What s the one you hate the most in pasta?

There are no nasty !! Noodles in the north, rice in the south" This phrase sums up the characteristics of the local staple food in ancient China. Compared to other foods, boiled noodles are the cleanest, making them one of the most common foods in China.

Due to the difference in strip making, seasoning, and thickness, thousands of noodle varieties have appeared all over China, all over the north and south. In terms of influence, the following ten kinds of noodles can be called China's "top ten famous noodles".

Lanzhou beef noodles were originally a local flavor in the northwest region to entertain high-level guests. During the Jiaqing period of the Qing Dynasty, Ma Liuqi of the Dongxiang nationality was brought into Lanzhou from Chen Weijing, Huaiqing Mansion, Henan Province, and became famous after the unified production standards of Chen Hesheng and Ma Baozai.

Now Lanzhou beef noodles have changed from street food to mass consumption food, and there are Lanzhou beef noodle restaurants in all provinces and even many countries and regions in the world.

The most annoying noodles are noodles without vegetables, either a big chop, or a meatball braised egg, or a vegetarian chicken, really can't do it!

Actually, as a foodie, I like to eat everything. But what I hate the most is the noodles that don't have vegetables and are very oily.

I hate raw noodles the most, even if they are cooked, they just feel like they are undercooked and have a raw taste in my mouth.

Shaanxi people marry in other places, eat clear soup noodles locally, the noodles are good, even the noodle soup is fished out together, there is no salt taste, just eat the vegetables, it is simply torture for me, a Shaanxi person.

As long as you don't let me make it, whether it's noodles or rice, as long as it's something that the Hui people can eat, they like it.

Noodles have been made in China for 4,000 years. Noodles are simple to make and nutritious, which can be used as a staple food and filial piety, and can also be used as fast food, which is deeply loved by Chinese. The original name of the noodles was very interesting, called "soup cake".

Boiled noodles are the cleanest and can greatly reduce the occurrence of gastrointestinal diseases, so noodles have become one of the most common foods in China, especially in the north. Due to the difference in seasoning, thickness, and strip making, thousands of noodle varieties have appeared all over China, all over the country. Therefore, there are also 10 famous noodles in China, such as Shanxi knife cut noodles, Sichuan dandan noodles, Henan braised noodles, Lanzhou beef noodles, Shandong Kangguo noodles, Beijing fried sauce noodles, etc.

If you want to make noodles delicious, seasoning is also very important, today I am here to share with you a pasta, my family can eat 4 times a week, this pasta is added to 3 kinds of seasonings, each time I eat two bowls of noodles I feel that it is not enough.

Sour soup with mushrooms and green cabbage noodles.

Ingredients: Appropriate amount of noodles, a little mushroom, a little greens, a little coriander.

Seasoning: salt, wood ginger oil, sour soup sauce packet, lemongrass (lemongrass).

How to make:1Wash the greens, mushrooms and coriander, put them in a basin, and prepare them with noodles and hot pot ingredients.

2.To cook the noodles, we use sour soup sauce packets, lemongrass grass, and wood ginger oil.

3.Slice the mushrooms and chop the parsley into pieces and put them in a bowl.

4.Add water to the pot, put a little citronella, boil the water for 5 minutes, then you will smell the aroma of lemon, refresh your spleen, and take out the citronella.

5.Add 1 4 sachets of sour soup sauce, add mushrooms, and cook for 5 minutes to bring out the flavor of the sauce.

6.Lower the noodles.

7.After the noodles are cooked, add the greens, add a little wood ginger oil (a little bit is enough) and add a little salt to make it taste.

8.Put the noodles into a bowl, sprinkle the coriander on the branches, and the delicious sour noodle soup is ready to eat.

The noodles made with the above 3 ingredients are very delicious and very appetizing, and the flavor of wood ginger oil is mixed with the aroma of lemongrass, and the fragrance is rich, and the taste of the soup is very positive, so I don't feel enough to eat two bowls at a time.

<> "Interview YYDS!!The gospel of loving pasta.

1. Braised noodles with tomato and potatoes.

Cut the potatoes and tomatoes into cubes, fry the potatoes in more oil until golden brown, add minced garlic and stir-fry until fragrant, add tomatoes and stir-fry the juice, add two spoons of light soy sauce, one spoonful of tomato paste, one spoonful of oyster sauce, one spoonful of sugar, add two bowls of boiling water, and boil the noodles.

2. Dumplings with sesame sauce.

A spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of millet spicy, a spoonful of white sesame seeds, a spoonful of chili powder, drizzled with hot oil, three spoons of Xunfan light soy sauce, two spoons of balsamic vinegar, two spoons of pure sesame paste, and a spoonful of small sesame oil, stir well and set aside.

3. Hot and sour beef noodles.

Drizzle the chili powder with hot oil, a spoonful of oyster sauce, two spoons of light soy sauce, two spoons of vinegar, half a spoon of sugar, half a spoon of salt, a spoonful of beef sauce, boil the noodles and remove them, blanch the fat beef until it changes color, put chopped green onions, minced garlic and coriander.

4. Noodles with bean bean sauce.

Boil the beans for two minutes and take them out, boil the noodles in boiling water, fry the minced meat, add green onion and garlic, add the cooked bean sauce, two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, two spoons of soybean paste, one spoonful of starch, a spoonful of sugar, half a bowl of water to stir the mu ear hail and mix evenly, pour in the juice and cook until thick, put in the boiled noodles and mix well.

5. Oily noodles.

Roll out the dumpling wrappers thinly and cut into strips, stretch them into long strips, boil the water in a pot and cook, remove the cold water, white sesame seeds, chili noodles, chopped green onions, minced garlic, drizzle with hot oil, two spoons of light soy sauce, two spoons of aged vinegar, a spoonful of salt, a small amount of sugar, add seasonings and stir well.

6. Noodles with sesame sauce.

Chili noodles, white sesame seeds, minced garlic, chopped green onion, drizzle with hot oil to stimulate the fragrance, add two spoons of light soy sauce, one spoonful of vinegar, one spoonful of oyster sauce, two spoons of sesame paste, a little sugar and chicken essence and stir well for later use. The water in the pot is open, the noodles are cooked, remove the cold water, add the noodles to the bowl, add chopped coriander, peanuts, shredded cucumber, pour the sauce and mix well.

7. Stir-fry potato flour.

Cook the potato flour and take it out, scramble the eggs and set aside, put the ham in hot oil and stir-fry it on the spot, put the potato flour, add the eggs to the seasoning, two spoons of light soy sauce, half a spoon of dark soy sauce, a spoonful of oyster sauce, a spoonful of Lao Gan Ma, and stir-fry evenly.

8. Clear soup noodles.

1 spoonful of sesame oil, 1/2 spoon of sugar, salt to taste, essence of chicken, 1/2 spoon of pepper. Fry an egg, pour boiling water, put in the noodles, cook, put chopped green onion and seaweed in the seasoning bowl, pour in the noodles, noodle soup, and eggs.

Many consumers are accustomed to buying staple food products such as steamed buns and cakes in supermarkets. It is generally believed that this kind of food is good as long as it is fresh and affordable. In fact, there are still many things that need to be paid attention to in the process of choosing this kind of food.

1.Don't buy too much white pasta.

Flour naturally contains trace amounts of carotene, so no matter how finely ground it is, it cannot be a white color. However, consumers prefer white, and the whiter it is, the more they like it, so makers will find ways to make the pasta whiter. There are two general methods used:

Excessive addition of the oxidant "benzoyl peroxide", even two or three times the amount permitted by the state; Or use sulfur for fumigation. Either way, it will destroy the vitamins in the food and pose a safety hazard. Therefore, it is best for consumers not to buy pasta dishes such as steamed buns, flower rolls, and bean buns that are too white.

It's a little yellow, but it's normal.

2.Don't buy food that tastes too good.

In order to taste better, some processors may add a variety of additives to the staple food, from alum to borax, which can increase the "gluten" and "stickiness" to make the product more appealing. For example, ramen noodles with borax are particularly tough, and noodles with grinding and alum have a particularly smooth texture. Alum contains aluminum, and eating too much can damage the nervous and cardiovascular systems; Borax is significantly toxic.

Therefore, we can't blindly pursue more gluten, sticky, and elastic pasta, natural and healthy are the most important.

3.Don't buy fried pasta.

Many people like to eat fried pasta such as fried dough sticks and oil cakes. In fact, fried pasta is a very unhealthy type of food. One is that high temperature will destroy most of the vitamins, and the other is that flour is good at absorbing oil, and fried food is super high in calories and easy to gain weight; If you don't change the oil for a day, a large number of carcinogens will be produced in the oil.

4.Try to choose whole wheat and multigrain noodles.

Nowadays, many supermarkets have whole-wheat steamed buns, nest heads, or staple foods with corn flour, soybean flour, oat flour and other multigrain legumes. These staple foods are more nutritious, rich in dietary fiber, and are also conducive to stabilizing blood sugar after meals, so you may wish to buy more.

However, there are two issues to pay attention to when choosing this type of food: one is to pay attention to freshness. These products have a high nutritional value and are easy for microorganisms to multiply, so the shelf life is shorter than that of regular pasta, so you should eat them as soon as you get home.

Second, some so-called corn steamed buns are actually made of white flour with yellow pigment; Some so-called whole-wheat steamed buns are made with flour and caramel coloring. If you don't smell the aroma of corn, or if you don't see the texture of the fine wheat bran in whole wheat flour, it may be a counterfeit product.