CHINESE FOOD WITH WHEAT FLAKES

摘要

Chinese food using wheat flakes is provided to dispense with the use of chemical additives such as soda for increasing the elasticity of noodles. Wheat flakes with a black bean sauce are prepared by the steps of: (a) mixing 100wt.pt. of wheat flour, 1~5wt.pt. of salt, 5~10wt.pt. of bean flour, 5~15wt.pt. of egg, and 30~50wt.pt. of water, based on the total weight of the wheat flour, and kneading the mixture; (b) aging the dough for 24hr, and forming it into wheat flakes; (c) boiling the wheat flakes at 100~120°C for 2~4min; (d) adding 3~10wt.pt. of meat, 20~50wt.pt. of vegetables(carrot, onion and potato), 5~15wt.pt. of black bean paste, and 0.5~1.5wt.pt. of seasoning ingredients(sugar and garlic), based on 50wt.pt. of the wheat flakes, and frying all the ingredients over high heat for 2~5min to make a black bean sauce; and (e) mixing the black bean sauce to the boiled wheat flakes. Wheat flakes in a hot broth with seafoods and vegetables are prepared by the steps of: (i) mixing 100wt.pt. of wheat flour, 1~5wt.pt. of salt, 5~10wt.pt. of bean flour, 5~15wt.pt. of egg, and 30~50wt.pt. of water, based on the total weight of the wheat flour, and kneading the mixture; (ii) aging the dough for 24hr, and forming it into wheat flakes; (iii) boiling the wheat flakes at 100~120°C for 2~4min; (iv) adding 2~4wt.pt. of meat, 5~10wt.pt. of seafoods, 10~30wt.pt. of vegetables(onion, leek, mushroom, and cabbage), and 0.5~1.5wt.pt. of seasoning ingredients(sugar and garlic), based on 50wt.pt. of the wheat flakes, and frying all the ingredients over high heat for 2~5min to make sauce; (v) mixing at least one selected from chicken, bones of the four legs of a pig, or Alaska pollack to the sauce, and boiling the mixture with water to make broth; and (vi) putting the boiled wheat flakes in the broth, and then boiling them for 2~5min.