How to cook hot dry noodles in Hankou, how to cook hot dry noodles in Wuhan?

150 200 grams of alkaline water surface (the amount of one person), be careful not to choose somen noodles, otherwise it may become noodles.

Sesame. Sesame oil, salt, light soy sauce, chopped peanuts, pickles (capers, diced radish, etc.), chives, mung bean sprouts, etc.

Steps: 1. Prepare the raw materials first, and the alkaline water surface can be bought from the market, generally about two yuan a catty, and a person can eat 2 or 3 times.

2. Mix the tahini:

Making hot dry noodles is inseparable from sesame paste, which is the "soul" of hot dry noodles. The sesame paste bought on the market is generally "viscous", and you need to dilute it when you eat it, and you can generally mix it with warm boiled water, or use hot oil to mix it (you must pay attention to safety when mixing it with hot oil!). Don't put it in a place where it's easy to knock over, and don't stand next to a child! Add a small amount of salt when blending (because the alkaline water surface itself has a salty taste, don't add more salt), a little sugar, and mix it with hot oil to make the fragrance stronger.

3. After the sesame paste is adjusted, prepare the ingredients, such as chopped peanuts, pickles, and chives washed and cut into small pieces, and mung bean sprouts.

4. Boil water: After boiling water, put the noodles into the pot, put the noodles in, and you can take them out in about 20 seconds, because the alkaline water surface you buy is generally cooked, and if you cook it for too long, the noodles will lose their elasticity and the taste will become worse.

6. Stir. Pour the adjusted sesame paste into the noodles, add a little light soy sauce (it is not recommended to add dark soy sauce, dark soy sauce is generally used for stir-frying, braised vegetables, etc.), add a piece of crushed peanuts, pickles and other pieces and stir well, if you like spicy food, you can add some chili sauce at the same time, and friends who like to eat meat can also add some cooked diced meat, shredded chicken, shrimp and so on.

At this point, a steaming bowl of hot dry noodles is ready.

Ingredients. 150 grams of alkaline noodles.

Accessories. Heat oil 15ml 40g of tahini.

20ml of sesame oil, 5ml of light soy sauce

5 grams of sugar and 10 grams of minced garlic.

2 grams of salt and a pinch of pepper.

2ml vinegar cooked peanuts 10 grams.

10 grams of dried spicy radish and 5 grams of chives.

1.Stir the sesame paste with sesame oil to form a slightly thicker sauce, then add light soy sauce and salt, and stir well to form a sesame sauce. In addition, minced garlic, pepper, vinegar and sugar are also mixed into a sauce.

2.The peanuts are crumbled, and the dried spicy radish and chives are also finely chopped.

3.Add water to the pot, bring to a boil, put in the noodles, about 3 minutes after boiling, the noodles can be boiled for 8 years and still keep the hard core, control the water, pour a spoonful of sesame oil, and then dry it with a hair dryer.

4.Pour in the sesame sauce and garlic sauce, sprinkle with peanuts, dried spicy radish and chopped chives, mix well and serve.

Tips: **The dried noodles are blown with a fan to make the water on the surface of the noodles volatilize immediately and keep the elasticity of the noodles from being spoiled by water bubbles. If the noodles are cold before eating, put them in boiling water for a while, and remove them immediately to control dryness.

Ask questions. Questions about the dish.

5904 Read.

How long is it good to cook hot dry noodles in Dahankou.

How to cook hot dry noodles.

Jiandong hot dry noodles authentic practice.

Dahankou and Cai Lin Kee hot dry noodles.

A complete set of old-fashioned hot dry noodle recipes.

Ingredients: 1 handful of lye water noodles, appropriate amount of pickled cabbage, appropriate amount of diced spicy radish, appropriate amount of chopped chives.

Excipients: appropriate amount of sesame paste, appropriate amount of sesame oil, appropriate amount of salad oil, 1 tablespoon of chicken essence, appropriate amount of white pepper, 1 tablespoon of dark soy sauce, 1 tablespoon of chili oil.

Specific steps:1Prepare the alkaline water, pickled cabbage, diced spicy radish, chopped chives and tahini.

2.Add an appropriate amount of sesame oil and stir until smooth.

3.Boil a pot of boiling water, the water should be wide, put the noodles in, keep boiling, and cook for 1 minute and 30 seconds.

4.Remove it, add a little salad oil, mix well, and start dusting.

5.Put the base taste in the bowl, chicken essence, white pepper, dark soy sauce.

6.Re-bring the water to a boil, dust off the noodles, remove them into a bowl for 30 seconds, and add 3 tablespoons of boiling water (brine is best if available).

7.Drizzle 3 tablespoons of tahini paste over the noodles and add pickled cabbage, spicy radish, chopped green onion and chili oil.

8.Mix well quickly and eat right away.

Alkaline noodle recipe for hot dry noodles.

Ingredients: 250 grams of cake flour.

Edible alkali 5 grams.

Water 120ml

Salt 3 grams. Method.

First of all, prepare high-gluten flour and edible alkali, use high-gluten flour and noodles to make strong Wuhan premature hot dry noodles (teach you how to make alkaline noodles) Step 1

Use 120ml of warm water to dissolve 5g of edible alkali, 3g of salt, and noodles, and the water must not be too much, in strict accordance with the amount of water I said. If you have a noodle machine, you can make it directly with a noodle machine. Rest in a crisper bag for 15 minutes, then use a dough sheeter to make noodles.

If you don't have a noodle machine, you can cut it by hand.

Boil a pot of boiling water, put the noodles in the pot, pick them apart, and remove them for about 2 minutes, no need to cook.

Take out the noodles, pour them out while they are hot, pour oil on them, and pick them repeatedly, so that the noodles will spread out one by one, and blow them with an electric fan while picking. This process is called dan noodles.

After the noodles are loaded, they are like this, and the color is bright. You can put it in the refrigerator and refrigerate it, and then take it out and blanch it if you want to eat it.

Dahankou hot dry noodles don't know much.

However, 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.

That's right, I just like Chang Ji, unlike other hot dry noodles, which have a tahini flavor.

I know that Changji hot dry noodles are still very good, and many people are learning.

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!

Hello, your question is for you to inquire.

Ingredients: alkaline noodles 150 200g, spicy radish (diced);

Ingredients: sesame paste, sesame oil (or sesame oil), chopped green onion, brine, a little ginger, a little garlic, light soy sauce, dark soy sauce, aged vinegar, salt, pepper, monosodium glutamate;

The practice of hot dry noodles in Wuhan :

1. Cut the spicy radish into small cubes, cut into pieces, the smaller the better, mince the ginger and garlic, add a bowl of warm water and soak, about 10 minutes;

2. Mix sesame oil (preferably sesame oil) into sesame paste, which must be viscous enough, and keep some sesame oil;

3. Take a household frying pan, add half a pot of water, bring to a boil, turn down to low heat, pour the noodles into the pot, turn off the heat in 30 seconds, and be sure to be fast;

4. Condiments: The seasoning order is salt, monosodium glutamate, pepper, ginger and garlic water, light soy sauce, dark soy sauce, (vinegar), brine, spicy diced radish, sesame paste, chopped green onion, sesame oil;

5. Mix the noodles with the condiments and serve.

Preparation of Wuhan Hot Dry Noodles Authentic Wuhan Hot Dry Noodles Recipe.

The secret of Wuhan hot dry noodles:

1. In step 1, the spicy radish must be chopped, because the delicious hot dry noodles are particular about saying that every time you pick a chopstick noodle, the diced radish and green onion will stick to the noodles. Tahini should also not be too runny;

2. Step 2 must have a certain viscosity in the middle of the tahini, and the way to test the consistency is to insert a chopstick into the sesame paste, hang the sesame paste on the chopsticks, and slowly drip down to prove it;

3. In step 3, it must be "below" and not "boil noodles", pour the noodles in, turn off the heat immediately after about 30 seconds, and take out the noodles, and the action must be fast;

4. During the whole process, the noodles should not be soaked in the soup, because we make hot dry noodles;

5. It is best to add both light soy sauce and dark soy sauce, dark soy sauce coloring, only need a little bit, add dark soy sauce, the noodles will look golden yellow, more beautiful;

6. The chopped green onion must be sprinkled on top of the sesame paste, so that when the sesame paste exudes fragrance, the fragrance of the green onion will also be brought out.

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

Wuhan hot dry noodles that can be made at home are easy to learn and make together!

Homemade hot dry noodles, you can't do it if you want to be authentic, but you can satisfy your cravings, the key is that the taste is not bad, delicious!

I often remember that hot dry noodles are the ones I have ever tasted, which is quite good, relatively good.

You can go to the ** of Changji hot dry noodles to learn about it, and do hot dry noodles business.

Wuhan hot dry noodles that can be made at home are easy to learn and make together!

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

Hot dry noodles are one of the traditional snacks in Wuhan. 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. Someone asked him what kind of noodles he was selling, and he blurted out that he said yes"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"Cai Lin Ji"It has become a famous store in Wuhan that operates hot dry noodles. Later, it was moved to Zhongshan Avenue opposite the Hankou Water Tower, and was renamed Wuhan Hot Dry Noodles.

Hot dry noodles are different from cold noodles and 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.

Ingredients: 50g sesame paste, sweet noodle sauce, 1 2 teaspoons salt, appropriate amount of chicken essence, a little soy sauce, 1 2 teaspoons vinegar, a small amount of chili oil, a small amount of garlic juice, 1 2 teaspoons chopped green onion, and a small amount of authentic Wuhan hot dry noodles.

Prepare the materials. Mix the tahini. Take out an appropriate amount of sesame paste and add warm boiling water and boil, not too thin, just enough to hang on the spoon. Add sweet pasta sauce, salt, chicken essence, and mix well.

Boiled noodles, alkaline water surface is the best, if there is no substitute for noodles with a strong taste. I used soba noodles, which were also good.

After the noodles are cooked, remove them, pour sesame paste on them, sprinkle with chopped green onions, pour garlic juice, soy sauce, vinegar, and chili oil. It can also be sprinkled with spicy radish or capers. Mix well while hot for a fragrant aroma.

First of all, you need to boil the alkaline noodles, and then cool them and apply oil.

After that, the noodles are boiled in water, and the sesame paste, green onions, radish sauce, oil chili peppers, etc.

Mix well and you're done.

300 grams of water-cut noodles, 100 grams of pickled radish, sesame paste, green onions, ginger, garlic, chili noodles, pickled chili peppers, vinegar, soy sauce, and edible oil.

Production 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. Cut the green onion, ginger and garlic before serving, and prepare the pickled radish cubes for later use.

2. Put oil in the pot, pour the sesame paste into the dissolve, stir and mix thoroughly, and scoop up. Put the noodles in a special bamboo hat and blanch them in boiling water for half a minute until they are cooked.

3. Scoop up the noodles and add pickled radish cubes and all the ingredients and mix well to serve.

Tips: 1. Noodles should be made of alkaline water noodles, which tastes strong.

2. After the noodles are cooked, they should be picked up with chopsticks and drizzled with sesame oil to cool quickly to prevent sticking.

3. Be sure to use sesame oil to adjust sesame paste, don't mix with water, the water is not fragrant.