xiwazen multifunctional sports watch for you to explain in detail to explain the detailed steps to do the noodles:
1, cooking general noodles if you add a small amount of salt in the pot, about a catty of water with 15 grams of salt, so that the noodles cooked out of the pasta is not mushy.
2, cooking noodles in the water if you add a tablespoon of vegetable oil, not only will not stick to the noodles, and can prevent the soup foam, overflow pot.
3, cooking cut noodles in the next noodles in the appropriate amount of vinegar, so that the noodles can remove the alkali flavor, but also can make the noodles become whiter.
4, cook the noodles in the pot of water just bubbling when the noodles, stir a few times after the lid, the water boiled when the cool water into the pot, a little boil can be. This cooking noodles, cooked quickly and not sticky soup, more delicious.
5, in the pot before the noodles broken, cooked and covered with the lid of the pot to simmer for 5 minutes, so that the noodles are more slippery, and the soup is thicker.
6, cooking noodles and dry cut noodles, the pot of cooking water is not too open, such as noodles in the pot to open the pot is also appropriate to cook with medium heat, because the dry cut noodles and noodles itself is very dry, with too much fire to cook, the water temperature is very high, so that the surface of the noodles to form a layer of mucous membrane, heat can not be transferred to the inside, it is easy to form a hard heart and noodles soup paste. When cooking over medium heat, order some cool water as you go so that the noodles are evenly heated.
7, cooking wet cut noodles and their own rolled noodles when the water needs to be wide open below, and then use chopsticks to pick up a few times, in order to prevent the noodles from sticking. Boil with a high fire, every time you open the pot once point of water, point of water twice, you can get out of the pot. You must be careful to cook wet noodles with a strong fire, otherwise the temperature is not high enough to form a sticky film on the surface of the noodles, and the noodles will dissolve in the water.
8, the water in the pot of boiling noodles just bubbling when you put noodles, stir a few times after the lid, the water boiled when the cool water into the pot, a little bit of cooking can be. This cooking noodles, cooked quickly and not sticky soup, delicious.
9, the following time the water must be boiling hot, and do not cook for too long, about 2 minutes of cooking when the noodles up, immediately into the cold water to soak for a moment, is the so-called "over the cold river", and then after the "cold river" of the noodles into the hot water on the line, so that the noodles out of the cooking of the tender and smooth.
10, if you want to make the cooking of the noodles refreshing, not sticky, not hard heart, not paste soup, it must be based on the characteristics of the noodles to master the fire and the time of the pot.
11, the best time to cook noodles is two or three minutes before the water is boiled, put the noodles into the pot to cook. The specific trick is to see the surface of the water just floating vapor when the noodles under the pot can be. This makes the noodles strong and very well timed, and you can usually bring the pot to a boil twice and the noodles will be cooked.
12, if the noodles are clumped together, spray a little rice wine and the noodles will fall apart.
Make your own noodles
1, first of all, to make noodles, you need to choose flour with a high gluten content. Gluten refers to the strength and protein content of the flour gluten. Flour is generally divided into three kinds of high gluten flour, medium gluten flour and low gluten flour. The higher the gluten, the better the quality of the flour.
2, second, and the pasta should pay attention to the temperature of the water. Generally use warm water in winter and cool water in other seasons. And the dough should be kept at 30 ℃, when the protein in the flour has the best water absorption and the noodles are elastic.
3. Adding a little alkali or salt to the dough can improve the quality of gluten. Also, and good dough to be placed for a period of time (generally not less than 30 minutes in winter, summer a little shorter), the purpose is to promote gluten generation. Finally, when you cook the dough in a pot, the noodles will be very al dente.
Finished noodles
1, if you go to the supermarket to buy, we should read the protein content indicated on the package, the higher the protein content, the more gluten.
2, if you go to the grain store to buy, you can pick a noodle stretching, if you can stretch and not stop, cooked noodles will be very glutenous. If a little pinch is broken, it is too soft. Also look at the color, slightly darker more gluten. The whiter the color, the less gluten in the flour used.