The secrets of hand-made noodles

For someone is a pleasant pastime. Or pleasure. Or means of dealing with stress. Or everyday ritual. But do not forget that the food is first of all the fuel. In this perspective, all diets and tasting sets in restaurants seem to be utter nonsense, and the new invention of North Korean scientists - very valuable.

The DPRK has developed noodles increased richness. It is made from a mixture of corn and soybeans. Compared with conventional it two times more protein and five times the fat. The morning had already eaten the whole day free. From thinking about the delicious and healthy, or any other food. The truth about taste knows nothing. Most likely, gourmet noodle style "Juche" not interested in. Especially those who know a lot about traditional Korean noodles.

Nanmen, funcheza, omen, kucucugum, Khankala, kakucs, chalkys... this phonetic nightmare hides a wonderful long thin noodles. Always liberally peppered, often filled with broth, often with pieces of meat, fish or vegetables.

Koreans put your pasta on wheat, buckwheat, corn flour, potato and corn starch, or a mixture of these products.

Flour, add hot water and make a dough, which is then put in a special press - iron pipe with small round holes on the end. The piston flour weight pushes directly into the boiling water and cook for about two minutes. And finally, be sure three times bathe it in cold water so it gets a nice elasticity and gloss.

Very thin, translucent, as if even glow worms inside. This funcheza - noodles made from rice flour, usually served with chicken, onions and soy sauce. Nanmen in Pyongyang - noodles made of buckwheat flour, dipped in chilled brine from under salted radish and beef broth. Nanmen in hachinski strapeat from corn or battonage starch and seasoned with spicy sauce. If there cut into thin slices of raw meat Stingray will come hinerman.

Nanmen - this cold treat. With the onset of autumn, more of kucucugum noodles, hot broth seasoned with soy sauce. The broth is usually made from chicken or beef, shrimp or mussels. But in the course are white and soybeans (konkursu). Before konkursu was considered the food of the common people. Kakucs - noodles with broth-based chicken and white sesame seeds, on the contrary, was available only to the nobility.

And what is available in Moscow restaurants? In "White crane" offer two types of hand-made noodles in a spicy broth with seafood and onions (500 rubles) and mild, chicken broth, green onions and mushrooms (380 rubles). In section "Noodles" figure two buckwheat porridge, cold and sharp. Choose between buckwheat with sliced beef, cucumber, pear and egg (450 rubles) or designed for a few people with the same basin of porridge, only without the meat (1200 rubles). The restaurant "Mann" note on starch noodles with vegetables and mushrooms (290 rubles) and soup fern, funcity, meat and soy sprouts (350 rubles).