Homemade hot dry noodles

Overview

Hot dry noodles are no stranger to us. Many people like to eat this special snack. When mentioning hot dry noodles, everyone will definitely think of Wuhan hot dry noodles. I really like eating hot dry noodles, because my parents’ hometown is very close to Wuhan, and their diet is the same as Wuhan. My mother loves to make hot dry noodles. Under my mother’s influence, everyone in the family loves to eat hot dry noodles. I went to Wuhan last fall and finally ate authentic Wuhan hot dry noodles. I particularly like the kind of hot dry noodles with thousands of shredded noodles. This kind of hot dry noodles is 1 yuan more expensive than ordinary hot dry noodles. Usually when you ask for hot dry noodles, the boss will remind you to ask for that kind and ask you if you want chili. The hot dry noodles are very chewy, the diced mustard inside is particularly appetizing, and coupled with the aroma of sesame sauce, it is truly the most famous specialty snack in Wuhan. Now I make hot dry noodles with the same taste. Even my husband, who loves hot dry noodles the most, says it tastes like the authentic Wuhan hot dry noodles. Hot dry noodles: detoxify, improve immunity, improve ears, replenish energy, improve eyesight

Tags

• staple food
• snacks
• noodles
• home cooking
• common dishes
• hubei cuisine
• alkaline surface
• chili oil
• chives
• coriander
• ground cooked peanuts
• msg
• pickled mustard
• tahini
• thousands of sheets
• vinegar
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: chives, coriander, cooked peanuts, soda noodles, pickled mustard, sesame sauce, chili oil, salt and vinegar

   

2. 2 Use sesame oil to slowly make the sesame paste into a paste. The finished sesame paste will be thick and not tasty, so make it thinner.

   

3. 3 Chop mustard into small pieces

   

4. 4 Wash and mince the onions and coriander,

   

5. 5 Thousands of pieces cut into strips, blanch and scoop out

   

6. 6 Shake up the alkaline noodles and put them into a pot of boiling water. After the water boils, cook on high heat for about 1 minute

   

7. 7 Take it out and rinse it under cold water

   

8. 8 Spread the rinsed noodles flat in a larger plate, drizzle with sesame oil, and mix evenly to prevent the noodles from sticking to each other

   

9. 9 When eating, use a slotted spoon to quickly blanch the cooled noodles in boiling water

   

10. 10 Pour the prepared sesame sauce, chopped peanuts, pickled mustard and chili oil on the noodles, sprinkle with salt, a little MSG vinegar, then sprinkle with minced chives and minced coriander, mix well.