Hot dry noodles Xinyang Edition(re gan mian xin yang ban )

Hot dry noodles Xinyang Edition

Introduction:

"Hot and dry noodles are authentic Wuhan snacks. My home is only 2 hours away from Wuhan, so the taste is similar to Wuhan. Hot and dry noodles are also the most famous snack in our hometown. The takeout breakfast in our hometown is mainly hot and dry noodles, stewed noodles and rice noodles. After I went to school in Beijing, I learned that hot and dry noodles are snacks in Wuhan. I used to think hot and dry noodles are snacks in my hometown. I miss my hometown's hot and dry noodles most outside. Every time I go home, I must go to the snack bar in the morning to have a large bowl of hot and dry noodles. I miss my hometown's hot and dry noodles on the outside! There are few hot and dry noodle shops in Beijing. So I thought about it. I made a simple hot and dry noodles at home. I tried it several times, and the taste was quite authentic. Then I came up and shared it with my sisters who love hot and dry noodles! In the early 1930s, there was a food peddler named Li Bao in Changdi street of Hankou who lived by selling cold noodles and soup noodles in the area of Guandi temple. One day, the weather was extremely hot, and a lot of noodles were not sold out. He was afraid that the noodles would go bad, so he cooked the noodles, drained them and hung them on the chopping board. Accidentally, he knocked down the oil pot on the case and spilled sesame oil on the noodles. Seeing this, 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, picked them up and drained them into a bowl, then added the seasoning used to sell jelly, which made them steaming and fragrant. People rush to buy and eat with relish. He blurted out "what is dry hot noodles.". From then on, he monopolized this kind of noodles. Not only people competed to taste it, but also many people learned from him. A few years later, a man surnamed Cai opened a hot and dry noodle shop at the intersection of Manchun, Zhongshan Avenue. With the idea of abundant financial resources, he called it "Cai Linji" and became a famous hot and dry noodle shop in Wuhan. Later, he moved to Zhongshan Avenue opposite Hankou water tower and changed his name to Wuhan Regan noodles. After more than 50 years, in the 1980s, hot and dry noodles were introduced into Xinyang City, Henan Province. According to the characteristics of Xinyang's diet, the hot and dry noodles were improved by learning from each other's strong points to make up for the weak points, and developed vigorously in Xinyang. It has become Xinyang people's favorite breakfast, and has been the first place for a long time. It can be said that hot and dry noodles originated in Wuhan, but it was in Xinyang that they developed vigorously. "

Production steps:

Step 1: raw materials: 2 spoonfuls of sesame paste, noodles, shredded mustard and chives.

Step 2: boil a pot of water and add noodles after boiling.

Step 3: put in the noodle water, boil it again, and then take it out.

Step 4: 2 teaspoons sesame paste, a little oyster sauce, add chicken essence, stir sesame paste with boiling water.

Step 5: pour the well stirred sesame paste directly on the noodles, sprinkle with cooked white sesame and shredded mustard, salt, drizzle with a little soy sauce and sesame oil, and finally add chopped chives.

Step 6: have a good appetite!

Materials required:

Weak alkali noodles: appropriate amount

Sesame paste: right amount

Chives: right amount

Shredded mustard: right amount

Cooked sesame: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Oyster sauce: right amount

Note: in our hometown, hot and dry noodles are served with a spoonful of soup, chicken soup or spare ribs soup. If you have soup at home, you can also add a spoonful. I put oyster sauce in the sesame paste. If you don't like the taste of onion, you can put coriander instead. Or can also accompany some mung bean sprouts or vegetables cooked together, put in the noodles mixed to eat.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Re Gan Mian Xin Yang Ban