Hot dry noodles are a flavor snack in which province in China

Hot dry noodles, Wuhan's famous "early" noodle snack, is one of the "five major noodles" in the country. The others are: Shanxi knife-cut noodles, Sichuan dandan noodles, Lanzhou ramen, northern fried sauce noodles.

There are also some delicious special noodles: Xining cold noodles, Korean cold noodles, Changsha noodles, Yangchun noodles, Yi noodles, etc.

According to legend, in the thirties of the last century, a small food seller named Li Bao in Wuhan was afraid that the unsold noodles would spoil, so he adopted a method. This was the prototype of "hot dry noodles", which developed into today's "hot dry noodles".

Wuhan. There is an allusion about the origin of hot dry noodles:

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.

A few years later, a man surnamed Cai opened a hot dry noodle restaurant at the intersection of Manchun Road on Zhongshan Avenue, which was called "Cai Lin Ji" and became a famous hot dry noodle shop in Wuhan. Later, it was moved to Zhongshan Avenue opposite the Hankou Water Tower, and was renamed Wuhan Hot Dry Noodles.

Wuhan hot dry noodles and Shanxi knife cut noodles, Liangguang Yifu noodles, Sichuan dandan noodles, and northern fried sauce noodles are known as the five famous noodles in China, which are quite early snacks with Wuhan characteristics.

Hot dry noodles are a specialty of Wuhan. Hot dry noodles are an indispensable variety for Wuhan people to "eat too early" (breakfast). The noodles are smooth and chewy, the sauce is fragrant and delicious, and the whole color is yellow and oily.

Hot dry noodles are different from cold noodles and different from 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.

Cooking process:

Lye. Cut noodles are the essential main ingredients for hot dry noodles. This noodle is made with the addition of edible sock socks.

As a result, the color is slightly yellow, with a special aroma, and the taste is firmer than that of ordinary cuts. If you can't buy a squeezed water, you can also use a drier cut instead.

In the process of making hot dry noodles, cooking oil needs to be mixed into the noodles, and in order to reduce costs, an appropriate amount of tasteless salad oil can be used.

Or corn oil instead of sesame oil, or you can use sesame oil all (but sesame rape is the most authentic).

Whether you need to add balsamic vinegar to the seasoning.

Completely out of the file socks depending on personal taste. It is also possible not to add balsamic vinegar to the sauce but to add it when serving. Authentic Wuhan hot dry noodles.

You need to add an appropriate amount of braised beef gravy, which can adjust the saltiness of the noodles, and on the other hand, it can also make the taste of the noodles more complex and mellow, if not, you can also not add it, and the taste is also good.

Hot dry noodles are a specialty of Wuhan. Hot dry noodles: One of the most famous foods in Wuhan, it is an inseparable part of the lives of Wuhan people, and has become the representative of Wuhan food in their minds that has a place among the country's snack jujube judges.

The noodles are slender and strong, yellow in color and oily, and delicious in taste. Mixed with sesame oil, sesame paste, dried shrimp, spiced pickles and other ingredients, it is more distinctive.

Introduction

Hot dry noodles are the first choice snack of Wuhan people too early, so we don't have to bother with Wuhan people's feelings about it. Speaking of people who have come to Wuhan from other places, most of them think of Wuhan again, most of them because they think of Wuhan's hot dry noodles. For Wuhan people or friends who have stayed in Wuhan for a period of time, it is no longer just a snack, but a feeling.

The origin of hot dry noodles is actually very simple: about the 30s, a Wuhan man who sells cold noodles and soup noodles for a living is afraid that the unsold noodles will spoil, so he boiled the noodles and scooped them up and spread them on the cutting board, accidentally touched the sesame oil pot, and sprinkled the sesame oil on it. The next day, he blanched the noodles in boiling water a few times, put them in a bowl, and added chopped green onions and other condiments, and the result was very delicious.

In this way, he inadvertently made the hot dry noodles that are famous all over the country.

Hot dry noodles are a flavor snack in Wuhan, Hubei Province.

Oil, salt, sesame paste, salad oil, sesame oil, chives, garlic, diced spicy radish, brine juice and light soy sauce are usually used as auxiliary materials. Its color is yellow and oily, the taste is delicious, due to the high calorie, it can also be used as a staple food, a nutritious breakfast, and replenish the amount of celery required by the human body.

Wuhan has a high temperature in summer, spanning a long time, and people have long added edible alkali to noodles to prevent spoilage, which is the predecessor of hot dry noodles. In the Qing Dynasty, it was recorded in the "Hankou Bamboo Branches": "Three days are too early and unusual, and a wolf meal can be forgotten."

1. Hot dry noodles are a special snack of the Han nationality in Wuhan City, Hubei Province, which was originally a special delicacy of Wuhan and is very popular in many places in Hubei. With the increase in the population of Hubei people in other provinces and cities, Wuhan hot dry noodles can be seen in many places, and they are one of the favorite noodles for many people.

2. Hot dry noodles are known as the four famous noodles in China along with Henan stewed noodles, Shanxi knife-cut noodles and Sichuan dandan noodles. The hot dry noodles are slender and strong, yellow in color and oily, and delicious. Mixed with sesame oil, sesame paste, rich fresh and spicy powder, spiced pickles and other ingredients, the color, flavor and flavor are complete.

Lifting Wuhan hot dry noodles can be said to be well-known throughout the country and even in the world.

Hot dry noodles are rich and dry flavor snacks, which are loved by foodies all over the country, and many people want to know that authentic hot dry noodles are **. So hot dry noodles are the best specialties? Hot dry noodles are the best snacks?

Hot dry noodles are the specialty of **.

Wuhan gourmets introduce hot dry noodles is a specialty of Wuhan, hot dry noodles are different from cold noodles, and different from celery soup noodles, noodles are cooked in advance, mixed with oil stall to dry, and then put in boiling water when eating, plus seasoning, the finished noodles are glutenous, yellow and oily, fragrant and delicious, tempting appetite.

Hot dry noodles are the best snacks?

Wuhan gourmets introduced that hot dry noodles are a traditional snack in Wuhan, and hot dry noodles are an indispensable variety for Wuhan people to "eat breakfast" too early. The noodles are smooth and chewy, the sauce is fragrant and delicious, and the whole color is yellow and oily.

Authentic Wuhan hot dry noodle practice.

1. Shake the cut noodles on a cutting board, pour in 2 tablespoons of cooking oil and mix well.

2Put a drawer cloth or butter paper into the steaming drawer to prevent the bottom from sticking to the bottom when steaming the noodles.

3Shake the noodles mixed with oil and put them in the steaming drawer.

4. Boil the water in the steamer over high heat, put the steamer in the steamer and steam for about 20 minutes until the noodles are 9 minutes cooked.

5Every 5 minutes, remove the lid and gently turn the noodles to avoid lumps.

6. Put the steamed noodles on the cutting board and add 2 tablespoons of sesame oil.

7. While using an electric fan to blow the air, quickly turn the noodles so that each noodle is dipped in oil and spread out.

8Put the cold noodles in a container, cover with high tomato wrap and put in the refrigerator overnight.

9Put the sesame paste in a bowl, slowly add 2 tablespoons of sesame oil and stir.

10 until the tahini is a thin paste.

11Add soy sauce and sugar to the sesame paste.

12Then add balsamic vinegar and white pepper and mix thoroughly.

13Wash the chives and cut them into chopped green onions for later use.

14Diced radish in sauce, finely chopped and set aside.

15Boil the water in the pot over high heat, put the treated water cut surface into the sieve cage and dip it in hot water to shake, and blanch for 1 minute.

16Drain the noodles and place them in a bowl and drizzle with the seasoned tahini sauce. Add salt, monosodium glutamate, garlic water, pepper, soy sauce, vinegar and other seasonings according to personal taste.

17Then pour chili oil and marinated beef gravy (optional).

18Finally, sprinkle with chopped green onion and chopped radish in sauce.

PS:1 Alkaline water cut noodles are the essential main ingredients for hot dry noodles. This type of noodle is made with edible alkali, so it has a slightly yellow color and a special aroma, and the taste is firmer than that of ordinary cut noodles.

If you can't buy a squeezed water, you can also use a drier cut instead.

2In the process of making hot dry noodles, you need to mix cooking oil into the noodles, in order to reduce costs, you can use an appropriate amount of tasteless salad oil or corn oil instead of sesame oil, or you can use sesame oil all (but sesame rape is the most authentic).

3. Whether you need to add balsamic vinegar to the seasoning depends entirely on personal taste. It is also possible not to add balsamic vinegar to the sauce but to add it when serving.

4. Authentic Wuhan hot dry noodles need to add an appropriate amount of braised beef juice, which can adjust the saltiness on the one hand, and on the other hand, it can also make the taste of the noodles more complex and mellow.

1.Hot dry noodles are a specialty of Wuhan.

2.Its origin is in the early 30s of the 20th century, when there was a food vendor named Li Bao on Long Causeway Street in Hankou, who made a living by selling cold noodles and noodle soup in the area of Guandi Temple.

3.One day, the weather was unusually hot, and a lot of leftover noodles were not sold, so I was afraid that the noodles would spoil, so I cooked and drained the leftover noodles and dried them on the cutting board.

4.I accidentally knocked over the oil pot on the case, and sesame oil spilled on the noodles.

5.Li Bao had no choice but to mix the noodles with oil and re-dry.

6.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, making them steaming hot and full of aroma.

7.People are scrambling to buy.

8.Someone asked what kind of noodles they were selling, and they said yes"Hot dry noodles"。

9.Since then, he has been selling this kind of noodles, not only people compete to taste it, but also many people learn from him.

10.The surname Cai opened a hot dry noodle restaurant at the intersection of Manchun Road on Zhongshan Avenue, which means that the source of wealth is luxuriant, and it is called"Cai Lin Ji"It has become a famous store in Wuhan that operates hot dry noodles.

11.Later, it was moved to Zhongshan Avenue opposite the Hankou Water Tower, and was renamed Wuhan Hot Dry Noodles.

1. Good hot dry noodles are a flavor snack in Wuhan, Hubei Province.

2. Usually oil, salt, sesame paste, salad oil, sesame oil, chives, garlic, diced spicy radish, brine juice, light soy sauce as auxiliary materials. Its color is yellow and oily, delicious, due to its high calories, it can also be used as a staple food, nutritious breakfast, and replenish the energy needed by the human body.

3. Wuhan has a high temperature in summer, spanning a long time, and people have long added edible alkali to noodles to prevent deterioration, which is the predecessor of hot dry noodles. In the Qing Dynasty, it was recorded in the "Hankou Bamboo Branches": "Three days are too early and unusual, and a wolf meal can be forgotten."