A simple way to make homemade hot dry noodles, a home cooked way to make hot dry noodles

Homemade hot dry noodles.

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Mix with sauce aroma.

10 minutes on lower heat.

Try it for newbies. I didn't expect this hot dry noodle to fascinate me, and the taste is very appetizing to my family. I don't know if it's authentic or not, but I like the taste, it's just too fragrant, and it's easy to operate.

Ingredients. 200 grams of flour.

2 grams of edible alkali.

Accessories. 1 tablespoon of vegetable oil.

1 teaspoon sugar.

Appropriate amount of chicken bouillon. 5 cloves of garlic.

4 shallots. 1 green onion.

1 scoop light soy sauce. 1 5 teaspoons dark soy sauce.

1 teaspoon steamed fish with soy sauce.

5 grams of refined salt. 1 tablespoon of tahini.

Step 1: Add edible alkali and 1 gram of salt to the flour and mix well.

Step 2: Add an appropriate amount of water, stir into a shuttle, and knead the dough into a hard state without dry powder.

Step 3: Knead the dough hard, cover with plastic wrap and let it rest for 15 minutes.

Step 4: Knead the dough slightly and cut it into two pieces.

Step 5: Use a dough sheeter to press several times, and the dough will be smooth and delicate.

Step 6: I pressed to the thickness of three stops.

Step 7: Pressing out the round noodles, which is the hot dry noodles.

Step 8 Sauce bowl: light soy sauce, dark soy sauce, steamed fish drum oil, 1 gram of salt, sugar, chicken essence mixture, a few teaspoons of water.

Step 9: Prepare to pick the vegetables and chop the chives.

Step 10: Tahini.

Step 11: Add the sesame paste to the cold boiled water and stir until it is thin and thick.

Step 12Heat oil in a pot, add garlic and green onions and cut off, choke out the fragrance and set aside.

Step 13: Bring the sauce to a boil and set aside.

Step 14Put water in a pot and bring to a boil, be sure to use high heat, put in the noodles and cook for about a minute, because it is a wet noodle.

Step 15: Remove the noodles and put them in cool boiled water to control the moisture.

Step 16: Stir in the scallion oil.

Step 17 Add the pickled vegetables, chopped chives, sesame paste, and drizzle with the sauce.

Diagram of the finished product of homemade hot dry noodles.

Hot dry noodles are not like cold noodles or soup noodles, the noodles are cooked in advance, after being cooled and oiled, and then poured with ingredients, vinegar, chili rape, etc., more, increase the five-spice sauce sesame paste, sesame oil, fragrant add a variety of flavors, when eating, the noodles are slender and smooth with tendons, the sauce is fragrant and delicious, the color is yellow and oily, fragrant and delicious, there is a very refreshing spicy taste, it is an ancestral secret recipe, tempting appetite.

Wuhan hot dry noodle method:

There are many ways to make hot dry noodles, and I share a method that is easy to learn and easy for novices to make:

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.

3.Mustard, capers, chives, finely chopped.

5.Finally, mix the sesame paste with sesame oil, dark soy sauce, light soy sauce, fresh and spicy powder, 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.

Hot-dry noodles are particular.

Hot dry noodle ingredients: alkaline water, spicy radish, spiced radish, sesame oil, soy sauce, capers, salt, chicken essence, pepper, vinegar, garlic juice, brine juice, sesame paste, chives or coriander, according to the conditions.

Hot dry noodles are a special snack in Wuhan City, Hubei Province, which was originally a special delicacy of Wuhan and is very popular in many places in Hubei. Here's a look at how to make hot dry noodles at home!

Ingredients:150g noodles, 20g round peppers, 20g carrots, appropriate amount of oil, appropriate amount of salt, a little sweet noodles with Suihui sauce, a little soybean paste, a little ginger, a little garlic.

Step 1

1.Prepare the noodles.

2.Ready bell peppers, carrots, ginger, garlic.

3.Cut the bell pepper into strips and shred the carrots.

4.Ginger and garlic finely chopped.

5.Add an appropriate amount of water to the soup pot, add the noodles to cook after the water boils, then scoop up, cross the cold river, and drain the water.

6.Heat the oil in a pan, add the minced ginger and garlic and stir-fry until fragrant.

7.Add the bell peppers.

8.Add a little water and boil for 2 minutes.

9.Add the shredded carrots, soybean paste and sweet noodle sauce.

10.Sauté the carrots.

11.Add the noodles.

12.Add a pinch of salt and mix well.

Tips:

1. You can also do without salt, because soybean paste is also salty.

2. After the noodles are put in the refrigerator, they can be boiled directly without thawing.

Ingredients: 150 grams of alkaline noodles.

Ingredients: 16ml hot oil, 40g sesame paste, 20ml sesame oil, 6ml light soy sauce, 5g sugar, 10g minced garlic, 3g salt, a little pepper, 3ml vinegar, 10g cooked peanuts, 10g dried spicy radish, 6g chives.

Method:1Stir the sesame paste with sesame oil to form a slightly thicker sauce, then add light soy sauce and salt, and stir well to form a sesame sauce. In addition, minced garlic, pepper, vinegar and sugar are also mixed into a sauce.

2.The peanuts are crumbled, and the dried spicy radish and chives are also finely chopped.

3.Add water to the pot, bring to a boil, put in the noodles Sakura Teno, about 3 minutes after boiling, the noodles can be boiled for 8 years and still keep the hard heart, control the dry water, and pour a spoonful of sesame oil.

4.Pour in the sesame sauce and garlic sauce, sprinkle with peanuts, dried spicy radish and chopped chives, mix well and serve.

Here's the know-how. 1.Be sure to use alkaline water noodles: this is a special noodle with good viscoelasticity and has the effects of antiseptic, neutralizing acidity, etc.;

2.The noodles are anti-sticking after cooking;

3.Be sure to use sesame oil to adjust sesame paste, not water, otherwise it will not be fragrant;

Someone said, "If bean paste is the soul of Sichuan cuisine, then sesame sauce deserves to be the soul of hot dry noodles."

If you don't know how to ask questions, ask more, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Add edible food to the water to alkalize and open.

Pour into a bowl with flour.

Add a pinch of salt and stir well with chopsticks.

Knead into a firmer dough.

Divide the dough into small portions so that it is easy for the dough sheeter to press.

Press the side mold back and forth several times to form a smooth dough.

Then use the round face and press it into thin round noodles.

Do this to make all the small dough.

Bring a large pot of water to a boil.

Once boiling, pour in the pressed noodles and cook until 7 medium rare. (If the luck of freshly made and eaten is slow, just laugh and guess that it is cooked until it is fully cooked).

Then drain the water, scoop it up, and put it in a windy place to cool it, or just run it through the cold water.

After letting it cool a little, pour in sesame oil and mix well to prevent sticking. So that the alkaline noodles are ready. If you have a large amount, you can put it in the refrigerator and refrigerate.

Prepare the ingredients, cut the green onions, garlic, and spicy radish into small cubes and set aside.

Take the portion size you want to eat.

Put it in the pot and cook, the noodles are already half-cooked, and you only need to blanch them slightly.

Scoop up the noodles, put them in a bowl, add salt, monosodium glutamate, soy sauce, vinegar.

Add the diced radish and drizzle in the all-important tahini.

Sprinkle with chopped green onions and you're done. (Hot sauce, garlic, vinegar, etc., which can be added according to your taste).

The practice of hot dry noodles in Wuhan.

Method 1: Blanch the hot dry noodles in a pot of boiling water for more than ten seconds and quickly remove them.

2. Put it in a large bowl and sprinkle with salt, chicken essence and pepper.

3. Dilute the tahini paste until it can flow straight down with a spoon. (How to dilute tahini).

4. Drizzle soy sauce, vinegar, garlic juice, and a little brine sauce over the noodles. Pour over the diluted tahini paste and sprinkle with diced radish, capers and chopped green onions.

Tips: 1. When diluting sesame paste, you can use sesame oil or cold white. I feel tired of all the oil, and all the water is slightly clear, so I compare both of them. After mixing, if you feel that the color is too light, add a little soy sauce to adjust the color.

2. If you use raw alkaline noodles to make hot dry noodles, remember to cook the noodles in advance until they are eight mature, remove them and mix them with Buliang sesame oil, blow dry and shake them before using them.

Method 2 1Add 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.

3.Mustard, capers, chives, finely chopped.

Pasta is a lot of people love to eat, pasta has a good role in human digestion, and long-term eating pasta is also very good for the human body, especially pasta stomach, so the choice of it, can also be assured, the types of pasta are more, according to our own love, are can be made different choices, how to do hot dry noodles, its method of making and searching is also relatively simple.

How to make hot dry noodles, the following is a detailed introduction, so that the production method of it, are a good understanding, in the production, also know how to make the best, at the same time, in the taste, is also very loved.

How to make hot dry noodles:

Ingredients: (4 small bowls), 500g of wet noodles (machine-rolled thin noodles), 1 tablespoon (15ml) of oil, 1 bag of mustard sticks (about 80g), 4 tablespoons (60g) of tahini paste, 4 tablespoons (chopped) chives (about 60g), 1 tablespoon of sesame oil (15ml), 1 teaspoon of salt (5g), 2 tablespoons of light soy sauce (30ml), 1 tablespoon of brown sugar (15g), 1 teaspoon of white pepper (5g), 1 teaspoon of chicken essence (5g).

How to do it: Tear the machine-rolled thin noodles into a length of about 25cm. Steam in the basket drawer (use a cage cloth or butter paper under the noodles) for 25 minutes until the noodles are ripe. Open the lid of the pot from time to time and flip it several times with chopsticks during the process. In case the noodles form a dough.

Place the steamed noodles in a large container and stir in oil (1 tablespoon, 15ml). This step is to prevent the noodles from drying and hardening.

While steaming the noodles, the almanac can be chopped into pieces for later use; Stir the sesame paste and sesame oil well into a sesame sauce for later use; Mix salt, light soy sauce, brown sugar, white pepper and chicken essence into a seasoning sauce for later use.

Bring the water in the pot to a boil over high heat, put the appropriate amount of steamed noodles in a colander and boil the water in the pot for 3 minutes, until the noodles are fully cooked, remove and drain the water, put them in a bowl, add the seasoning sauce and sesame sauce, sprinkle with chopped mustard and chives.

Mix all ingredients well to serve.

Through the above introduction, there is a good understanding of how to make hot dry noodles, so when making them, they can be carried out in accordance with the above methods, but it should be noted that when eating, such pasta should not be excessive, although it has a good help for digestion, but eating too much will also cause a burden on the body.

The preparation of hot dry noodles is as follows:Ingredients: 200 grams of fresh noodles, 10 grams of chives, 10 grams of capers, 10 grams of mustard.

Excipients: appropriate amount of sesame oil, appropriate amount of raw first smoke, appropriate amount of oyster sauce, appropriate amount of chili oil, appropriate amount of salt.

1. Add an appropriate amount of sesame oil to the fresh noodles and stir Fan Minsun with chopsticks evenly.

2. Put the stirred dough into the steamer and steam for 5 7 minutes.

3. Take out the noodles and put them in a bowl, add an appropriate amount of sesame oil, light soy sauce, salt, oyster sauce, chili oil and salt.

4. Add the prepared chopped green onions, capers and mustard to the bowl.

5. Beat the noodles with chopsticks, stir well with the ingredients, and the hot dry noodles are ready. state chain.

The preparation of hot dry noodles is as follows:

Preparation: 150 grams of hot shed with dry noodles, some capers, some peanuts, some mustard, a small amount of green onions, and a small amount of garlic, 30 grams of sesame paste, 10 grams of peanut butter, 15 grams of sesame oil, some light soy sauce, some salt, some chili oil, etc.

1. First prepare an appropriate amount of peanuts, then put them in a hot pan over low heat and slowly fry until fragrant, and rub off the skin after frying.

2. Cut the shallots into chopped green onions, chop the garlic into minced garlic and put them together with capers and mustard for later use.

3. Then take a bowl, add 10 grams of peanut butter, 30 grams of sesame paste, 15 grams of sesame oil and 1 spoon of salt to the bowl, and then add 1 spoon of chili oil according to personal taste. Stir the reeds well with a spoon in one direction to form a paste and set aside.

4. Put the hot dry noodles into a pot of boiling water and cook, drain and put them in a bowl.

5. Pour the adjusted sauce, then pour the minced garlic, mustard, capers, and crushed peanuts into a bowl, and finally sprinkle with chopped green onions.