and poured into the soup.