Hot dry noodles

Overview

There is also a short story about the origin of hot dry noodles: in the 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou, who made a living selling jelly and soup noodles. One time, when the noodles were not sold out, he was afraid that they would go rancid, so he boiled the remaining noodles, drained them, and dried them on the chopping board. Accidentally, I knocked over the oil pot on the table and poured it on the noodles. Li Bao had no choice but to mix the noodles with oil and let them dry again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, took them out, drained them and put them into a bowl, then added the seasonings used to sell jelly and ate them with gusto. Someone asked him what kind of noodles he was selling, and he blurted out that they were hot dry noodles. From then on, he specialized in selling this kind of noodles. Not only people competed to taste it, but also many people came to learn from him.

Tags

• staple food
• noodles
• home cooking
• lunch
• dinner
• chicken powder
• chili oil
• dried radish
• hot dry noodles
• light soy sauce
• old soy sauce
• chopped green onion

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Put three tablespoons of sesame paste (pure sesame paste) in a bowl, add 3 tablespoons of water several times, and stir evenly. The final state will be almost the same as the sesame paste for hot pot.

   

3. 3 Add 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of vinegar, 1 spoon of oyster sauce, 1 spoon of sesame oil, a small spoon of chili oil, 1 gram of salt, 1 spoon of chicken powder and mix well (you can omit it if you don’t like chili)

   

4. 4 Boil the water, blanch the hot dry noodles in the water, take them out of the water in about 15-30 seconds, they will become soft and chewy

   

5. 5 Drain and put in a bowl

   

6. 6 Pour in the sauce while it's still hot and stir so that the sauce quickly blends under the heat of the noodles and releases the aroma.

   

7. 7 Finally, sprinkle some chopped green onion and spicy radish cubes, mix well, and a bowl of hot dry noodles with rich sauce is ready.

   

8. 8 For pickled mustard, you can replace it with radish, pickled beans, and pickled vegetables.

   

9. 9 When such a bowl of noodles is placed in front of you, no matter who you are, you can't hide your eagerness for this bowl of noodles

   

10. 10 Round alkaline noodles, mixed with thick sesame sauce, refreshing side dishes, it tastes oily and chewy, and leaves a fragrant mouthful

    

11. 11 Use chopsticks to stir it in the hot dry noodle bowl and eat it slowly. It is really enjoyable.