The characteristics of high-quality corn vermicelli products are:
1, true colors of dried noodles
When flour is mixed with corn flour in a proper proportion, the real color is neither yellow with pigment nor white with bleach.
2. Boiling resistance
Because corn flour is harder than wheat flour, dried noodles must be cooked for more than 8 minutes before they are soft and delicious. After the noodles are put into the bowl, you can eat them later, and they are refreshing, not rotten or sticky.
3. Corn flour is not heartbroken
4. Eat more.
Besides noodle soup, you can also make burning noodles and cold noodles.
5. Cooked noodles can also be cooked in the pot.
6. Don't mix soup.
7. Noodles are getting better and better.
The corn flour in noodles absorbs more water after cooking, so the noodles will rise better after cooking.
Corn flakes are more delicious than traditional ordinary noodles. Suitable for northerners who like to eat noodles, and more suitable for southerners who are not used to the characteristics of corn porridge. They can often eat corn food.
Corn flakes are made by adding some corn flour on the basis of making wheat flour flakes. Due to the addition of corn flour, the nutrition of corn and wheat is complementary, which improves the nutritional value of dried noodles.