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Yi mein or yimian is a variety of flat Cantonese egg noodles made from wheat flour.They are known for their golden brown color and chewy characteristics. The slightly chewy and slightly spongy texture of the noodles is due to the lye water used in making the dough, which is then fried and dried into flat patty-like dried bricks.
Made of wheat flour and egg or lye-water; often comes pre-cooked. Thin noodles: 幼面 幼麵 yòu miàn: jau3min6: iù-mī Thin lye-water noodles; one of the most common Cantonese noodles Mee pok: 麵薄: miàn báo: min6bok6 mī-po̍k: Flat egg or lye-water noodles. Similar to tagliatelle: Yi mein: 伊麵 伊府麵: yī miàn; yī fǔ miàn ...
Acorn noodles, also known as dotori guksu (도토리국수) in Korean, are made of acorn meal, wheat flour, wheat germ, and salt. Olchaeng-i guksu , meaning tadpole noodles , are made of corn soup put through a noodle maker right into cold water.
Naengmyeon [2] (냉면, in South Korea) or raengmyŏn (랭면, in North Korea) is a noodle dish of northern Korean origin which consists of long and thin handmade noodles made from the flour and starch of various ingredients, including buckwheat (메밀, memil), potatoes, sweet potatoes, arrowroot starch (darker color and chewier than buckwheat noodles), and kudzu (칡, chik).
Traditional versions of banmian use egg noodles that are simply a blend of egg, flour, water and salt that is kneaded and then formed into noodles. However, the modern day banmian is mainly made by using a pasta maker which cuts noodles in all sizes. The base of the soup can be water, but is more commonly a type of fish stock. Normal fish stock ...
The term may refer to the noodles themselves, or the prepared dish made with them. Kesme is traditionally a homemade dish, and not often found at restaurants or cafés. In Turkey, kesme is also known as "erişte", and eaten generally in winter. [2] It is made from flour, egg, water, salt and milk.
Soba is a noodle made from buckwheat and wheat flour. Soba noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce (tsuyu). Examples of soba dishes are zaru soba (chilled), kake soba, tempura soba, kitsune soba, and tororo soba. Although the popular Japanese dish Yakisoba includes "soba" in its name ...
The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough. [9] [failed verification] The flour traditionally used for Spätzle is bread wheat (not the durum wheat used for Italian pasta); however, a more coarsely milled type is used for Spätzle-making than ...
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