Method 1: Hot dry noodles 1. Prepare hot dry noodles; 2. Salty and spicy radish cubes; 3. Chives, wash and drain the green onions, chop into minced pieces and set aside; 4. Prepare salty and spicy radish and minced green onions. Next, enter the final step.

The key step: Make the sesame paste.

5. The sesame paste from the sesame oil workshop is the same as the sesame paste sold in the market. Before using the noodles, you need to go through a "楥" process, that is, dilute it, prepare a cup of warm water, add warm water little by little to the bowl of sesame paste, and follow it.

Stir in the same direction; 6. When you first start to stir, you will find that the more you stir, the thicker it becomes. When you stir until you feel that it cannot be stirred, continue to add a little warm water and continue stirring in the same direction; 7. Follow this method, add water, stir

Evenly, add water, stir again, dilute the sesame paste until it is scooped up with a spoon, it is ready when the drops are smooth and satin-like, add salt and a little sugar and mix thoroughly; 8. Pour a little sesame oil into a bowl, and mix with

Mix the sesame sauce and mix well. The sesame sauce for the noodles is ready; 9. Prepare the two seasonings.

To mix the sauce, use 2 tablespoons of light soy sauce + 1 teaspoon of oyster sauce and mix well; prepare the homemade red spicy oil; 10. The preparations are in place and you can start cooking the noodles; 11. Put the hot noodles out of the pot into a bowl and pour

Pour on sesame sauce of appropriate thickness; 12. Add the previously prepared mixed sauce and red spicy oil, sprinkle with salty and spicy diced radish, minced chives, and adjust some Shanxi mature vinegar according to personal taste to make it more fragrant.

Precautions: Pour a wide amount of water into a noodle cooking pot, sprinkle some salt into the pot, keep the fire high and bring the water to a boil, put the noodles into the pot and dust off the water, take out the noodles in 20 seconds for the best heat and taste.

Method 2 Hot Dry Noodles 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 cool.

3. Chop mustard, pickled beans and chives.

4. If you like spicy food, you can mix the pickled mustard and pickled beans with chili oil or chili sauce.

5. Finally, mix the sesame paste, sesame oil, dark soy sauce, light soy sauce, chili oil and salt evenly.

Put the cooled noodles back into the pot and cook for about 1 minute until cooked. Do not cook them too soft.

Take it out and put it into a bowl, pour the mixed sauce over it, sprinkle with pickled mustard, pickled beans and chives, mix well while it's hot.

Method three: 1. Boil the water in the pot over high heat, add the noodles, scatter them with chopsticks, cook them (it should be a little hard), remove and drain, add oil and let them cool.

2. Wash the carrots, cut into small cubes, blanch in boiling water until cooked, remove and drain.

3. Pour the sesame paste into a bowl, add sesame sesame oil and mix well, then add a little boiling water and continue stirring. After the sesame paste is dry, add a little boiling water and stir. Repeat several times until the sesame paste becomes a thin paste.

4. Add sweet noodle sauce, bean paste, chicken essence, chili oil, and white pepper to the opened sesame paste and mix thoroughly to form a sauce.

5. Put the noodles into a bowl, add the sauce, sprinkle with diced carrots and chopped chives, mix well and serve.

Method 4: Hot dry noodles 1. Add edible food to the water to make it alkaline; 2. Pour into a basin with flour; 3. Add a little salt and stir evenly with chopsticks; 4. Knead into a harder dough; 5.

Divide the dough into small portions to make it easier for the dough machine to press; 6. Press back and forth a few times to form a smooth dough; 7. Then use a round face to press into thin round noodles; 8. Do this with all the small pieces of dough.

OK; 9. Boil a large pot of water. After boiling, pour in the pressed noodles and cook until 7 minutes cooked.

(If it is cooked and eaten now, just cook it until it is fully cooked); 10. Then drain the water, pick it up, and let it cool in a windy place, or directly run it through cold water; 11. Let it cool slightly, then pour it

Add sesame oil and mix well to prevent sticking.

In this way, the alkaline noodles are ready.

After it cools down, you can put it in the refrigerator; 12. Put it in the pot and cook it. The noodles are already half-cooked and just need to be scalded slightly; 13. Pick up the noodles, put them in a bowl, add chili oil, MSG,

Soy sauce, vinegar; 14. Add diced radish, and pour in the most important sesame sauce; 15. Sprinkle with chopped green onion.

?[1]?[3-4]?Method Five Main Ingredients: Hot Dry Noodles Accessories: Onion Wuhan Hot Dry Noodles Seasoning: Chili oil, sesame paste, dark soy sauce, salt, thirteen spices Method 1. Prepare the required ingredients;

Put the sesame paste in a container. After the water in the pot boils, add the hot dry noodles and cook until there is no hard core; stir with cold boiling water until it becomes a thin paste.

2. Put the cooked hot dry noodles on a plate; add dark soy sauce; add sesame sauce; add salt.

3. Add thirteen incense; add sesame oil; sprinkle with chopped green onion, add homemade chili oil and mix well.