News

20.10.2014
ResFood bring to your attention new products - Starch Noodles KEKESHI ( Harusame & Fuchonza). They are generally sold in dried form, boiled to reconstitute, then used in soups, stir fried dishes, or spring rolls. They are called "cellophane noodles" or "glass noodles" because of their appearance when cooked, resembling cellophane, a clear material of a translucent light gray or brownish-gray color. Starch noodles should not be confused with rice vermicelli, which are made from rice and are white in color rather than clear (after cooking in water). In China, cellophane noodles are a popular ingredient used in stir fries, soups, and particularly hot pots. They can also be used as an ingredient in fillings for a variety of Chinese jiaozi (dumplings) and bing (flatbreads), especially in vegetarian versions of these dishes. A popular Sichuan dish called ants climbing a tree consists of stewed starch noodles with a spicy ground pork meat sauce.