Cai Lin Kee Hot Dry Noodles Training 5, Cai Lin Kee Hot Dry Noodles Training

I don't know this very well, but I do know a common hot dry noodle training.

I still know a lot about hot dry noodles.

Hot dry noodles are one of the most famous foods in Wuhan, and special snacks are an inseparable part of Wuhan people's lives and have become the Wuhan food representatives who have a place in their minds among the snack representatives in the country. 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.

The practice of Changji hot dry noodles is also one of the representatives, and the following is an introduction to the practice of Changji hot dry noodles.

Tools for the practice of hot dry noodles are often used Ingredients:

Noodles, spicy radish, sesame oil, sesame paste, soy sauce, salt, monosodium glutamate, chicken essence, spice sauce, coriander.

Always remember the steps of hot dry noodles method:

1. Prepare lye noodles first.

2. Dice the spicy radish.

3. Slowly adjust the sesame paste with sesame oil into a hanging paste, then add an appropriate amount of soy sauce and salt and mix well.

4. Shake the noodles into a pot of boiling water, cook until they are eight ripe, remove and drain the water, and then rinse with cold water. Wash off the starch from the noodles.

5. Spread the noodles on a large flat plate, drizzle with sesame oil, and cool with an electric fan to prevent the noodles from sticking to each other.

6. Before eating, quickly blanch the cold noodles in boiling water, drain the water and put them in a bowl, pour the prepared sesame sauce, secret sauce and diced radish on the noodles, sprinkle with salt, monosodium glutamate, chicken essence and chopped green onion and mix well.

I know that Chang Ji hot dry noodles are good.

You can go to the trial before making a decision.

Summary. How to eat.

1. Boiling: Boil the water, put the noodles evenly into the boiling water, boil for about 6-8 minutes, remove them, add seasonings and soup according to personal taste.

2. Simmering: Put it in a thermos cup, pour boiling hot water, wait for 10-20 seconds, the noodles will become soft and slide into the cup, after the hot water is completely submerged in the noodles, tighten the cap, simmer for about 25 minutes, pour the noodles into the bowl, put in the bag and eat.

Cai Lin Kee no-cook hot dry noodles eating method.

How to eat. 1. Boiling: Boil the water, put the noodles into the boiling water and put them into the boiling water, boil for about 6-8 minutes, and add seasonings and soup according to personal taste.

2. Simmering: Put it in a thermos cup, pour it into the boiling hot water, wait for 10-20 seconds, the noodles will become soft and slide into the cup, and after the hot water bends the hall completely, tighten the cap of the tomato bottle in the hall, simmer for about 25 minutes, pour the noodles into the bowl, and put it in the bag to eat.

1.Noodles: Salt and alkali should be added to the flour, the ratio is 250 2 1, the alkali is stored in water for one day before use, and the diameter of the noodles is controlled between millimeters.

2.Shan noodles: Shan noodles should be made in a large pot and high heat, 2 kg below each time, add raw water after boiling, and turn up and down with long chopsticks to prevent the noodles from forming balls.

Cover and bring to a boil until the noodles have a transparent texture, that is, remove from the pot after eight are ripe. Quickly drench the raw water and drain it once, spread it on a cutting board, pour cooked oil and mix it. Generally, 25 kilograms of flour are poured with kilograms of oil.

3.Ingredients: 10 grams of fine soy sauce, 4 grams of balsamic vinegar, pepper grams, monosodium glutamate grams, sesame paste 15 18 grams, 5 grams of sesame oil, 4 grams of diced red and white radish sauce, 5 grams of chives, in addition, the soy sauce should be dissolved into white sugar in the ratio of 50 1.

4.Sesame paste to make fiber accompaniment: white sesame seeds or yellow sesame seeds are fried over medium heat, stir-fry until fragrant, and when the taste is crisp, remove from the pot, then break with a blender, and grind into sesame paste with a stone mill. Finally, add 40% sesame oil to the sesame paste.

This is the most formal approach of Wuhan Cai Linji!