When I was a child, I bought a kind of gray noodles in the grain, which are particularly resistant t

What is the gray-black noodle called and what is it made of.

Soba is a Japanese-style food, similar to Chinese dumplings, made from thin noodles made with buckwheat flour and water, flattened into a dough, and then cut and eaten.

Efficacy and function of soba noodles].

Yangmai noodles contain 70% starch and 7%-13% protein, and the amino acid composition in its protein is relatively balanced, and the content of lysine and threonine is rich. Soba noodles contain 2 3 fats, and they are also high in Shanic acid and linoleic acid, which are beneficial to the human body.

These two fatty acids play a role in lowering blood lipids in the human body, and are also important components of an important hormone, prostaglandins. The vitamins in soba noodles are 3-20 times that of wheat flour, which is rare in ordinary cereals. The biggest nutritional feature of soba noodles is that it is rarely found in ordinary foods, that is, it contains a lot of niacin and rutin at the same time.

Both of these substances have the effect of reducing blood lipids and serum cholesterol, and have an important prevention and treatment effect on hypertension and heart disease, and are the best medicine for cardiovascular diseases. Soba noodles also contain more minerals, especially phosphorus, iron, and magnesium, which are of great significance for maintaining the normal physiological functions of the human cardiovascular system and hematopoietic system. The energy per 100 grams is about 1411 kilojoules.

Can anyone elaborate on what is meant by "sticky gray surface" in architecture?

It is the plastering layer, which is generally cement mortar or lime cement mortar. The surface of this layer after construction is called "sticky gray surface". Good you understand!

What does the building mean by sticky plaster?

The adhesive surface is the contact surface between the surface of the building module and the adhesive. The area of sticky ash is often used as a parameter for the payment of wages to workers, such as 700 per 10,000 square meters

What is 1:1 Gray Surface.

After the autumn frost, when the sand is yellow and ripe and not dry, it is collected and thrown into a pre-dug combustion pit, which is ignited and the ashes are melted into a semi-liquid state.

What are the bottom layer, ash cover, and face ash?

The bottom layer of ash is the first layer of mortar that is applied to the brick masonry. Generally, it is cement mortar, or mixed mortar with a small amount of lime. Cover ash is face.

What is the color small gray surface?

Color Xiaohui interview what color is problematic, it's just a kind of fate, it's a small gray color.

I finally know what the gray flatbread is...

Sichuan calls flour "gray noodles"!

What is the imported gray-faced poop called a brain teaser.

Ash of magenta. What is Gray Surface? (Looking at the ancient text in the book, is the traditional wheat next to the noodle reading?) )

It is to read mian, the traditional Chinese character for face.

What is the gray side of the hair. Buckwheat noodles?

That is generally potato flour, its ingredients are relatively good, some will add some flour in moderation, and there is no such thing now.

Hello, pink noodles are more resistant to cooking, just like sweet potato flour. But it also depends on personal taste.

When I was a child, a kind of black noodles in Liang Nan was a special kind, and this should belong. A type of ordinary noodles, but he also has some seasonings because he has heard of them, so they are gray.

When I was a child, I bought a kind of gray noodles, especially very resistant to cooking, but now there are no such noodles.

The flour Mr. Li uses is their own ratio and cannot be bought in the market. The flour they chose is wheat from the four producing regions of the United States, Canada, Australia and Hetao, China, because of the long sunshine hours and dry climate in these regions, the wheat produced is high in protein and the flour is also very accurate.

Mr. Li's special wheat flour is processed from imported Canadian wheat and domestic wheat as raw materials, pure natural without any additives, Canada's unique sunshine, latitude and climate make Jiamai famous all over the world, the flour has natural color, strong gluten and rich wheat aroma. And the noodles are all freshly pressed and cooked on the day of the store, and it is said that even the noodles are cooked with strict time control!! It's hard to think about it

The secret of noodles is gluten, du

That is, zhi is the protein dao in flour

If you put the dough and noodles in the water, repeat it.

Scrub it, and that's what is left of the goo.

1. The viscous substance obtained after washing flour is gluten, and the main component is protein.

2. The traditional process of flour gluten is to add eggs, salt and alkali.

3. Plasticizers will not be added to the flour, but thickeners may be added, such as xanthan gum, which is soluble dietary fiber and is safe and reliable.

4. Flour can also increase gluten by adding konjac flour, and the principle is the same as that of thickener.

Noodles are one of the most important staple foods in the East, and they can be eaten in a variety of ways, such as boiled noodles, fried noodles, mixed noodles, and steamed noodles.

Did you leave it by the fire for twenty minutes? Is it fresh flour? What is the water temperature when mixing the noodles? Are there any other additives in the noodles (this is a business behavior, unless you grind the noodles yourself)? Did you add other ingredients when mixing the dough? ......

All of these have the potential to affect the mouthfeel.

However, in the future, when making noodles, you should boil water five minutes before the noodles are ready, and put the noodles in the pot as soon as they are ready, which can rule out some of the above reasons. If there is a spirit of research, there will always be an answer.

Happy Chinese New Year!

The next time you mix the noodles, put some salt in them, so that it tastes more chewy, more delicious, the noodles don't need to be put aside when rolling out, so the epidermis layer of the noodles has a bad thing, the noodles are cooked with food!! The next time you mix the noodles, put some salt in them, so that it tastes more chewy, more delicious, the noodles don't need to be put aside when rolling out, so the epidermis layer of the noodles has a bad thing, the noodles are cooked with food!! The next time you mix the noodles, put some salt in them, so that it tastes more chewy, more delicious, the noodles don't need to be put aside when rolling out, so the epidermis layer of the noodles has a bad thing, the noodles are cooked with food!!

The next time you mix the noodles, put some salt in them, so that it tastes more chewy, more delicious, the noodles don't need to be put aside when rolling out, so the epidermis layer of the noodles has a bad thing, the noodles are cooked with food!! The next time you mix the noodles, put some salt in them, so that it tastes more chewy, more delicious, the noodles don't need to be put aside when rolling out, so the epidermis layer of the noodles has a bad thing, the noodles are cooked with food!! The next time you mix the noodles, put some salt in them, so that it tastes more chewy, more delicious, the noodles don't need to be put aside when rolling out, so the epidermis layer of the noodles has a bad thing, the noodles are cooked with food!!

This is generally done, has the flour been left for too long?

Make noodles with high-gluten flour.

The noodles are gluten and refreshing, and the gluten content is the highest among the high-gluten flours, so the noodles made are the most chewy and not easy to soften when cooked. Add about 1 3 cold water to the flour, stir well, let the dough rise for 20 minutes and press it into a dough sheet, and then press it into a dough sheet about 1 mm thick on a household dough sheeter several times, and cut it into strips. When cooking noodles, add a tablespoon of oil to the surface of the water so that the noodles will not stick and prevent the soup from foaming out of the pan.

Three tricks to teach you to make it easy and noodles:

1. Master the water temperature.

In general, warm water is used for noodles in winter, and cold water is used for noodles in other seasons. To be more specific, it is necessary to adjust the temperature of the dough by adjusting the temperature of the dough water, so that the temperature of the dough is always maintained at about 30 degrees during the whole process of dough, including the dough.

2. Pay attention to the noodles.

After the dough is reconciled, it must be left for a period of time before use, and this process is called the dough noodles, which is a necessary step to further promote the formation of gluten. The length of time to eat noodles is also particular, at least about 30 minutes in winter, and it can be shortened in summer.

3. The more you knead, the more tendons you have.

After the dough is formed, it is kneaded by repeatedly pressing the dough firmly with both hands, which not only makes the quality of the whole dough more homogeneous, but also promotes the production of more gluten from the protein.

To make noodles with all-purpose flour.

High gluten powder: darker in color, more active and smooth, not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. In terms of cakes, it is limited to high-ingredient fruit cakes.

Medium all-purpose powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc.

Low-gluten flour: white in color, easy to form a ball by hand, more suitable for cakes, muffins, biscuits and tart crusts and other western pastries that need a fluffy and crispy texture.

Ways to increase the gluten of noodles:

1. Add salt and reinforcement agent.

Generally, after adding it to the water to melt evenly, and then pour it into the flour to form a ball, the salt is to increase the gluten, and there is no gluten at all, only to increase the gluten in the dough after combining with the water surface. The general dosage is between 1% and flour. Gluten enhancer and hydration are added to the dough to increase the gluten strength and elongation of the flour, and the dosage is generally between the flour.

2. Precautions for water consumption.

Generally, noodles require hard boiling water to not gelatinize when boiled, so the amount of water used is very small, generally between 35% and 40% of flour.

It is recommended to use high-gluten flour to make noodles, and buckwheat flour is highly recommended, buckwheat and rice have about the same calories, but the protein content is a little higher, reaching 100 grams. The dietary fiber content is high, almost 10 times that of wheat. The content of various vitamins and minerals is more than that of wheat in an all-round way.

There are many types of flour, generally high-gluten flour, all-purpose flour, and low-gluten flour. In daily life, the flour we often use to make noodles is usually wheat flour, which is what you call white noodles, in addition to wheat flour, the rest is some coarse grain flour, such as corn flour, pea flour, buckwheat noodles, etc., cornmeal can be used to make noodles.

There are many ways to make buckwheat flour, there are very small and fresh Japanese-style clear soup soba noodles, there are regional flavors full of northern Shaanxi chopped buckwheat, dumpling noodles, daily recommended cold soba noodles and clear soup soba noodles, not only simple, the taste is also more unique than wheat flour, although the appearance of noodles is not particularly high, but the nutrition is really there, lower blood pressure, nourish the stomach, the important thing is that it can be **.

There are two varieties of buckwheat: sweet buckwheat and bitter buckwheat. Sweet buckwheat is triangular ovate, with sharp edges and corners, smooth skin, often tan or brownish-black; The fruit of tartary buckwheat is cone-ovate, with three edges and three grooves visible, and the skin is rough, often greenish-brown or black. Buckwheat originated in China and is truly a native grain, and it is the most grain-like multigrain.

Perfect for making noodles.

When making vegetable noodles, use all-purpose flour or all-purpose flour.

Do you use high-gluten or medium-all-purpose flour to make noodles? Choose the right flour and use the right method, the taste is firm and smooth.

I think that using pure wheat flour is more powerful to make by myself, or sweet potato flour, although the adhesion of sweet potato flour is not as good as wheat flour, but the taste of sweet potatoes in the mouth is very nostalgic.

Use high-gluten flour, noodles made of this flour are firmer and firmer, of course, if you prefer to eat soft noodles, it is best not to use high-gluten flour.

Make noodles with high-gluten flour. Standard flour is suitable for making pancakes, pancakes, and fritters, and the resulting pasta is fluffy but a little chewy. To make steamed bread and flower rolls, it is suitable to use spontaneous flour or low-gluten flour, warm water and noodles, and the fermentation speed is very fast, only ten minutes.

All-purpose flour is generally used to make noodles: the color is milky white, between high and low flour, and the physique is semi-loose; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. Generally, flour that is commercially available without special instructions can be used as all-purpose flour.

And this kind of flour packaging will generally be marked on it, suitable for making buns, dumplings, steamed buns, noodles.

To make noodles with all-purpose flour. Cornmeal can be made into noodles, buckwheat flour is also a variety of methods, there are very small and fresh Japanese-style clear soup buckwheat noodles, there are regional flavors full of northern Shaanxi chopped buckwheat, baked noodles, daily recommended cold soba noodles and clear soup soba noodles, not only simple, the taste is also more unique than wheat flour, although the appearance of noodles is not particularly high, but the nutrition is really there, lower blood pressure, nourish the stomach, the important thing is that it can **. In buckwheat flour, the nutritional value of buckwheat extract powder is higher than that of buckwheat flour.

Generally speaking, wheat flour is used to make noodles, of course, rice flour and corn flour can also be used to make noodles, wheat core flour - high precision, good versatility wheat core flour is the most versatile, wheat core flour is ground from the endosperm of the central part of wheat, is the highest precision of high-quality flour, made of finished products with smooth surface, smooth taste, steamed buns, dumplings, buns, noodles, pancakes, etc.

You can add a little salt, or you can add a duck egg when mixing the noodles

It is salt water, but this salt water must be made of well salt from Shaanxi or Sichuan.

Baoyu came to the Xiaoxiang Pavilion of "Phoenix Tail Forest, Dragon Singing Fine". Baoyu used the lyrics and songs in "The Legend of the West Chamber" to play Daiyu, and Daiyu changed her face and said that Baoyu made fun of her. Xue Pan tricked Baoyu into coming out to eat lotus root, melon, sturgeon, and smoked Siamese pig on his birthday in the name of Jia Zheng.

Afterwards, Baochai said that Baoyu had eaten something fresh from her house. Daiyu came to see Baoyu, Qingwen didn't open the door, and listened to hairpin and jade laughing, Daiyu couldn't help crying.