After the beginning of summer, the weather becomes hotter and hotter, and many people are too lazy to go into the kitchen and are too lazy to cook. At this time, if you can eat a bowl of light and refreshing dragon beard noodles, or a bowl of sour and hot appetizing Korean cold noodles, or a bowl of rich and fragrant crab roe noodles, as well as the spicy and fragrant Chongqing noodles, and the scallion oil noodles with thick oil red sauce...... It's so beautiful, it's an appetite just to think about!
Making noodles is the easiest of all staple foods, just boil a pot of water, throw the noodles into the pot and boil, remove them and pour them directly on top of your own ingredients, and you can eat them. But many people cook noodles that are not smooth and chewy, and they are sticky, and even a little bad in their mouths, what is going on?
Actually, this is because you don't have a good grasp of the relevant tips when cooking noodles, and different noodles have different cooking methods. Take the most commonly used somen noodles, cold noodles and fresh noodles in our home, these three types of noodles have three different cooking methods, and if you make it wrong, no matter what kind of noodles you are, they will not be smooth.
Next, I will share with you in detail how to cook noodles at home, master these tips, and ensure that the noodles you cook are smooth and chewy and delicious.
vermicelli
First, let's talk about the most common types of somen noodles. There are two main types of somen noodles, one is a flat wide somen and the other is a round thin somen noodles. These two types of noodles can be purchased according to personal preference. The raw materials are the same, and the cooking steps are the same, but the cooking time is different. Thin noodles take a shorter time to cook, while lasanine takes longer. Compared to other noodles, this type of somen noodles is relatively thinner and softer, so it is often used to make noodle soup.
Before boiling the noodles, we need to boil some water, and the amount of water must be sufficient, so as to ensure that the noodles are smooth and chewy. When boiling water, add some salt to the water and add a little cooking oil, so that the cooked noodles will be smoother and chewy, and the soup will not be sticky.
When the water is boiling, put the noodles in. It should be noted here that boiling water must be used when cooking dried noodles, and the lid should not be covered. The reason why boiling water is used to cook somen noodles is because they are dried noodles, and the surface of the noodles is very dry, and if the water in the pot is not enough to boil, the starch on the surface of the noodles will quickly mix with the water and become sticky to each other, and the noodles in contact with the bottom of the pot will appear sticky.
If the noodles are under boiling water, the starch on the surface will quickly gelatinize to form a smooth texture. This is just like boiling water for the sizing meat slices, the water temperature is too low, the starch will be depulped and mixed with water, only when the water boils, the starch on the surface of the meat slices will quickly gelatinize, lock in the moisture, and form a smooth taste.
After putting the somen in it, stir it slightly with chopsticks, and when the somen is soft, you can leave it alone. Cook on high heat for about three minutes, or five minutes if you're using somen noodles. At this time, let's make a noodle soup, put a spoonful of lard in a bowl, scoop two spoonfuls of cooking water into a bowl and let the lard melt. Then cut some shallots, coriander, add seaweed, shrimp skin, salt, chicken essence, pepper, and if you like to eat sour, you can also put some vinegar, and put all these ingredients and seasonings into the noodle soup and stir well.
When you see that the noodles are almost ready, wash two small rape, cut them in half from the middle, and put them in the noodles to cook together. After cooking, there is no need to cool too much, remove the noodles and vegetables together, put them in the noodle soup, stir them slightly, and eat. This is the simplest way to make clear soup noodles. When preparing the noodle soup, the amount of salt should not be too much, because the manufacturer will add salt during the production process of dried noodles, on the one hand, to make the noodles easier to store and brighter, and on the other hand, it is also conducive to shortening the cooking time. Therefore, if the amount of salt is increased at this time, the whole taste will be too salty.
Cold surface
Cold noodles have always been the most popular noodle dish in the northern summer, cold and delicious, sweet and sour and appetizing. When making cold noodles, multigrain noodles are usually used, and in the north, soba noodles are mostly used. The soba noodles we buy back from the market are generally vacuum-packed and hard to the touch, and many people cook soba noodles that are terrible and not gluten-free, but there are actually a few points that are not done right during the cooking process.
First, we need to boil water and add a spoonful of salt to the water. When boiling soba noodles, just put half a pot of water in them, put cold water in them, and cook them over high heat, as the temperature rises a little bit, the noodles will slowly soften, and if the heat is low, it is easy to make the noodles worse. Don't forget not to cover the lid, soba noodles are relatively small in gluten, and if you cover the lid and stew the noodles, the noodles will easily break. It takes about 3 minutes to boil the soba noodles, and the cold water is poured twice during the time to make the noodles more gluten and smooth.
After cooking for 3 minutes, the noodles are not fully cooked, so we need to turn off the heat and simmer for 5 minutes, which means that the noodles will soak in the soup for 5 minutes. After simmering, pick up one with chopsticks and taste it, and the noodles can be fished out without a hard heart. Remove and place in a basin, add cold water to the basin and let the noodles cool. If you want to make cold noodles, remember to change the water several times to ensure that the cold noodles are completely cool.
Once completely cooled, place the soba noodles directly into the cold noodle soup. The method of cold noodle soup is very simple, that is, we usually make a soup of boiled beef in clear water, put some green onion ginger, angelica, grass fruit, and a little radish, and cook the beef for about an hour, this soup can be used as a soup base. After putting it in a bowl, add white vinegar, light soy sauce, sesame oil, rock sugar, and some raw shredded pears and Korean spicy cabbage to the soup. The soup should be frozen in the refrigerator for 3 hours, preferably to freeze the ice ballast.
After adding the cold noodles, add tomato slices, apple slices, cucumber shreds, half a hard-boiled egg, two slices of spicy cabbage, a slice of seaweed, and 5 slices of beef according to your taste. Sprinkle a little white sesame seeds and chopped shallots before serving, stir well and serve. The finished Korean cold noodles are smooth and chewy, sweet and sour and appetizing, and are perfect for summer consumption.
Fresh noodles
The so-called fresh noodles refer to freshly made noodles with a large amount of internal moisture. The hand-rolled noodles that we make at home, the cut noodles that we buy from the noodle shops outside, and the noodles that are pressed by the machine all belong to the category of fresh noodles. This type of noodles is characterized by its high moisture and soft texture, so it does not take a particularly long time to cook.
When boiling the noodles, just boil a pot of water, put a little cooking oil in the water, don't have to boil the water completely, boil until about 80 degrees, when the bottom of the pot starts to bubble up, put the fresh noodles into the pot. As the water temperature rises, the noodles absorb water quickly, so that the noodles will be smooth and chewy, and will not become rotten. Cook over high heat for 2 to 3 minutes to remove. During the cooking process, you can also add some cold water to it, so that the noodles will be more chewy.
In the summer season, you can pass the boiled noodles a little cold water to make delicious cold noodles with sesame sauce. Add sesame paste to a large bowl, dilute it with water, add light soy sauce, oyster sauce, salt, chicken essence, rice vinegar, mix well, add some coriander segments, chopped shallots, fried peanuts, capers and cucumber shreds, and then put the noodles in cold water, stir well, and then serve on a plate.
Fresh noodles have a lot of moisture, good elasticity, and a full wheat flavor. In addition to making cold noodles, it can also be used to make fried noodles, braised noodles, lo noodles, fried noodles, dry noodles and other delicacies.
The above is the specific cooking method of the three types of noodles that are often eaten at home. Each of these three ways of cooking noodles has its own characteristics, and each one gives the noodles a unique texture and deliciousness. Friends, have you all learned? If you have other better ways to cook noodles or experience, you are also very welcome to leave a message to share, let us communicate and discuss together.
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