What is suitable for eating noodles with pure boiled water?

Boiled noodles are suitable for making steamed dumplings, fried cakes, pancakes and so on.

1, steamed dumplings

Steamed dumplings are a traditional holiday food of the Chinese nation, and they are eaten every Spring Festival. According to legend, it was initiated by Zhang Zhongjing, a "medical sage" in Nanyang, China in the Eastern Han Dynasty. Many provinces and cities in China also have the habit of eating jiaozi on the solstice in winter. Jiaozi is also a common food in southern China.

Jiaozi is generally just a traditional snack, with pork, beef, mutton and vegetables as stuffing. But now not only chickens, ducks, fish, eggs, seafood, delicacies, fresh vegetables, dried vegetables and fruits can be used as stuffing. But all delicious and nutritious materials can be used as stuffing.

2. Fried cake

Fried cakes are traditional cakes in Northeast China, Taiyuan, Datong, Zhangjiakou, Hebei and Fengzhen, Inner Mongolia. The fried cake is exquisite. Fried cakes have three characteristics: small size, thin skin and many patterns. There are three kinds of patterns: bean stuffing, sugar stuffing and vegetable stuffing.

There are four kinds of bean stuffing: adzuki bean, cowpea, lentil and kidney bean. There are two kinds of sugar fillings: brown sugar and white sugar, plus moss, rose, walnut kernel and preserved fruit. Vegetable stuffing includes mung bean sprouts, potatoes (commonly known as yam in this area), carrots, ground vegetables, dried tofu, potatoes, potatoes, bitter vegetables, leeks, potatoes, celery and so on. No matter what kind of oil cake stuffing, it tastes crisp outside and tender inside, with endless aftertaste.

Step 3: pancakes

Pancake is one of the traditional pasta in China, which is made of flour, eggs and other materials, and is deeply loved by people. It can be eaten with all kinds of meat, eggs and vegetables. Its main nutrients are carbohydrates, protein, fat, etc., and it is rich in nutrition. The loss of nutrients in pancakes is less.

Introduction to the principle of boiling water scalding noodles;

Hot noodles are mixed with boiling water (about 65℃ to 100℃), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods. The principle is that gluten is softened by boiling water, and some starch is boiled and puffed, which reduces the hardness of dough. Therefore, the higher the water temperature, the more boiling water, the softer the product, and the disadvantages of sticking teeth, hands and working boards.

Not all products are scalded with boiling water, but some cold water is added appropriately according to the nature and hardness of the required products to maintain toughness. Medium gluten flour is used for hot noodle soup dough, because flour above medium gluten contains more protein in quality and quantity.

Can produce enough gluten as a pillar, so that pasta is soft and tough and will not be sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten. Generally, the process of turning hot noodles into food is mostly fried and branded.