Hot dry noodles

1, ready hot dry noodles;

2, salty and spicy diced radish

3, scallions, scallions, wash the water control, chopped spare;

4, salty and spicy radish, minced scallions ready, the next step will be the most critical step: adjusting the sesame sauce.

5, sesame oil workshop sesame sauce and commercially available sesame sauce, mixing noodles before using the need to have a "creek" process, that is, it is diluted, ready to prepare a cup of warm water, to the sesame seed paste bowl little by little to add warm water, stirring in the same direction;

6, just start stirring and when, will find that the more you stir the more viscous, to be stirred. The more you stir the more viscous, to be stirred to feel stirred when, continue to add a little warm water, continue to stir in the same direction;

7, according to this practice, add water, stir, and then add water, and then stir, the sesame seed paste will be diluted to a spoon scooped up, drop smooth as satin that is, mixing, add salt, a little bit of sugar and mix well;

8, pour a little sesame seed oil into the bowl, and sesame seed paste mixing Mix well, the sesame sauce is completed;

9, the two flavors of the seasoning is ready. The sauce is mixed with 2 tablespoons of soy sauce + 1 teaspoon of oyster sauce; ready to make homemade red chili oil;

10, the preparations are in place, you can start to cook the noodles;

11, the steaming hot pot of noodles into a bowl, topped with the appropriate thickness of the sesame sauce;

12, and then add a good mix of sauce, red chili oil, sprinkled with salted and spicy diced radish, chopped green onions, and some Shanxi old chenggong, a little of which can be used to taste the taste of the Chinese. Mix some Shanxi old vinegar according to personal taste, more fresh and fragrant.

Note

Cooking noodles pot sitting in a wide water, sprinkle a little salt into the pot, keep the fire to boil the water, noodles into the pot to dust the water, counting from the noodles into the pot, 20 seconds to fish out, heat, taste the best.

Practice 2

Hot Dry Noodles

1. Toss fresh noodles with a tablespoon of sesame oil.

2. Steam the noodles in a steamer for 10 minutes over high heat. Shake the steamed dough with chopsticks until cool.

3. Chop the cabbage, pickled bean curd and scallions.

4. If you like spicy food, you can mix chili oil or chili sauce into the squash and pickled bean curd.

5. Finally, the sesame sauce, mixed with sesame oil, soy sauce, soy sauce, chili oil, salt. Add the cooled noodles to the pot from the bottom and cook for about 1 minute, just enough to cook them, don't make them too soft. Remove from the pot, pour the sauce over the noodles, sprinkle with the pickled vegetables, pickled string beans and scallions, and toss to coat while still warm.

Practice 3

1. Boil the water in a pot over high heat, add the noodles, pick them apart with chopsticks, cook them (they should be a little hard-core), drain, add oil and let them cool.

2. carrots washed, cut into small dices, blanch into boiling water, blanch cooked, fish out and drain.

3. Sesame paste into a bowl, add sesame oil and stir, and then add a little boiling water, continue to stir, sesame paste dry, and then add a little boiling water and stir, repeat several times until the sesame paste into a thin paste.

4. In the creek open sesame sauce add sweet noodle sauce, bean paste, chicken essence, chili oil, white pepper into the sauce.

5. Put the noodles into a bowl, add the sauce, sprinkle with diced carrots and scallions, and serve.

Method 4

Hot Noodles

1. Add soda ash to the water and melt it;

2. Pour it into a bowl with flour;

3. Add a little bit of salt, and stir with chopsticks;

4. Knead it to form a hard dough;

5. Divide the dough into small portions so that it can be easily pressed with a noodle press;

6. Press the dough back and forth several times to form a smooth crust;

7. Then use a round dough hole and press it into thin round noodles;

8. Make all the small doughs in this way;

9. Boil a large pot of water, bring it to a boil, pour in the pressed noodles, and cook them until they are cooked to 7 minutes. (If you eat it now, just cook it until it is fully cooked);

10. Then drain the water, fish it up and put it in a windy place to cool, or just pass it through the cool water again;

11. After it cools down a little bit, pour in the sesame oil and mix it well to prevent it from sticking. This way the lye noodles are ready. When it cools down, you can put it in the refrigerator;

12. Put it in a pot and cook it, the noodles are already half-cooked and only need to be blanched a little bit;

13. The noodles are fished out and put into a bowl, add, chili oil, monosodium glutamate, soy sauce and vinegar;

14. Add the diced radish and drizzle in the all-important sesame sauce;

15. Sprinkle with chopped scallions and you are ready to go.? [1]? [3-4]?

Practice 5

Main ingredient: hot dry noodles

Supplement: green onion

Wuhan Hot Dry Noodles

Seasoning: chili oil, sesame sauce, light soy sauce, salt, thirteen spices

Practice

1. Prepare the required ingredients; sesame sauce is served in a container, when the water in the pot boils, drop in the hot dry noodles, and cook them until there is no hardcore; use cool boiling water to Stir into a thin paste.

2. Cook the hot noodles on a plate; add soy sauce; add sesame paste; add salt.

3. Add thirteen spices; add sesame oil; sprinkle with chopped green onion, add homemade chili oil and mix well.? [5]?

Practice six

Main ingredient: 150 grams of alkaline noodles

Applications: 16ml of hot oil, 40 grams of sesame paste, 20ml of sesame oil, 6ml of soy sauce, 5g of sugar, 10g of garlic, 3g of salt, 3g of pepper, a pinch of vinegar, 3ml of cooked peanuts, 10g of spicy dried radish, 10g of green onion,6g of scallion

Doing:

Hot Dry Noodles

1.Sesame paste with A little bit of sesame oil stirring slack open into a slightly thick sauce, then add soy sauce and salt, stirring well into the sesame sauce. In addition, mix garlic, pepper, vinegar and sugar into the sauce.

2. Peanuts are crushed, and dried radish and scallions are chopped.

3. Add water to the pot, bring to a boil, add the noodles, boil for about 3 minutes, cook the noodles until they are 80% cooked and still have a hard center, drain the water and pour a spoonful of sesame oil over them.

4. Pour sesame sauce and garlic sauce, sprinkle with peanuts, dried radish and chopped green onion, mix well and serve.

Tips:

Seasoning can be adjusted according to your own preferences, the amount of salt and sugar, and if you like spicy, you can add some chili oil.? [6]?

Related Tips

1. Always use lye noodles: this is a special kind of noodles with good viscosity and elasticity, and has the effect of antiseptic, neutralizing acidity, etc.

2. Anti-sticking after cooking noodles;

3. Always use sesame sauce with sesame oil, not with water or it will not smell good;

Some people put it this way "If the bean sauce is the soul of Sichuan cuisine, then the sesame sauce deserves to be the soul of hot dry noodles".