Monk noodles(he shang mian )

How to make monk noodles:

Raw materials for making noodles:

Cut 150 grams. A medium spoonful of scallion,

Half a teaspoon of refined salt,

Half a teaspoon of monosodium glutamate,

A medium teaspoon of cooked salad oil.

Steps of making monk noodles:

① Take a soup bowl, pour in 500 grams of boiling water, put the noodles into high heat for 5 minutes.

② Put the noodles into a bowl and then put in the seasoning.

Monk noodles

Monk noodle is a delicious pasta. Cut noodles are fresh noodles. Usually, the dough is rolled or rolled into pieces repeatedly, and then cut into strips. It is commonly known as "noodles", "water surface" and "noodles", and it is also known as "soup cake", "luxury noodles", "plain cake", "boiled cake", "water leading cake" and "Butuo" in ancient times. The word "noodles" came into being later. According to textual research, noodles in China originated in Han Dynasty and has a history of more than 2000 years.

Material Science

Technology: Cooking taste: delicate flavor main ingredient: noodles (dry cut noodles) (150g)

Seasoning: scallion (10g) salt (2G) monosodium glutamate (2G) salad oil (10g)

Category: fast food / staple food

Production technology

1. Take a soup bowl, pour in 500g boiling water, put the noodles into high heat for 5 minutes.

2. Put the seasoning into a bowl and serve.

The nutrition of monk noodles

Noodles (dry cut)

Classification of raw materials Cereals and products

Tips: About 100g per meal

Introduction of raw materials

Cut noodles are fresh noodles. Usually, the dough is rolled or rolled into pieces repeatedly, and then cut into strips. It is commonly known as "noodles", "water surface" and "noodles", and it is also known as "soup cake", "luxury noodles", "plain cake", "boiled cake", "water leading cake" and "Butuo" in ancient times. The word "noodles" came into being later. According to textual research, noodles in China originated in Han Dynasty and has a history of more than 2000 years.

intended for

Most people can eat it, but those with damp heat should not eat noodles.

dietary nutrition

Noodles (dry cut noodles): the main nutritional components of noodles are protein, fat, carbohydrate, etc.; noodles are easy to digest and absorb, and have the functions of improving anemia, enhancing immunity, balancing nutrition absorption, etc.

Nutrients in monk noodles

·Calorie (630.66 kcal) · protein (17.47 g) · fat (10.16 g) · carbohydrate (117.73 g) · dietary fiber (0.43 g) · vitamin A (1.00 μ g) · carotene (6.00 μ g) · thiamine (0.42 mg) · riboflavin (0.08 mg) · niacin (4.11 mg) · vitamin C (1.70 mg) · vitamin E (2.43 mg) · calcium (19.14 mg) · phosphorus (216.98 mg) · sodium (1041.76 mg) · magnesium (65.18 mg) · iron (14.68 mg) · zinc (2.32 mg) · selenium (11.78 μ g) · copper (0.35 mg) · manganese (1.13 mg) · potassium (165.06 mg) · vitamin B6 (0.01 mg) · pantothenic acid (0.04 mg) · folic acid (5.60 μ g) · vitamin K (0.70 μ g) · cholesterol (6.40 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : He Shang Mian