Vermicelli is a kind of food made of starch-containing ingredients such as beans and potatoes. It can be eaten directly in soup or hot pot, or it can be soaked and fried with vegetables or meat foam. Wide fans are a kind of fans, wider than other fans. Usually, the dry wide powder we buy should be soaked soft, so that it can be cooked faster in the pot. So how can the wide powder be soaked fastest?

How to soak up wide fans the fastest?

Wide powder and hard. Soak the vermicelli in warm water. It will be a little hot in the water. The temperature is about 30℃~ 50℃. Generally speaking, vermicelli will soften after being soaked in warm water for about 30 minutes. If you only use cold water, it is difficult to soak for a day. The wide powder that has not been soaked will not only suck the soup from the dish, but also cause trouble to the pot. In addition, don't soak in boiling water. Many people want to soak up fans quickly, so they just use boiling water. In this way, the outer layer of vermicelli was soaked into powder before it could absorb water. If you cook it again, it will easily become paste.

Can the lasagna be cooked directly without soaking?

Wide noodles can be cooked directly without soaking, but for a long time. If you soak the wide flour in advance, it will be easier to soften and cook, and the soup will not thicken easily. If you feel troublesome or don't have time to soak, you can also cook in the pot for a long time, but pay attention to the last cooking, otherwise the soup will thicken and affect the taste of the next dish.

Is the wide powder hot?

Different broad flour raw materials have different calories. Common raw materials are beans and potatoes, and sweet potatoes make more wide noodles. According to the weight of 100g, the heat of wide noodles made of 100g japonica rice is about 347 calories, that made of 100g mung bean is about 332 calories, and that made of 100g sweet potato is about 127 calories.