How to choose dried noodles 1: depending on the type of noodles.
Noodles originated in China and have a history of more than 4,000 years. Noodles have developed to this day. Due to the difference of making strips and seasoning, thousands of noodle varieties have appeared all over China, all over the country. But when it comes to instant noodles, besides the familiar instant noodle products, there are roughly four categories: dried noodles, handmade Lamian Noodles, dry mixed noodles and butterfly noodles. Different kinds of instant noodles taste completely different, so you must distinguish between:
(1) dried noodles
Vermicelli is a kind of handmade pasta, fine as hair, white, smooth and tough, resistant to storage and cooking. Some are round and thin, others are wide and flat. Dried noodles have always been one of people's favorite pasta because of their good taste, convenient eating, low price and easy storage. Now there are more and more kinds of dried noodles on the market, such as egg dried noodles, miscellaneous grains dried noodles and children's nutritious dried noodles. These dried noodles have a common feature, that is, they are convenient and quick, and a bowl of hot noodles can be cooked in a few minutes, which is very suitable for people with fast pace of life.
(2) Handmade Lamian Noodles
Handmade Lamian Noodles is an instant noodle made by kneading dough by hand. Making handmade Lamian Noodles is highly technical, so it is necessary to prevent the dough from dehydration. The cotton sliver must be even, and the cotton sliver should be rolled up evenly. Only under strict manual requirements can we make a handmade Lamian Noodles with a better sense of export. Lamian Noodles can also be made into small suspenders, hollow Lamian Noodles, Longxu Noodles, flat Lamian Noodles and other different shapes and varieties according to different tastes and preferences. Generally speaking, handmade Lamian Noodles tastes excellent, but its shelf life is short, which is not conducive to long-term preservation.
(3) Butterfly face
Butterfly noodles are also a kind of instant noodles, which are not only delicious, but also very ornamental. There are two kinds of butterfly noodles, one belongs to spaghetti, although the raw materials are the same, but the shape is more like a bow. Another kind of butterfly noodles enjoys a high reputation in Shanghai, Jiangsu and along the Yangtze River. It is a famous snack in China, belonging to the Huizhou cuisine series. The butterfly face is soft on both sides and thick in the middle. Because of the face shape, it is very easy to be wrapped in sauce, so it is suitable for eating with all kinds of flour sauces.
(4) Dry mixed noodles
Dry mixed noodles don't need soup, just add the sauce and stir. Generally, it is made of oil, salt, sesame paste, sesame oil, leek, garlic, metered marinade and soy sauce as auxiliary materials. Its color is buttery and delicious. Dry mixed noodles are very suitable for replenishing energy when you are hungry because of their high calories, or as breakfast, they can quickly replenish the energy needed by your body.
Conclusion: When we buy instant noodles, we can match our own needs according to the characteristics of each instant noodle. Noodles are convenient to eat and affordable, especially suitable for white-collar workers; Handmade Lamian Noodles tastes the best, but you need to eat it as soon as possible and buy less every time; Butterfly noodles have good taste and beautiful appearance. Those who like all kinds of sauces can eat with butterfly noodles, or they are very suitable for children. Dry mixed noodles are high in calories, suitable for supplementing energy, or it is also a good choice to buy them for breakfast.
How to choose dried noodles 2: Look at the raw materials of noodles.
Raw flour is the soul of making noodles. Only noodles made of high-quality flour can ensure good taste and flavor, and the type of flour determines the nutritional value of noodles. Therefore, the most important thing to choose instant noodles is to choose the right noodle powder.
(1) coarse grain powder
Everyone knows to eat more coarse grains and have a balanced diet. Then some manufacturers will add some coarse grain powder to make coarse grain noodles when making noodles. Coarse grain flour contains no additives and is made by directly processing wheat with wheat bran. It contains crude fiber from wheat bran, which is a natural, healthy and nutritious raw material. Noodles made with this flour will have stronger flavor and higher nutritional value. Of course, you should also look at the content of coarse grain powder when you buy it. The higher the content, the better the nutritional value.
(2) Wheat flour
The raw materials of instant noodles on the market are mostly wheat flour. Wheat flour is the most commonly used white flour in our family. This kind of flour is milled after wheat bran is removed. Noodles made of pure wheat flour taste good, but their nutritional value is weak. However, if an instant noodle is added with ingredients such as eggs on the basis of wheat flour, the taste and nutritional value will be more balanced, which is a very good choice.
(3) Vegetable powder
In addition to instant noodles with egg ingredients, there are many kinds of vegetable noodles. This kind of noodles is made by adding some vegetable powder to wheat flour. No matter spinach, carrots, mushrooms or tomatoes, almost all the vitamins and nutrients in vegetables are lost after squeezing juice, kneading noodles and drying, leaving only the taste of fruits and vegetables and a little nutrition, so this noodle is not a high-quality nutritious noodle, but its taste will be improved to some extent.
Summary: When purchasing, you can refer to two factors: nutritional value and taste. From the nutritional value, coarse grain flour noodles >; Vegetable noodles > wheat flour noodles; From the taste point of view, vegetable noodles > wheat noodles > coarse grain noodles. Therefore, in general, coarse grain flour noodles and vegetable flour noodles are the first consideration of our high-quality noodle raw materials, but if we add ingredients such as eggs to wheat flour, the taste and nutritional value will be more balanced and they are also very good choices.
How to choose vermicelli 3: Look at the vermicelli technology.
The nutritional value and health of a bowl of noodles, in addition to the type of flour, the production technology of noodles itself is also very important, which not only determines the taste of noodles, but also affects the health of noodles. Noodles can be divided into three types according to their drying methods: frying, hot drying and micro-puffing.
(1) fried noodles
This kind of bread is fried to quickly dry the water in the noodles, so as to make bread most effectively. Moreover, this bread will not breed bacteria and has a long shelf life. However, in the process of noodles being fried, the water in the noodles turned into steam and escaped, leaving many holes, while the oil took advantage of it and camped in those holes. Therefore, people who are prone to gain weight or have a bad stomach are not easy to eat often.
(2) Article Regan Noodles
Regan Noodles noodles steamed by hot air can reduce the water content of noodles to about 10% within 30 minutes to an hour. This water content is much higher than that of fried noodles, so the texture of noodles will be finer and the taste will be softer than that of fried noodles, but the taste of noodles is not strong.
(3) Micro-puffed noodles
This kind of flour cake reduces the water content of noodles to below 8% by puffing technology. Moreover, this kind of bread has good gluten and strong flavor, which is especially suitable for soup with strong flavor. ?
Conclusion: In terms of nutritional value and taste, we prefer micro-puffed noodles. The biggest feature of this noodle is that it is neither soft nor hard, and it is very easy to identify with a pinch. If you like noodles with soft taste, you can also choose Regan Noodles noodles, which are characterized by the softest texture; Although fried cakes are economical and practical, they are easily digested after a long time, so it is not recommended to buy them often.
How to Choose Noodles 4: Skills
1, appearance: good vermicelli is packed tightly, with neat ends, and the broken vermicelli will not fall off when it is lifted vertically.
2. Smell: Take out some noodles, or smell them with your nose at one end of the noodles. If there is a faint smell of wheat flour, but there is no musty smell, sour taste or peculiar smell, it means good noodles.
3. Strength test: Hold both ends of a noodle by hand and bend it gently, so that the bending degree of the superior noodle reaches more than 5 cm.