The hot and dry noodles are the early love of Wuhan people, cheap and affordable, and can be said to be one of Wuhans most famous folk snacks.The characteristics of the hot and dry noodles are the heat, the second is dry, and the third is strong flavor.Therefore, in the practice of hot noodles in Wuhan, the most important thing is that the noodles should be air -dried, seasoning and authentic. Finally, you must eat it while it is hot!Lets take a look at the practice and ingredients introduction of authentic Wuhan hot noodles!
The practice of the hot noodles of Wuhan Wuhan
Introduction of 100 grams of raw and dry noodles, 2 grams of shrimp, 10 grams of sesame sauce, 6 grams of small grinding sesame oil, 4 grams of large head vegetables, 20 grams of soy sauce, 1 grams of pepper oil, MSG, vinegar, salt, green onion.
Method 1. Boil water with high heat. After boiling, the noodles are scattered into the pot. It is cooked for about 3 minutes. After the noodles are eight, the pan can be cooked.
2. Mix the sesame sauce with 6 grams of sesame oil, and then wash the big head vegetables and cut into rice grains.
3. Put the noodles into the bamboo fishing and shake it up and down in the boiling water, drain the water, pour it into the bowl, add shrimp, big head dish, sesame sauce, sesame oil and other and other onion.
Authentic Wuhan hot noodle approach
The ingredients introduce 200 grams of noodles, 30 grams of spicy radish, sesame oil, sesame sauce, soy sauce, salt, shallot.
Practice 1. Prepare the alkali water noodles first.Cut the spicy radish into diced.
2. Use sesame oil to slowly adjust the sesame sauce into a paste, and then add an appropriate amount of soy sauce and salt to mix well.
3. The noodles are shaking into the boiling water cooker, and the water is removed when it is cooked until eight mature.
4. Put the noodles in a large flat disk, drizzle sesame oil, and use an electric fan to cool down to prevent the noodles from sticking to each other.
5. Before eating, quickly blanch the dry noodles in boiling water. Dry the water and put it into the bowl. Pour the adjusted sesame sauce and radish to the noodles, sprinkle with coriander and mix well.
The source of the practice of hot dry noodles in Wuhan
The ingredients introduce 300 grams of water cutting surface, 100 grams of pickled radish, sesame sauce, green onion, ginger, garlic, pepper noodles, chili puff pepper, vinegar, soy sauce, edible oil.
Production method 1. Boil the water cut surface until eight mature, pick up with edible oil and mix well, and spread it.Cut the green onion, ginger, and garlic before consumed, and prepare a pickled radish block for use.
2. Put the oil in the pot, pour the sesame sauce into it, stir and mix well, and pick them up.Put your noodles into the special bamboo sting and blanch it in the water for half a minute.
3. After picking up the noodles, add the pickled radish block and all the materials to mix well.
The method of hot noodle noodles in Wuhan 1. The noodles should be used to use alkaline water noodles, which tastes gluten.
2. After the noodles are cooked, they should be scattered with chopsticks and drizzled with sesame oil to cool down to prevent adhesion.
3. Use sesame oil to adjust sesame sauce, do not use water, and the water is not fragrant.

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