Why is udon noodles so different from regular noodles?

Udon noodles are not made with full flour, and the method is different from that of fresh noodles. It is mainly made from wheat flour and corn flour, so it tastes slippery. I don't know how.

It is mainly made of wheat flour and wheat core flour of high-quality wheat, and the processing technology requires relatively high technology. Udon, also known as the version of oolong, is a kind of Japanese power pasta.

It is made from wheat and has special regulations in terms of thickness and length. There are many types of udon in Japan, such as Inaiiwa udon from Akita, Mizusawa udon from Gunma, and Kasu udon from Saitama.

The soup stock of udon noodles is only soy sauce soup in the eyes of Chinese, in fact, there is a so-called "juice", that is, a broth made from seafood, but generally without oil and water, its form is mostly "fox dumplings", that is, a large fried tofu (the shape and taste are somewhat different from the Chinese fried tofu) on the noodles, because its color resembles the color of a fox, so it has this name, in addition to sprinkle a handful of green onions, it becomes.

After the tofu is fried, it is boiled in boiling water, then drained, and then slowly boiled with sugar, soy sauce, and seafood soup until it tastes good, so there is almost no oil on the soup.

Udon noodles are actually thicker than bai (according to the regulations of the Ministry of Agriculture, Forestry and Fisheries of Japan, machine-made noodles can be called udon noodles if they are cut off more than millimeters), and the texture is more elastic. It is usually made with a certain amount of salt in low-viscosity flour and medium-viscous flour, but also with an appropriate amount of rice flour, and a soup base made of soy sauce is often used when eating.

Udon noodles are actually cut noodles in China, and its basic method is to mix noodles with salt water to promote the rapid formation of gluten in the dough, and then roll it into a flatbread, and then stack the flatbread and cut it into noodles with a knife. Later, people often added rice flour to the flour during the production process, and the noodles produced in this way were between cut noodles and rice noodles, which tasted softer and served with a carefully prepared soup stock, which was also a delicious pasta.

Nowadays, udon noodles are almost always machine-processed, and sometimes they are made with vegetable juice and other condiments. Udon noodles are made by mixing a dough with salted water (salt can promote the rapid formation of gluten in the dough), rolling it out into a large pancake, and then stacking the flatbread and cutting it with a knife. Later, in the production process, people often added rice flour to the flour, and the noodles produced in this way are between the cut noodles and the rice noodles, and the taste is relatively soft.

The ingredient for udon noodles is bai:du

Ingredients: 400 grams of noodles (standard zhi powder).

Excipients: Beef DAO

Lean) 222 grams, 50 grams of broccoli, 30 grams of cabbage.

Seasoning: 70 grams of vegetable oil, 16 grams of chicken powder, 30 grams of soy sauce, 5 grams of cooking wine, 10 grams of starch (corn), 10 grams of salt to teach you how to make udon, how to make udon noodles to be delicious 1

2.Wash the broccoli and rape hearts, boil the water in the pot and add 15 grams of salt, blanch the broccoli and rape hearts for 1 2 minutes, remove and drain the water;

3.Heat 60 grams of oil into the pot, pour in the beef slices and fry for 1 2 minutes, sprinkle 60 grams of water and fry until the blood disappears, pick up the beef slices, and set aside the beef juice in the pot;

4.Pour the clear chicken soup into the pot, add 20 grams of soy sauce and 10 grams of chicken powder, stir well, bring to a boil, add udon noodles, cover the pot and cook for 2 minutes to turn off the heat;

5.Put the boiled udon noodles in a bowl, top with rape heart, broccoli and beef slices, and pour in the broth.

Sometimes I have to sigh that flour is one of the greatest inventions in the world. Industrious and intelligent people from all over the world have incorporated their own ideas and creativity into flour to form a wide variety of pastries. Whether it's dumplings in China, kimchi ramen in Korea, flappie in India, pasta in Italy, or sandwiches in the United States, these popular daily staples are all associated with flour.

Udon noodles. What kind of noodles are prepared for bending? What is the difference with regular noodles? I'm going to mention one of my favorites, udon, the udon you see in Japanese cuisine.

What appeals to me most about udon is its smooth texture, which goes well with the broth that sips the noodles into your mouth and makes them taste better. Udon noodles and Japanese soba noodles.

Along with green tea noodles, they are known as the three major noodles in Japan. They are also the most characteristic Japanese noodles. You can see the shadow of udon noodles in most Japanese oak restaurants, and some people call it Japanese"National treasure noodles"。

According to legend, udon noodles first came from Youxi in Fujian Province, China, and was later introduced to Japan by monks. Udon noodles. "What kind of noodles is it? What is the difference with regular noodles?

The earliest noodles originated in our country and have a history of more than 4,000 years. There are records of noodles in different dynasties in China.

The various noodles we eat now are slowly precipitated through the accumulation of time and years, and it can be said that most of the general noodles come from China. Japan also has clear standards for the thickness of udon noodles. According to the regulations of the Ministry of Agriculture, Forestry and Fisheries of Japan, if the cross-sectional diameter of the udon is greater than a millimeter, or the thickness of the noodles is greater than a millimeter, then the udon can be round or flat.

In the process of making oodon, more salt is put into the dough to separate part of the moisture in the dough, and after repeated folding, kneading and long-term awakening, the gluten is fully stretched, so that the taste of oodon is moderately soft and hard, and the taste of oodon is strong and smooth.

In general, noodles don't taste as firm and not as soft. As can be seen from the above, the difference between udon noodles and ordinary noodles is mainly reflected in four aspects: different regional characteristics, different production standards, different appearance forms, and different textures and tastes.

Udon noodles are made according to the characteristics of our own region, have independent cooking standards, look thicker than ordinary noodles, and taste smoother.

Differences: Udon originated in Japan and is a bit thicker than ramen, and udon is not as thick as ramen, but it is more viscous than ramen. Udon noodles are delicious, with a special fragrance, and you can try it if you haven't burned it.

Udon noodles are delicious. Compared with ordinary ramen, the udon noodles have a softer and glutinous taste, which is not as good as ramen gluten, and the oak and yoke udon noodles are not made of pure white noodles, and some tapioca flour is added to it.

The difference is that the buckwheat content in udon shoju noodles is higher than that of regular ramen, and the toughness and taste are also better. I think it's delicious, and it's delicious and nutritious when used to make noodle soup.

Udon noodles are made with wheat flour.

Made from raw materials. The texture is between cut noodles and rice noodles, and the texture is soft, and when paired with a carefully prepared soup stock, it becomes a delicious noodle dish.

The most classic Japanese udon noodle recipe is beef and dashi.

The noodles are smooth and have a rich dashi, so if you have the chance to go to Japan, be sure to try a bowl of authentic beef dashi udon.

The production method of udon noodles is basically the same as that of ordinary noodles in Japan, but unlike ordinary noodles, udon noodles have a smoother texture, more elasticity, and are thicker than ordinary noodles, which is also the basic characteristic of udon noodles.

According to the regulations of the Ministry of Agriculture, Forestry and Fisheries, the cross-sectional diameter of round noodles exceeds millimeters, or the thickness of flat noodles exceeds millimeters, which can be called udon. This is not the case for general noodles.

Udon noodles look much thicker than the usual noodles we usually eat, and the color is more white-handed; Generally, the appearance of noodles is thinner than udon, or flatter than udon, and the thickness is generally not as thick as udon, and the color is mostly white with yellow.

The biggest difference between udon noodles and ordinary noodles is that they are much thicker and whiter in color.

In the process of making udon, a lot of salt is added, so that part of the moisture in the dough is lost, and the dough is repeatedly folded, kneaded, and rested for a long time.

The gluten is fully stretched, so it tastes moderately soft and hard, chews strongly, and has the characteristics of Q-elastic and smooth taste. Generally, the noodles are relatively weak and have a soft texture.

Therefore, udon noodles are not very different from regular noodles, they are just thick noodles with a smooth texture and elasticity.

The ingredients are different: udon noodles are mainly made from wheat flour, while noodles are mainly made from flour. Only Bi.

2. Different shapes and shapes: Udon noodles are usually similar in appearance to potato flour, both are thicker than ordinary noodles, and they are also smoother than ordinary noodles. The noodles are usually very thin, and even if they are wide noodles, they are not as thick as udon.

4. Different taste and taste: The texture and taste of udon noodles are different depending on the difference in ingredients, and the excessive salt content of udon noodles can make them lose water faster, so that udon noodles become Q elastic and flexible.

The raw materials are different: udon noodles are mainly made from wheat flour, and noodles are mainly made from flour and are only made of fierce chains; 2. Different shapes and shapes: Udon noodles are usually similar in appearance to potato finger noodles.

The noodles are usually thin; 3. Different ingredients: The ingredients of udon noodles usually add more salt; 4. Different taste and taste: The excessive salt content of udon noodles can make them more aware that the stool is about to lose water, so that udon noodles become Q elastic and flexible.

I think udon noodles are delicious, I feel that udon noodles are what to say, well, its texture is not as strong as ordinary noodles, but the taste of socks is not as good as our ordinary noodles, I think it is average.

The key to the difference between miso ramen and general fresh noodles is in appearance, miso ramen is a little thicker, and miso ramen will be too long, fresh noodles are thinner, and the proofing time of fresh noodles is longer, but the proofing time of miso ramen is shorter, and it also belongs to alkaline noodles.

Udon is also made from flour. Most of the ramen noodles are made with alkaline water, and the resting time is very short, and the noodles are made. Udon does not use alkaline water, it is a high water content surface, and the dough needs to be rested when the dough is ready.

Udon noodles and regular noodles are mainly divided into the following 3 points:

1. The raw materials are different.

Udon noodles are made from wheat. Common Chinese noodles are made from flour from grains or legumes. Japanese udon noodles are similar to most ordinary noodles in China.

2. The heat is different.

Udon calories: 126 kcal (100 grams).

Calories of ordinary Chinese noodles: 110 kcal (100 grams).

3. The production method is different.

Japanese udon noodles are cut with a knife, and ramen noodles made by dough sheeters are more common; Japanese udon noodles are made with alkaline water to increase the elasticity of the noodles; Japanese udon soup is mainly made by adding other seasonings such as soy sauce and miso to the tonkotsu broth.

In China, noodles are hand-drawn by masters after they have been reconciled with good noodles; Most of the noodles in China do not use alkaline water, although Lanzhou beef noodles also use alkaline water, but the taste seems to be different, not as strong as Japanese udon; The broth of Chinese noodles is mostly made with pork, beef, or seafood.

The method of making udon noodles is basically the same as that of ordinary noodles in Japan, that is, an appropriate amount of salt is added to wheat flour, kneaded into a dough, and then repeatedly kneaded to make thick noodles with a smooth texture and full of elasticity. The texture is smooth, elastic, and has a certain thickness, which is the basic characteristics of udon, and any wheat noodles that meet these characteristics can be called udon.

Udon noodles are thicker, and ordinary noodles are thinner.

Udon noodles are one of the most distinctive noodles in Japan, and along with soba and green tea noodles, they are one of the three major noodles in Japan, and they are indispensable to Japanese restaurants. Just like the same rice dumplings, we have differences between the north and the south, and the udon noodles in Japan will also have different tastes due to differences in origin and eating habits.

Inaniwa udon is still very recognizable compared to regular udon, which is a very soft light cream color, a little thinner than regular udon, and is generally flat.

In the process of making Inaniwa udon, it is necessary to reverse the fermentation and knead the dough, so there will be a lot of bubbles in the noodles, according to research, these bubbles can make the Inaniwa udon last for a long time after cooking, and can make the made noodles full of bite.

Kagawa Prefecture in Shikoku is known as the hometown of udon, with more than 600 udon shops throughout the prefecture, and Kagawa Prefecture is even known as "Udon Prefecture".

The ingredients of udon noodles are deceptively simple, but they are nothing more than a combination and combination of wheat, salt, and water, supplemented by different toppings, accompanied by broth, and it is ready. The Japanese pay attention to the original taste of the ingredients, and there is even a principle in Japanese cuisine that the taste of the ingredients should not exceed the original taste of the ingredients.