How do you make hot dry noodles? How to make hot dry noodles?

Homemade hot dry noodles, you can't do it if you want to be authentic, but you can satisfy your cravings, the key is that the taste is not bad, delicious!

The fragrant hot dry noodles can be eaten by anyone who doesn't like noodles.

The recipe for hot dry noodles is actually quite simple:

1.First of all, we must prepare the noodles, the vegetable market has to buy special noodles to make hot dry noodles, after the noodles have it, you also need to buy the noodles in hot water for a while, Wuhan people call this "Dan noodles", this time the noodles can not be too long, otherwise there will be no taste, this requires skills.

2.The noodles that have been "burdened" can be stored for a period of time, and most of the hot and dry noodles sold outside are "burdened" a lot of noodles in advance, so that the sales will be very fast.

3.When it's time to eat, just put the noodles that have been processed in water for a while, which is about 6 or 7 seconds, and then you can take them out.

4.The last is to add seasoning, the most important thing in this step of Wuhan hot dry noodles is on the field, not to mention that you also know, it is "sesame paste", it must be pure sesame sauce to bring out the authentic taste of hot dry noodles, but unfortunately, now you can eat such noodles outside Wuhan is really getting less and less, if you are really interested in making your own, it may be much better, try it. Other seasonings are nothing more than salt, monosodium glutamate, soy sauce and other ordinary seasonings.

Well, after going through the seemingly troublesome but actually very simple steps above, a bowl of DIY hot dry noodles is freshly baked.

Hot dry noodles are one of the traditional snacks in Wuhan. In the early 30s of the 20th century, there was a food vendor named Li Bao on Long Beach Street in Hankou, who made a living by selling cold noodles and noodle soup in the area of Guandi Temple. One day, when the weather was unusually hot and a lot of leftover noodles had not been sold, he was afraid that the noodles would spoil, so he cooked and drained the leftovers and dried them on a cutting board.

Accidentally, I knocked over the oil pot on the table, and sesame oil was splashed on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and re-air. The next morning, Li Bao put the cooked noodles mixed with oil in boiling water and blanched them slightly, scooped them up and drained them into a bowl, and then added the seasoning for selling cold noodles to make them steaming hot and full of aroma.

People rush to buy and eat with relish. When someone asked him what kind of noodles he was selling, he blurted out that it was "hot dry noodles". Since then, he has been selling this kind of noodles, and not only people compete to taste them, but many people have learned from him.

Hot dry noodles are different from cold noodles and soup noodles, the noodles are cooked in advance, mixed with oil and dried, and then scalded in boiling water when eating, plus seasonings, the finished noodles are glutenous, yellow and oily, fragrant and delicious, tempting appetite.

The method of hot dry noodles is nothing more than boiling the noodles, scooping them up and cooling them on a cutting board, drizzling with sesame oil and mixing well, and then fanning them to cool. When eating, blanch the noodles in water a few times, scoop them up and put them in a bowl and add condiments, and you can eat them.

The hot dry noodles made in this way are both delicious and delicious.

Wuhan hot dry noodles that can be made at home are easy to learn and make together!

1.Cook the noodles until they are eight ripe, remove them and put them in a basin of cold water, scrub the noodles and put them in a large basin, sprinkle in sesame oil and spread them out.

2.When you are ready to eat, blanch the noodles in a pot of boiling water.

3.Blanch slightly, drain and then bring out of the bowl and add the prepared seasoning.

Ingredients: hot dry noodles (net noodles), diced spicy radish, chopped peanuts, minced chives.

Seasoning: sesame paste, sesame oil, salt, sugar, light soy sauce, oyster sauce, homemade red chili oil.

1. Prepare hot dry noodles;

2. Spicy diced radish.

3. Deep-fried chopped peanuts. Peanut butter or chopped peanuts are an ingredient that complements the flavor of tahini in hot dry noodles. Mix the peanuts with a little vegetable oil and put them in the microwave"Ding"Fragrant, after the spread is cooled, it is crushed with a rolling pin, and the peanut coat can be removed or not removed;

4. Chives, wash the green onions and control the water, mince them and set aside;

5. Prepare the spicy radish, chopped peanuts and chopped green onions, and then enter the most critical step: adjust the sesame paste.

6. The sesame paste in the sesame oil workshop is the same as the sesame paste on the market, and you need to have one before using the noodles"Scoop"Prepare a glass of warm boiled water, add warm boiled water to the bowl of tahini little by little, and stir in the same direction;

7. When you start stirring, you will find that the more you stir, the thicker and more sticky, when you feel that you can't stir, continue to add a little warm water, and continue to stir in the same direction;

8. According to this method, add water, stir well, add water again, stir again, dilute the sesame paste until scooped up with a spoon, and when the dripping is smooth and satin-like, it is adjusted, add salt and a little sugar and mix well;

9. Pour a little sesame oil into a bowl, mix with sesame paste and mix well, and the sesame paste is completed;

10. Prepare the two spices. Mix the sauce with 2 tablespoons of light soy sauce + 1 teaspoon of oyster sauce; Prepare homemade red chili oil;

11. The preparation is in place, and you can start cooking noodles;

12. Put the hot noodles into a bowl and pour over the sesame sauce with the appropriate shade;

13. Add the mixed sauce and red chili oil prepared before, sprinkle with three treasures (spicy radish, crushed peanuts, minced chives), and adjust some Shanxi old vinegar according to personal taste, which is more fresh and fragrant.

Precautions: Sit with wide water in the noodle cooking pot, sprinkle a little salt into the pot, keep the water boiling over high heat, put the noodles into the pot and dust the water, count from the noodles into the pot, take them out in 20 seconds, the heat and taste are the best.

Folding procedure two.

1.Add a tablespoon of sesame oil to the fresh noodles and mix well.

2.Steam in a steamer over high heat for 10 minutes. Shake the steamed dough with chopsticks until it cools. Hot dry noodles, cold noodles.

3.Mustard, capers, chives, finely chopped.

5.Finally, mix the sesame paste with sesame oil, dark soy sauce, light soy sauce and salt. Put the cooled noodles in a new pot and cook for about 1 minute, when cooked, don't cook too soft. Remove and put into a bowl, pour the mixed sauce, sprinkle with mustard, capers and chives, and mix well while hot.