Recommended practice of hot dry noodles, urgently needed, how to make hot dry noodles How to make ho

One: Condiments:

1.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 tahini is dry, again.

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

2.Green onion.

3.Spicy robezel can also be replaced by diced mustard or kohlrabi.

4.Light soy sauce.

5.Pepper.

6.Salt 7Dark soy sauce.

8.Vinegar 9Monosodium glutamate.

10.Chili Peppers: Heat oil can be poured over the chili powder and mix well to form chili flakes.

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, first use a large pot to boil water, and throw the noodles into it after the water boils, and you can scoop them 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.

Everything is ready to stop, start below, boil a pot of boiling water, throw the dusted noodles in, roll and fish it out, people are cooked, add the seasonings above, add less soy sauce, sesame paste must be more, eat it, and the rest is on the line. If it's too dry, you can add a little stock or beef broth, okay, you can eat it.

Buy "Dahankou Hot Dry Noodles" is the kind of restaurant that you make at home (similar to instant noodles), not the name of the store mentioned above.

The taste is better than a lot of street stalls, but it's a little expensive, and as a Wuhan person, I often buy it myself.

It's pretty easy to do.

I saw "Lazy Hot Dry Noodles" in 1 cooking book

Ingredients: 250 grams of noodles, 100 grams of minced pork.

Seasoning: peanut butter, chili sauce, bean paste, minced garlic, white vinegar, minced peanut kernels, oil.

Method:1Put the pot on the fire, put an appropriate amount of water to boil, put in the noodles, and drain after cooking.

2.Put the pot on the fire, put the oil to a boil, add the pork filling, peanut butter, chili sauce, and bean paste and stir-fry together.

Cooked. 3.Put the noodles in a bowl, drizzle with the fried pork filling, sprinkle with minced garlic, white vinegar and minced peanuts.

Hope that helps, roar

1. Prepare the hot dry noodles in advance, then prepare some diced spicy radish, then prepare some peanuts for frying, remove the skin of the peanuts after frying, and then knock them into crushed peanuts, which are the best match with the sesame paste for preparing hot dry noodles.

2. Prepare a green onion, wash it with water, cut it into minced green onions, as well as spicy radish and crushed peanuts, all ready to be kept for later use.

3. Start to prepare sesame paste, the sesame paste in the sesame oil workshop is the same as the sesame paste in the supermarket, before using, use a cup of warm boiled water, add water to the sesame sauce bowl little by little, and then stir in a clockwise direction, when you just stir, you may find that the sesame paste is getting more and more viscous, and when you feel that you can't stir, you can continue to add some warm water, and you can add water back and forth to stir the bureau and mix it, feel that the sesame paste is slightly diluted, and when it is not so viscous, you can add a little salt and a little sugar. Then stir completely.

4. Pour the sesame oil into a bowl a little, mix it with the sesame oil and mix well, so that the sesame paste is ready.

5. Prepare the two seasonings, mix the sauce with two tablespoons of light soy sauce and one spoonful of oil. Then prepare the homemade red pepper oil.

6. After all of the above is ready, the next step is to cook the noodles. Pour the noodles into a hot water pot, and after cooking, you can put them in a bowl and change the noodles, then pour sesame paste and mixed sauce, red pepper, and finally sprinkle with spicy radish, crushed peanuts, minced green onions, if you like to be jealous, you can also add some vinegar appropriately, and the taste is also very fragrant.

1. Prepare the hot dry noodles.

2. Diced salty and spicy radish.

3. Wash the shallots, control the water, and mince them for later use.

4. Prepare the salty and spicy radish and minced green onion, and then enter the most critical step: adjust the sesame paste.

5. The sesame paste in the sesame oil workshop is the same as the sesame paste on the market, and there needs to be a "澥" process before the use of mixed noodles, that is, dilute it, prepare a cup of warm boiled water, add warm boiled water to the bowl of sesame sauce little by little, and stir in the same direction.

6. When you start stirring, you will find that the more you stir, the more viscous it becomes, 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.

7. According to this method, 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.

8. Pour a little sesame oil into a bowl, mix with sesame paste and mix well, and the sesame paste is completed.

9. Prepare the two flavored seasonings. Mix the sauce with 2 tablespoons of light soy sauce + 1 teaspoon of oyster sauce; Get homemade red chili oil ready.

10. The preparations are in place, and you can start cooking the noodles.

11. Put the hot noodles out of the pan into a bowl and pour over the sesame sauce with the appropriate shade.

12. Add the mixed sauce and red chili oil prepared before, sprinkle with diced salty and spicy radish and minced chives, and adjust some Shanxi old vinegar according to personal taste, which is more fragrant.

1. The ingredients that need to be prepared for the practice of hot dry noodles are chives, sesame oil, chili oil, sesame paste, shredded pickles, spice sauce, salt, monosodium glutamate, and chicken essence.

2. Process the noodles, boil the noodles for 8 minutes, and then take them out and rinse them in cold water, the main purpose is to wash off the starch on the slim noodles.

3. To store the noodles, you need to cook the prepared noodles the day before and save them. When preserving, put it into a large dough cavity, sprinkle with sesame oil and mix well.

4. When eating, you can blanch the prepared noodles in boiling water first, and then you can add various seasonings to taste.

200 grams of alkaline water, 50 grams of pork tenderloin, 30 grams of sesame sauce, a pack of mustard, 5 grams of chili oil, 8 grams of cooking wine, 8 grams of dark soy sauce, 10 grams of light soy sauce, 2 grams of pepper, 5 grams of oyster sauce, 1 gram of chicken essence, 10 grams of balsamic vinegar, 2 grams of salt, 5 grams of sesame oil, and a little chopped green onion.

1. Cut the pork loin into cubes, add light soy sauce, cooking wine, pepper and marinate for 10 minutes, then heat the pan with cold oil, stir-fry when the oil temperature becomes hot, add a little light soy sauce, stir-fry and set aside.

3Dice the mustard and chop the chives for later use.

4. Boil the noodles and set aside in cold water.

5. Add the above prepared ingredients in turn and stir well.

1. Prepare the hot dry noodles.

2. Diced salty and spicy radish.

3. Wash the shallots, control the water, and mince them for later use.

4. Prepare the salty and spicy radish and minced green onion, and then enter the most critical step: adjust the sesame paste.

5. The sesame paste in the sesame oil workshop is the same as the sesame paste on the market, and there needs to be a "澥" process before the use of mixed noodles, that is, dilute it, prepare a cup of warm boiled water, add warm boiled water to the bowl of sesame sauce little by little, and stir in the same direction.

6. When you start stirring, you will find that the more you stir, the more viscous it becomes, 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.

7. According to this method, 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.

8. Pour a little sesame oil into a bowl, mix with sesame paste and mix well, and the sesame paste is completed.

9. Prepare the two flavored seasonings. Mix the sauce with 2 tablespoons of light soy sauce + 1 teaspoon of oyster sauce; Get homemade red chili oil ready.

10. The preparations are in place, and you can start cooking the noodles.

11. Put the hot noodles out of the pan into a bowl and pour over the sesame sauce with the appropriate shade.

12. Add the mixed sauce and red chili oil prepared before, sprinkle with diced salty and spicy radish and minced chives, and adjust some Shanxi old vinegar according to personal taste, which is more fragrant.

Precautions. 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.

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.

5Finally, mix the sesame paste with sesame oil, dark soy sauce, light soy sauce, chili oil, 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.

1. Ingredients: 1 kg of alkaline noodles, three tablespoons of sesame paste, and a small bowl of diced mustard.

2. Auxiliary materials: a small amount of shallots, a small amount of garlic, a small amount of light soy sauce, a small amount of cold vinegar, and a small amount of spicy seeds.

3. Production method: Blanch the noodles with boiling water for about a minute, remove them, pour sesame oil (sesame oil) with chopsticks to pick them up, put them on the grate, keep them hanging up and down, let the noodles cool quickly, you can use an electric fan to blow them, and the steps of making cold noodles are almost the same.

4. Put three tablespoons of sesame paste (pure sesame paste) in a bowl, add 4 tablespoons of boiling water in a few times, stir vigorously, evenly match, add a little salt, a small amount of sesame oil, continue to stir, and the final state is almost the same as the sesame sauce for hot pot. Prepare chopped green onions, minced garlic, diced mustard, as well as various light soy sauces, cold vinegar, sesame oil, etc., open the lid and set aside.

5. When you want to eat, boil a pot of water, put the prepared noodles into the boiling water and roll them, quickly prepare the cavity, pour two spoons of light soy sauce, a spoonful of cold vinegar, three or four spoons of sesame paste, two tablespoons of diced eggplant mustard, chopped green onions, minced garlic, a little oil and spicy seeds, and then mix evenly, and the fragrant hot dry noodles will be baked.