udon noodles are very famous in Japan. Together with green tea noodles and buckwheat noodles, they are called three sides. Broadly speaking, udon noodles are noodles made of flour, water and salt. The key step in the production is to add some salt to the noodles. Rub the noodles repeatedly, put them in a bag and step on them with your feet. Many friends will be shocked. In fact, they also pay attention to hygiene. This makes the noodles tough. In summer, wake up the noodles for about an hour, roll them into 2-3 mm pieces, fold them and cut them into 3 mm wide noodles, and finally cook the noodles. The cut plane proves the master's kung fu. The thickness is very uniform.

First, in the Middle Ages, Japanese envoys from the Tang Dynasty brought flour manufacturing technology and cutting technology back to Japan, and I passed the Tang Dynasty. After more stringent Japanese generations, we have the current thickness standard and the requirements of medium gluten flour. That is, the product standard of udon noodles. Japanese udon noodles are actually written with the word "Tuodun". As for why it is called Udon, it got its name because it crackles when it cuts noodles with a big knife. Although it sounds a bit lame, it feels reliable.

the most classic Japanese udon noodles are inseparable from beef and soup. The noodles are smooth and soft, and the sauce soup is very thick. Therefore, when you go to Japan, you must try the beef udon noodles in Xiangchuan County. Udon noodles contain zero trans fatty acids and many high quality carbohydrates. By matching different condiments, soups and condiments, you can taste different flavors. Sometimes they add Undaria pinnatifida, tempura and shallots to the noodles. In Japan, it is suitable for people of all ages. Udon is a very common food, whether at home or outside.

prepare seafood udon noodles first: shrimp, udon noodles, clams, squid, crab roe, coriander, oil, salt and sesame oil. After preparation, wash the shrimp, separate the head from the body, prepare a frying pan for heating with oil, put the lower half into the frying pan, fry the shrimp oil, add water for heating, add the shrimp body and squid, add clams, season with salt, open the udon noodle bag, soak it in a bowl, then boil it in the pan, cut the crab meat into sections, and cut the coriander.

when it comes to udon noodles from different sources, we have to mention Udon, the Japanese city of Zanqi. Udon noodles can be said to be synonymous with Kagawa County, Shikoku Island. Xiangchuan has a warm climate, less rainfall and high wheat yield. Coupled with the natural sea salt in Seto Inland Sea and mellow handmade soy sauce, Udon has won unparalleled praise for Udon. Zanqi Udon is usually rough, and its taste is elastic and sticky, which is called waist. The representative of refined powder is Daoting Wudong produced in Akita Prefecture. Daoting Udon is often used as a staple food after meals. It tastes soft and is called cashless noodles.