When you cook hanging noodles and dry cut noodles, don't use high fire. Because hanging noodles and dry cut noodles themselves are very dry, cooking with high fire, the water is too hot, the surface of the noodles will form a mucous membrane, the water is not easy to penetrate inside, and the heat can not be conducted to the interior. At the same time, because of the fire to promote the boiling of water, generating power, noodles rolling up and down, rubbing each other, the surface of the mucous membrane is rubbed off, paste in the soup, and reduce the permeability of the water. The noodles cooked in this way are sticky and will have a hard center.

On the contrary, if you cook with slow fire or add some cool water while cooking, you will have the time to let the water and heat penetrate and conduct to the inside of the noodles, and you can cook the noodles through and cook them quickly, and the soup is clear and sharp. Wet cut noodles, ramen, home rolled noodles, should be cooked with high heat, cooking with 2 times to add water is enough.