Chinese Food
Hot dry noodles are as premature as Wuhan people.
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In Wuhan, no one can say breakfast . Only early . Fried dough sticks, noodles, baked plum, dumplings, bean skin, hot and dry noodles. Beef noodle, fried sauce noodles, bean noodles, dumplings, Tangyuan, ramen noodles, braised noodles, steamed buns, steamed bread, rolls There are many kinds of food. Even the breakfast stand at the door can let you eat for a month without heavy samples. Hot and dry noodles can be regarded as the hard currency of the early days of the Han people. One can't be less sour, spicy and sweet. Then ask the sister-in-law of breakfast stall to make a bowl of hot egg wine. If you eat it, it's called an iron paste.
Cooking ingredients
Cooking Steps
Step1:Hot dried noodles, peanut sesame paste, sesame oil, soy sauce, soy sauce, pepper, chili oil, vinegar, sour beans, spicy radish, scallion, edible salt, edible oil, garli
Step2:Put water in the pot. Add a small amount of salt and cooking oil. Boil the water and put it into the dry noodles. Cook until it is 5 years old and remove. Drain and rinse the cold water. Sprinkle some oil and mix well. Tips - don't overcook the first dry noodles, because you need to pass water before mixing the sauce. Cut off a section of noodles to see if the middle is white. The outside is white. It's about five rip
Step3:Tips - if you put it on the next day, you can dry more noodles for the first time. Remove some water from the noodles. This is the noodles from the refrigerator the next morning
Step4:Peanut sesame paste is mixed with sesame oil, proper salt, and stirred until it is blended with smooth tips. It's said on the Internet that water is added. But it's not easy to store if you can't use it all at once; you can mix it with sesame oil and put it in the refrigerator for a long time. It's especially fragrant
Step5:Boil the water. Put the hot and dry noodles in the water and scald them. Drain the water and put the tips noodles in the bowl into the water for the second time. That is to say, before eating, it's hot. It's not boiled. It can be pulled out of the water in about 1530 seconds. It's completely soft and chewy
Step6:Add raw, old, pepper, chili oil, vinegar, sesame paste, sour beans, dried radish, scallion and mashed garlic at one tim
Step7:After mixing, you can eat it
Cooking tips:Some other tips stalls will scoop up a spoonful of marinated meat and put it into the prepared noodles before eating. This kind of hot and dry noodles will not be so dry. Many people also like it. I don't add it because I like it a little. Vinegar and chili oil. Some people may not like two flavors. But because the hot and dry noodles are mixed with sesame paste, peanut butter and sesame paste, the flavor is rich and a little greasy. These two flavors just can play a role in mixing. The hot and dry noodles made in this way, even without sugar, have a sweet taste. If it's a local breakfast stall in Wuhan, you can see that the hot and dry noodles before bailing are as good-looking as the instant noodles. It's because they are made of fresh noodles. Then they are steamed or boiled to form a good-looking pattern. With the dry noodles, they are so straight. Ingredients. Beijing food market can't buy fresh alkali noodles. I bought dry noodles on TB. You can find hot dry noodles or alkali noodles. Basic differences
