“Bright moon poplar tree bridge, bridge west cooked wine good night.” Red fragrant fine peeling warblers mouth, tender white fresh soup jade noodles.” Reading the Ming Dynasty Lu Shen bamboo Zhi Ci, thinking of the ancients carefully cooked food so attractive, can not help but mouth, wish to a bowl of food.
Winter solstice dumplings and summer solstice noodles are traditional food customs in China. In fact, it is not only the summer solstice, because of the complexity and simplicity, convenient consumption, rich nutrition and low calories, noodles have become the highest staple food on the summer table of many families, especially northern families.
How to easily and safely “eat noodles”, seemingly ordinary, in fact, there are many “door”, may wish to listen to what food science experts say.
There are three types of noodle shapes that are different from each other
Noodles originated in China and have a history of more than 4,000 years.
Before the Song Dynasty, pasta was collectively referred to as “cake”. What’s in the pot is called soup cake, but it’s actually noodles. In the Song Dynasty, Huang Tingjian wrote in the cottage: “The south wind pole every day, when I like the north wind will me.” Soup cake a cup of silver thread, count 筯 jade pin horizontal “, write is like silver thread “beautiful” attractive thin white noodles.
In the summer, the kitchen is smoky, making a meal makes many people sweat, and rolling noodles has become a very hard “errand”, while the development of the food industry and scientific and technological progress make “noodles” more and more “convenient”.
Shen Qun, executive director of the Noodle Branch of the Chinese Society of Food Science and Technology and professor of the College of Food Science and Nutrition Engineering of China Agricultural University, said that according to the difference in water content, the noodles on the market are mainly divided into fresh noodles, fresh wet noodles (semi-dry noodles) and hung noodles.
● Fresh Noodles
Raw noodles with wheat flour as the main raw material and water content of about 30%. The main feature is high water content, good taste, but short shelf life. Supermarkets or wet markets usually sell on the spot.
● Fresh wet noodles
The utility model relates to a boiled instant wet noodle, which takes wheat flour as the main raw material and is processed by kneading, curing, calending, slicing, cutting and packaging, etc. The water content is generally 20%-25%. The main features are high water content, good taste, low fat content, fast rehydration time, and shelf life is longer than fresh noodles. Most of the varieties of udon, ramen and soba noodles in the open freezer of the supermarket are fresh and wet.
● Hot Noodles
Dry noodles made from wheat flour by milling, curing, calendering, slicing, hanging drying, cutting and packing. The noodles are dried and the water content is generally less than 14.5%. Its main features are low water content, easy storage and convenient consumption.
Professor Shen Qun said that no matter what kind of noodles they choose, consumers are advised to go to regular supermarkets and farmers’ markets as far as possible to buy, and pay attention to the appearance of the product.
Buy fresh noodles: try to choose the same day of production, because the shelf life is relatively short, buy enough to eat the amount. Before eating, pay attention to check whether the noodles have mold spots, odor, etc.
Buy fresh wet noodles: pay attention to check whether the package is complete and whether it is within the shelf life. If you find bloating, breakage, or mold spots on the noodles, don’t buy them. When cooking, handle according to the requirements on the product label. In addition, before cooking noodles, also make sure that the noodles are moldy, no odor, etc.
Buy noodles: pay attention to check whether the packaging is intact and whether the printed logo is complete.
Rolling noodles cooking noodles have the door to pay attention to hygiene and skills
“The face is big, the world is wide in the bowl.” A bowl of noodles is the most abundant expression of Chinese food concept.
Stir-fry, boil, steam, fry, stewed… There are many ways to cook noodles; Using meat dishes, mushrooms, seafood and even simple oil and sauce as ingredients… Gravy toppings also vary in flavor. Some people like to eat cold noodles, think it cool mouth, heat prevention and cooling; Some people eat hot noodles to stimulate sweat and help remove moisture and heat trapped in the body.
Noodles were once considered the cleanest food by the ancients. “Jing Chu Year of the record” said: “June Fu sun into the soup cake, called to avoid evil.” Evil, on the other hand, is sickness and filth. Many mosquitoes and flies in the summer, unclean diet, easy to suffer from intestinal diseases, and boiling water to cook “soup cake”, eat while hot, became the traditional custom of ancient people on the first day of the three days to avoid evil.
Many “dainty” consumers prefer smooth and firm hand-rolled noodles – homemade noodles. Professor Shen Qun reminded that making noodles at home needs to pay attention to the following points:
Knead dough
● Special tools: the basin or cutting board should be dedicated to the surface, and do not mix with the kitchen basin, cutting vegetables or cutting meat board.
● Selection of ingredients: flour should be used in high gluten wheat flour, and in front of, to observe whether there is caking, mildew and other phenomena. When mixing with noodles, if you add other multigrain flour, it is necessary to mix it with wheat flour in advance, and the amount added is generally not more than 20%, otherwise it is easy to break the bar and the color of the noodles is inconsistent.
● Exquisite production: pay attention to the proportion of flour and water, and wake up for about 30 minutes after mixing, so that the dough is smoother and the taste is stronger.
Roll dough
Sprinkle some dry flour on the cutting board before rolling to prevent the dough from sticking to the rolling pin. Be careful not to roll the dough at too large an Angle.
Boiled noodles
When cooking noodles, water should be sufficient, less water is easy to make noodles stick, paste soup, broken strips, but also use chopsticks gently agitating. After boiling the noodles, turn it to a low fire immediately to avoid flapping the pot; You can also add appropriate cool water to keep the pot boiling at all times. It is best to eat the noodles immediately, otherwise it is easy to lose elasticity and stick together.
Eat noodles
In summer, consumers like to eat noodles with cold water. Remind consumers to cook noodles in cold water when it is best to use cool water or direct drinking mineral water.
Timely treatment is the key to refrigeration preservation
Noodles are one of the traditional staple foods in China, and both the north and south have the habit of eating noodles. In daily life, there are often too many wet noodles made or bought, which can not be eaten in one meal, and they need to be stored immediately to avoid adhesion or even deterioration.
Professor Shen Qun reminded the chefs in the family to use appropriate ingredients when rolling noodles. They should make noodles according to the population size and eat them as they are cooked. Especially in the summer and autumn season, the weather is hot, it is best not to have surplus. If you do too much, you can try the following methods to save:
● Refrigerate the noodles in a plastic bag, store in the refrigerator (no more than 24 hours), and eat as soon as possible.
● Freezing method Frozen in the freezer. When eating into the pot of boiling water gently, noodles will spread, it should be noted that this method needs to pay attention to sealing, if the packaging bag leaks and refrigerated for a long time, it is very easy to break when cooking, it is recommended not to freeze for more than 1 month.
● Drying method Lay fresh noodles flat on the panel and dry in a cool and ventilated place. Be careful not to store it for too long, otherwise the noodles are easy to break when boiling, which also affects the taste. And the noodles will also absorb moisture and mildew.
The fresh wet noodles, because of the large water content, must be stored in the refrigerator after purchase; Although the shelf life is long, but the summer weather is hot and humid, prone to insects, mold, should also be placed in a ventilated, dry, light environment.