Many of the noodles are directly boiled to eat, if it is summer to eat cold noodles, then you need to pass a little water before, rather than directly raw noodles on the cold, and cold noodles in fact, in addition to a little boiled, you can also steam, of course, there are other ways to do the steamed noodles, specific steamed noodles home cooking tips what are the tricks?

First of all, prepare 500 grams of raw noodles, pour into the mixing bowl, add a little vegetable oil upside down basin mixing, so that you can avoid the noodles sticking. The first thing you need to do is to put a steamer cloth in the pot, put in the noodles, cover the pot, time the water to boil, and turn on the high heat to steam for 10 minutes. A handful of long bean curd, cut into 3 cm long pieces, put into a small pot for spare; a handful of washed celery, cut into 4 cm long pieces, put into a small pot; a piece of pork, cut into thin slices with a knife, put into a pot. Half a large onion cut into diagonal slices; a small piece of ginger patted flat and cut into ginger granules, and put them into the bowl. The ingredients are ready.

Add a little cooking oil to the pan, pour in the onion, ginger and seasonings, then pour in the sliced pork, stir fry for a few moments, frying out the fat inside the pork. Add bean curd and celery, stir-fry quickly for a few minutes, add oyster sauce 3g, stir-fry to dissolve. Then add a moderate amount of water, add 3 grams of dark soy sauce color, salt 5 grams, thirteen spices 2 grams, 3 grams of chicken powder, 2 grams of pepper, stirring to melt the seasoning, boil after the fire off the pot, the excess vegetable broth juice, skimmed with a spoon into the soup pot standby.

After 10 minutes, take out the noodles and pour them into the vegetable pot, shake them with chopsticks while they're still hot and mix them well, pouring some vegetable broth over them if they're dry. Place the noodles back on the grate, pour in the extra vegetables, cover the pot with a lid, and steam over high heat for 5 minutes. 5 minutes later, turn off the heat, remove the steamed noodles, and serve on a platter. The steamed noodles are ready. When cooking noodles, remember not to cook for a long time, cook for a long time the noodles will be greasy.

Noodles are rich in copper, copper is an indispensable micronutrient for human health, for the blood, central nervous and immune systems, hair, skin and bone tissues, as well as the brain and the liver, the heart and other internal organs, the development and function of the important impact. Noodles are rich in saponin, protease inhibitors, isoflavones, molybdenum, selenium and other anticancer ingredients, which inhibit almost all cancers, such as prostate, skin, intestinal and esophageal cancers. Noodles contain zinc, zinc can promote appetite, promote growth and development, enhance immunity, small children can not lack of zinc.

Currently in Hong Kong extremely popular wonton noodle, noodle base is raw noodles. The raw noodles were produced in Guangdong in the early days, with eggs or duck eggs as the noodles, the eggs make the body of the noodles become refreshing; duck eggs add egg flavor to the raw noodles. A good raw noodle is called "Yinshi young noodles", the noodles should be young and yellow after cooking, and of course, they should be crisp, not too hard and not too soft, and the most important thing is that the raw noodle should not be flavored with alkaline water after cooking.