What kind of noodles is "Udon Noodles"? What is the difference between noodles and regular noodles? It turns out that the taste is much worse
Sometimes I have to sigh that flour is really one of the greatest inventions in the world. Industrious and intelligent people around the world have incorporated their own ideas and ideas into flour, and there are today's various types of pastry. Whether it is Chinese dumpling buns, Korean kimchi ramen, Indian flying cakes, Italian pasta, American sandwiches, these popular daily staples are inseparable from flour.
Among the many varieties of pastry, I would like to mention one of my favorites, udon noodles that I often see in Japanese cuisine. What attracted me most about udon noodles was its smooth texture, accompanied by soup, and sucked the noodles into my mouth, the more I chewed, the more fragrant, it was a great delicacy in the noodle world.
So today, Lazy Meow will talk to you about the topic of udon noodles, let's take a look:
What is the difference between udon noodles and regular noodles?
<h1 class="pgc-h-arrow-right" >01 Regional characteristics are different</h1>
Udon noodles
Udon noodles, along with Japanese soba noodles and green tea noodles, are also the most distinctive Japanese noodles, and in most Japanese restaurants, you can see the shadow of udon noodles, and some people call it Japan's "national noodles". According to legend, udon noodles first came from the Youxi region of Fujian, China, and later passed on from Japan by monks.
Knife cutting surface
The earliest noodles, which originated in our country, have a history of more than 4,000 years, and in different dynasties in China, there are records of noodles. The various noodles we eat now are slowly precipitated under the accumulation of time and years, and it can be said that most of the noodles in general come from China.
In terms of regional characteristics, udon noodles are a kind of noodle with Japanese characteristics, often appearing in Japanese restaurants; most of the noodles are from China and have Regional Chinese characteristics.
< h1 class="pgc-h-arrow-right" >02 production standards are different</h1>
The Japanese state also has clear standards for the thickness of udon noodles. According to the regulations of the Japanese Ministry of Agriculture, Forestry and Fisheries, the cross-sectional diameter of round noodles is greater than 1.7 mm, or the thickness of flat noodles exceeds 1.7 mm, these two types of noodles can be called udon noodles, which can also be seen that there are round and flat noodles.
General noodles are not so strict on the thickness standard requirements, there are coarse, there are fine, or according to the specific name and characteristics of noodles, there will be a certain distinction in thickness.
From the production standard, according to the regulations of the Japanese state, only round noodles with a cross-sectional diameter of more than 1.7 mm, or flat noodles with a thickness of more than 1.7 mm, can be regarded as udon noodles, and general noodles do not have this standard.
<h1 class="pgc-h-arrow-right" >03 The appearance is different</h1>
Udon noodles look much thicker than the general noodles we usually eat, and the color is relatively white; the general noodles are thinner than udon noodles, or flattened than udon noodles, and the thickness is generally not as good as udon noodles, and the color is mostly white with yellow.
From the appearance of the form, the biggest difference between udon noodles and general noodles is that the thickness and color are different, udon noodles are much thicker than general noodles, and the color is white.
<h1 class="pgc-h-arrow-right" >04 The texture tastes different</h1>
General noodles
Udon noodles in the production process, put more salt, so that the water in the dough loses a part, and after repeated folding, kneading and a long period of waking up, gluten is fully stretched, so it is soft and hard to eat moderately, chewing up with strength, with Q bouncy smooth taste characteristics. Generally, noodles are relatively less vigorous to eat, and the taste is soft.
From the taste point of view, udon noodles are more powerful to eat, the entrance Q is smooth, and the general noodles do not have this feature.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
It can be seen from the above that the difference between udon noodles and general noodles is mainly reflected in four aspects, namely different regional characteristics, different production standards, different appearances and forms, and different tastes. Udon noodles have the regional characteristics of the Japanese country, there is a set of separate production standards, the appearance looks thicker than the average noodles, and it is more q-slick and smooth to eat.
Talk about food in the vernacular, I am lazy meow, a friend who likes food, you can casually click a concern Oh ~ ~