The reason why bamboo noodles don't cook well is that they are not cooked in the right way.

1, bamboo rising noodles before the pot, you must first boil the pot of water to boiling degree, the more powerful the water boiling the better, into the noodles immediately after the loose, do not cook, the noodles loose, followed by fishing out the noodles over cold water.

2. When the noodles are cool, fish them out of the cold water and put them into the pot, and cook them until there is no hard core in the noodles, then turn off the heat.

3: Before preparing to serve the noodles, put the soup and ingredients in a bowl, use a spoon to scoop up the right amount of hot broth used to cook the bamboo rising noodles and rinse it into the bowl.

Then the bowl of noodles is ready, and if you pour on the soup, which is made from pork bones and other ingredients that have been boiled for a long time, it is the most authentic bamboo noodles.

How to cook the noodles?

1, the bamboo rising noodles to cook familiar, and then through a cool water, more than a few times, and then fished up the water to dry, and then fished up the noodles into the plate.

2, all kinds of vegetables are cut into pieces, and then add oil in the pan, add the egg liquid, fry the egg foam, then add the vegetables to stir fry, put the right amount of salt, add the right amount of seasoning to the good.

3, and then these seasoned vegetables to the bamboo rising noodles on top, mix well can be eaten.

What are bamboo noodles?

Bamboo noodles are a traditional noodle dish of the Han nationality in Guangdong province, which is called "升" by the Cantonese because of the inauspicious sound of "竿". It is a type of noodle dish that is made by rolling and mixing noodles in the traditional way, and then pressing and beating the noodles with a bamboo pole (a large thatched bamboo pole) to make them look like wonton wrappers.

The old traditional noodles that earned a place for southern-style noodles in the first part of "Tongue on China," the second episode of the noodle feature. "The texture of these thin noodles, favored by Guangzhouers, is completely different from the ramen noodles of the north. Bamboo rising noodles are crisp, springy and tough.

After mixing the dough using the traditional method, the most crucial thing is the strength when pressing the noodles. The dough is pressed with a moso bamboo, and the gravity of the human body bounces off the dough to make it evenly distributed. The thinly pressed dough can then be used to make noodles and wonton wrappers, and the dough thus pressed has a unique toughness.