| 摘要 |
Provided are a method for preparing sujebi(clear soup with wheat flakes), and the sujebi prepared by the method which shows the taste and texture similar to those of hand-made sujebi. The method comprises the steps of mixing 100 parts by weight of a wheat flour, salt and 30-50 parts by weight of water to make a paste; firstly maturing the obtained paste; flattening the firstly matured paste with striking; secondly maturing the flattened one; and cutting the secondly matured one. Preferably the first maturation is carried out at a room temperature for 20-40 min; and the second maturation is carried out at a temperature of 20-30 deg.C for 0.5-2 hours. Preferably the second maturation is carried out under the irradiation of far infrared rays. |
