| 摘要 |
PURPOSE:Raw Chinese noodles are steamed, fried with edible oil, placed in a cooking dish, dressed with liquid starch, then refrigerated by rapid freezing, thus making it easier and more instant to thaw on cooking. CONSTITUTION:Steamed Chinese noodles is fried with 50-150g per 1kg of the noodles, of edible oil and transferred on a cooking dish in a prescribed amount, dressed with liquid starch, then rapidly frozen. When needed, it is packaged and refrigerated. It can be readily served as titled fried noodles only by thawing with heat. |
