There is always a problem when drying noodles: the surface of the noodles is sticky, but the center of the noodles is still white and hard, and it is not cooked thoroughly. Then how to cook it is delicious?
1. Boil the water first, then add a little soy sauce, and then add dried noodles. After the noodles are boiled, add chopped green onion or Chinese cabbage or
But when the egg is about to boil, beat it in so that the egg is a complete poached egg. If you put the egg in the pot, it will be broken.
2. Blanch the dried noodles with boiling water before taking them out, then put a small amount of oil in the pot and add chopped green onion.
The amount of pepper powder, then pour boiling water into the pot, then pour the washed vegetables and half-cooked noodles into the pot to continue cooking, and then add a small amount.
Salt and monosodium glutamate will not be sour or bitter, and the soup will still have the smell of vegetables after being put into the soup, if conditions permit.
Put poached eggs in noodles.
3. When the noodles are cooked sour, the alkali added during noodle processing is very strange, and the bitter taste is due to the premature addition of iodized salt.
Strange, noodles are almost cooked or cooked, so adding salt will not be bitter.
4, save trouble, put oil, heat, add eggs, stir fry, put appropriate amount of water, cook noodles, no salt.
Because there is enough salt in the dried noodles. Eat while it's hot. Otherwise, the dried noodles will be a mess.
5. Boil the water first (it is estimated that you have mastered the specific water consumption), and then drop some cooked food oil (such as color).
Pull oil, cooked soybean oil, etc. This is also the minimum nutritional requirement), drop some soy sauce, a little thirteen spices, salt and chopped green onion, and add.
Add dried noodles. When the dried noodles are half cooked, add some Chinese cabbage or spinach (it is best to blanch the spinach with boiling water in advance), but
Then add some monosodium glutamate (preferably chicken essence). Low-nutrition noodle soup is ok. I still suggest you add at least one every day.
An egg). After a few more operations, you can make a taste close to instant noodle soup. The taste is bitter, because
Dried noodles contain a certain amount of alkali, which must be added when making, in order to endure cooking and refresh.
6. You'd better cook dried noodles with clear water first, and then burn egg and vegetable soup to make halogen. It is delicious. If it's too much trouble
You can rinse the dried noodles with warm water first to remove the alkaline smell, and then cook the egg soup directly, which is also good.
Skills of cooking vermicelli
Don't use fire to cook vermicelli. Because vermicelli itself is very dry, if it is cooked with strong fire, the water will be too hot and the surface of noodles will be sticky easily.
Film, boiled into a paste.
When cooking vermicelli, don't wait until the water boils. Instead, the vermicelli should be dried when there are small bubbles at the bottom of the pot, and then stirred.
Move it a few times, cover it, add some cold water when the water in the pot boils, and it will be cooked when the water boils. This is a quick way to cook noodles, noodles.
Soft soup. On the contrary, if the water boils, the noodles will be sticky, and moisture and heat will not penetrate quickly.
Conduction, coupled with boiling water, makes the noodles roll up and down and rub against each other, so that the cooked noodles are sticky outside and hard inside, showing a paste.