Thai glassware

Glass fragments made from green honey beans, which are also known for boon, cellophane pasta, mung bush dough or green bean noodles. These noodles are translucent (they are called glaziers) and are very thin and thin, and are somewhat like fishing nets. As a result, it is rather difficult to handle. In Thailand, glass noodles are usually found in Thai pasta soup, a thin soup often served with fish, red pork (Moo Deng) or chicken. Glassy pasta soup is a popular late-night snack and can often be given to patients as it is healthy and easy to digest.

When preheated glass panes are slippery, softer and easier to cut and work with. It is important to select high quality dough (100% mung beans) as they retain their shape and texture as the cheaper, slightly varied varieties.

Glassware is very well adhered to the other flavor of ingredients in each dish. This means that salads are great as well as dishes such as fried crustaceans or shrimp. Also bake the crispy sprouts in a very hot oil

Green honey beans are also good sources of iron and selenium, so they are useful for vegetarians. They are also ideal for a gluten-free diet.

To make glass panes: first place them in a heat-resistant bowl and pour or boil water. Soak them for 10 minutes or until tender. Then simply add to each meal, whether it is roasted, mixed with bake or salad. If you use them in soup, you do not have to soak them first, but remember to absorb lots of water while soaking, so you need to use extra liquid in all pots. Beware, however: DO NOT soak them if you are deep frying because it is explosive! Dip them for a few seconds (dry!).

Dough is used in many Thai dishes, and all Thai chambers must be standard cut. Dried dough should be stored as long as you want (as long as it is stored in a protected container and stored in a cool, dry place). They usually come in hermetically sealed packages, so they should only be kept in a closet or the like, and can be readily prepared whenever needed.

Source by Marc Lanna

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