要想使煮的面条清爽、不粘、不硬心、不糊汤,就必须根据面条的特点来掌握火候及下锅的时间。家庭自制的面条和购买的湿切面应该等锅中水大开时下而,并用筷子迅速在锅中将刚下的面条轻轻向上挑几下,以防面条粘结在一起。然后用旺火煮开,否则会由于水温不够而导致面条表面的面糊不易形成一层膜,而溶化在水里,面 To make the cooked noodles fresh, non-stick, not hard-hearted, not miso soup, noodles must be based on the characteristics to grasp the heat and the pot time. Home-made noodles and wet noodles should be purchased when the water in the pan is widened and chopsticks are used to quickly pick up the noodles just under the pot to prevent the noodles from sticking together. Then stir boil, or because the water temperature is not enough to cause the batter noodles surface is not easy to form a layer of membrane, and dissolved in the water, the surface