Noodles are a favorite of Chinese people, especially northerners. Especially in my hometown, everyone has to eat noodles at least once a day, otherwise they will feel uncomfortable. There are also many types of noodles, such as fried noodles, dry noodles, mixed sauce noodles, braised noodles, saozi noodles and so on.
No matter what kind of noodles you make, cooking noodles is an essential part. For noodles to be delicious, in addition to rolling and subsequent cooking, cooking noodles is also a particularly critical step. If you don't master the trick, the cooked noodles will either be cooked on the outside and raw on the inside, or they will be too soft and lumpy to eat.
Careful friends may have observed that the noodles cooked in noodle restaurants outside have distinct roots and smooth texture. They are particularly convenient and delicious whether used for cold dressing, frying, steaming, braised, etc. However, the noodles cooked by myself at home often clump together and taste very different.
The reason why the noodles in outside noodle restaurants are delicious is mainly because people make them every day and have mastered some of the little skills. The noodle shop chef told me that when cooking noodles, you need some tips to keep them smooth and chewy. Today I will share these tips with you to ensure that you can cook noodles that are more delicious than those from restaurants outside. .
Tip 1: Water selection. When everyone cooks noodles at home, the noodles often stick together and become lumpy. Even after pouring the sauce on them, they cannot be stirred for half a day. The main reason for this problem is that people usually wait for the water to boil before cooking noodles. In fact, this is wrong. The correct way is: if it is freshly rolled wet noodles, boil them in boiling water; if it is dry noodles that have been made before, just wait until small bubbles appear in the water (it is not yet completely boiling) before adding the noodles. , the noodles cooked in this way are more chewy and smooth.
Tip 2: Add some ingredients. Cooking noodles is not as simple as boiling a pot of water and adding noodles to the boil. In fact, you also need to add 1 tablespoon of salt to the water. Not only will the cooked noodles not break or form into a ball, but they will also be stronger and smoother. Also, if you add a tablespoon of vegetable oil to the water when cooking noodles, not only will the noodles not stick firmly, but it will also prevent the noodle soup from foaming, overflowing the pot, and staining the stove.
Tip 3: Pour cold water. When cooking noodles, especially noodles such as dry noodles and dried noodles, it is not easy to cook. At this time, you can add half a bowl of cold water after each overflow of the pot, and cycle in sequence. Cook a few more times, and the noodles will be fully cooked. .
Tip 4: Cool the noodles after taking them out of the pot. We usually cook the noodles, add the sauce and side dishes directly, mix well and eat. In fact, this is the wrong approach. Rinse the cooked noodles in cold water, then dry them out, and stir-fry, pan-fry, and other subsequent cooking operations so that they will not stick to the pan and form a ball. If you have a bad gastrointestinal condition and cannot eat raw water, you can also dry a basin of cold water in advance, and then cool the noodles in it, and it will be OK.
Tip 5: Add a few drops of sesame oil. If you can't finish the cooked noodles, put them on a plate to dry, then add a few drops of cooking oil or sesame oil into them, stir and shake them up. This way you don't have to clump the noodles into a ball when they get cold.
Tip 6: Add some vinegar. If you buy noodles from an outside noodle shop, they are usually added with edible alkali. When cooking the noodles, add an appropriate amount of edible vinegar first. This will not only remove the alkaline smell of the noodles, but also check for yourself later. It turns out that the noodles are also Can become whiter.