Usually, it is made of low-viscosity powder and medium-viscosity powder with a certain amount of salt, and the soup base made of soy sauce is often used when eating. "Udon" noodle is actually a cut surface of China. Its basic method is to mix the noodles with salt water to promote the rapid formation of gluten in the dough, then roll it into a big cake, and then stack the big cakes and cut them into noodles with a knife. Later, in the production process, people often add rice flour to the flour, so that the noodles made are between the cut surface and the rice flour, which tastes soft and can be regarded as a delicious pasta with carefully prepared soup. Of course, the current udon noodles are basically processed by machines, and sometimes vegetable juice and other condiments are added to the noodles to make a variety of varieties.

Delicious practice

Ingredients: 2 packages of udon noodles weigh about 500g, chicken about 250g, 6 mushrooms, silver buds about 1 80g, eggs1each, and a little leek. Ingredients: Cured meat: ginger juice, light soy sauce, oil, salt and sugar 1 2 teaspoons each, raw flour1teaspoon, and proper amount of white wine. Seasoning: garlic, ground black bean sauce 1 teaspoon each, salt 1/2 teaspoons, 2 teaspoons of soy sauce. Method: 1, shred chicken, mix well with marinade, stir-fry in wok until cooked, soak mushrooms, shred, add a little oil, soy sauce, cornmeal and sugar and mix well. 2. Beat the eggs into egg liquid, fry them into egg skins, shred them, wash the silver buds and drain them. 3. Heat two tablespoons of oil, saute minced garlic and ground black bean sauce (that is, some seasonings), add mushrooms, stir-fry over low heat for a while, change to medium heat, stir-fry udon noodles and silver buds together, and after the silver buds are fried to 70%, add shredded chicken and chives for a while. 4. Finally, add shredded eggs, season with salt and soy sauce and stir well. Note: when the silver buds are in standby, they should be soaked in clear water to keep them fresh, and then drained when they are cooked. When frying silver buds, it is not advisable to fry them with salt before they are ripe, otherwise the water will become soft and not refreshing. Materials: udon noodles (2 packets, 400g), Japanese cucumber (2 pieces), sweet beans (2 pairs), carrots (1/3 pieces) and garlic (3 petals). Seasoning: oil (oil). Wash cucumber and cut into pieces; Tear off the old tendons of sweet beans, wash them and cut them into cubes; Flatten the garlic, undress it and chop it into a paste. 2 Heat a pot, add 5 tbsp oil, saute garlic until fragrant, and add carrots and sweet beans, stir-fry 1 min. 3 Pour cucumber slices into the pot, add 1 tbsp sesame oil, stir-fry together with carrots and sweet beans for 30 seconds. 4 Pour in udon noodles, sprinkle 5 tablespoons of water, and stir-fry the ingredients in the pot for 1 min until udon noodles and ingredients are evenly mixed. 5 Add 3 tablespoons of soy sauce, 1/5 tablespoons of salt and 1/6 tablespoons of sugar into the pot, stir-fry for a few times to taste, and then serve.

Udon Noodles-Special Noodles Method

Curry udon noodles-カレーぅどん

Curry from India, through the Japanese mind, has commercialized the complicated ingredients and practices like instant noodles, and our cooking has also become simplified. No matter whether it is a little cook who just entered the kitchen or a man who can't cook well, a piece of curry can make food quite delicious. Even when you lose your appetite, you can't help but eat a big bowl of rice when you smell the aroma that arouses your stomach. Curry udon noodles can be eaten in some Japanese restaurants. It is a completely new way of eating. Japanese curry blocks and Japanese smooth udon noodles actually match each other well. Ingredients: (4 persons) Boiled udon noodles, 4 pieces of onion (small) 1 Japanese curry block 100G water, 4 cups of pork cooked in the corner (ready-made, you can replace it with shredded pork, Chicken, etc.) Cooked green beans with appropriate seasoning: 2 tsps of soy sauce (add or subtract according to your own taste) kelp tea 1 tablespoon (Japanese seasoning is made from kelp, so it is still delicious without putting it away.) Water-soluble sliced chestnut powder water and sliced chestnut powder 1 tablespoon oil 1 tablespoon method. 2, put the oil in the pot, heat it, pour in the onion and stir fry. If it is shredded pork, put it in and stir fry. 3. Stir-fry the onion until soft. After the meat changes color, put it in water. While waiting for the water to boil, take a net spoon and skim off the white foam. 4. Add chopped curry, turn to low heat and stir with a spoon. 5. After the curry is melted, add kelp tea, soy sauce and water-soluble chestnut powder and stir until boiling. 6, cooked udon noodles, drain the water, put it in a bowl, pour the curry juice made in 5, embellish with green beans, and add some if you like shredded onion. Intimate reminder: in step 3, please don't neglect to skim the white foam, because if it is raw meat, the white foam is blood foam, which is not good for your health and tastes bad.

Japanese beef udon noodles

Udon noodles, buckwheat noodles and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have item at home and an indispensable protagonist in Japanese restaurants. The most classic Japanese udon noodle method is inseparable from beef and broth, but it is ordinary. There are many places we have met before, and the difference in taste lies in udon noodles. Therefore, when you go to Japan, you must try a bowl of beef udon noodles from Jinchuan County. There's no harm in not going. I went to the supermarket and bought udon noodles made in Jinchuan, and I can cook the same delicious food at home. Ingredients: 200 grams of udon noodles, 50 grams of beef slices, 2 rape hearts, and mushrooms 1 flower. Seasoning: 20g of Japanese soy sauce, 20ml of Japanese soy sauce, cuttlefish 1 g, 5ml of sake, Weilin 10ml, 20ml of stock. Practice: 1. Put the broth, Japanese miso, Japanese soy sauce, cuttlefish, sake and Weilin into the pot, boil for about 5 minutes on low heat, then add udon noodles, and put them into the bowl after 3 minutes. Japanese beef udon noodles 2. Boiled rapeseed hearts and mushrooms are put into the noodles. 3. Sprinkle a little soy sauce on the fat beef slices, fry for about 10 second, and serve in a bowl. Features: the noodles are smooth and soft, and the sauce soup is rich. Intimate reminder: Weilin is Japan's monosodium glutamate, which is available in supermarkets, but there is no need to be perfect. If you can't buy it, you can use monosodium glutamate or chicken essence instead. Japanese miso is salty, so don't put too much. Pay attention to low fire when cooking miso soup, otherwise it will be easy to paste the bottom. Fat beef slices should be kept in the refrigerator and fried while they are not thawed, otherwise they will be easy to disperse and not form. Udon noodles are coarse noodles made of wheat flour, which can be used as both noodle soup and fried noodles. Moreover, because Udon noodles are not soft and rotten when boiled in water, they taste excellent and can also be used as hot pot noodles.