Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / Japan
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
Made from 100% Japanese wheat flour with unique technology, it has a smokey and tough texture, is smoother than ordinary udon, and has flat noodles.
Daoniwa Frozen Udon is hand-beaten udon with a chewy texture.
Serve it hot or cold to bring out different flavors.
In addition, Inaniwa Frozen Udon is thinner than regular frozen udon.
There is no need to defrost, just take it out of the refrigerator and put it into the soup to cook. Add the soup dumplings and favorite ingredients and cook for 1-2 minutes. If it is served cold, boil it in hot water for 1-2 minutes and then add cold water for 2-3 minutes. Drain and serve with bonito juice/shredded seaweed/wasabi. It's simple, convenient and delicious.
Chinese Name：烏冬
Other Names：Udon
Product Description：Udon is a pasta made from wheat flour with appropriate salt and water. The powder is soft and smooth, the noodles are square, white and elastic, suitable for frying, blanching, boiling and braising. Nutritionally, udon contains high-quality carbohydrates with very little fat. In Japan, the cross-sectional diameter of the round noodles of udon is required to be more than 1.7 mm, and the width of the corner noodles must be more than 1-3.8 mm. Those below the regulations are called "Japanese cold noodles" instead of udon.
The mainstream view is that udon originated in China, and later spread to Japan and became popular. According to oral legends in Kagawa Prefecture, the practice of udon and the wheat seeds were brought back to Japan by a Japanese eminent monk, Kobo Daishi, who studied in China during the Tang Dynasty. Udon quickly spread in Japan because it can make up for the food shortage caused by the inability to grow rice in some parts of Japan.
Variety：Can be classified as: (1) Sanuki Udon
(After treading with your feet, cut into noodles. The texture is thick and has a bite, and the latter is thin, smooth and shiny. It is a higher-grade udon. The Sanuki udon on the market is divided into fresh udon and half-cooked udon. udon, fully cooked raw udon and dried udon four kinds)
(2) Inaniwa Udon (the production method is more complicated. It is made into noodles by hand and then hung and stretched. The cooking process, temperature and time are also strictly limited. The appearance is shiny, the noodles are thinner and smoother than Sanuki Udon, and the quality is higher)
Another udon can be classified according to local characteristics. According to the process, it can be classified as: (1) Lactic acid shaped udon (2) Alcohol shaped udon
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：Generally, udon is mostly packaged or even individually packaged, so no special storage method is required. High-end hand-made udon including Sanuki udon and Inaniwa udon are usually chopped fresh and ready to eat, refrigerated or frozen.
#Should Be / Avoided：
Appropriate: suitable for the average person. Avoid: those who are sick with damp heat.
*Edible Compatibility：
Suitable: red dates, scallion white with white wine, rice with red dates, glutinous rice, green dates, soybean flour, eggs, japonica rice, yams, peas, buckwheat, oats, quail eggs, fenugreek, soy milk, corn, sweet potatoes, rice, hawthorn, licorice, Astragalus: loquat, millet, snail, Chinese pepper, radish.
Cooking Skills：In winter, it can be added to hot soup, and in summer, it can be cooled and served with sauce. The choice and combination of condiments (such as wakame, vegetable tempura, shallots), stock, and seasonings can greatly affect the taste of udon.
Notes：Some manufacturers add acidity regulators such as acetic acid and lactic acid to udon to give the noodles a sour taste.
Dish：
Stir-fried udon noodles, beef udon noodles with mushrooms, and cold udon noodles in Inaniwa.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
🥗 Product Category (English)： Udon
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
🔆 The pictures are for reference only. The supply may be different. If there is any shortage, we will replace the goods with the same value without further notice. Thank you for your attention!
