Two, dusting noodles
Dusting noodles requires a larger pot, preferably a stainless steel drum-type pot. Dusting 4 pounds of noodles each time, the pot into the right amount of water, a little salt, the principle is a big fire, wide water, according to this principle to grasp. Big fire to boil the water, and then into the noodles, with long chopsticks up and down, to prevent the noodles from sticking, do not enter too much at a time, generally four pounds or so can be, the noodles cooked to eight mature when the fish, quickly drenching cold water to drain, and then the noodles spread out on the board, with a fan to the noodles blowing cool, blowing with long chopsticks with the side of the shake, and then dripping with cooking oil mixing, generally 4 pounds of flour dripping 3 two oil or so.
Three, sesame sauce modulation
500 grams of sesame sauce, 140 grams of red oil, 70 grams of soy sauce (soy sauce and soy sauce accounted for 50%), 390 grams of lukewarm water, the first red oil to sesame sauce thinning and then add soy sauce and water mixed together and stirred well. Because the quality of the sesame paste is not the same, the amount of water also varies, when adding water can be added in small amounts.
Four, the production of red oil
300 grams of salad oil, PI County red bean paste 100 grams, 30 grams of ginger, 20 grams of scallions, 20 grams of garlic, 15 grams of onions, add salad oil in the pot, pour ginger, scallions, garlic, onions, small fire frying golden brown after fishing, and then poured into the bean paste stir-frying over a small fire, stir frying the oil color becomes red bean paste fried dry no moisture after turning off the fire, let cool! filtered off the dregs with a secret leak, red oil is ready.
Fifth, the production of soup brine
Raw materials to prepare: 60 grams of salad oil, star anise 3 grams, 1 gram of cinnamon, 60 grams of soy sauce, soy sauce mixture (50 grams of soy sauce + 50 grams of soy sauce) 100 grams of sugar 25-50 grams of sugar do not want to sweeten the taste of not adding, 500 grams of water, Chef Sibao Fresh Powder 6 grams of black pepper 2 grams of vinegar 20 grams (Wuhan, the local can be added to the 5 grams or not added, soy sauce can be appropriately reduced). (the soy sauce can be appropriately reduced).
Methods: start a pot of fire into the salad oil, add star anise, cinnamon with a small fire to fry the flavor, and then pour into the soybean paste stir-fried, and then pour into the mixture of soy sauce to simmer the flavor after adding water and rock sugar boiled over a small fire and then simmering for five minutes, and finally add fresh spices, black pepper, vinegar seasoning off the fire that is complete.
Six, finished product
Pot of water added to the boiling water into the dusted noodles, in the boiling water can be immersed in more than ten seconds, to be cooked through the noodles rolled into a bowl quickly after the heat. Then next to the bowl to place the ingredients, monosodium glutamate 1 gram, 60 grams of soup marinade, 10 grams of red oil, 15-18 grams of sesame sauce, sauce red and white diced carrots 5 grams each, 5 grams of green onions, squash pickled bean curd 10 grams each.
02
Hot Dry Noodles Secret Recipe
Traditional Hot Dry Noodles are made in four stages: pressing, boiling, scalding and seasoning.
1. Pressing the noodles Choose 25 kilograms of fine white flour, add 200 grams of edible alkali, 5 kilograms of water and noodles. The dough is pressed more than 3 times and then rolled into thin, round, long strips that are just a little thicker than a toothpick.
2. The main point is that the fire, more water, less noodles, the pot of water boiled, add about 2500 grams of noodles at a time, can not be too much, with a high fire to cook, cook from time to time to use chopsticks up and down to turn, to prevent the noodles into a ball. Note: Do not rotate the noodles around the pot. The cooking time should not be too long, and the noodles should be quickly removed from the pot at 70% maturity, spread on a wooden board, shaken and blown to cool, and then drizzled with cooked cooking oil and mixed evenly, so that the noodles do not stick together. Hot dry noodles hot noodle trick is that the noodles to seven or eight mature, hot noodles to hot through the heart, which is easier said than done, but the actual operation is not a day or two to master.
3. The water used to scald the noodles must be boiling, and boiling water is the only way to scald the noodles through. You can put 210 grams of noodles at a time in a small bamboo basket, dip them back and forth in the boiling water, shake them five or six times, make them cooked through and hot, then quickly lift them up and drain them, and put them in a bowl.
4. Ingredients (a hot dry noodles) 210 grams of hot dry noodles, air-dried diced carrots, green onion 3 grams each, 4 grams of monosodium glutamate, sugar, white pepper 2 grams each, 5 grams of vinegar, 12 grams of soy sauce, sesame seed paste 17 grams of sesame seed oil 10 grams, mixing, the noodles are slender, beautiful, the roots of the chewy tendon, yellow bright smooth mouthfeel, mellow and tasty.
Machine-made hot noodles eight processes
We in the central kitchen with machine production of hot noodles is also a need for strict operating procedures, generally be divided into eight processes:
Procedure 1: Selection of flour
Production of hot noodles in the flour we have many times compared to the choice of Shandong production of the special powder as raw materials, the requirements of the flour gluten is not less than 32 degrees, whiteness is not less than 80 degrees, the flour is not less than 20 degrees. 32 degrees, whiteness not less than 80 degrees, moisture within 13.5%.
Process 2: Kneading
We use 25kg of fine white flour, 200g of soda ash and 5kg of water to make the dough. The dough is first rolled through 2 passes, then molasses for 15 minutes in the special equipment, then rolled through 6 passes, rolled into a moderate thickness of the cake, to ensure that the gluten and texture of the noodles, but also to lock the nutrients.