Edible method of noodles

The main nutritional components of noodles are protein, fat, carbohydrates, etc.; noodles are easy to digest and absorb, improve anemia, enhance immunity, balance nutrition absorption and other effects.

1, fresh section should not be stored for too long, so as to avoid damage to nutrients;
2, to buy the base section sometimes taste heavy, fast noodles in cooked, add a few drops of vinegar, can make the noodles noodles Xiao Wei Chuan alkali, the color will be changed from yellow to white.
3, varieties, often have to eat soup noodles, noodles, noodles, fried fish stewed noodles, noodles, steamed noodles, braised baked noodles, Hand-Pulled Noodle etc.. From the shape that a cm wide wide surface and narrow narrow face, such as leek leaves as thin as hair longxumian, also have a diamond surface leaves, irregular patches and so on. From the taste, there are light flavor, salty, spicy, sour and so on.
Edible efficacy
Noodles are easy to digest and absorb, improve anemia, enhance immunity, balance nutrition absorption and other effects.

Welcome to contact us for more information.
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