free download PNG images :Noodle

Noodles are the staple food of many cultures. They are made from unfermented dough that is stretched, squeezed or squashed and then cut into one of various shapes. Although long, thin strips may be the most common, many kinds of noodles are cut into waves, spirals, tubes, strings or shells, or folded or cut into other shapes. Noodles are usually boiled in boiling water, sometimes with cooking oil or salt. They are usually fried or fried. Noodles are usually served with seasoning or soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. When discussing noodles, it is necessary to specify the material composition or geographical and cultural origin. The word comes from the German word nudel.

The origin of noodles is China. The earliest records of noodles were found in a Book during the Eastern Han Dynasty (25-220 years). Noodles, usually made of wheat dough, have become the staple food of the Han Dynasty (206 B.C. - 220 A.D.).

An article in nature claims that the oldest evidence of noodle consumption was in China 4000 years ago. In 2005, a group of archaeologists reported that they found a ceramic bowl containing noodles with a history of 4000 years at the Lajia archaeological site. It is said that these noodles are similar to ramen noodles, a kind of Chinese noodles, which are made by repeatedly stretching and stretching dough by hand. By analyzing the rice husk, leaf slate and starch grains in the sediments related to noodles, it can be determined that noodles are made of millet, which is clearly identified as millet and Setaria italica. However, in the study of the production process of noodles made from millet, other researchers thought that it was not feasible to stretch millet dough into noodles, and believed that the analyzed rice husk phytolith and starch particles did not originate from the noodles found. They also criticized sampling methods (because samples found in sediments may not represent the composition of noodles), morphological observation of starch granule samples (because this contradicts the preparation of noodles in traditional Chinese cooking), and exclusion of wheat and barley as components (because of morphological changes during cooking, observation difficulties, wheat and barley planting history in the Yellow River Basin Long history). It has also been noted that millet dough cannot be manually pulled into the noodles, as the absence of gluten in Millet will result in the dough being inelastic and therefore not malleable.