The correct way to soak glass noodles: chewy and delicious, you won't be able to stop eating

Glass noodles are an excellent staple or side dish, with a good ability to absorb flavors. They can soak up the taste of all kinds of fresh ingredients, and combined with their own soft, smooth, and tender texture, they are even more refreshing and pleasant. But to make glass noodles delicious, you need to soak them first, so that the texture is good when eaten. Hot water or cold water - do you really know how to do it?

Should dried glass noodles be soaked in hot water or cold water?
Glass noodles are generally dried goods after sun-drying, and wind and sun will inevitably leave a bit of dust, plus the texture is not good if cooked and eaten directly. So how should you soak glass noodles? Some people say that when cooking dishes, the glass noodles never fall apart, and soaking them in hot water works too. Some people think that soaking glass noodles in cold water makes them even more delicious when you then cook them in a dish! Actually, glass noodles should be soaked in warm water! That way, the glass noodles are easier to cook, and the texture when eaten is also very good.

Method for soaking glass noodles in warm water:

Soak glass noodles in warm water, with the water temperature not exceeding 40 degrees. This way the soaked noodles spread out, the texture is more chewy, and it also prevents nutrients from being lost. They can soften quickly without getting cooked through. Do not use hot water above 60 degrees to soak them, as this will scald the surface of the glass noodles cooked, and they will not be good when boiled afterward. Do not soak glass noodles in cold water either, as the noodles are very hard, take a long time to soak, and lose nutrients.Generally, glass noodles are relatively thin, so the soaking time should not be too long, and it is best not to exceed half an hour.

How to make Ants Climbing a Tree delicious:

Ants Climbing a Tree is one of China's traditional famous dishes. It is also simple to make and very tasty. Minced meat and glass noodles are stir-fried together, and the minced meat on the glass noodles looks like ants crawling on tree branches, which is how it got its name. So how do you make this dish delicious? Take a look!

1. The glass noodles should be soaked in warm water, just until soft, then taken out. Be sure to soak and drain them in advance, otherwise they will easily stick to the pan.

2. Dice the carrot and green pepper, and mince the ginger and scallions.

3. Stir-fry one tablespoon of red oil doubanjiang, be sure to use low heat, stir, and do not let it burn. Stir-fry until the oil lifted on the spatula is red.

4. Add the minced meat and stir-fry until it breaks apart and turns white. Add one teaspoon of sugar, then add the diced carrot and minced ginger and scallions.

5. Add water, not too much, just enough to reach the edge of the minced meat, then add the glass noodles.

6. Simmer for a bit. When the water is almost dry, use the spatula to turn and reduce the sauce. Add the green pepper, chicken bouillon, and sesame oil, then turn off the heat. The green pepper will cook through, do not worry.

Tips

1. The glass noodles should be soaked in warm water, just until soft, then taken out. Be sure to soak and drain them in advance, otherwise they will easily stick to the pan.

2. Keep the heat low when stir-frying Pixian doubanjiang, and stir-fry until the red oil comes out.

3. When adding the glass noodles, press them down with the spatula so they are evenly coated with water, as shown in picture 5. Do not put the glass noodles under the minced meat. Spreading the minced meat on the bottom of the pan will keep the glass noodles from sticking and burning during cooking.Below are a few recommended popular internet-famous glass noodles.

Made with traditional techniques, made purely from beans, a safe food, white in color, glossy and chewy, and they will not break apart or turn hard when stir-fried; they also cook easily and hold up well to boiling.

Made with mung beans as the raw material, crystal clear, bouncy and chewy, delicious, and after cooking they are fresh and tender with a pleasant taste, smooth and chewy, with a unique flavor.

Traditional techniques and scientific production, focused on glass noodle production for 30 years, inheriting a century-old craft, delicious with good texture.

The above is how to soak glass noodles well, so that when you prepare and pair dishes at home they absorb the essence even more. These are the secrets to delicious glass noodles. I hope that from now on, whenever you cook glass noodles, they will be tasty!