Hot dry noodles are Wuhan’s specialty food. What seasonings are more delicious with hot dry noodles?

Hot-dry noodles are a very traditional snack in Wuhan. Hot-dry noodles are made by Wuhan people. Because the taste of each finished product is different, the steps for making hot dry noodles are explained in detail below! First, prepare the materials: This is the most important material for the success of hot dry noodles. Next, prepare the ingredients. The ingredients determine the taste of hot dry noodles. The ingredients are green onions, dried radish, sesame oil, soy sauce, salt, chicken essence, pepper acid, vinegar, sesame paste...

First, put the hot dry noodles into the boiled water and heat it for ten seconds, then take it out quickly, put it into a bowl and sprinkle with seasonings. In the last step, use a spoon to sprinkle sesame sauce on the noodles, add soy sauce, vinegar, brine, dried radish, pickled beans, chopped green onion and coriander. It's delicious. Let me focus on the preparation method of sesame sauce. Hot dry noodles mainly use sesame sauce. Add all the seasonings into the sesame paste, stir carefully and you're done. The key is to decide on the proportions of each seasoning. Add the sesame sauce to the hot dry noodles and mix well immediately and eat immediately! Finally a ratio recipe for the sauce is provided. For reference only: Mix 2 grams of salt, 1 gram of chicken essence, 10 grams of oyster sauce, 10 grams of light soy sauce, 20 grams of sesame paste, 3 grams of dark soy sauce, and 3 grams of white sesame seeds. Add 10 grams of red oil and 10 grams of sesame oil after pouring it into the noodles. Wuhan’s hot dry noodles are white and not greasy, try making them yourself.

Alkaline noodles, pickled beans, pickled mustard, green onions (cut into small bites and prepared), chili powder)) People who don’t like spicy food can omit it)) sesame sauce or peanut butter)) I personally like sesame sauce. Personal preferences) ). The ingredients are ready and we start making hot dry noodles. First, cook the noodles and put them into a pot with hot water. Take it out when it's seven or eight minutes hot. Don't go overboard. Failure to do so will result in loss of power. After taking it out, shake it with chopsticks, use an electric fan to cool it, and stir the oil. When eating, put hot water into the pot, heat it for a few seconds, take it out, put it in the pickled beans, add vegetables, green onions, and chili oil. I never add salt to the hot chili sauce I make. Because the pickles and mustard I bought were packaged in the supermarket. It's very salty to begin with. In addition, add a little old extract, the taste is just right, you can eat two big bowls at a time.