Every train had hot water on it on every carraige so you were always able to make noodles if you were desperate.
This paper choose important microorganisms to modify the corn flour, hopes to improve the food and processing characteristics of corn flour, and make it suitable for used to make noodles, dumplings main food products, The main conclusions are as follows: 1.
I am going to show you how to make instant noodles.
Instant noodles, instant dishes and refreshments are all for people's convenience. I am going to show you how to make instant noodles.
However, you may not know some kind of wax coating is used in order to make the noodles kept together side by side.
Mr Smart cooked noodles.
Toss some cooked noodles with blue food coloring or cook the noodles in blue colored boiling water.
The cooked noodles have the advantages of pliable, hygienic, nutritious and the noodle soup is clear.
Cooked noodles are soft, smooth, spinach smell is strong, the product can be easily absorbed and especially fit for the old, baby, patient and weak people.
The apperance quality of cooked noodles is negatively correlated with dough strength.
Today, my grandmother to entertain me, give me to eat noodle.
Start, the grandmother put five bowls of flour in a big basin, middle recess, the water in the middle. Just water flour like crater, here, the grandmother put good basin, mix with chopsticks properly, when water is flour suction light, reoccupy hand roll, like scraps of flour and flour into a ball at this moment, like a rough stone, is really a fickle!
After a period of time, flour enough to absorb the water and become soft. 30 minutes later, my grandmother knead the "stone" smooth, pour a bowl of flour on the table, I puzzled, ask: "isn't the dough is already kneaded? How flour?" Grandma smiled and said: "this is in order not to let the dough and the table together." See grandma break out from the mass of a small, rub into a ball, then add flour, with a rolling pin to press the ball into a round shape, the thinner the good, with my hands, and just 3 hands.
Finally, grandma will "circular" folded, cut with a knife into a cm long noodles. To shake a shake, surface is ready.
经过一段时间，面粉，足以吸收水分并变得柔软。30 分钟后，我的祖母揉"石"光滑、 倒一碗面粉在桌子上，我很奇怪，问："不是面团已经揉好吗?如何面粉吗?"奶奶笑着说："这是为了不让面团和表在一起，"他说。看到奶奶打破了从一个小小的质量，揉成一个球，然后加入面粉，用擀面杖压成一个圆的形状、 良好的越薄，用我的双手和只是 3 手。