Wuhan Hot Dry Noodles

Overview

The electric noodle press is a highly utilized kitchen appliance in my home. I no longer have to worry about whether the noodles purchased from outside are filled with additives. However, the home-made alkaline noodles are indeed not as yellow in color as those purchased from outside. It's safer to do it yourself.

Tags

• staple food
• home cooking
• alkaline surface
• flour
• fuling pickled mustard
• light soy sauce
• old soy sauce
• star anise
• tahini
• zanthoxylum bungeanum
• green onions
• salt
• water

Ingredients

Steps

1. 1 Add edible alkali and salt to warm water. Knead into a slightly hard dough and cover with a damp cloth to rest. Electric dough press, 4-speed dough, cut into round noodles.

   

2. 2 Boil water in a pot, add fresh alkali noodles, and cook slightly until there is a white core in the middle of the noodles. Take them out, pour them in cold water, drain them, and mix in an appropriate amount of salad oil.

   

3. 3 Add hot water to the pot, boil the alkaline noodles for the second time, add aniseed water (put star anise and peppercorns in the water and cook for ten minutes, add appropriate amounts of dark soy sauce, light soy sauce, and salt), mustard, chopped green onion, and sesame paste. Hot dry noodles with rich sauce flavor are now made.