How to steam noodle dishes are not sticky
1, noodle dishes steamed immediately after the pot, and quickly pick scattered to let it cool, in the pick scattered at the same time you can use the electric fan blowing, the effect is better.
2, the flour can also be replaced with a mixture of wheat flour and corn flour, mixing corn flour and wheat flour at a ratio of 1:3 can be. Adding cornmeal will make the noodle dish root by root independent, not sticky, very refreshing and beautiful color.
How to handle the noodles
Wash the noodles well and control the excess water on them. Remember, this water control step is key. Because of the excess water on the noodle dish, the amount of flour will increase, and the final steamed noodle dish will be lumpy and the taste is poor. If you can wash the noodle dish a night in advance and dry it overnight before steaming, it will be better.
Noodle dishes after the control of water can not be counted, the next to pour into the appropriate amount of cooking oil mix, so that each vegetable above are coated with a layer of uniform oil film. This layer of oil film is also the key to make the steamed noodles dish delicious, it can keep the noodles dish inside the nutrients and water is not lost, at the same time let the steamed noodles dish is not easy to dough, dish color bright. The above treatment is not only suitable for steaming noodle dishes, but also for other vegetables. Now that we have processed the noodle dish, we can start steaming the vegetables next.
How to steam noodle dishes
Ingredients: noodle dishes 500 grams, 200 grams of flour.
Seasoning: garlic paste, balsamic vinegar, sesame oil, fresh flavor sauce, chili oil, salt each moderate.
Methods:
1, add water inside the steamer pot on high heat, and then wet the cage cloth and wring it out and spread it on the grating.
2, while the water is boiling pour the flour into the noodle dishes, mix well, so that each dish is evenly coated with flour on top.
3. When the water in the steamer boils, pour the flour-mixed spaghetti dishes into the steamer, flatten them out, and cover the pot with a lid.
4, high heat steaming about 5 minutes can be out of the pot, remember to use chopsticks in the middle of the noodle dish turned once, to ensure that the maturity of the noodle dish is more uniform.
5, the noodle dish steamed immediately after the pot, pour into a large pot with chopsticks to pick scattered, so that the noodle dish quickly cooled, run water vapor, so that the steamed noodle dish is more loose and crisp, not sticky.
6, garlic, balsamic vinegar, sesame oil, fresh flavor sauce, chili oil and salt put together to mix, pour into the noodle dishes can be eaten.