How to cook noodles in a beaker? Exercise 1
Ingredients: buckwheat noodles, boiled water and salt.
1. First, put an appropriate amount of boiling water with a temperature of 100 in the stewing beaker, shake it to let the stewing beaker feel the temperature, and then pour out the water.
2. Appropriate amount of buckwheat noodles, fill the cup, and then sprinkle a handful of salt.
3. Next, pour boiling water, cover the cup tightly, put the cup on the table, and wait 12 minutes.
4. Take out the noodles and try them. They taste good.
Exercise 2
Ingredients: alkaline noodles, shallots, soy sauce, sugar, soy sauce and peanut oil.
1. Get all the materials ready. Wash shallots and cut into long sections. Don't throw away the onions.
2. Pour oil in a hot pot, first saute shallots until soft, then pour in green leaves.
3. Stir-fry the onion until brown, then pour in soy sauce, soy sauce and sugar until it bubbles. Turn off the fire for standby.
4. Wash the beaker, first pour the boiling hot water into the pot, cover the pot and let it stand for 5 minutes.
5. Pour out the hot water in the cup and leave the noodles.
6. Pour boiling water and cover it with 10 minute.
7./kloc-it will be cooked in 0/0 minutes.
8. Mix the onion oil sauce on the noodles, and it will be fine.
Exercise 3
Ingredients: tomatoes, eggs, salt, sugar, starch, water, dried noodles.
1. Make tomato and egg marinade the night before. Please make it according to your own habits. Scrambled eggs, tomatoes, salt, sugar and finally water and starch.
2. Get up early the next day, put the brine into a 500ml stewing beaker and bring a 750ml stewing beaker.
3. Grab a handful of vermicelli at lunch time, put it in a stewing beaker, pour boiling water, cover it and shake it, then let it stand for three minutes. You can also shake it again during the period. Then open the lid, pour out the hot water and soak the noodles in cold water.
4. Drain the water and pour it into a bowl. Open the brine and pour it into the noodles to eat.
Pay attention to the selection of ingredients in homemade rice noodles. If you are allergic to or unwilling to choose the commercially available rice noodles, you can only make your own rice noodles. Try to use cereals with high nutritional value as raw materials, such as brown rice, millet or black rice. Because rice loses a lot of minerals, vitamins and dietary fiber during polishing, brown rice is brown rice, which has higher nutritional value than rice and less influence on blood sugar. The nutritional value of millet is also much higher than that of rice, which contains carotene that is not found in rice. The nutritional value of black rice is also high, and it contains unique phytochemicals such as anthocyanins.
After the baby accepts each kind of grain, you can mix several kinds of grains together to make rice noodles, and even add walnuts, black sesame seeds and so on. Of course, the premise is that these foods have been added to make sure that the baby will not be allergic. Note that in order to make the baby rich in iron, it is necessary to add iron-rich foods in time, such as lean meat paste.
Wet rice noodles are relatively fresh rice noodles. Wet rice noodles can be placed in a basket in a ventilated place or in the cold room of a refrigerator, and can only be stored for two or three days at most. If the baby eats wet rice noodles, then you'd better learn how to preserve them and pay attention to the correct brewing method.