Dried noodles are popular in the United States, and many Chinese restaurants can also order this noodles; although it seems simple, many people try dry noodles at home, and after they always think the finished taste is very different from the ones sold in the restaurant. Professional chefs say that if you want to make the delicious dishes of the restaurant, you should choose the noodles, and sauce is also a key.
Daily Meal reported that Rich Wang (pronunciation) is a professionally certified noodles expert. He once learned hand-pulled noodles in China. He is now the founder and executive chef of Minyoli, a Taiwanese noodle restaurant in Chicago.
Ritchie said that if you want to make delicious dry noodles by yourself, the ingredients of the noodles are very important. If you use whole rice noodles, the noodles will be too soft or all stick together after cooking. The ideal noodles for dry noodles are chicken egg noodles or water noodles.
Ritchie said that it is better to cook the noodles, and you should use enough water. Otherwise, the noodles will be all put together when they are cooked. When the noodles are cooked, they will be filled with flour. If the noodles do not have enough space to add flour, they will turn into a lump of noodles when they are cooked.
Ritchie said that another common mistake when cooking and mixing noodles by yourself is that the fat in the sauce is not enough, that is, the oil in the sauce cannot be enough, and the oil can be cooking oil, pig oil or cream. If there is too little oil, the noodles will stick and will not be able to produce emulsion reactions.
Rich said that emulsifying the sauce is one of the important steps in making dry noodles. It is necessary to mix usually insoluble fat and water with an emulsifier. The powder in the boiled noodles is the emulsifier. This is the same as the water used by Italians to cook noodles when making noodles sauce.
Ritchie said that without emulsification reaction, the sauce and chili oil would sink under the noodles instead of wrapping the noodles. If the sauce does not wrap the noodles, the noodles would stick to each other.
Ritchie also shared the key points for making sauce. He said that the sauce can be filled with a lot of spices, such as garlic, ginger, green stew, etc., which will make the sauce delicious and delicious. It can also add dry noodles without the aroma of stir-frying over high heat. You can also add chopped vegetables, which is also very convenient to eat after mixing.
Many people use soy sauce to make dry noodles with sauce, but Richie said that oil can make dry noodles with top-grade deliciousness, and the deliciousness created is something that other flavoring ingredients cannot compare with. It not only enhances the fragrance, but also makes dry noodles taste more layered.
He also recommends adding black vinegar. He said that some black vinegar has spices and tastes as spicy as Basamiko vinegar.
Ritchie said that mastering these techniques when making dry noodles can definitely make delicious restaurants at home.