The hot dry noodles you never tire of
Class 703 of Shucheng Road Middle School in Wuhan? Xiao Xinyu
As a Wuhan native, when it comes to Wuhan food , I still love hot dry noodles. Although it is cliche, I still want to write about Wuhan’s famous delicacies that I eat almost every day. Maybe it is the unique charm of hot dry noodles that has left a deep mark on me!
? For breakfast in the morning, Wuhan is commonly known as "too early". Hot dry noodles are a must-eat. I was eating these dry noodles that seemed to be very ordinary. The more I chewed, the more flavorful they became. It was special. The aroma is evocative. I never feel disgusted if I eat this kind of delicacy every day. This is probably a small miracle. Moreover, if my family and I travel to other places for a while and don’t eat hot dry noodles, it will feel like I am missing something every morning. , this feeling is really amazing!
There are countless breakfast shops in the streets and alleys of Wuhan, and hot dry noodles are probably the standard. Occasionally, my mother also buys some ingredients for hot dry noodles. I make hot-dry noodles for breakfast at home. Because I eat them often, observe, and ask questions, I am also familiar with the "insider" of hot-dry noodles.
First of all, the noodles, hot-dry noodles and those from other places. There are some differences in the raw materials of noodles. The noodles of hot dry noodles are a kind of alkaline noodles. When making alkaline noodles, you need to dissolve the alkaline water first, then pour in the wheat flour, then add a little salt, stir evenly with chopsticks, and then Knead the dough and knead it repeatedly to ensure that it can be made into very strong and round noodles with uniform thickness. It seems simple, but there are many techniques involved in this. Whether it has strong texture or not, making noodles is very critical! The second is sesame sauce, another soul of hot dry noodles. There are some tips for making sesame sauce. First, put the sesame seeds with good color, plump and residue-free into the pot and stir-fry until the sesame seeds turn yellow and release the aroma. Let them cool naturally, and then Grind the sesame powder to fine particles, add a little sesame oil, continue to beat into a puree, then add salt to the beaten sesame paste, stir until it is completely blended. Whether the hot dry noodles are fragrant or not depends on the sesame paste, sesame paste is very important.
Now that you have the main ingredients, use a slotted spoon to scoop up the hot dry noodles, put them into the steaming boiling water, cook them in the water for ten seconds, and then take out the round, yellowed noodles. Put it into a large bowl. The noodles in the bowl are filled with "fairy air" and form tiny water droplets as soon as they hit the cold bowl. Then put the prepared sesame paste and sesame oil in the bowl. If you put too much sesame paste, the noodles will It will become greasy. If you add too little, it will not have enough flavor. It must be just right. Finally, add chopped green onion, diced radish, and pickled beans, and you will have a steaming bowl of hot and fragrant hot dry noodles and you're done!
? This bowl of bright and appetizing hot dry noodles has brown noodles, embellished with green chopped green onions, red diced radish, soy green pickled beans, and is filled with the fragrance of sesame. , coupled with a bowl of Wuhan rice wine or a glass of milk, it can make me enjoy the meal with endless aftertaste, and a strong sense of happiness wells up in my heart!
The seemingly ordinary hot-dry noodles have become a glorious business card of Wuhan, which shows that it is indeed endlessly charming. It is also the crystallization of the hard work and wisdom of the working people of Wuhan for many years. It is also deeply integrated into the greater Wuhan. In this culture, it is destined to be an indelible concern for me in this life!