Squeezed Noodles with Seasonal Vegetables
by miranda jelly
Favorite
Difficulty
Easy
Time
10m
Serving
1
The pressed noodles in Xinchang, Zhejiang have a long history and exquisite production. They are gifts for relatives and friends. It was well-known in the early Qing Dynasty and is one of the traditional specialties of Shengzhou. Exquisite workmanship, good flavor, noodle-like shape, tough but not hard, dry but not fragile. The pressed noodles are dry and fluffy, have good air permeability, can be stored, and are economical and affordable. They are the high-quality dry food that is often available in family life. The noodles are made of refined rice. Rice washing, soaking, grinding, pressing, static infiltration (also known as micro-fermentation), stirring, barley, boiled barley, cooling, squeezing, noodles, boiled noodles, cold soaked, sliced into discs in bamboo lily It is made by more than 20 processes including shape, avoiding the scorching sun and drying in the leeward wind. The pressed noodles are shaped like discs, with thin and even strips, without burrs and draws, fluffy and flat without broken ends, slightly translucent and shiny. The noodles diameter is about 1-1.2 mm for the medium version, and 1.4 mm or more for the rough version. , 0.8mm or less is the fine version, processed with special late-can rice as raw materials, and the 0.6mm diameter pressed noodles are called wool pressed noodles. It can be soaked in boiling water in a thermos and can be used as a snack with seasonings. Rarely.
