How to make self heating hot dry noodles and how to make hot dry noodles

The dormitory self-heating hot dry noodles are too convenient to make.

Always remember the hot dry noodles for you to answer:

1. Prepare the handmade round noodles.

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 spicy radish into cubes, or the cucumber into shreds.

4. Shake the noodles into a pot of boiling water, boil the water once, then simmer in the pot for 3 minutes, remove and rinse under cold water.

5. Spread the washed noodles on a large flat plate and drizzle with sesame oil to prevent the noodles from sticking to each other.

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

If you need more details, you can contact Chang Kee Hot Dry Noodles.

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!

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

It is often remembered that the profit of hot dry noodles is also very considerable.

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!

The profit of hot dry noodles is really good.

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

How to make hot dry noodles.

Take half a basin of noodles, add a small scoop of good alkali, add an appropriate amount of water and noodles. The dough should be more and a while, with the dough floc finely crushed evenly as well, put the dough floc into a large electric dough sheeter (the noodle workshop uses this) or a small manpower dough sheeter at home, adjust the thickness back and forth to press a few more, the thickness is getting thinner and thinner, the dough sheet is getting more and more somersault, and finally I feel that the degree is almost the same, and the thickness is about 1 2 mm thick, put on the dough cutting knife, and the basic raw materials of hot dry noodles will come out. Hang the noodles and let them cool a little.

Boil water, put in the noodles, while boiling over high heat, stir with chopsticks, cook until the face is slightly pale, pick up one and pinch it off with your fingers, look inside, if there is still a very thick white core, continue to cook until the white core is slightly thicker than the hair on the noodle section, turn off the heat and put the noodles into the pot and put it in a small rice frame that can be leaked. In this step, don't overcook the noodles raw or overcooked, for a reason, hehe, I'll talk about it later.

Place the face empty (kong4) below, 1-2 minutes without dripping is fine. Move the rice frame to the front of the electric fan, blow the noodles with strong wind, sprinkle sesame oil evenly on the noodles, and then quickly pick up and shake with chopsticks until the noodles are completely spread out one by one, not sticking together, the sesame oil is relatively even, and the noodles are cooled. These conditions are indispensable, otherwise it will affect the taste.

Here's an explanation of why you can't cook the noodles too badly, because if they're bad, the noodles will barely stick together and you won't be able to pick them, and when you stir them, the noodles will break.

Once you're done, you can put the noodles in the refrigerator or in a cool place and start preparing the ingredients. There are many kinds of ingredients, and you can add or subtract them according to your preferences. The classic essential ingredients are mainly as follows:

Minced garlic (garlic water is also fine), chopped green onion (tender shallots are cut into small pieces but not chopped), kohlrabi (cut into small cubes), pepper, sesame paste (small ground sesame paste is preferred, add warm water, a little salt, a little chicken essence, and make a uniform sesame puree), soy sauce, chili sauce (add according to personal preference).

The following is to prepare the hot noodles and eat. Boil water, take out the amount you want to eat from the noodles that have just been blown cold, put them on the basket (you can replace it with a general colander), blanch it in boiling water in the pot for about 1 minute (you can also pinch off one to see, there is no white core in it), shake the fence to make sure that all the noodles are scalded in the water. Take out the fence, pour the noodles into a bowl, add the above seasonings in turn, and then mix well with chopsticks.

Here is an explanation of why the noodles can't be boiled too raw, if they are too raw, this step needs to be scalded for a long time, so that the sesame oil on the noodles will disappear into the pot, hehe!

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!