What is the dry noodle that melts in the water, and can you eat it?

Recently, a section of noodles containing "glue" has gone viral on the Internet. **, a netizen took out noodles and soaked them in water for experiments, but the flour was dissolved in water, and there was a mass of paste-like substances that could not be dissolved at all.

Immediately afterwards, the wonton wrappers were also "glorious".

It is said that a female netizen felt scared for a while after seeing a report on the Internet similar to "unscrupulous vendors add glue to pasta in order to make it more durable and durable". Because my son likes to eat handmade hands, he basically goes to the market every day to buy handmade skins and wrap them for his children. She then followed the online method and began experimenting:

Put the hand skin in the basin, then add water and start washing the face, wash to the end, wash out a lump of sticky "strange objects", like glue!

Seeing this, smart you, do you feel that something is wrong?

Isn't this the legendary gluten?

This is how gluten is washed out.

However, after all, there are still many people who don't believe it, and there are even many people who don't know how the flour comes from......

Let's take a closer look here.

Plasticizer or glue.

The rumored addition of plasticizer to noodles may be misinformation, but glue is quite common.

This glue is not glue or industrial glue, but edible glue, scientific name thickener, if used tall expression is soluble dietary fiber.

At present, there are dozens of thickeners allowed by the state, and a considerable part of them are extracted from natural food. For example, pectin extracted from the peel, alginic acid and carrageenan extracted from seaweed, in addition to artemisia gum, field gum, flaxseed gum extracted from plants, etc. There are also some starch obtained by microbial fermentation, such as cyclodextrin, codlan gum, xanthan gum, etc.

Take xanthan gum, the most commonly used, for example, which is a polymer polysaccharide. It is covered with hydroxyl, carboxy, amino and other structures, which act like "tentacles" that can grasp proteins, starches, and lipids and improve the toughness of noodles. At the same time, it has high viscosity and good solubility, which can absorb a lot of water, so the texture of noodles is more elastic and smooth.

Another wonderful use of thickener is to make multigrain noodles.

Buckwheat, oats, and corn flour do not easily form a gluten structure, so wheat flour needs to be added to make elastic, stretch-resistant noodles. If you want to add less wheat flour, you'll need to add a small amount of thickener to help.

Of course, there are alternatives without thickeners, such as adding konjac powder. The main ingredient of konjac is also a polymer polysaccharide, which can play the same role as a thickener.

In short, smooth and delicious, long-boiled noodles do need to be processed technically, but it is not a black technology that is not unsightly. Thickeners are used in many ways in food, and noodles are just one of its many shows.

Noodles are made of flour, and the flour is flushed into dough and you wait for it to dry before soaking in water.

Expand your knowledge: Ingredients for Chaoshan dry noodles.

Green onion, 1 noodle, appropriate amount of Chaoshan sand tea sauce, 1 tablespoon of peanut butter, 1 tablespoon of soy sauce, 1 tablespoon of bean sprouts, some meatloaf, 1 tablespoon of aged vinegar.

Steps to prepare Chaoshan dry noodles.

Save the practice to your phone.

Step 1 Start by making the dry noodle sauce. Put each spoonful of sand tea sauce and peanut butter into a bowl, add a spoonful of boiling water, and push away the two sauces to melt into a liquid state. Add the soy sauce and try the taste, if it's too salty, add a spoonful or two of boiling water, stir well to form a dry noodle sauce and set aside.

Step 2 Chop the green onions, cut the meatloaf (or pork or not), and wash the bean sprouts. Boil a pot of boiling water, add the meatloaf sprouts to it, the water can boil, put the cooked bean sprouts meatloaf in a dish and set aside.

Step 3 Cook the noodles. After the water boils, throw the noodles down, stir with chopsticks to spread the noodles, and then turn the water on again to remove the noodles, put them directly into the dry noodle sauce bowl in step 1, and stir well. Then, you can add some aged vinegar according to your personal taste, one spoonful or two spoonfuls are fine, and if you like to be a little sour, add a little more aged vinegar.

That's gluten, which is the protein found in wheat. I don't believe you grab a handful of flour and dough, and then use water so that even soaking and kneading will be like this, and the high-gluten flour is more obvious.

This is not the case with normal noodles.

You may have come across a fake.

If it really doesn't feel good, don't eat it, because it may be spoiled, or frozen for a long time, or there are some sick pigs or something.

The meat bought back is white, and there is no strength to stir out the meat filling, so it should be filled with water, which is water-injected pork, and it is recommended not to eat it.

In fact, this meat is not necessarily spoiled, because a lot of meat nowadays is stored in reserve meat and stored in cold storage. After this kind of meat is thawed, the structure will be very loose, and if you stir the meat filling, the meat that is not strong will be even looser, and it can be said that it will directly become foam.

The meat you bought must not stop the meat, well, it will not be batter on the face, it is better not to eat it, it must have deteriorated, and it is not good for the body to eat it.

This meat should not have been put in anything, but for a long time.

According to your description, this meat is very stale and may be spoiling.

You'd better smell the meat and see if it smells?

Smell it, if it tastes you don't eat it, if it doesn't taste this should be nothing to eat.

There must be something wrong with this kind of meat, what is put in, only the person who puts it knows, it should be that the meat has been put for a long time, and it is definitely not good for the body to eat it.

After the dough is reconciled, put some screwdrivers (baking soda} or beat two eggs, the effect is better, I heard from adults, I don't like to eat, so I don't do it, you try it!!

Add some bean noodles, mix the noodles and leave them for 2 hours before steaming, and the water will only take 20 minutes after boiling! There will be no bitterness in doing so!

Generally speaking, although it can be eaten, it is recommended not to eat, or to buy as little as possible when buying noodles, eat as much as you want, after all, it will grow worms if you put it for too long, and after the worms, it means that the quality and nutrition of the noodles have been greatly transformed or consumed, and become insects, and there are generally worms, which means that the noodles have bacteria, and they must be cooked very thoroughly when cooking, otherwise it is easy to cause gastrointestinal diseases.

Generally, most people think that it is dirty, so they choose not to eat it.

I can't eat it, the pigment in it is unsafe, and it's not clean when people pinch it by hand.

The original one can be eaten.,Now it shouldn't work.,But some places still have this feature.。。。

Color synergists can be added, as well as flour machine operation reasons, grinding roll drawing technology reasons.

The noodles are very hard, it may be related to the fact that the water used for the noodles is cold, you try scalding the noodles with boiling water to see how the effect is.

If it doesn't feel the same as your previous experience with the face. It could be bad flour or fake.

It's not the flour problem, it's that you put less water and leave it for a long time.

Maybe it's because you don't put more water in the dough. Or yes. The temperature is low and the water is cold, so the noodles are easy to break.

If it is delicious, it is not delicious, because the fresh shrimp and seafood noodles only have the taste of seafood when they are boiled or soaked when they are added to the package, and they will feel very fresh when they are eaten.