What seasoning do you need for hot dry noodles and what seasonings do you need to make hot dry noodl

It is not enough to make hot dry noodles with only tahini, without these two seasonings, the taste is much worse.

It is said that the world's pasta looks at China, and Chinese pasta is in Shanxi, in fact, China's pasta culture is broad and profound, not only Shanxi noodles are famous, but also very famous and delicious noodles in other places, such as Shaanxi's oily noodles, Sichuan's dandan noodles, Wuhan's hot dry noodles and so on.

When it comes to hot dry noodles, most friends must be familiar with them, especially in various food cities or streets, hot dry noodles can be said to be a "handle" like existence, which is loved by many people. The smooth noodles are wrapped in a thick sauce, and they are served with crushed peanuts and capers.

A few days ago, a fan sent a private message asking about the practice of hot dry noodles, in fact, the practice of hot dry noodles is relatively simple compared to other special pasta, first of all, the noodles must be made of alkaline water to ensure a strong and smooth taste, and secondly, there are three flavors of seasoning are indispensable, the following will share with you the specific practice of hot dry noodles, so that you can make hot dry noodles with rich sauce and mellow taste at home.

【Hot dry noodles】--

Ingredients: 200 grams of alkaline water, 20 grams of sesame paste, 20 grams of capers, 5 grams of cooked peanuts, two shallots, two cloves of garlic, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, a little chicken essence, and a little old vinegar.

Steps: 1. First scoop a spoonful of sesame paste into a bowl, add about 3 times the water of sesame paste, stir the sesame paste well, dilute it and set aside.

2. Crush the two cloves of garlic with a knife first, then chop them into minced garlic, add an appropriate amount of cold boiled water or purified water, stir evenly and set aside. To make hot dry noodles, you can't add minced garlic directly, be sure to add garlic water, which has a strong penetration ability and can make the noodles more flavorful.

3. Cut the red oil capers into small cubes, peel the peanuts and chop them into chopped peanuts, wash the shallots and cut them into chopped green onions.

4. Sit water in the pot, put the water into the dry alkaline water surface after the water boils, boil the noodles until they are about 7-8 mature, remove them, control the moisture after the cold water, and mix with an appropriate amount of cooked oil for later use. Dry alkaline water is more resistant to boiling, and it takes about 3-5 minutes to cook until mature.

5. Bring the water in the pot to a boil again, put the alkaline water that has been boiled once into the pot again, and remove it after boiling until it is fully ripe. Boiled alkaline water surface is different from other noodles, you must cook it twice, so that the noodles taste particularly firm and smooth, and it is not easy to get clumped.

6. Put the boiled noodles into a basin, add an appropriate amount of diluted sesame paste, then add capers, garlic water, light soy sauce, dark soy sauce, chicken essence, salt, and a little aged vinegar and mix evenly.

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Check it out. 7. Put the mixed noodles into a bowl, sprinkle some chopped peanuts and shallots to eat, the noodles are wrapped in a thick sauce, take a bite, the fragrance of the sauce is mixed with the fragrance of peanuts and green onions, which makes people want to stop eating a bite.

Tips: 1. It is best to use alkaline water surface to make hot dry noodles, and the taste is not comparable to other noodles.

2. The three seasonings necessary for making hot dry noodles: sesame sauce, garlic water, and capers.

Add seasoning to the hot dry noodles.

Ingredients: 500g flour, 4g edible alkaline noodles, 2g salt.

Excipients: 1 part sesame paste, 1 part of meat sauce, appropriate amount of diced mustard, appropriate amount of green onion.

Preparation of hot dry noodles.

Add salt and alkali to the flour in a ratio of 250 2 1, and mix into a smooth dough for 30 minutes. Before using the alkali, the water is stored for a day before being used to mix the dough.

Use a dough sheeter to press into slightly thicker sheets, and then press the thin strips.

The diameter of the noodles pressed in this way is basically within 2 mm, which is not very round, but it is almost round.

Add salt, sugar and light soy sauce to the tahini and stir well.

After stirring, the sesame paste will become thick, and then gradually dilute it with small sesame oil.

Just make it flow like this. This is the best sesame sauce bowl sauce for mixing noodles.

Dice the meat.

8. Stir-fry in a pot, add dark soy sauce, salt, rice wine, sugar and water and simmer for a while to make a meat sauce for later use.

Put water in the pot and cook the noodles, because there is no need to boil them twice, the noodles are cooked directly.

Remove the cooked noodles and quickly cool them in cold water and filter out the water, then mix well with a little oil in a clean pan to prevent sticking. If you eat it at the time, just let it cool and don't need to mix the oil.

Place the cooled dough in a bowl.

Topped with meat sauce, sprinkled with chopped chives and diced mustard and drizzled with sesame sauce. If you like spicy food, you can add some chili oil.

Stir well and the cooled hot dry noodles are ready.

Hot dry noodle spice formula ratio: 2 kg of water, 3 grams of star anise, 3 grams of cinnamon, 1 gram of bay leaves, 3 grams of cumin, 1 fragrant fruit, 5 grams of Sichuan pepper, 1 gram of grass fruit, 3 grams of tangerine peel, 1 gram of meat coarse, 1 gram of good ginger, 1 gram of white cole, water boiling and cooling.

Wuhan hot dry noodles.

Ingredients: sesame paste, water-cut noodles, green onion, ginger, garlic, chili flakes and pickled chili peppers, vinegar, soy sauce.

Method: 1. Cook the water-cut noodles until they are eight mature, pick them up and mix them with edible oil and spread them out to dry;

2. Cut the green onion, ginger and garlic before eating, and prepare the pickled radish pieces for later use;

3. Put oil in the pot, pour the sesame paste into the melt, stir and mix thoroughly, and scoop up;

4. Put the noodles into a special bamboo hat and blanch them in boiling water for half a minute until cooked;

5. Scoop up the noodles and add all the condiments and mix well to serve.

Ingredients to make hot dry noodles: hot dry noodles, diced radish, capers, salt, chicken essence, pepper, soy sauce, vinegar, garlic juice, brine sauce, sesame paste, chopped green onion. There are 3 steps in total, and the following is the detailed operation of making hot dry noodles:

Steps.

Add to bowl. Add salt, chicken essence, pepper, sesame paste, soy sauce, vinegar, garlic juice, brine sauce, diced radish, and capers to a bowl.

Boiled noodles. Put the hot dry noodles into a pot of boiling water, blanch for more than 10 seconds, and then quickly remove them.

Mix well. Add to the seasoning bowl, mix well and sprinkle with chopped green onions.

Hot dry noodles are the first choice for Wuhan people to eat breakfast, and walking in the streets and alleys of Wuhan in the morning, you can see many people walking and eating hot dry noodles. In particular, many tourists who come to Wuhan are also attracted by the taste of hot dry noodles, and after returning home, they also want to make hot dry noodles at home to eat, but they don't know what the seasoning recipes for hot dry noodles are, so let's take a look at the authentic hot dry noodles seasoning recipes.

The recipe for authentic hot dry noodles is 10 grams of soy sauce, 4 grams of balsamic vinegar, 10 grams of pepper, grams of monosodium glutamate, grams of chicken essence, 15 grams of sesame paste, 5 grams of sesame oil, 4 grams of diced red and white radish in sauce, and 5 grams of chives. Hot dry noodles are one of the most famous snacks in Wuhan, with a yellow and oily color and delicious taste.

Making a bowl of hot dry noodles can be done by following these steps:

Steps. 1. Put the hot dry noodles in the pot and cook for 3 minutes, then remove and cool, add 2 tablespoons of sesame oil, and keep picking up with chopsticks until the sesame oil is evenly wrapped on the noodles.

Steps. 2. Take a bowl, add 70g of sesame paste, 30g of sesame oil, and a spoonful of soy sauce to the bowl, and stir well.

Steps. 3. Prepare 3 spicy millet, 20 Sichuan peppercorns, 1 star anise, a piece of cinnamon, 6g of white cole, 6 bay leaves, 5g of cumin, 1g of rock sugar, 10g of dark soy sauce, 200g of broth, put them in a pot and simmer for half an hour, then filter out the sauce for later use.

Steps. 4. Take out the noodles and sesame paste that have just been prepared, mix well with the broth marinade, sprinkle with capers, dried spicy radish, and chopped green onions.

Wuhan's famous snacks also include:

1. Sanxian bean skin: Sanxian bean skin is a combination of glutinous rice and bean skin, named after the fresh meat, fresh eggs and fresh shrimp in the filling.

2. Oil cake wrapped in roasted wheat: Both are heavy oil foods, but when mixed and matched, they become a perfect combination. The crunch of the oil cake is sandwiched with the soft glutinous glutinous of the siu mai, and the diced meat and the glutinous rice that has absorbed the juice are soft and rotten in the mouth, and the aftertaste is endless.

3. Eggnog: Rice wine at the bottom, fresh eggs are blanched and sweetened, stirred together, simple and delicious.

1. Proportion of spice water: 2 kg of water, 3 grams of star anise, 3 grams of cinnamon, 1 gram of bay leaves, 3 grams of cumin, 1 gram of fragrant fruit, 5 grams of Sichuan pepper, 1 gram of grass fruit, 3 grams of tangerine peel, 1 gram of meat coar, 1 gram of good ginger, 1 gram of white cole, water boiling and cooling. It is made into water, 20 grams of salt, five grams of monosodium glutamate, chicken essence, sugar, and a little vinegar are put into the dark soy sauce to make the color black and red.

2. Mixed seasoning configuration: 10 grams of good soy sauce, 4 grams of balsamic vinegar, pepper grams, monosodium glutamate grams, chicken sperm grams, sesame paste 15 18 grams, sesame oil 5 grams, 4 grams of diced red and white radish sauce, 5 grams of chives, and the top ten seasonings of hot dry noodles are revealed.

3. The first one is green onions! Soak in salt water for five to ten minutes, one is to sterilize, and the other is because the color of the green onion soaked in salt water is very clear, and the green onion you haven't used up in one day can be sold the next day, and it can also be verdant in color, and the taste is also crisp!

4. The second one is carrots! Cut into strips, do not put water, marinate with soy sauce, salt, five-spice powder, and sharp chili pepper for four to five days, and then squeeze out the water with gauze, cut into cubes for later use, now many hot dry noodles are replaced with white radish, add preservatives and pigments, this is not delicious!

5. Three parts of soy sauce and one part of dark soy sauce, mix and set aside!

6. Balsamic vinegar must be used balsamic vinegar! Shake the bottle, there are bubbles that do not disperse, it is good balsamic vinegar, and the wine is the same.

7. Chili oil! Red oil spice ratio: 5 grams of grass fruit, 2 grams of fragrant sand kernels, 2 grams of sand kernels, 4 grams of grass coarse, 3 grams of Bibo, 4 grams of cloves, 5 grams of white cole, 1 gram of angelica, 1 gram of Sannai, 2 grams of fragrant fruit, 2 grams of ginger, 4 grams of cumin, 4 grams of meat, 1 gram of licorice, 3 grams of cinnamon, cinnamon, 1 gram of cloves, lemongrass grams, peach grams, 1 gram of Sichuan pepper, 5 grams of star anise, 4 grams of bay leaves, 4 grams of cumin, angelica grams, tangerine peel.

The method of red oil is put into the domestic pound of oil and burned until it smokes and turns off the fire. Then pour in 30 grams of chili powder and 5 grams of spice powder mixed with a small amount of sesame seeds.

8. Must be white pepper! Essence of chicken, sugar, sesame oil! Prepare the tahini. Take 500 grams of good sesame oil and put it in a wok, heat it to 110 -120 over low heat, pour 500 grams of self-ground white sesame paste from the heat (stir while pouring), stir well.

9. Sesame paste to prepare sesame paste. Take 500 grams of good sesame oil and put it in a wok, heat it to 110 -120 over low heat, pour 500 grams of self-ground white sesame paste from the heat (stir while pouring), stir well.

Seasoning: a handful of alkaline noodles, appropriate amount of sesame paste, appropriate amount of sesame oil, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of sugar, capers, diced carrots.

Hot dry noodles are a traditional noodle dish with strong local characteristics, and its condiments are the key to its unique taste. So, how to prepare the condiment of hot dry noodles?

First of all, we need to prepare some essential ingredients, including soy sauce, tahini, chili oil key, peanut butter, coriander and chopped green onions. These ingredients are an indispensable part of the hot dry noodle condiment, and can be added in the right amount according to personal taste.

Next, we can follow these steps to prepare the condiment for hot dry noodles:

1.Combine the appropriate amount of soy sauce, tahini and peanut butter together and stir to combine. This makes the condiment more fragrant and the flavor of the peanut butter complements the tahini.

2.Add an appropriate amount of chili oil, which can make the condiment more spicy and enhance the taste.

3.Finally, add an appropriate amount of chopped green onion and coriander, and stir well.

This makes for a delicious hot dry noodle condiment. Of course, if you prefer a more sweet and sour condiment, you can add some vinegar or bell pepper in moderation to make the taste richer.