The basic introduction of Surabaya noodles
Noodles refer to noodles that have reached a certain standard in silk and are called noodles
Fentiao is a filamentous or strip-shaped dried starch product made from rice, beans, potatoes, and miscellaneous grainsWhat is the nutritional value of Surabaya noodles1. Noodles are rich in carbohydrates, dietary fiber, protein, niacin, and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium2. Noodles have good flavor attachment, which can absorb the taste of various delicious soup ingredients. In addition, the softness and smoothness of noodles themselves make them more refreshing and pleasant. However, because noodles contain aluminum, they should not be consumed too much at onceMethod of making Surabaya vermicelli
Leakage type process flow: starch raw material → making thickening paste → mixing and kneading flour → extracting bubbles → leaking silk forming → boiling and gelatinizing flour → cooling and removing flour → cutting and hanging → condensing → freezing → thawing and drying → (pressing) packaging → finished vermicelli. Extrusion processing process: ingredients and thickening -- sizing -- blanking -- heating to maturity and extrusion -- cooling -- drying -- cutting at fixed length -- packaging
How to distinguish the authenticity of Surabaya noodles
Good vermicelli - uniform thickness (wide and thin vermicelli), no stripes, no broken stripes, flexible hand feel, elastic, and free of impurities. There are irregular bubble arrangements in pure potato vermicelli
Poor quality vermicelli - uneven thickness, with mixed and broken strips, poor flexibility and elasticity, and a small amount of general impurities
Poor quality vermicelli - there are a large number of merged and broken vermicelli, mold spots, a large amount of impurities or malignant impurities