[Dry noodle ingredients]_Dry noodles_How to mix_Matching methods


[Dry noodle ingredients]_Dry noodles_How to mix_Matching methods

Dry noodles are actually found everywhere in Hubei Province, because such noodles are their traditional food culture.

The taste of dry noodles is actually very fragrant. Don’t look at the ingredients in the noodles, but the taste is very rich.

In fact, the ingredients for making dry noodles are also particular about it. If they are mixed, the taste of the dry noodles will be different.

Hot dry noodles are a specialty snack of Wuhan City, Hubei Province. Originally a specialty of Wuhan, they are very popular in many places in Hubei.

With the increase of Hubei people in other provinces, cities and regions, Wuhan hot dry noodles can be seen in many places, and it is one of the pasta that many people like.

Hot dry noodles, Henan stewed noodles, Shanxi knife noodles, and Sichuan dandan noodles are also known as the four famous noodles in China.

The noodles of the hot dry noodles are slender and strong, yellow and oily, and delicious.

Mix with sesame oil, sesame sauce, hot and spicy powder, spiced pickles and other ingredients, with all colors and aromas.

Wuhan Hot Noodles can be said to be well-known throughout the country and even the world.

At the 2nd China Hotel Culture Festival and the 1st China Noodle Culture Festival, “Top Ten Noodles in China” was selected, and Wuhan Regan Noodles ranked first and gained popularity.

Ingredients: hot dry noodles (clean noodles), spicy radish, ground peanuts, chives, sesame sauce, sesame oil, salt, sugar, soy sauce, oyster sauce, homemade red spicy oil.2. Pour into a bowl of flour; 3. Add a bit of salt and stir well with chopsticks; 4. Knead into a harder dough; 5. Divide the dough into small portions so that it can be easily pressed by a dough mixer; 6.Press back and forth for a while to make a smooth crust; 7, then use a round face to make fine round noodles; 8, do all the small dough well; 9, cook a large pot of water, and boil,Pour in the pressed noodles and cook until 7 minutes cooked.

(If it is cooked right now, cook directly to full cooked); 10, then drain the water, remove it, put it in a windy place to cool, or directly pass the cold water; 11, after a little cooler, pourMix well with sesame oil to prevent sticking.

In this way, the alkali noodles are ready.

You can put it in the refrigerator and refrigerate when it is cold; 12, cook it in a pot, the noodles are half cooked, you only need to blanch it slightly; 13, remove the noodles, put them in a bowl, add them, and have a fresh spicyPowder, monosodium glutamate, soy sauce, vinegar; 14, add diced radish, drizzle with the most important sesame sauce; 15, sprinkle with green onions.