The nutritional value of udon

Udon noodles (Japanese: うどん; English: udon, written in Japanese Kanji: 饂饨), also known as udon noodles in mainland China and Hong Kong and Macau. It is a Japanese noodle made from wheat as a raw material, and has special provisions in terms of thickness and length.

Usually, it is prepared by adding a small amount of salt using low-viscosity powder and mesogenic powder, and soup base made from soy sauce is often used for eating.

The “Udong” face is actually a cross-section of China. Its basic approach is to use salt water and noodles to promote the rapid formation of gluten in the dough. Then it is rolled into a flat cake. The flat cakes are then stacked and cut into noodles with a knife. Later, during the production process, people often added rice flour to the flour. This way, the noodles made between the cut noodles and the rice noodles are soft and tasteful. Then, with the carefully prepared soup, it is a delicious one. pasta. Of course, the current Wudong surface is basically processed by machines, and sometimes seasoned vegetables juice and other condiments are used to produce a wide range of varieties.