Although it is the South, but my family also quite like to eat noodles, very like to go to the noodle store to buy just hit out of the raw noodles, raw noodles have fine and thick, but this raw noodles is not easy to save, the day to buy can only be the day to cook to eat. Sometimes when you don't want to eat rice, you'll store a few packages of noodles at home, which have a long shelf life, and it's very convenient to take a small handful of noodles and cook them when you want to eat them.

How do you cook the noodles with a strong and smooth, not sticky and not lump? In fact, there are tips, the noodles do not boil water and then boil the pot, the water temperature is too high so that the noodles outside the cooked and the inside is still pinch raw, and the correct approach is to boil the pot of water to 70 degrees with intensive bubbling into the pasta, and then poured into a spoonful of salt, during the period of time to add two times to the water so that the noodles are heated uniformly, so that the noodles out of the cooking to be tasty, the following share of the details of the practice.

Ingredients

1 handful of noodles, 1 green cabbage, 1 package of squash, 2 tablespoons of fried peanut rice, 2 green onions, 3 cloves of garlic.

Seasoning

1 tablespoon each of soy sauce, vinegar, shrimp oil, chili oil, ? tablespoon each of salt, chicken essence, pepper powder, cooking oil.

Practice

The first step: wash and cut the bok choy into two halves and set aside, chop the garlic into minced garlic, cut and put it into a large bowl, cut the white onion into small sections and set aside, and cut the green onion leaves into scallion flowers, and put the green onion leaves into the bowl.

Step 2: start a pot of oil into the white onion frying incense, the white onion fried to slightly yellow when the oil poured into the garlic while hot, to stimulate the garlic flavor, and then poured into the soy sauce, vinegar, shrimp oil, chili oil, each a spoon, salt, sugar half a spoon, the right amount of pepper, and then poured into the half a small packet of squash standby, like to eat spicy you can add some more chili oil.

Step 3: Start a pot of boiling water, pour some more water into the pot, pour a small spoon of salt, high heat to cook the water until there is intensive bubbling, the water temperature is almost 70 degrees, this time you can put the noodles into it, and immediately use chopsticks to stir to prevent sticking together.

Step 4: Pour in a bowl of water when the noodles are boiling, keep stirring the noodles during the period, pour in a bowl of water when the water boils for the second time, and put in the bok choy when the water boils for the third time and cook it for 10 seconds to get out of the pot.

Step 5: Pour a small bowl of noodle soup into the bowl of seasoning and stir well.

Step 6: Drain the cooked noodles into a bowl and mix well with chopsticks.

Step 7: Then pour the remaining half a packet of squash on top of the noodles and two tablespoons of peanuts to enjoy the food.

The noodles are ready, spicy and fresh, the noodles gluten smooth, is a good choice for breakfast, like friends can try ha!

Yumingxuan said: cook the noodles do not boil the water in the pot, how to cook the noodles strong and smooth it? First of all, add a spoonful of salt in the cooking water to make it cook out more gluten, and then boil the water to have intensive bubbling when put into the noodles, during the cooking of the noodles water to add two cool water to make the noodles inside and outside the heat uniformity, the third time the water is open can be out of the pot, so that the cooking out of the noodles do not stick not lump, gluten and smooth.

These are the first time I've ever seen the same thing.