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Oil noodles

Shanghai oil noodle
Chinese name
Traditional Chinese: 油麵
Simplified Chinese: 油面
Literal meaning: oil noodle
Filipino name
Tagalog: pancit lutong

Oil noodles or cooked noodles is a type of Chinese noodle. Tagalog is one of the major languages used in the Philippines. Chinese noodles are an essential ingredient and staple in Chinese cuisine. It is sometimes used in Cantonese cuisine. Cantonese ( Yue) cuisine comes from Guangdong Province in Southern China, or specifically from Guangzhou (Canton In Filipino cuisine it is one variety of pancit, known as lutong pancit. Philippine cuisine has evolved over several centuries from its Malay roots to a cuisine of predominantly Spanish Pancit or '"Pansit"' is a Stir-fried Noodle dish common in the Philippines. [1]

Contents

Production

Oil noodles are made of wheat flour, egg, egg white, salt, corn oil, sodium benzoate. Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish Albumen redirects here For other uses see Albumen (disambiguation. Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Corn oil is Oil extracted from the germ of corn ( Maize) Its main use is in cooking where its high Smoke point makes it a valuable Frying Sodium benzoate ( E211) also called benzoate of soda, has Chemical formula NaC6H5CO2 [1]

Variety

Most oil noodle requires boiling or cooking. Some come ready in a pre-cooked state. It can be served hot or cold. Sauce, meat, broth or vegetables can be added. Broth is a Liquid in which Bones Meat, Fish, Cereal grains or Vegetables have been simmered and strained out

See also

References

  1. ^ a b Cooked noodle packaging
Pancit or '"Pansit"' is a Stir-fried Noodle dish common in the Philippines. Chinese noodles are an essential ingredient and staple in Chinese cuisine.
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