Introduction of the production process of hot dry noodles:

1. and noodles: salt and alkali should be added to the flour, the ratio of 250:2:1, alkali before use, first water storage for a day, the diameter of the noodles to control between 1.5 ~ 1.6 mm.

2. Dusting the noodles: dusting the noodles to use a large pot, large fire, each time the following 2 kilograms, after boiling, add raw water, with long chopsticks up and down, to prevent the noodles into a ball. Cover and boil again, until the noodles appear transparent texture, that is, eight mature after the pot. Drain the noodles once and spread them on a sheet pan with a drizzle of cooked oil. Generally 25 kilograms of noodles drizzle 1.5 ~ 2 kilograms of oil.

3. Scalded noodles: after the water boils, use a strainer to hold the noodles in the boiling water back and forth several times, and then quickly put them into a bowl when they are cooked through and hot.

4. Ingredients: 10 grams of good soy sauce, 4 grams of balsamic vinegar, 0.5 grams of pepper, 0.5 grams of monosodium glutamate (MSG), 15-18 grams of sesame paste, 5 grams of sesame oil, 4 grams of red and white diced carrots in the sauce and 5 grams of green onions, and 50:1 of sugar dissolved in soy sauce.

5. Sesame sauce production: white sesame or yellow sesame stir-fried over medium heat, stir-fried to the flavor, crisp texture when the pot, and then broken with a blender, stone grinding into sesame paste. Finally, in the sesame sauce add forty percent of small sesame oil.