Dried noodles are made from wheat flour with salt, alkali and water by hanging and drying, and then cut into dry noodles with a certain length. The main varieties are ordinary dried noodles, colored dried noodles, handmade dried noodles, etc. According to the variety of accessories, there are egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, dried noodles have developed in the same way as staple food, flavor, nutrition and health care. Dried noodles have always been one of the main favorite pasta because of their good taste, convenient eating, low price and easy storage.

Nutritional analysis of dried noodles;

The main nutritional components of dried noodles (without auxiliary materials) are protein, fat, carbohydrates and so on. The nutritional composition of dried noodles with auxiliary materials varies with the variety and proportion of auxiliary materials. Dried noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity and balancing nutrient absorption.

Noodles correlation group:

Most people can eat it.

The dietotherapy function of dried noodles:

It has the effects of improving anemia, enhancing immunity and balancing nutrient absorption.

Instructions for making dried noodles:

1. Add more water when cooking dried noodles, because dried noodles still have a "swelling" process, and some water should be absorbed;

2. Second, we should pay attention to slow fire, so that the heat goes in layer by layer with the moisture, so that the dried noodles can be cooked and cooked thoroughly, and the noodle soup is clear and tastes good.