Although we like noodles, the noodles we like to eat vary greatly from place to place. For example, our favorite food in Shandong Province is braised noodles, and the processed noodles can pass through the water, so they are also called "over the water". Noodles are generally thick, and the noodles are made into fried sauce marinades or various seasonal vegetable marinades, and sometimes our special seafood is added, which tastes quack! Most northerners like to eat thinner noodles, such as red noodle soup, shredded chicken noodles and clear noodle soup.

in a word, no matter what noodles are delicious, the taste is very important. When eating noodles, it is important to be strong. If a bowl of noodles is badly cooked, even if it tastes delicious, it will not be delicious. If noodles want to be strong, "cooking" is very important. In fact, it is necessary to master the maturity when cooking noodles. The same as cooking noodles, some people cook smooth and sticky noodles, while others cook them half-cooked and stick to the pot, which is that the degree of cooked noodles is not mastered. Today, I will share some tips for cooking noodles:

Let me ask you weakly: Do you know whether cooking noodles is cooked in cold water or boiling water? Someone will say that you are stupid, and cold water will definitely make a pot of porridge! Yes, noodles can't be cooked in cold water, but boiling water is also the most taboo! The main reason is that when water is boiled and noodles are put into the pot, the noodles will constantly roll over and rub against each other. When the noodles are cooked, they will usually be sticky outside, the core is still hard and the soup is sticky. Then the cooked noodles can only be regarded as cooked, and the taste will be even worse.

the best way is to boil some water in Rigadeau (more water is needed, otherwise the noodles will sink down and stick to the pot), and the temperature of the water will boil at 7~8 degrees (when the water just bubbles, the ambient temperature is almost above 7 degrees), then the noodles will be scattered in the pot, and then gently stirred with wooden chopsticks to prevent the noodles from sinking to the bottom of the pot and sticking to the pot, so that the cooked noodles will not stick easily, and the steamed noodles will be stiff and sticky.

There is also a common trick, that is, add a small amount of salt to the noodles after the water is boiled. As we all know, whether making jiaozi or rolling noodles, it can make the noodles stronger, and a small amount of salt will be added when kneading the noodles. Similarly, adding a small amount of salt to the noodles and dumplings will make the noodles less sticky and more delicious, and at the same time increase the bottom taste.

a few drops of water are also very important in the process of cooking noodles. You can't cook noodles without boiling water, which will easily lead to more and more turbid water, soft noodles outside and hard noodles inside, and sticky noodles. However, it is necessary to add a small bowl of cold water, alias "a few drops of water", after the water is boiled. A few drops of water can make the heat inside and outside the noodles even, and the cooked noodles will not stick to the ribs. When cooking noodles, you usually order water twice, and it is almost done.

The last step is also very important, that is, blanching. After the steamed noodles are picked up, they are directly put into cold boiled water for a while. This step of eating more noodles is not easy to lump, and the roots are clear and the taste is strong.

To sum up: First, the temperature of water, second, salt, and third, water and blanching. If you can do these three things, you can also cook smooth noodles. I learned this trick of cooking noodles from a friend of mine who runs a snack bar, and it has been used many times, and it has never worked. Enjoy the accumulated experience, and recommend it to everyone today, hoping to help you.