Hot Dry Noodles: 2 servings
Sesame oil, sesame paste, soy sauce, dark soy sauce
Vinegar, salt, sugar, pepper
Sour bean curd, diced radish, squash, chopped scallion
1, use half a bowl of sesame paste with 2 tablespoons of sesame oil and mix it up until it can be scooped up with a spoon and run off in columns and smoothness
2, prepare a noodle bowl. Put in the base, 2 spoons of soy sauce, half a spoonful of soy sauce, a spoonful of vinegar, a small spoonful of salt, a small spoonful of sugar, a small spoonful of white pepper and mix well and stand by;
3, the next start to cook the noodles, in the pot of boiling water half a pot of water, put in the lye noodles (two people), boil and add cool water, cook for about 4 to 6 minutes, to the noodles have no white core on the cooked;
4, will be boiled noodles with the soup into the large bowl of the just seasoned base.
5, topped with sesame sauce, mix well
6, and finally put on the diced mustard greens, pickled bean curd, diced radish, sprinkled with green onions, a bowl of sauce rich hot dry noodles is ready.
How to make hot dry noodles
The first secret is to buy noodles. General market stalls selling dumpling skin, there are such dusting good hot dry noodles sold, provided that you must make sure that the seller of noodles is relatively clean, those who blow air into the bag, or use saliva to rub the bag open, do not buy its noodles. Or, in this case, the supermarket now has this similar packaged noodles, directly buy a box of fresh, enough for two or three people in the family to eat, no problem.
The second secret: seasoning (juice), this is actually unbeatably simple. Pay attention to the picture below, it is very intuitive, absolutely no chicken essence or monosodium glutamate (MSG) on the breakfast stall, you know. In terms of proportions, soy sauce is the main character, if you don't like aged vinegar, you can just put in a few drops to brighten up the sauce. If you like a little lighter, then put the soy sauce, do not put salt, it is best to adjust the juice, first try the flavor, so that you certainly understand. The following bowl of juice, is the classic recipe of the tide father's favorite, very intuitive.
The third secret is, of course, the sesame sauce, which is not even thought of, right? Hot dry noodles absolute faithful companion ah! However, please note that there are many brands of sesame sauce, and no matter how flavorful it is, please note that when you use it to mix hot dry noodles, you must pay attention to its consistency. If the sauce is thick, you won't be able to mix it for ten minutes. So, just blend the sesame sauce (professionally called just one word: creek xie) to that level you accept. The method is very simple, the left point of cooked oil (hot and spread cool oil), is the focus.
Take a good amount of cooked oil and sesame paste together and mix it well, see, you want the consistency of the following picture 2 this kind of? Oh yes, and a few drops of sesame oil to make it even more flavorful.
The fourth secret: dusting the noodles. You can see, ready to fishers and a pair of chopsticks as long as possible, will be appropriate amount of hot dry noodles in boiling water (if you happen to have light bone broth at home that is perfect) blanching 8-10 seconds, during which time to use chopsticks quickly plucked apart, to ensure that each noodle is evenly heated. ok, 8-10 seconds will be lifted up the fishers, shake, drain off the excess soup, and then, like the boss lady mentioned earlier. "click"! Pour it into a large prepared bowl. Note: the process of scalding the noodles must not be too long, otherwise the hot dry noodles will expand too much, not only will it become ugly, but also the taste will be so bad that you want to curse---
Next, use a small spoon to pour some of the previously blended sauce on it, and then add the creek's sesame sauce in the appropriate amount, and, yes, you can also have a little chili oil, radish strips or pickled soybean corners, deep-fried soybeans, such as the classic toppings.
The process of mixing the noodles does not need to be written more, I believe that everyone may not be as skilled as me, haha. There are two principles: 1, mix it while it's hot; 2, mix it while eating, it's more flavorful ----