How to bring noodles without rice, how to bring noodles to work

When cooking, sprinkle a little salt in the water to prevent the noodles from sticking to the ball, remove the noodles after cooking, put them in a bowl, and bring them to a cool boil.

Go through the noodles and then pour in the sesame oil and stir well. In this way, the noodles and rice are easy to fall off.

The making of noodles with rice can be divided into the following two steps:

1.Choose noodles that are not easy to lump: Different types of noodles have different properties, soba noodles are not easy to lump, and ordinary somen noodles are the easiest to lump.

If you like soba noodles, you can cook them with confidence, and you can eat them again when they are cold. If you roll noodles with flour and hand, be sure not to mix the noodles too softly, and don't mix the noodles with too much water, as there is a saying saying "soft noodle dumplings, hard noodle soup".

2.Boiled noodles: Pour water into the pot, bring to a boil over high heat, and put in the noodles, preferably wide noodles, the wider the noodles, the less likely they will be to clump.

Shake the noodles before putting them in the pot, the excess flour on the noodles will stick to each other when exposed to water, and shaking off the excess flour will prevent the noodles from becoming lumpy. When cooking, sprinkle a little salt in the water to prevent the noodles from sticking to the ball, and you don't need to add salt at the end. After the noodles are cooked, remove them and put them in a bowl, strain the remaining noodle soup from the noodles with a cool boil, and then pour in the cool boil to completely submerge the noodles.

Soaking the noodles in this way not only does not make the noodles clumpy, but also makes the noodles more chewy and flavorful.

After passing the above steps, you can bring noodles with rice.

The first method: boil the water and then the noodles. I believe that there are many novices who will choose to cook noodles under cold water, at the beginning of the pot feel nothing, but as the water temperature gets hotter and hotter, you will find that something is wrong, at this time the noodles will slowly become soft due to the increase in water temperature, it is easy to stick together, and sometimes it will stick to the bottom of the pot is very troublesome.

The second method: stir the noodles quickly when they are in the pot, which will make each noodles have enough water between them to prevent the noodles from sticking together, and will not give them a chance to stick to the bottom of the pan, so quickly stirring the noodles is a very good way.

The third method: boil the noodles under boiling water and turn to low heat. There are many advantages of this, the first advantage is that it is not easy to make the noodles stick to each other or stick to the bottom of the pot, the second advantage is that it is not easy to let the water of cooking noodles overflow to get **, and the last advantage is to save fire, after all, when cooking noodles, whether it is high heat or low heat, the time is about the same, and cooking noodles over low heat is naturally more fire-saving than cooking over high heat.

Fourth method: Stir with a little oil before boiling the noodles. In this way, a layer of oil film will be formed on the surface of the noodles, and when you start to cook the noodles, it is not easy for the noodles to stick together because of the oil film, and the noodles cooked in this method are more fragrant.

The fifth method: Rinsing the boiled noodles with cold water will make the noodles taste stronger. Why is that?

In fact, anyone who has eaten water or cold noodles has this experience: the noodles are soft when they are just cooked, but after being washed with cold water, the noodles become harder immediately, and the noodles are more firm and elastic.

There are many kinds of noodle food in China, different noodles also have different cooking methods, some noodles themselves are very strong, not rotten for a long time, some noodles will be softer, the preferences of people around the world will be very different from different ways to eat, but the trick of cooking noodles can be all the way, whether it is noodles, noodles, soba noodles, wide noodles or other noodles, as long as the above five methods will make the noodles taste more delicious, and it will not become a lump when boiled, interested friends may wish to give it a try.

The way to prevent the noodles from clumping can be mixed with some oil while playing, so that the surface of the noodles is smooth and not easy to stick.

No matter what kind of noodles, if you put them for a long time, even if you use cold water, blow them with an electric fan, or mix them with oil, they will lump after a long time, and the only way to eat them is to eat them in time.

Of course, you can eat it directly so that it will not have time to lump, or you can put the noodles in warm water and soak them in the water, so that it will not lump when soaked. You can also add some vegetable water to the noodles so that it doesn't clump either.

If you want to prevent the noodles from clumping after the noodles are out of the pot, you can soak the boiled noodles in cold water for a while to wash off the excess soup on the surface of the noodles, so as to ensure that the noodles are not lumpy.

Just choose to put it in a pot of cold water as soon as possible, which can directly lower the temperature of the noodles, or you can leave it alone.

After the noodles come out of the pot, you can soak the noodles in warm water, so that the noodles will not clump, and they are also very strong and delicious.

After the noodles are out of the pot, soak the noodles directly in cold water so that the noodles will not clump.

After the noodles are put in the pot, keep stirring them with chopsticks to prevent them from solidifying. In this way, the noodles will be served one by one when they come out of the pot.

How can a braised beaker make a noodle bento not be lumpy.

Ingredients: Noodles, utensils: 1 beaker.

First, pour boiling water into a beaker, wash it to let the pot heat up, and then pour the water out.

Then take out a finger of noodles, put them in a cup, add half a cup of water, then cover the cup, open the lid of the cup after half an hour, pour out the water, add the noodle mate, and the noodles are good.

You can also add cod sticks or other snacks to the noodles (remember to cut the cod sticks into small pieces).

Braising beaker is to put food (especially soup) into the cup, then pour boiling water, and then cover the lid and stuff for about half a day, with the help of the function of the cup to keep warm, so that the food is cooked at a temperature similar to boiling water. It is a convenient and economical cooking utensil.

Have you ever heard of hot dry noodles?

Just refer to this practice.

Lye water noodles are boiled for 7 or 8 years to mature, and they are dried quickly after coming out of the pot, whether the fan or the fan is with you, put some oil to break it up a little, don't let it stick, take it to the company and soak it in boiling water for a while and then mix the seasoning.

ps: The seasoning is brought independently, don't put it with the noodles, I think my sentence is a bit redundant.

Many people think that cooking noodles is very simple, as long as the water boils and then put the noodles in, add their favorite vegetables and seasonings, and you can start after cooking, in fact, it is difficult to have a refreshing, smooth and tender texture of the noodles cooked in this way, and even the noodles will clump up, so the gains outweigh the losses, if you want the noodles to cook a strong and refreshing and smooth taste, then we just need to follow the noodle shop owner to learn a trick, you can easily get it, speaking of which, many friends are beginning to be impatientDon't worry, let's move on.

Boiled noodles] The ingredients we need to prepare are: noodles, garlic, coriander, chives. Edible salt.

Sichuan pepper, edible oil.

Chili flakes, white sesame seeds, light soy sauce, balsamic vinegar.

and other commonly used seasonings at home.

Then let's deal with the ingredients: many people will choose white noodles for affordability, in fact, the taste of white noodles is really not as delicious as leftover noodles, and the nutritional value of white noodles is not high, and there are even various food additives.

It doesn't taste healthy this way, and it won't taste good, so put the shallots.

After washing, cut into green onion segments for later use, peel the garlic and pat it into pieces for later use, and cut the coriander into segments after washing and set aside.

Add an appropriate amount of chopped green onion to the noodle bowl, place the minced garlic, white sesame seeds, chili noodles, and pepper powder for later use, heat the oil in the pot, and then add the white section of the green onion to stir-fry after the oil temperature rises, then pour it into the noodle bowl, add an appropriate amount of sugar, edible salt, light soy sauce, balsamic vinegar, etc., stir evenly and set aside.

Another pot, add an appropriate amount of water, boil the water to the extent of slightly boiling (small bubbles in the pot) and add a small spoon of edible salt, stir evenly and then you can get under the noodles, the noodles are broken up with chopsticks, so that it is not easy to stick, and the noodles with edible salt will taste more tough, don't be in a hurry to get out of the pot after the noodles are boiled, add a little water, so that the noodles can be heated more evenly, avoid pinching, stir a few times with chopsticks again, Then boil it again and put it in cold water, then put it in a noodle bowl with the seasoning.

After stirring evenly, we can start, the taste of the noodles is very good, not only strong but also refreshing and tender, so I hope you don't boil the underwater pot when cooking the noodles, as long as there are small bubbles in the pot, we can add a little salt and then the noodles, I don't know if you have learned it?

Fried noodles that will not be lumped in the morning until noon are suitable for lazy people, and they will not get tired of eating for a week.

Don't just boil and eat the noodles, just do one more step, even the marinade is saved, the roots are smooth and fragrant.

What kind of noodles do you like to eat? Hot and sour noodles? Hot dry noodles?

All kinds of bibimbap? Noodle soup? Boiled pot noodles?

Hit lo mein? I would say that my favorite is chow mein! The noodles are boiled in a pot, and then stir-fried with their favorite ingredients such as meat and vegetables, and the side dish is a new taste.

Because of what? It's delicious, it's trouble-free, and the meals come out in one pot, so you don't have to make marinade alone.

This fried noodle has meat, vegetables and mushrooms, and it can be reasonably matched with noodles and balanced nutrition, and the taste is fragrant but not greasy. I fried it in the morning and put it in the lunch box to the unit, and then heated it at noon and then ate it, it was still refreshing and non-sticky.

Fried noodles, if you want to do a good job, there are also tips, you can't just blindly put more oil to fry it without sticking, so it will only get more and more greasy the more you eat. Today I will share with you my favorite fried noodles with shiitake mushrooms and minced meat. If you like it, you might as well give it a try.

Ingredients: 200 grams of fresh noodles, 2 large shiitake mushrooms, 50 grams of minced meat, 1 3 cucumbers, 1 tablespoon of oyster sauce, 1 green onion.

Specific method: 1. Cut the cucumber and shiitake mushrooms into sections, and cut the green onions into thin sections for later use. You can also prepare your favorite side dishes.

2. Bring water to a boil in a pot, put in the noodles and bring to a boil, and remove the noodles when there is no hard core in the middle. Don't overcook the noodles. If it is not cooked, the noodles will taste raw after frying, and if they are cooked too much, the noodles will not be gluten.

3Remove the boiled noodles and let them cool quickly. Cooling the noodles can not only make the noodles refreshing, but also give the noodles a smooth texture. Drain the water after it has cooled.

If you are afraid of sticking, you can put a few drops of cooking oil and mix well for later use. If you're quick enough to do it next, don't.

4Put an appropriate amount of oil in the pot, first fry the minced meat until it changes color, then add green onions and stir-fry until fragrant, then add shiitake mushrooms and stir-fry until fragrant. Then add a little oyster sauce or light soy sauce and sauté until browned. It is recommended that you use a non-stick pan when frying noodles, so that you can achieve a non-stick effect with very little oil.

5Add the noodles and spread with chopsticks. Here I would like to remind everyone that chopsticks are used instead of shovels for fried noodles, so that fried noodles can be stir-fried while stir-frying, which is more trouble-free than shovels and is not easy to make the noodles break.

6. If you feel that the noodles are moist, you can add oyster sauce. If you don't have oyster sauce, you can stir-fry it raw. I didn't put salt. Stir-fry again to taste, then add the cucumber slices.

If you bring noodles at noon, it's a good idea to put the soup and noodles together so that it won't be easy to lump. If you just make noodles, you can easily make them, and you can eat the soup and noodles together when you go back.

It only means that you have added oil or salt to your dough, so it won't be a lump if you say it.

Noodles are simple and short-lived, rich in protein and carbohydrates, which can promote digestion and absorption and alleviate anemia, and also have important effects in enhancing immunity. Once the noodles are cooked, rinse them with water to control the water and mix them with heated soybean oil so that they don't absorb water and don't get sticky. Noodle packaging needs to pick up the noodles to dry before packing, so that the packaging is not lumpy.

Noodles originated in China and have been made and eaten for more than 4,000 years. Noodles are a kind of health and health food that is simple to make, easy to eat, nutritious, and can be used as a staple food and fast food.

If you bring noodles at noon, don't boil them first, cook them again when you want to eat them, and cook them for a few minutes with cold water, so that they don't stop.

If you want to bring your own rice and noodles, you can separate the noodles from the soup, so that when you eat them, you can put the noodles in the soup and stir them to spread out.

Noodles will become lumps after a long time. It can be packed separately and mixed with sesame oil so that it can have a little effect.

If you bring boiled noodles, you'll be in a lump by noon. You can bring raw noodles to the unit and cook them at noon, how delicious.

It is best to steam the noodles, put some oil, lubricate it, or add a little oil after cooking, so that it is not easy to lump.

Don't cook the noodles so big, just cook them, and he won't mess up the noodles at noon.

The noodles cooked at noon will definitely be lumpy, and the noodles will not be lumpy if they are freshly cooked at noon, and the freshly cooked noodles are delicious.