The difference between udon noodles and ordinary noodles Udon is also made of flour. The vast majority of Lamian Noodles is alkaline water, and it takes a short time to wake up, so we began to make noodles. However, Udon does not use alkaline water, and it is a high water content noodle. The dough needs to be woken up when it is ready.
The heat of udon noodles and ordinary noodles udon noodles
Heat: 126 kcal (100g)
Classification: sweet potato and taro, miscellaneous beans, staple food
Evaluation: A food with high carbohydrate and low calorie should be eaten in moderation when losing weight.
Ordinary noodles
Heat: 1 10 kcal (100g)
Classification: sweet potato and taro, miscellaneous beans, staple food
Evaluation: After cooked, the moisture content of raw noodles will increase, and the unit calorie will be reduced by 50%-66%, which is easier to digest and absorb, and is suitable for eating during weight loss.
Udon, the classification student of udon noodles: After making noodles, it is stored with flour, which has the best taste. Because it is easy to oxidize, it is not easy to store for a long time. Raw Udon is mostly cooked and eaten now, and gourmets would rather drive 1 hour than eat raw Udon in the noodle shop.
Half-baked Udon: Half-baked Udon is close to raw Udon, so it should be kept in cold storage. Generally, it is cooked with hot soup, and then it is put down on a basket and washed with cold water before crossing the river.
Dry Udon: After making noodles, it is dried and then preserved. It is also commonly called dry noodles. There are many fine noodles, which look a bit like ordinary noodles or Spaghetti. The flavor is relatively poor, so it is suitable for ordinary family cooking, and the idiots will basically ignore the dried Udon.
The method of udon noodles 1. After cooking, drain and put it in a bowl, add a raw egg, sprinkle some chopped green onion, if there is seaweed cut into silk, also sprinkle some Japanese soy sauce, if there is no soy sauce, it is ok to soy sauce, forget about soy sauce, and then mix well and eat.
2. If you have enough time, cook a soup base with Muyu flower and kelp, add a proper amount of flavor, shred green onions, and then put the cooked Udon in. If you have the leisure to fry tempura, it will be a perfect match.
3. After the noodles are cooked, drain them in ice water. Cook them with Muyu flower and kelp to get a bowl in the soup area, add a little sugar, Japanese soy sauce and chopped green onion, adjust the saltiness by yourself, and then dip the prepared juice in Udon to eat, which is very refreshing in summer.