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Contrary to the name, Asian rice noodles are not cooked at all like classic pasta.Rice noodles, or rice sticks, sometimes called, should not actually be cooked at all.While the concept can also be tried for experienced chefs, it is not too tricky.Different techniques should be used for different dishes, and with a little practice, both novice and expert can get the perfect rice noodle dishes.The fastest way to make rice noodles with cold water is to cook in hot water.Fill the pot with enough water to theoretically flood the noodles, but put the dry noodles aside before you prepare them.Boil the water and remove it from the heat.Add the rice flour and let it soften for 30 seconds, then stir it with a fork and separate it.Let them soak for another 3 minutes until soft but al dente.Rinse thoroughly in a colander with cold water until it is completely cooled to prevent further cooking and unwanted sticking together.These rice sticks can now be used in cold salads or spring rolls.The most reliable way to turn rice noodles into a paste glob is to overcook, which can be tricky when cooking, as they need to soften first and then panfried.The trick is not to cook noodles for the first time to soften the noodles.Place dry noodles in a large bowl and cover them anywhere from 20 minutes to an hour with cold water, depending on the thickness of the noodles and soak them to soft and soft.These noodles can now be added directly to your stir.Fry in a pan with other ingredients and sauces for 3 to 5 minutes.At the end of the cooking time, add the rice noodles directly to the soup or curry.Prepare soup or curry as you wish, put the uncooked rice noodles aside, but Cook everything else to achieve the delicious taste you want.Turn off the fire completely, then add the rice flour, cover it and let it sit for 3 to 5 minutes before serving.Keep the noodles moving, and apply enough oil or sauce to prevent sticking and lumps in the panfrying.Rice Sticks should never be cooked because they will relax quickly during cooking ---It is essential not to do too much.When rinsing for salads or cold dishes, lift and throw when rinsing in cold water, then spread out on a clean cloth or paper towel to remove excess moisture and prevent sticking togetherOil can also be added to the cold noodles to avoid stickiness.The most important way to prevent lumps and paste is to cool them quickly and thoroughly.
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