The first thing: when jiaozi was covered with salt, my mother told me to add a little salt when kneading the noodles, so that the good noodles could be rolled into dumpling skins, which was not easy to break. Needless to say, it was still very strong, very delicious. When cooking the noodles, a little salt was added. In that case, the toughness and taste of fresh noodles could be enhanced, and the specific heat capacity of water would be reduced, making the water easier to boil and the fresh noodles cooked faster.
The second thing: the important reason why vinegar is actually put in vinegar is actually to neutralize the ph value. Because many fresh noodles in the market are all alkaline noodles, and vinegar can neutralize this point, the fresh noodles cooked later will be whiter and smoother. Don't worry that vinegar will affect the flavor of fresh noodles, just add a little, which has no effect on the taste of fresh noodles, but also helps them to taste.
The third thing: except for the noodles, whether it's my braised noodles or the cross-section I bought, it's all water in a pot. Because there are a lot of cassava starch that is more and more sticky, it will form the same feeling after cooking, which will make fresh noodles stick together very easily and absorb moisture very easily. If it goes on like this, even if it is cooked, the fresh noodles will burn off. If you add some oil, it will maintain the fresh noodles, make them more flexible and stiff, and prevent them from sticking and lumping.
The above is today's sharing. Have you learned, everyone? When cooking noodles, if you want fresh noodles to be well-rooted, smooth and vigorous, you can try adding salt, oil and white rice vinegar when cooking noodles. What is this small method very effective? You can try it. Cooking noodles seems to be a very simple thing, but you still need some tips to eat. Have you learned it? Pay attention to me and learn more cooking methods with you.