| 摘要 |
PURPOSE: A cooking method of hand-kneaded noodles having chewy texture is provided to enable users to uniformly cook the noodles through the core. CONSTITUTION: A cooking method of hand-kneaded noodles comprises the following steps: boiling the hand-kneaded noodles inserted into a net body in water boiling inside a pressure pot; steaming the boiled noodles by lifting the net body from the boiling water; settling the noodles for 30 seconds-3 minutes at room temperature for removing the moisture; boiling seasoning stock including seafood or meat, and vegetables; and boiling the hand-kneaded noodles inside the seasoning stock. |
