The practice of hot dry noodles and ingredients, various methods of hot dry noodles

Method 1. 1. Blanch the hot dry noodles in a pot of boiling water for more than 10 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. If you feel that the color is too light after mixing, 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 sesame oil, blow dry and shake them before using them.

Practice 2. 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 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.

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

Ingredients: 1. Main ingredients: appropriate amount of fresh noodles, appropriate amount of chives, appropriate amount of capers, appropriate amount of mustard 2, auxiliary materials: appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of chili oil, appropriate amount of salt Method: 1Prepare chopped green onions, capers and mustard for later use.

2.Add sesame oil to the fresh noodles and stir well with chopsticks.

3.Place the dough in a steamer and steam for 5-7 minutes.

4.Take out the noodles and add an appropriate amount of sesame oil, light soy sauce, salt, oyster sauce, chili oil, and salt.

5.Add the prepared chopped green onions, capers and mustard.

6.Use chopsticks to break up the noodles and stir well with the seasonings and ingredients.

Finished hot dry noodles drawing:

Appreciation: Noodles are rich in starch, protein and other nutrients, and they are very filling when eaten; It only takes a few minutes to make a bowl of hot dry noodles, which is especially suitable for a quick lunch. The smooth and chewy noodles are tossed with chives, capers, and mustard, and the sauce is fragrant and delicious, making you appetize.

Then drizzle chili oil to make the color of the noodles yellow and oily, and the taste is fresh and spicy, which has a unique flavor.

Prepare the spices.

2.Select "Hot Dry Noodles" for noodles

3.Prepare minced garlic, chopped green onions, sour cowpeas, and crushed rice with mustard.

4.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.

5.Cook the hot dry noodles in boiling water.

6.Remove and drain into a bowl.

7.Pour the seasoning you prepared earlier.

8.Add side dishes such as minced garlic, capers and crushed rice with mustard, and sprinkle with chopped green onions.

Hot dry noodle ingredients: 500g alkaline noodles, 100g mustard, appropriate amount of chili oil, appropriate amount of salt, 20g chives, 20g coriander, 100g peanut butter, a little sesame oil, 1g monosodium glutamate, 20g of cooked peanuts, 2g of pepper, 2g of vinegar, 50g of 1000 zhang

Method: 1. Prepare the ingredients.

2. Slowly adjust the sesame paste with sesame oil into a paste, because the finished sesame paste will be viscous and not delicious to eat, so it should be diluted.

3. Cut the mustard into small pieces.

4. Wash and chop the chives and coriander.

5. Cut thousands of sheets into shreds, blanch and scoop up.

6. Shake the alkaline noodles into a pot of boiling water, boil the water and cook on high heat for about 1 minute.

7. Remove and rinse under cool water.

8. Spread the rinsed noodles on a large plate, drizzle with sesame oil, and mix evenly to prevent the noodles from sticking to each other.

9. When eating, use a colander to quickly scald the cold noodles in boiling water.

10. Pour the prepared sesame paste, crushed peanut mustard, and chili oil on the noodles, sprinkle with salt, a little monosodium glutamate vinegar, and then sprinkle with minced chives and coriander, and mix well.

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

Ingredients: Minced pork (200g), fine ramen noodles (250g), minced radish (50g), chopped green onion (1 tablespoon), cooked white sesame seeds (1 tablespoon).

Sauce: sesame oil (1 tablespoon), sesame paste (3 tablespoons), chicken broth (1 3 tablespoons), soy sauce (1 tablespoon), balsamic vinegar (1 tablespoon), Pixian bean paste (1 tablespoon), chili oil (2 tablespoons).

Seasoning: oil (4 tablespoons), salt (1 tablespoon).

1. Heat two tablespoons of oil, add ground pork and stir-fry a few times, pour in the dried radish and stir-fry well until the minced meat turns white, pour in a bowl of water and boil.

2. Add 1 tablespoon of sesame oil, 3 tablespoons of sesame paste, 1/3 tablespoon of chicken powder, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of Pixian bean paste and 2 tablespoons of chili oil and stir well to make a sauce.

3. Boil half a pot of water, add a tablespoon of salt, add ramen noodles and stir over medium heat until floating, and add water twice in a row.

4. Scoop up the boiled ramen noodles, rinse them with water several times and then drain the water, and the noodles can be washed away from the excess starch after passing through the cold river.

5. Heat two tablespoons of oil, pour in the boiled noodles and stir them with chopsticks, so that each noodle is stained with oil and smooth and non-sticky.

6. Put the noodles on a plate, drizzle with sesame sauce, sprinkle with chopped green onion and a tablespoon of cooked white sesame seeds, and serve.

If you don't understand a problem, ask more, practice 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!!

The recipe for hot dry noodles and the home cooking of ingredients are as follows:

Ingredients: 1 serving of hot dry noodles (alkaline water), 1 spoon of sesame paste, 1 spoon of semi-light soy sauce, half a spoon of semi-aged soy sauce, 1 spoon of aged vinegar, 1 spoon of sesame oil (sesame oil), 1/2 spoon of oyster sauce, 1 3 spoons of sugar, appropriate amount of green onion, appropriate amount of garlic, 3 red peppers, appropriate amount of coriander, appropriate amount of cooked peanuts, appropriate amount of white sesame seeds, appropriate amount of chili noodles, appropriate amount of edible oil.

Step 1: Put 1 and a half spoons of sesame paste into a bowl, add a small amount of warm water or boiling water several times to adjust and make the shape shown above! Look at the size of my spoon!! Don't use a spoon that's too small!!

Step 2: Add 1 tablespoon of sesame oil, 1 tablespoon of half light soy sauce, half a tablespoon of dark soy sauce, half a tablespoon of oyster sauce, a tablespoon of aged vinegar, and 3 1 tablespoons of sugar to the prepared sesame sauce bowl, stir well, and make it into a medium shape.

Step 3, cut the green onion, coriander, chili pepper, garlic into foam and put it on a plate for later use, if there are ripe peanuts (crushed), chili noodles, white sesame seeds can be added in moderation.

Step 4, add water to the pot, add alkaline water after boiling, add a little salt when cooking noodles, cook for 1-2 minutes (hard for one minute, soft for 2 minutes, soft and hard for 1 and a half minutes), filter out the water after boiling, and remove the noodles.

Step 5: Place the ingredients prepared in step 3 on the boiled noodles. Heat oil in a pan and pour over the ingredients when cooked. Then pour the mixed sauce in one go and mix well.