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@af__mm: انـهہ‏‏ مـنـيتي امـوت #امجد_الشغانبي😔💔 #اجود_الكعبي #محرم_عاشوراء #موكب_قريب_الظهور_اهالي_البصرة

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Thursday 11 June 2026 07:00:14 GMT
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Three Types of Noodles Jelly Noodles Ingredients: - 1 cup (120g) mung bean starch or pea starch - 1 cup (240ml) water (for mixing) - 5 cups (1.2L) water (for boiling) Steps: 1. In a pot, bring 5 cups of water to a boil. 2. In a separate bowl, combine 1 cup of mung bean starch with 1 cup of water, stirring until fully dissolved. 3. Gradually pour the starch mixture into the boiling water, stirring constantly to prevent lumps. 4. Cook the mixture until it thickens and turns translucent. 5. Transfer the mixture to a bowl and cover it. Place the bowl in an ice-cold water bath to cool completely. 6. Once firm, slice or shape the jelly noodles as desired. - - - - - Rice Noodles Ingredients: * 1 cup (120g) rice flour * 1/3 cup (40g) tapioca starch * A pinch of salt * 1⅓ cup (315g) water * Oil for brushing Steps: 1. In a large bowl, mix the dry ingredients. 2. Gradually pour in the water, stirring to make a thin batter. 3. Bring a pot of water to a boil. Grease an 8-inch baking pan, pour in ¼ cup (60g) of batter, and steam for 1-2 minutes until transparent. 4. Remove and place in a cold water bath to cool. Brush with oil. 5. Remove from the pan and cut into wide strips. 6. Use immediately or store in an airtight container and refrigerate. - - - - - Udon Noodles Ingredients: - 1/2 cup boiling water (111 g) - 2 tsp salt (10 g) - 1⅓ cups all-purpose flour (190 g) - 1/4 cup tapioca starch (30 g) Instructions: 1. In a bowl, mix all-purpose flour and tapioca starch. 2. Dissolve the salt in the boiling water. Slowly pour the salted water into the flour mixture, stirring until it comes together. 3. Knead the dough until smooth. Cover and let it rest for 30 minutes. 4. Lightly dust your work surface with tapioca starch. Roll out the dough, fold it, and repeat until it’s 3–4 mm thick. 5. Cut the dough into thin noodles, or use a pasta maker if available. 6. Coat the noodles with starch to prevent sticking. 7. Cook the noodles in boiling water for 12–15 minutes, then rinse with cold water. 8. Add to soups or stir-fries as desired. Notes: - You can freeze uncooked noodles for up to a month. Thaw before cooking for flexibility and to prevent breakage. - You can use only all-purpose flour if preferred. #liangfen #ricenoodles #udon #cheungfun #うどん
Three Types of Noodles Jelly Noodles Ingredients: - 1 cup (120g) mung bean starch or pea starch - 1 cup (240ml) water (for mixing) - 5 cups (1.2L) water (for boiling) Steps: 1. In a pot, bring 5 cups of water to a boil. 2. In a separate bowl, combine 1 cup of mung bean starch with 1 cup of water, stirring until fully dissolved. 3. Gradually pour the starch mixture into the boiling water, stirring constantly to prevent lumps. 4. Cook the mixture until it thickens and turns translucent. 5. Transfer the mixture to a bowl and cover it. Place the bowl in an ice-cold water bath to cool completely. 6. Once firm, slice or shape the jelly noodles as desired. - - - - - Rice Noodles Ingredients: * 1 cup (120g) rice flour * 1/3 cup (40g) tapioca starch * A pinch of salt * 1⅓ cup (315g) water * Oil for brushing Steps: 1. In a large bowl, mix the dry ingredients. 2. Gradually pour in the water, stirring to make a thin batter. 3. Bring a pot of water to a boil. Grease an 8-inch baking pan, pour in ¼ cup (60g) of batter, and steam for 1-2 minutes until transparent. 4. Remove and place in a cold water bath to cool. Brush with oil. 5. Remove from the pan and cut into wide strips. 6. Use immediately or store in an airtight container and refrigerate. - - - - - Udon Noodles Ingredients: - 1/2 cup boiling water (111 g) - 2 tsp salt (10 g) - 1⅓ cups all-purpose flour (190 g) - 1/4 cup tapioca starch (30 g) Instructions: 1. In a bowl, mix all-purpose flour and tapioca starch. 2. Dissolve the salt in the boiling water. Slowly pour the salted water into the flour mixture, stirring until it comes together. 3. Knead the dough until smooth. Cover and let it rest for 30 minutes. 4. Lightly dust your work surface with tapioca starch. Roll out the dough, fold it, and repeat until it’s 3–4 mm thick. 5. Cut the dough into thin noodles, or use a pasta maker if available. 6. Coat the noodles with starch to prevent sticking. 7. Cook the noodles in boiling water for 12–15 minutes, then rinse with cold water. 8. Add to soups or stir-fries as desired. Notes: - You can freeze uncooked noodles for up to a month. Thaw before cooking for flexibility and to prevent breakage. - You can use only all-purpose flour if preferred. #liangfen #ricenoodles #udon #cheungfun #うどん

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