When cooking noodles, what are some tips to make them smooth and chewy?

Do not let water out of the pot when cooking noodles. Otherwise, the noodles you cook will be messy and not tasty. Prepare the materials:

A handful of dried noodles, a green onion, salt, chicken essence, coriander, chili oil, cooking oil, light soy sauce, and an egg. We have a green onion, we're going to chop it, we're going to chop it, we're going to chop it. Friends who don't like to eat coriander can't.

Seasoning first: Put chopped green onions in a bowl, add three grams of salt, a teaspoon of chicken essence, a spoonful of soy sauce, two spoons of balsamic vinegar, and an appropriate amount of sesame oil. Add a tablespoon of chili oil.

Then stir well and set aside. Heat a wok and add a wide oiled wok to the wok When the oil is hot, remove the wide oil.

Then add a little cold oil and three grams of refined salt. Then I'm going to put an egg in it. Once the eggs are added to the pan, do not stir immediately.

Wait for the eggs to set before turning. Once the eggs are fully scrambling and solidified, add water. Then I'm going to put it on the bottom of the pan and heat it over high heat until it's slightly bubbly.

At this point, the noodles are ready.

<> and good noodles. This is mainly to say that the selection of high gluten powder, than 500 grams of salt 5 grams, with room temperature water 200 (can also be 175 grams) of water to the side to mix well and then into a dough, after a little awakening, repeatedly knead two or three times, this is the premise of the tendon, knead to the appearance of smooth and delicate inside, cover wet first noodles to make very strong, add a little salt to the water when boiling, cook a little less heat, 8 minutes cooked, after taking out, put it in cold water to wash it several times, let it cool, smear it with sesame oil, when eating, go back to the pot to cook it, or put it in the broth to heat it to eat.

You ask how to keep the gluten for a long time after the noodles are out of the pot, there is only one way, that is, after the noodles are cooked, they are cooked in cold water, and then they are mixed with cooked oil to make cold noodles, so that they can maintain the smooth and strong noodles of the noodles for a long time. The materials used meet the food safety requirements, the production is careful, and the sale is safe.

If you want to maintain the chewy texture of the noodles for a long time after they come out of the pot, you should pay attention to the following points. Immediately after the first out of the pot, rinse the noodles in cold water two or three times to wash off the sticky part of the noodles surface, and after the hot noodles shrink in the cold, the texture of the noodles will become softer and softer after coming out of the pot, it is impossible to keep them for a long time, but there is still a way to keep them for a while.

How do you cook smooth and chewy noodles? Any tips?

Water picking. When you cook noodles at home, there are often fresh noodles that stick to each other, and even after pouring the sauce, they don't move for most of the day. When this happens, it's usually a lot of people who usually cook noodles and wait for the water to boil before cooking, which is actually wrong.

The correct way to do this is to boil fresh noodles that have just been rolled out, and boil them in boiling water, while if they are dry noodles that have been made before, you only need to add fresh noodles until small bubbles occur in the water, so that the boiled noodles are more chewy and smooth. Add a little topping.

Cooking noodles is not as simple as boiling a pot of hot water, adding fresh noodles and starting to cook, in fact, you also need to add 1 tablespoon of edible salt to the water, and the cooked noodles will not only not lose their steps and become a ball, but also will be more chewy and smooth. Also, if you add a tablespoon of rapeseed oil to the water when cooking noodles, the fresh noodles will not only not stick tightly, but also avoid foaming the soup noodles, which is not easy to overflow the pot and dirty the stove.

Pour cold water. When cooking noodles, especially dry noodles and noodles, which are not easy to boil, I will add a small half bowl of cold water after each overflow, circulate the system successively, and cook several times, and the fresh noodles can be cooked thoroughly. The fresh noodles are too cold after they are cooked.

After the noodles are cooked, they immediately add the sauce and hot pot side dishes, stir and eat. In fact, this is the wrong approach. Cook the fresh noodles in cold water, then control the moisture, stir-fry, fry and other cooking later, so that they will not stick to the pan and become a ball.

If you have a bad stomach and intestines and can't eat cold water, you can also dry a basin of cold boiled water in advance, and then use the fresh noodles to be too cold, and it's OK.

Drop two drops of sesame oil. If you can't finish the cooked fresh noodles, you need to dry the fresh noodles on a plate, then add a small amount of vegetable oil or sesame oil to the inside, mix and shake. In this way, there is no need for the fresh noodles to become a ball when they get cold.

Add a little vinegar. If you buy fresh noodles from an outside noodle shop, generally add edible soda ash, when cooking noodles, add a little vinegar first, not only can remove the alkaline taste of fresh noodles, but also look at it for yourself, the original fresh noodles can also become whiter.

It is best to put the noodles in a pot and cook them first, and then pass them in cold water, so that you can cook very chewy noodles. The trick is to pay attention to the cooking time, but also pay attention to the taste, but also pay attention to the texture, pay attention to the seasoning, and also pay attention to the time to cook the noodles.

If you want to cook smooth and chewy noodles, add a bowl of cold water while cooking the noodles, and after the noodles are cooked, the noodles will taste better.

The tip is not to boil a pot of water for a long time, but wait until the noodles are medium-rare and then pour the soup to make it more refreshing.

Pull the noodles, add salt to the warm water into salt water, the ratio of noodles and salt water is 2:1 as well, knead thoroughly that is to say, knead the noodles every 20 minutes, touch the oil on both sides of the noodles, and finally stand for more than 1 hour, cut into chopstick-thick strips, you can pull the noodles, put them in the pot, and point the water out of the pot twice. How to make noodles gluten smooth, the first focus is gluten, and the second focus is smooth.

And these two words actually represent two problems, and there are actually many ways to make noodles with gluten, so let's talk about the first key gluten.

<> now share with you how to make noodles delicious, flour preferentially choose high gluten, add some salt to the flour, if the taste wants to be smooth, then you can add an egg, knead the dough for a longer time, you can wake up for 20 minutes in the middle, wake up for a long time in winter, the temperature is high in summer, and the noodles are best handmade and, and add eggs and refined salt, knead several times, and until the dough is smooth, use a rolling pin to roll while adding starch, so that the noodles are smooth and tough, and the taste is great. Choosing the right flour is half the battle. The second is the production process of kneading and resting, kneading requires repeated soft awakening to make it smooth and delicate, and the purpose of awakening is to relax and reconstruct protein molecules to make them more strong and soft.

Finally, you can also add salt and strengthening agent when mixing the dough.

Xi'an Weidian Shaanxi Snack Training Center is an authentic food follower, from Xinjiang to Henan noodles, and from Jiangnan knife noodles to Guangdong Yunlu noodles, I am studying, researching, practicing, summarizing, a little fascinated, and a little enchanted. Pour the flour into a basin, pour in light salted water in batches, stir while pouring, stir until the dough is flocculent, knead the dough with your hands, knead it into a smooth dough, seal it with a piece of plastic wrap, and let it rise for half an hour.

Another key point is that more noodle patterns can be made, such as cold noodles in summer, braised beef noodles in winter, ......Almost all noodle categories, for whether it is smooth or not, this has basically become one of the criteria to be judged by everyone.

The trick is to use fresh noodles, then cook them in hot water and run them through cold water so that they are smooth and don't clump up.

The main reason is that everyone generally cooks noodles by waiting for the water to boil before cooking, which is actually wrong. The correct way to do this is to boil the noodles in boiling water if they are freshly rolled out, and to boil them in the water if they are dry noodles that have been made before, as long as there are small bubbles in the water (not yet fully boiling), then add the noodles to make the noodles stronger and smoother.

The water temperature is not to boil the noodles in the pot, and the most suitable water temperature is to put the noodles in when there are a lot of small bubbles at the bottom of the pot. In this way, the noodles are heated evenly, do not stick, and have clear roots and smooth textures. Add salt, whether it's noodles or dumplings, you should add a spoonful of salt when cooking pasta, because they are made of flour and rich in protein.

After adding salt, it can increase the gluten of protein, prevent the skin of dumplings from breaking, and the noodles from breaking their roots, making the taste more smooth and chewy. Add cold water, boil the noodles in the pot, pour in a bowl of cold water, let the water in the pot stop boiling, so that the heating is more even, and it can be thoroughly cooked both inside and outside. Generally, the noodles will be cooked after 3 minutes of boiling, and the noodles should not be boiled for too long, as the texture will become soft.

Supercold water, put the hot noodles into the cold water, or rinse them with cold water, under the action of hot expansion and cold water, the taste of the noodles is more smooth and chewy, and it will not stick to the lump after cooling, whether it is making mixed noodles or soup noodles are delicious.

If you want to cook the noodles smoothly and without being lumpy, I think you must put the noodles when the water is boiling, and it is best to add some salt to the water, so that the cooked noodles are both firm and not lumpy, and they are very delicious.

<>First of all, we need to prepare some cut noodles, if you don't have it, you can make a piece of hard noodles by yourself, press it with a noodle machine, and if you have it, you can use it directly. We have to prepare two eggs, a section of leeks, a bag of mung bean sprouts, a section of carrots, half an onion, a sharp pepper, a piece of tenderloin, first beat the eggs, fry them into egg pieces, and then cut the leeks into segments, carrots, onions, peppers, and tenderloin into shreds, we start the pot to burn oil, the oil should be more, then pour in the ginger shreds, dried chili peppers, green onion slices and garlic slices, high heat and fragrant, and then pour in a spoonful of soybean paste, a spoonful of bean paste, a spoonful of chili sauce, and then put in the shredded tenderloin, stir-fry to make the fragrance, pour in a small amount of soy sauce, Color the shredded meat, then put the cut noodles into the pot, stir-fry slightly over medium heat, fry until the surface is charred, then pour in boiling water, add salt and thirteen spices, and chicken essence, the amount of water to be poured is at least less than half of the cut noodles, cover the lid and simmer for two or three minutes, wait until the noodles are cooked without a hard core, we put in mung bean sprouts, leeks, cooked eggs, shredded carrots, shredded onions, and finally pour in three tablespoons of soy sauce, continue to stir-fry over high heat, dry up the soup, sprinkle a handful of chopped green onions when out of the pot, and the fried noodles are ready.

When we make noodles at home, we need to put a little more ingredients so that the fried noodles can be salty and delicious. When adding water, don't put too much, just cook until the noodles don't have a hard core and no white stubble, if the noodles are fried for too long, they won't be gluten. And this fried noodles are stewed, the soup will enter the noodles, and the taste will be more delicious, the most important thing to note is that fried noodles are a delicacy with heavy soy sauce color, so soy sauce must be put more, otherwise the noodles will be fried in vain, and it looks like there is no appetite.

In addition, the most important thing to note is that the soup of the fried noodles must be drained, if the noodles taste watery, then they will be greasy and will not be gluten.

The fried noodles taste oily and fragrant, rich in layers, and have an excellent taste. It tastes even better with some small vegetables.

In this process of making fried noodles, the noodles should be boiled out and cooled for a while, so that they can be more chewy. If you want to stir-fry the noodles directly, it will stick to the pan.

First, the noodles are steamed in a pot for 20 minutes, then fried directly in cold water, and then added green onions, minced ginger and garlic and bean sprouts, which are particularly delicious.

Add a little water while stir-frying. It is best to choose wet noodles for noodles. Add thirteen spices and soybean paste during the stir-frying.

Some people always cook noodles for too long, resulting in very bad noodles, and they don't taste chewy at all, if the cooking time is too short, the noodles will naturally be uncooked, so how to cook noodles more chewy? Let's learn how to cook noodles.

Cooking noodle skills number one: Spread the noodles as soon as the water bubbles. Many people like to wait until the water boils and put the noodles into the pot, everyone thinks that cooking the noodles in this way will make it easier to make the noodles cook quickly, but has anyone found that the noodles are easy to stick together, and the taste is not good.

Cooking noodle technique 2, after the noodles are put in the pot at low water temperature, stir them with chopsticks to avoid the noodles sticking to the pot, and then wait until the water in the pot is boiling, and then add an appropriate amount of cold water to the pot.

Cooking noodle skills three, re-add an appropriate amount of water to the pot, and when the water temperature is boiled to seventy percent hot, put the noodles in cold water into the pot again to cook, about another 3 minutes or so, after the noodles are cooked, add some of your favorite seasonings to the pot, and then use chopsticks to scoop the cooked noodles into the bowl, and finally use a spoon to scoop the noodle soup into the bowl. The noodles cooked in this way have a chewy texture and are also elastic.

In order to ensure that the cooked noodles have a chewy texture, the noodles must be cooled in this step, although it is a bit troublesome, but the noodles cooked in this way are really delicious. This is mainly because the noodles shrink when they are cold, which makes the noodles more elastic and chewy.

1.Don't put the salt too early. Some people are accustomed to putting salt in the middle of the next noodles, and it is best to put it when the food is almost cooked, otherwise the cooked pasta will taste bitter, because the iodine-containing salt is added too early.

There are also people who are used to putting more salt, and eating too much salt is not good, and it is easy to increase the burden on the cardiovascular system!

2.Add cold water while cooking the noodles. Many people often cook noodles like this, the more the noodles are cooked, the more turbid they are, and there is a lot of white foam, the correct way can be to add an appropriate amount of cold water, which not only maintains the taste of the pasta but also reduces the penetration of alkali.

3.Break the noodles before cooking, cover the pot and simmer for 5 minutes, the noodles are smoother and the soup is thicker.

4.When boiling dried noodles and dry cut noodles, the water in the pot should not be too boiling, and it is also advisable to cook the noodles over medium heat after boiling, because the dry cut noodles and dried noodles themselves are very dry, and they are cooked with too much heat, and the water temperature is very high, so that a layer of mucous membrane is formed on the surface of the noodles, and the heat cannot be transferred inward, and it is easy to form a hard core and gelatinization of the noodle soup. When boiling over medium heat, add some cold water to heat the noodles evenly.

5.If the noodles form a ball, spray a little rice wine and the noodles will fall apart.