Hot dry noodles are different from cold noodles, and soup noodles are different, the main step is to steam the noodles, mixed with oil to save, eat when immersed in hot rolled, add sesame sauce, a bowl of glutenous noodles, sauce is rich, golden color hot dry noodles will only do to complete.

Materials:

(four small bowls) 500 grams of wet noodles (machine-pressed thin noodles), a tablespoon of oil, sauce dried radish chopped moderate, sesame sauce 4 tablespoons, chopped green onions moderate, sesame oil 1 tablespoon, a teaspoon of salt, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 1 teaspoon of white pepper, 1 teaspoon of chicken essence.

1. Tear the noodles into 25-centimeter lengths and steam them in a caged drawer (covered with a cloth) over water for 25 minutes or until they are 9 minutes old, opening the lid of the pot from time to time and turning with chopsticks a few times during the process to prevent the noodles from forming clumps.

2. Transfer the steamed noodles to a large container and stir in the oil (1 tablespoon).

This step is to prevent the noodles from drying out.

3. While the noodles are steaming, whisk together the sesame paste and sesame oil to make a sesame sauce; whisk together the salt, soy sauce, brown sugar, white pepper and chicken broth to make a seasoning sauce.

Boil the water in a large saucepan over high heat, place the steamed noodles in a colander and place them in the saucepan over the boiling water for 3 minutes until the noodles are fully cooked, drain, place them in a bowl, mix in the seasoning sauce and sesame sauce, and sprinkle with the dried radish and green onion. Sprinkle with dried radish and chopped green onion.

Note: All of the above seasonings and noodle amounts are just enough for about 4 small bowls, so if you add or subtract noodles, adjust the seasonings accordingly.

If you can't eat all the steamed noodles at once, you can put them in the refrigerator after mixing with the oil and keep them for 3 days, then cook them in boiling water.

The hot noodles should be made with lye water, sour bean curd (if you don't have sour bean curd, you can use spicy radish or squash instead), fried peanuts, sesame paste, sesame oil, salt, scallions, red chili oil, oyster sauce and soy sauce.

Hot dry noodles to flavorful, strong and delicious, to prefer coarse alkaline hand-rolled noodles, eat the flavor is more fragrant. Cook the noodles until they are 80% cooked and still have a white core, fish them out (about 3 minutes), mix in a little sesame oil, and pick the noodles up and shake them in the cold air so that the inside of the noodles can cool down quickly.