Stewed noodles are usually smothered for 15 minutes.

Because if the time is too short, the noodles will not be cooked, will taste some hard, the taste is not very good, if we simmer too long, then he will be easy to form a ball, or too dry, eating taste is not very good, and will destroy the nutrients in it, so that we must control the time in the future in the simmering of the noodles. The time of the day.

Stewed Noodles

Stewed Noodles is a traditional noodle snack in central and northern China, popular in Shanxi, Shaanxi, Henan, Hebei, Beijing, Tianjin, Inner Mongolia, Liaoning, Anhui, Hubei and other areas north of the Yangtze River.

Also known as steamed noodles, lo mein, oven noodles, kiln noodles, noodles in small quantities, paste noodles. The main ingredient is flour, and the main ingredients are cabbage, bean curd and pork. Others can be added as you like. You can add mushrooms, shiitake mushrooms, and diced potatoes, which are also delicious.

Stewed noodles is a revolutionary product of traditional noodles (soup noodles), its processing technology is - stewed, from the cooking technology, stewed out of the noodles, will not destroy the protein molecular mesh structure of the flour in the process of boiling water, the loss of nutrients and water in the vegetables is minimized, so the stewed noodles are more nutritious and taste better.