How to Cook Jjigae Noodles? How to Cook Bamboo Noodles

Bamboo noodles are a representative cuisine of Guangdong, must be tasted when visiting Guangdong, especially its production method, still using traditional handicraft. So how to cook Bamboo Noodles? Below I provide you with the method of cooking bamboo rising noodles.

How to cook bamboo noodles

But cool water, just like cooking noodles, the water rolled down, chopsticks stirred in one direction, keep the water rolling state cooking, but the cooking time is not too field long. (You can fish up and bite it to try to see if it is too heart, soft and hard whether it is appropriate) The most critical, in fact, is the soup.

How to cook bamboo rising noodles

Steps

1. Add 2 grams of salt to the flour and mix well

2. Prepare duck eggs

3. Duck eggs into the flour and mix well

4. Put into the chef's machine and mix for ten minutes

5. Cover and rest for 20 minutes

6. Flatten the noodles, sprinkle starch After from thick to thin repeatedly pressed into the thinnest crust

7. pressed out of the thin noodles, see the noodles silly, thin crust connected

8. put it one by one to separate, the crust is very sinewy, when separated will not break.

9. good noodles

10. salt, chicken essence, chopped green onion and fresh soy sauce, rushed into the boiling water to adjust the fresh soup

11. pot of water boiled under the noodles

12. home into the right amount of wine can remove the fishy smell of duck eggs

13. cooked and off the fire

14. on the table

Tips

1. I use 250 grams of flour, duck eggs even grams 175 grams of synthesized dough just right.

2. Chef machine mixing is very powerful, mixing 10 minutes I feel can.

3. The crust should be sprinkled with cornstarch and pressed repeatedly from thick to thin on both sides.

What is Bamboo Noodles

Bamboo Noodles is a traditional noodle dish of the Han Chinese in Guangdong Province, which was renamed "升" by the Cantonese because of the unlucky sound of "竿". It is a kind of noodle dish which is made by rolling and mixing noodles in a traditional way, and then pressing the noodles and wonton wrappers with a bamboo pole.

The old traditional noodle that earned a place for southern-style noodles in the noodle feature in the second episode of the first part of "Tongue in China". "The texture of these thin noodles, favored by Guangzhou people, is completely different from the ramen noodles of the north. Bamboo rising noodles are crisp and bouncy, with a lot of toughness.

Duck eggs are used to make this kind of noodle, and after the dough is made in the traditional way, the most crucial thing is the strength when pressing the noodle. Using a moso bamboo to crush the dough, and using the gravity of the human body to bounce the dough evenly. The thinly pressed dough can then be used to make noodles and wonton wrappers, and the dough thus pressed has a unique toughness.

Served with soup boiled for more than 3 hours with pork bone, earth fish and shrimp, a bowl of delicious wonton noodle has become a favorite of Lingnan people. Cantonese people call these noodles made in the traditional way bamboo rising noodles, an ancient way of pressing noodles that has been used for generations."

-- Bamboo rising noodles as depicted in "Tongue Tips of China".