Hot dry noodles problem, what is hot dry noodles What is hot dry noodles

I love to eat, but it will take many times to get used to it, like and fall in love with it.

In the universities of Wuhan, people from all over the country eat it, and people from the north and south like it. It's just that it is not sold in various places, and people will be very unaccustomed to eating it for the first time, and after eating it a few times, they will feel that it is absolutely delicious.

As long as you do well, Chongqing can be popularized.

Da Changjin said: Equal when delicious. I think it should be regardless of region, regardless of status.

And the taste of Chongqing people is very similar to that of Hubei people, Hubei is full of restaurants such as Little Sichuan and Little Chongqing.

This is the information I saw on the Dachu network:

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 drain the raw water at one time, spread it on the cutting board, pour cooked oil and mix. Generally, 25 kilograms of flour are poured with kilograms of oil.

3.Blanching noodles: After the water boils, soak the noodles back and forth in the boiling water several times with a sheat, and quickly put them into a bowl after they are cooked and boiled hot.

4.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.

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

Local characteristics, only in the place can there be a market.

1. Cook the hot dry dough in a pot with alkaline water surface and take it out, cook it until it is medium-cooked, and then prepare shallots, coriander, soy sauce, mustard, chopped pepper, pepper, sesame paste, sesame oil and other small ingredients or large, first put an appropriate amount of sesame oil and sesame paste in the bowl, and stir well. Then add the prepared cucumber, green onion, coriander, soy sauce, mustard, chopped pepper, pepper and seasoning to the bowl and stir well. Wuhan hot dry noodles are slender, smooth and chewy, and the sauce is fragrant and delicious.

2. The alkaline water surface used in hot dry noodles is a special noodle with good viscoelasticity, and has the functions of anti-corrosion, neutralization and acidity. And when making hot dry noodles, you must use sesame oil to adjust sesame paste, not water, otherwise there is no soul.

Hot dry noodles are one of the top 10 noodles in China and are one of the most famous snacks in Wuhan, Hubei Province, and are prepared in a variety of ways. Oil, salt, sesame paste, salad oil, sesame oil, chives, garlic, marinade juice, light soy sauce as auxiliary ingredients. Due to its high calorie content, it can also be used as a staple food to replenish the energy needed by the body.

Hot dry noodles are different from cold noodles and different from soup noodles. The noodles are first cooked, cooled and oiled, and then drizzled with vinegar, chili oil and other ingredients, and spiced sesame sauce and sesame oil are added. When eating, the noodles are slender and smooth, the sauce is fragrant and delicious, the color is yellow and oily, fragrant and delicious, and there is a very refreshing and spicy taste, which tempts the appetite.

Specific steps: 1. Prepare spicy radish, chopped peanuts, minced green onions and minced garlic;

2. Mix with warm boiled water and sesame paste until viscous; He Lao.

3. Pour an appropriate amount of sesame oil into a bowl, mix with sesame paste and mix well;

4. Prepare homemade red chili oil;

5. Cook the noodles and strips;

6. Pour the sesame paste and red chili oil into the noodles and stir.

Put the hot dry noodles in a microwave-like bowl and heat them in the microwave, so they don't dry easily and are as fresh as they are. When heating, the time should not be too long, generally 3 minutes is enough.

Do not overheat the food in the microwave, defrost or heat the food in the microwave, if you forget to take it out, if the time is more than 2 hours, you should throw it away, so as not to cause food poisoning. As the heating time of different types of food varies, it is advisable to use a shorter time when the heating time of the food is uncertain.

After heating, you can add a heating time depending on the degree of raw and cooked food. Otherwise, if it takes too long, the food will become hard, lose its aroma, color, taste, and even produce toxins.