Fresh noodles (maybe not in China)

Jiaozi Wonton: jiaozi, Italy, rarely dipped in sauce. It's usually fresh noodles, and it's also estimated in China.

Noodles:

The long noodles (numbered by Barilla brand, it seems to be calculated by diameter) include fine 1 and No.3 noodles, normal No.5 and No.7 noodles, thick No.9 noodles, 1 1 noodles, in which the middle of No.7 or above noodles is hollow.

Short face, higher and shorter label, with different patterns, such as spiral, hollow thick pen container, butterfly and so on.

Because dried noodles are the most common in China, let me tell you how to make dried noodles.

The specific time is subject to the label on the packaging box, and the specific time depends on personal taste, noodle thickness and shape.

1. Boil water, choose the biggest and tallest pot you can find, and boil a large pot of water (especially long noodles).

After the water is boiled, add a handful of salt to the water, so that the noodles taste better and are not easy to stick, and there is often not much salt in the sauce, and the salty taste mainly depends on these salts.

2. Add noodles, stir slightly, then open the lid and cook.

If it is long noodles, hold it vertically with both hands when adding noodles, twist it in opposite directions respectively, and then put the noodles vertically in the middle of the pot, and the noodles will automatically spread out. Gently bend the noodles into the water as soon as possible with a fork or chopsticks or any tool you like, so that the noodles will be cooked more evenly.