Chinese Food
Authentic and secret system of Wuhan hot dry noodles with Hubei characteristics
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Hot and dry noodles is a special snack of Han nationality in Wuhan City, Hubei Province. It was originally a special food in Wuhan. It is very popular in many places in Hubei Province. With the increasing population of Hubei people in other provinces and cities, Wuhan hot and dry noodles can be seen in many places. It is one of the pasta that many people like. Hot dry noodles, Henan stewed noodles, Shanxi sliced noodles and Sichuan Dandan noodles are also known as China's four famous noodles. Hot and dry noodles are thin, with strong roots. They are yellow and oily. They taste delicious. Mixed with sesame oil, sesame paste, rich fresh and spicy powder, spiced pickles and other ingredients. Color and flavor are complete. Wuhan hot and dry noodles are famous all over the country and even the world. At the second China Hotel Culture Festival and the first China noodle Culture Festival, the top ten noodles in China were selected. On June 30, 2015, the local standard of Wuhan hot and dry noodles (convenient type) was established by the health and Family Planning Commission of Hubei Province
Cooking ingredients
Cooking Steps
Step1:Hot and dry noodle raw materials - alkaline water surface, spicy radish, spiced radish, sesame oil, soy sauce, sour beans, salt, chicken essence, rich fresh and spicy powder, pepper, vinegar, garlic juice, brine juice, sesame paste, chive or coriander. It is determined according to the condition
Step2:Material preparation - hot dry (clean
Step3:The preparation is in place. You can start boiling water
Step4:4 water is done. You can go dow
Step5:Take the noodles out of the pot and put them into the bowl. Pour them with thick and light sesame paste, secret brine juice and hot and spicy oil. (spicy radish and shallot powder
Cooking tips:1. Make sure to use alkaline water noodles - this is a special kind of noodles. It has good viscoelasticity, antisepsis, neutralization and acidity; 2. Prevent adhesion after the noodles are cooked; 3. Make sure to use sesame paste with sesame oil. Do not use water, or it will not smell; some people say if bean paste is the soul of Sichuan cuisine, then the secret brine juice is the soul of hot and dry noodles. 2. It seems simple, but it is difficult to do it well. There are skills in making delicious dishes.
