Wuhan dry noodles

Regan Noodles is the food that Wuhan people miss most in a foreign land. It is no longer just a familiar smell, but also contains memories of my hometown where I spent a happy childhood in Wuhan.

material

(4 small bowls), 500g wet noodles (machine-rolled fine noodles), 1 tbsp oil (65438+30ml), 1 bagged mustard tuber (about 80g), 4 tbsps sesame paste (60g), 4 tbsps chopped green onion (about 60g) and 65433 sesame oil. Brown sugar 1 spoon (15g), white pepper 1 teaspoon (5g) and chicken essence 1 teaspoon (5g).

working methods

Tear the fine surface of the machine roll into a length of about 25cm. Put it on a steamer (the noodles are covered with cage cloth or butter paper) and steam for 25 minutes until the noodles are cooked. Open the lid from time to time, and turn it over with chopsticks several times during the process. In case the noodles turn into dough.

Put the steamed noodles into a large container, add oil (1 spoon, 15ml) and stir well. This step is to prevent the noodles from drying and hardening.

While steaming noodles, you can cut mustard tuber into pieces for later use; Fully stirring sesame paste and sesame oil into sesame paste for later use; Mix salt, soy sauce, brown sugar, white pepper and chicken essence to make sauce.

Boil the water in the boiling pot with strong fire, put a proper amount of steamed noodles in a colander and cook for 3 minutes until the noodles are completely cooked, remove and drain, put them in a bowl, add the sauce and sesame sauce, and sprinkle with chopped mustard tuber and chopped chives.

Mix all the ingredients well when you eat.

skill

All the above seasonings and noodles are just enough for about 4 bowls. If the noodles are reduced, we should also pay attention to the corresponding seasonings to adjust.

If the steamed noodles can't be eaten at one time, they can also be transferred to the refrigerator after being mixed with oil. It can be kept for 3 days. Eat whatever you want, and then scald it with boiling water.