How to prepare hot dry noodles and how to adjust the ingredients of hot dry noodles

One: Condiments:

Tahini: Scoop one tablespoon (for five) of tahini into a small bowl and use oil.

Stir it well, add a little boiling water, continue to stir, and after the sesame paste is dry, again.

Add a little boiling water, stir again, and repeat several times until the tahini does not stick to the spoon.

Green onion. Spicy ropdivi, you can also use diced mustard or kohlrabi instead.

Light soy sauce. Pepper. Salt.

Dark soy sauce. Vinegar. Monosodium glutamate. Chili Pepper: You can pour hot oil over the chili powder and mix well to make chili noodles.

Vegetarian chili sauce can also be used.

Method: First of all, the noodles should be dusted well, the water-cut noodles are sold in many vegetable fields in Wuhan, and they are also cheap, after buying back, boil the water with a large pot to boil the water, throw the noodles into it, and you can scoop it up with a few one, two, three, absolutely not boiled too soft, otherwise you can't eat it. Spread the noodles on the case, blow the noodles with an electric fan, pour oil on the noodles while blowing, and use a long tool to pick and mix, there must not be such a long chopsticks at home like the kind of chopsticks used to fry fritters, this even doesn't matter, anyway, the final goal is to stain each noodles with oil, and the noodles must be tough and bitten, but they can't be raw.

This requires a lot of skill, no matter how delicious the seasoning is, the taste of the noodles will not be right, and the style of hot dry noodles will be lost.

After the noodles are mixed and cooled, start to prepare the seasoning, the sesame paste should be authentic, the sesame oil should also be authentic, and then use the authentic sesame oil to slowly adjust the authentic sesame paste into a thin paste, be sure to use sesame oil, many street stalls use hot water to adjust sesame paste to save money, can the taste be delicious?

In addition to sesame paste, soy sauce, salt, monosodium glutamate, chopped green onions, pepper, and chili juice if you like spicy food can be added, which is the basic member of Wuhan hot dry noodles. You can also add your favorite toppings such as dried shrimp, diced beef, and diced mustard. In recent years, capers, shredded kelp, diced radish, and pickled vegetables are often added, although they are also delicious, but from another point of view, they hide the original aroma of sesame paste.

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

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

Ingredients: Liubiju dry sauce, straw mushroom dark soy sauce, garlic, ginger, cucumber, red pepper, pork belly, hot dry noodles.

Method:1Cut the pork belly into tiny cubes.

2.Add an appropriate amount of water to the Liubiju dry sauce and rinse it away.

3.Pour good oil in the pot, heat it, put the chopped garlic and ginger, stir the fragrance, pour the diced meat into it, and fry until the diced meat changes color.

4.Pour in the sauce you just mixed and an appropriate amount of dark soy sauce of straw mushrooms, stir-fry evenly, and avoid sticking to the pan.

5.Add an appropriate amount of boiling water and cook for about 20 minutes, until the sauce is very thick, so that the sauce of the fried sauce is ready.

6.Cucumbers and red peppers are shredded and set aside.

7.Boil a pot of boiling water, cook the hot dry noodles in boiling water, remove and drain the water, and pour some salad oil on the heat and mix well.

8.Place the noodles at the bottom of the prepared plate, add the fried sauce, cucumber, and shredded red pepper in turn, and you're done, ......and you're done

Hello, I am glad to answer for you, material preparation: hot dry noodles (net noodles), diced spicy radish, chopped peanuts, minced chives seasoning preparation: sesame paste, sesame oil, salt, sugar, light soy sauce, oyster sauce, homemade red chili oil 011, prepare hot dry noodles; 022, spicy diced radish 033, fried crushed 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; 044. Chives, wash the green onions and control the water, mince them and set aside; 055. When the spicy radish, chopped peanuts and chopped green onions are ready, the next step will be the most critical step: adjusting the sesame paste.

066. 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; 077. When you start stirring, you will find that the more you stir, the thicker and stickier it becomes, and when you stir until you feel that you can't stir, continue to add a little warm boiled water, and continue to stir in the same direction; 088. According to this practice, 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; 1010. Prepare the two flavors. Mix the sauce with 2 tablespoons of light soy sauce + 1 teaspoon of oyster sauce; Prepare homemade red chili oil; 1111. The preparations are in place, and you can start cooking noodles; 1212. Put the hot noodles out of the pot into a bowl and pour over the sesame sauce with the appropriate shade; 1313. 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. Notes:

Sit 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 out in 20 seconds, the heat and taste are the best.

I hope my answer can help you.

I have seen that the hot dry noodles in Xi'an are done in this way, which is more suitable for the taste of northerners, discharge green onions, coriander, sesame seeds and ground peanuts, and then there is sesame paste, monosodium glutamate, chicken essence, salt, sesame oil and a little white pepper, oil and chili pepper, and sometimes vinegar.

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

Mix sesame paste, sesame duck, capers, green onions, soy sauce and balsamic vinegar. Here's how:

The ingredients that need to be prepared in advance include: 300 grams of alkaline water, 4 tablespoons of sesame paste, 2 tablespoons of sesame oil, appropriate amount of capers, a little green onion, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, and a pinch of salt.

1. The first step is to cut the capers and green onions and set them aside for later use.

2. Put water in the pot, bring to a boil, add noodles and salt and cook.

3. Remove and drain.

4. Add peanut butter, salt and sesame oil to a bowl and mix well.

5. Transfer the noodles to a bowl.

6. Add soy sauce, vinegar, sesame paste, capers, balsamic vinegar and mix well.

Ingredients: 300 grams of alkaline water, 4 tablespoons of sesame paste, 2 tablespoons of sesame oil, 1 tablespoon of cooking oil, appropriate amount of capers, a little green onion.

Excipients: 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, a pinch of salt.

Steps:1The materials are ready.

2.Dice capers, chop green onions (you can also add some dried radish, but you don't have them at home) 3.Pour the peanut butter into a bowl.

4.Add a pinch of salt and sesame oil.

5.Stir well with a spoon.

6.Bring water to a boil in a pot, cook the noodles and add a pinch of salt.

7.After removing it, drain it and put it on a plate, add a little cooking oil, and pick it up to avoid sticking 8Transfer the noodles to a bowl.

9.Add soy sauce and balsamic vinegar to taste.

10.Then pour in the prepared tahini.

11.Arrange with capers and chives and mix well.

The seasoning of hot dry noodles is made by mixing sesame oil and sesame paste. The specific method of hot dry noodles is as follows:

The ingredients that need to be prepared in advance include: 230 grams of alkaline water, 1 tender cucumber, 1 shallot, 2 coriander, 1 2 spoons of soy sauce, 10 grams of mustard, 1 spoon of chopped pepper, 1 5 spoons of pepper, 5 spoons of sesame paste, 1 4 spoons of sesame oil.

1. The first step is to prepare the ingredients, chop the mustard, shallots, and coriander, and shred the tender cucumber, and set aside for later use.

2. Stir well with sesame oil and sesame paste, as shown in the figure below.

3. Put water in the pot and boil, and put it on the surface of alkaline water, as shown in the figure below.

4. Cook until seven or eight are ripe, and then you can take them out, as shown in the figure below.

5. Take an appropriate amount of noodles with a slayer and blanch them several times in a pot of boiling water, and set them aside for later use.

6. Blanch and put in a bowl, as shown in the figure below.

7. Add the tender cucumber, shallots, coriander, soy sauce, mustard, chopped pepper, pepper and mixed seasoning, stir well.

8. Stir well to taste, so that the hot dry noodles are completed.

I'm from Wuhan, and our hot dry noodles in Wuhan do just that:

First of all, the raw material: the noodles must be water-cut noodles, which is an alkaline surface, light yellow. It is easy to buy in the vegetable market in Wuhan.

Secondly, the operation: 1Boil the water in a large pot, the water must be relatively large, put the noodles into the pot, boil until 8 mature, and remove it. Spread the noodles on a flat plate, put them next to the fan, and pick up the noodles with chopsticks while adding oil so that the noodles are not sticky.

2.When eating, put the noodles in a bamboo basket, put them in boiling water and take them out (for a few seconds), and add the seasoning of the hot dry noodles.

3.The most important thing is that sesame paste cannot be missing, and it is best to mix sesame paste with sesame oil first. In addition to sesame paste, the hot dry noodles commonly found on the streets of Wuhan are usually filled with soy sauce, salt, monosodium glutamate, chopped green onions, pepper, and minced mustard, which is also a classic version of hot dry noodles.

Many noodle shops have delicious hot dry noodles with minced meat and capers, which is an improved version. In fact, the seasoning can be innovated according to the taste of diners, there is no need to be obsessed, in addition to sesame paste, sesame paste is the soul of Wuhan hot dry noodles!

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

Main seasoning: sesame paste, soy sauce, salt, pepper, monosodium glutamate, chili oil, vinegar. Excipients: diced spicy radish, diced capers, coriander, shallots!

It's great, it's very detailed, I saw this teaching course, I did it once, and I feel that it will be easy to learn, and here's a word of thanks: thank you, thank you.

Here's how:

1. Mix all kinds of spices and stir slowly, you will find that the sesame sauce and other sauces slowly change from rough to delicate, and finally the sauce is thin and appropriate, continuous.

Ingredient 2, the juice is conditioned, before cooking, first boil the raw mung bean sprouts in water, boil the mung bean sprouts, turn it over in the pot and take it out, to eat the crisp and vigorous bean sprouts.

3. The pot is boiled again, this time I used relatively thin noodles, the water is boiled underneath, and it will come out as soon as it rolls! If you use thicker noodles, you can cook a few more rolls, remember not to overcook, there is a white hard core in the sandwich noodles, turn off the heat when you are a little raw, and get the noodles out.

1.Prepare the usual seasonings as well as the hot dry noodles.

2.Prepare mustard, minced garlic and chopped green onions.

3.Add peanut butter, tahini, sesame oil and a pinch of salt, chili oil and soybean paste if you like, and stir well with a spoon in one direction until they are well combined.

4.Heat the dry noodles in a pot of boiling water and cook.

5.Remove the cool water and control the moisture.

6.Pour the sauce over you.

7Finally, add minced garlic, mustard, sour cowpeas and chopped green onions.