Wuhan hot dry noodles, adjusting the sauce is the key. Many people made the first step wrong. No wonder it was not fragrant and not mellow. When I was in college, there were several stalls selling Wuhan hot dry noodles in front of the school. At the meal point, the vendors arrived at the school gate on time with their small carts, put all kinds of small ingredients neatly, and boiled water in the big pot to prepare the noodles. Although there are many kinds of snacks sold at the school gate, hot dry noodles are popular among students and more popular than other snacks.
Xiaobian’s favorite to eat is a hot dry noodle stall. The owner is an authentic Wuhan native. The couple have been in the north for more than ten years and have always been in the hot dry noodle business. His hot dry noodles are processed by themselves. Yes, the taste is very strong, and all kinds of seasonings are enough, and after a bite, the compound scent of various seasonings is filled in the mouth, and the taste is now even swallowing. Since
likes to eat hot dry noodles, I often think about it at home. I stayed at home in the past few days and I am particularly greedy for Wuhan hot dry noodles. I found that there is still a pack of leftover alkaline water noodles at home. I wanted to make a bowl of "Wuhan hot dry noodles" with only a few seasonings at home. Dare to say authentic, after all, the existing seasoning at home is limited, but the taste is really good, the taste is chewy, the sauce is strong, and it tastes particularly delicious. The editor below
will share a simple version of Wuhan hot dry noodles for everyone. Friends who like to eat hot dry noodles can try it!
[Wuhan hot dry noodles]
Prepare ingredients: 100 grams of alkaline water noodles, 30 grams of sesame sauce, 30 grams of sesame oil, 10 grams of light soy sauce, 3 grams of soy sauce, 3 grams of balsamic vinegar, 2 grams of chicken essence, appropriate amount of capers, small chives A little bit of fried peanuts. Alkaline noodles are the first choice for hot dry noodles. Most of the hot dry noodles on the market are also alkaline water noodles. Alkaline water noodles have a strong taste that other noodles do not have.
Steps:
1, put 30 grams of sesame paste in a bowl, add 30 grams of sesame oil and stir with chopsticks until the sesame paste is completely flushed out. Do not add water to the sesame sauce, but use sesame oil to remove the sesame oil. The sauce will be rich in flavor and can be tightly wrapped on the noodles. The hot dried noodles will taste mellow.
2. Peel the fried peanuts and press them into crushed peanuts. Wash the shallots and cut into chopped green onions, and cut capers into small cubes for later use. It's a pity that the sour radish is missing, and the peanuts can be left alone.
3. Put water in the pot. After the water is boiled, add the alkaline water and start cooking. The alkaline water is more resistant to cooking, so the cooking time is a bit longer than ordinary noodles. It takes about 4-5 minutes to cook, but don’t cook too much. Cook until there is a little bit of white core in the noodle core. When cooking the noodles, use a little more water, and the noodles will become lumpy if there is less water.
4. After the noodles are cooked, remove the water and place them in a basin. Add an appropriate amount of cooked oil and stir evenly. Use chopsticks to stir and let the noodles cool naturally.
5. Add a proper amount of water to the pot. After the water is boiled, add the boiled alkaline water noodles. Cook the noodles until they are fully mature. Use alkaline water noodles to make hot dry noodles. Generally, you have to cook twice. After the first cooking, remove the oil and let it cool naturally. The second time, cook the noodles completely so that the boiled alkaline water noodles will not be lost. Strong taste.
6. Put the boiled alkaline water noodles in a larger basin, add the sesame paste diluted in advance, then add 10 grams of light soy sauce, 3 grams of soy sauce, 3 grams of balsamic vinegar, 2 grams of chicken essence and appropriate amount of capers, stir well . To make hot dry noodles, capers or diced radish is an essential seasoning.
7. Put the mixed noodles in a bowl, sprinkle with chopped green onion and chopped peanuts. A bowl of hot and dry noodles with rich sauce and chewy texture is ready. Tips for
:
1. The sesame paste should not be too watery, it should be slightly thicker to tightly wrap the noodles.
2. Alkaline water noodles need to be cooked twice. If they are cooked once, the taste will be a little choppy and weak.
The above is the hot dry noodle method shared by the editor. If you like it, remember to bookmark, like and forward it! Pay attention to small crispy meat delicacies and share various food practices and skills with you every day.
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