1, add alkali: adding alkali to the noodles will make the gluten protein closer to each other and the gluten stronger. However, by adding alkali, the vitamin B1 in the flour will decompose rapidly, causing the loss of nutrients.

2, add eggs: the way to make the noodles become both strong and nutritious, is to add eggs, into the egg noodles. The protein in the egg white can increase the gluten of the noodles, and the lecithin in the egg yolk can also make the noodles taste smooth and reduce sticking.

3, add salt: adding salt to the noodles can also make them more al dente. And adding salt is the least expensive and easiest way to do it. We put some salt in the pot when we cook the noodles, and it won't cause mushy soup.

Fresh cut noodles should not be stored for too long as the nutrients may be damaged.

Bought cut noodles sometimes have a heavy alkali flavor, the addition of alkali is to remove the sour taste of the dough, the proper use of which can bring excellent color, aroma, taste and shape of the food, in order to enhance people's appetite. Therefore, when the noodles are almost ready, add a few drops of vinegar, which can make the alkaline taste of the noodles disappear, and the color of the noodles will change from yellow to white.

Generally speaking, noodles that are al dente contain more proteins, which can replenish the nutrients needed by the human body. Noodles can be eaten cold or hot, but nutrition experts reminded, too hot noodles on the esophagus will have damage, too cold is not conducive to digestion and absorption, so eat a bowl of warm noodles is most conducive to nutrient absorption.

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