What is udon noodles made of?
Also known as oolong, it is a Japanese pasta. It is made of wheat, and there are special regulations on thickness and length. There are many kinds of udon noodles in Japan, including Inating udon noodles in Akita, Shui Ze udon noodles in Gunma and Kasu udon noodles in Saitama.
The method of udon noodles
material
Two packages of udon noodles with 400g.
50 grams of carrot
Half an onion
One green pepper
Two eggs
XO sauce, half a spoonful of oil consumption
Soy sauce, oil, a little
The method of frying udon noodles
Soak udon noodles in water for 5 minutes, boil boiling water in the pot, put udon noodles down and cook for 2 minutes, scoop them up and drain them, beat the eggs into a bowl, stir them into egg liquid, shred carrots, and shred green peppers and onions for later use.
Heat oil in the pan, pour the egg liquid into the oil pan and fry until cooked, break it and put it in a bowl.
Stir-fry onion, carrot and shredded green pepper in the pan while the oil left by scrambled eggs is cooked, then stir-fry chopped eggs and udon noodles for two minutes, add XO sauce, oil consumption and a little soy sauce, stir well, turn off the heat and serve.
Tips
Because the oil consumption and XO sauce are salty, there is no salt in the whole process. If there is no oil in the egg pan after frying, you can put more, but not too much, otherwise it will be greasy ~
Which kind of udon noodles is delicious?
Udon noodles, as one of the staple foods of rice and a special food enjoyed during festivals, have a variety of varieties and low prices, and are deeply loved by Japanese people from ancient times to the present. In terms of consumption, Zanqi udon noodles produced in Kagawa County of Shikoku ranked first, and Gunma County, the origin of dried udon noodles, ranked second. Cooking methods and ingredients strongly reflect regional differences, so there are various types, and there is a saying that "Japan's three udon noodles", but there seems to be no unified conclusion about which three are specific.
The most classic Japanese udon noodle method is inseparable from beef and broth. The noodles are smooth and soft, and the sauce soup is rich. In China, udon noodle soup is just soy sauce soup. In fact, there is so-called "juice" in it, that is, broth made of kelp and wood fillets, which is generally less oily. "Foxぅどん" Foxudon noodles is one of the most famous forms, that is, putting a large piece of oily tofu on the noodles is somewhat different in shape and taste from China's oily tofu. Because foxes like to eat fried tofu in legend, they get this name. In addition, sprinkle with chopped green onion and it will be ready.