How to keep the noodles or ramen noodles for a longer period of time

There is a way to take out the cooked noodles Control the water and put it on the case with chopsticks Pick the noodles is to let it cool quickly It is best to blow the oil fan Add some oil at the same time It is best to cook the cool salad oil Don't put too much oil as long as a little Wait until the noodles are completely cold You can put it in a plastic bag and put it in the refrigerator to refrigerate, remember to refrigerate it and don't freeze it But the problem is that it is a soup This trick is more suitable for the method of cold noodles As for how long to put it It will take 3 days at most You can test it.

I'm too tired to type, so I won't talk about it.

I'll tell you a way, you see if it's okay! After you roll the dough a lot and put some flour so that they don't stick to each other. Put it on a wrench or a cutting board, and cover the ventilated area with something!

This will last for a long time. Then there is the method of preserving the braised noodles. When touching the oil on both sides, cover it with a cloth or safety film, so that it can be stored in the refrigerator for several days!

You have to practice a lot!!

It doesn't seem to work. It is generally produced on site. No matter how you store it, it will affect the texture of the noodles. Ramen and squeezing noodles are the most important because of the taste.

It's best to do it now! You'll wake up as soon as you place it! Lose the tendon! Unless it is dehydrated and dried, it is stored in a vacuum!

Eat freshly made, not good to preserve.

Summary. How to keep the finished ramen noodles for a longer time, in this case, generally this kind of made noodles can be stored for 24 hours, not too long otherwise it will become sour.

How do you keep your finished ramen sauce longer? What additives can be stored for a long time.

How to dry or keep the good ramen sauce for a longer time, in this case, generally this kind of good and unformed noodles can be stored for 24 hours, and it can not be stored for too long between the bushes or it will become sour.

What to do to keep the ramen sauce for 24 hours.

I know this Gabon ash, but the ramen or the liquid dough I made can only be stored for 20 minutes, and the left is dusty, and I have to make ramen noodles again, which is a problem that bothers me.

The bag can be sealed with a clip, and the tightness is good and the plastic bottle is changed, and the Lockor or Tupperware is selected, and the tightness is changed to a glass bottle, and the mouth is sealed.

It seems that you don't understand!

If you use the traditional puff ash (the raw material of "puff ash" is a wild plant that grows on the dry mountains and dry mountains - puffy grass, and the hail ash burned after the late autumn withered yellow canopy sail is called puffy ash) to make ramen agent, then there may be arsenic, cyanide and other substances harmful to the human body, if it is a ramen additive produced by a regular manufacturer, then it is okay.

<>1. Place the noodles in the middle of the two chairs, dry them in the shade, and spread the dried noodles on the board, cut them into appropriate lengths with a knife, and seal them in a sealed bag for preservation.

2. When drying handmade noodles, it is easy to appear that the handmade noodles are broken and fall off. In order to prevent this phenomenon, when Chi Yu makes handmade noodles, don't make the noodles too long; Before making noodles, add an appropriate amount of salt to the flour to enhance the toughness of the noodles; It is best to choose flour with good gluten for making handmade noodles, such as medium and high gluten flour.

1. Freezing method.

According to the amount of food eaten by the family, freeze a certain amount of noodles, seal them well, and when you want to eat them, put them in the pot, just like fresh noodles. Fill the noodles into a sealed bag according to the amount of one meal per family. The bag is marked with the time and weight of Lachun, and it is put into the refrigerator freezer for freezing.

To eat, remove the noodles and put them in the pot.

Because there is starch on the surface, the sealing effect is good, and there is no moisture intervention, so it will not stick and solidify, put it in the pot, gently flick, and it will be scattered, and it will definitely not break or rot, and the effect is very good.

2. Drying method.

Place the noodles in the middle of two chairs, dry them in the shade, spread them on the cutting board, cut them into appropriate lengths with a knife, and seal them in a sealed bag to keep them lasting.