There are a lot of people to boil the noodle that come out in the life special delicious, not be to say the craftsmanship that this individual cooks is fine, mastered the craft of the noodle that boil because of it however, resemble be being boiled with clear water the noodle that come out and join a few condiment to boil the noodle that come out, flavour nature is different, a lot of people like to boil noodle with clear water, make a delicious stew in soy sauce again child, but bittern of direct make it child noodle
1000 beautiful nets of Shanghai Also meet eat
1000 beautiful nets of Shanghai make friend So it hang noodle how to be done is good to hang noodle how to be done Shanghai joins friendly community to touching with the city
1, the face that boil when add in past boiler a few oily, the water that can boil a face in order to prevent so spills over.
2, when the face that boil, right amount salt is joined in water, a jin of water joins the salt that 15 grams control about, such, boil the noodle that come out very muscle path, won’t boil sodden.
3, want to boil the noodle that come out to do not have alkaline flavour, when can boiling a face, put a few vinegar, can counteract alkaline flavour, still can make noodle whiten.
4, the fine dried noodles that boil and dry face when, shui Gang is effervescent, can put noodle, boiled water is boiled outside letting noodle easily ripe inside hard. Boil with medium baking temperature, a few cold water are added after water leaves, igneous boil in a covered pot over a slow fire involves after be being boiled again a little while, such noodle that boil are easy ripe, won’t sticky soup.
Love Shanghai is the same as edition of city mobile phone , when wet noodle of the tangent plane that boil, wait for next boiler after water leaves, boil with conflagration, carry noodle a few times with the chopstick, prevent adhesion, boil add water, Shanghai noble baby
Add water twice commonly ripe.
6, want noodle Q is played have chew interest, after can waiting for first time water to be boiled, scoop noodle, put into cool boiled water to pass, put noodle again boil in cook again.
7, if boil noodle is stuck into posse, the rice wine that drop a point can make noodle diffuse.
8, can boil a face with soup-stock directly, noodle sweet delicious.
1, if a few salt are added in boiler,boil general noodle, probably a jin of water adds 15 grams salt, boil the noodle that come out to be not papered so sodden!
2, be like when the noodle that boil one spoon rape oil is added in water, noodle not only won’t sticky even, and can prevent water in which noodles have been boiled foamy, spill over boiler.
3, the tangent plane that boil is right amount when next noodle the vinegar that increase a point goes in, what can divide noodle so is alkaline
1000 beautiful nets of Shanghai make friend Flavour, still can make noodle becomes whiter.
4, fine dried noodles is put when the Shui Gang in boiler of the fine dried noodles that boil risks bleb, churn a few times lid of the boiler on rear cover, bit of cold water is put to eat boiler when water leaves, boil a bit can. Boil fine dried noodles so, ripe fast and not sticky soup, more delicious.
5, break noodle first before next boiler broken, thoroughly cook rear cover to wear boiler covers boil in a covered pot over a slow fire 5 minutes, such noodle slips quite, and Shang Zhibi is stiffer.
6, the fine dried noodles that boil and dry tangent plane when, the water that the face boils in boiler does not want too, after waiting for boil of the pot below noodle also appropriate is boiled with medium baking temperature, because dry tangent plane and itself of fine dried noodles are very dry, boil with too big fire, water is warm very tall, make noodle surface forms a mucous membrane, quantity of heat cannot to in deliver, easy form hard heart and noodle soup gelatinization. When medium baking temperature is boiled, follow along with choose some of cold water, make noodle even be heated.