Cold noodles of traditional Wuhan snacks(chuan tong wu han xiao chi zhi quan liao liang mian )

Cold noodles of traditional Wuhan snacks

Introduction:

"People who have been to Wuhan know that hot and dry noodles, a traditional snack, is the symbol of Wuhan. Through the literal meaning of hot and dry noodles, it is not difficult to know that this kind of noodles is hot and dry. The reason why it is hot and dry is because the noodles are made of alkali water. We know that as early as Angel yeast has not come out, the older generation are steamed bread with edible soda. Therefore, when the alkali water surface is heated, it will certainly expand, resulting in the effect that the hotter it is, the drier it is. Wuhan is hot and stuffy in summer. People don't like hot and dry noodles any more, so the younger brother of hot and dry noodles was born, full cold noodles. Today I will present this traditional snack to you

Production steps:

Step 1: prepare material, alkali water (fresh water cut), sesame paste

Step 2: add sesame oil to sesame paste. (this is what his grandmother taught me). First, you can dilute the sesame paste to make it easier to eat. Second, you can make the sesame paste more fragrant.

Step 3: boil water in a wok and start to cook noodles. It's called one side in Wuhan dialect, which is similar to blanching water. Bring the water to a boil, turn the heat down and put the noodles in. Shake the noodles in the water with chopsticks. The noodles stay in the water for one minute. (if it's hot and dry noodles, it takes longer to cook in water, while cold noodles are thinner, so the residence time can't be long. If it's long, it's burnt.)

Step 4: take out the face with chopsticks, sieve the water in the sieve, and prepare to shake the face.

Step 5: shake the noodles on the chopping board to cool them. (you can also use an electric fan to cool the noodles while blowing.) Add sesame oil and stir to prevent noodles from sticking. (LG said that it's luxurious for me to mix noodles with sesame oil. In the time-honored Sanzhen Minsheng sweet food restaurant, it should be mixed with ordinary fried vegetable oil. I make it at home. Of course, I can also use olive oil and try to use cooked oil, because it's cold to eat.)

Step 6: do not stop shaking noodles with chopsticks, so that sesame oil can quickly immerse into the surface of noodles. At the beginning of shaking, the noodles are ball by ball. When the noodles are shaking one by one, they can be put on a plate for standby.

Step 7: put the shaken noodles into the plate and start to prepare the ingredients.

Step 8: put the noodles into the plate, spread the fresh-keeping film, and put them in the refrigerator for a while to make them taste more refreshing.

Step 9: cut the cucumber into shreds, (cut as thin as possible) the mung bean sprouts are too warm to soak. (if the mung bean sprouts are too tender and the water is too hot, they are not crisp.) Mash garlic and ginger.

Step 10: add cold boiled water into the bowl of minced garlic and ginger, add salt, pepper and monosodium glutamate, and mix well.

Step 11: remove the cold noodles from the cold box and prepare the noodles.

Step 12: put shredded cucumber, mung bean sprouts, shallots, dried shrimps and peanuts on the noodles, sprinkle black sesame seeds, pour a few spoonfuls of ginger garlic water, add a little soy sauce and vinegar, and finally pour 2 spoonfuls of sesame paste. The whole cold noodles are ready. (I've tried my best to restore the authentic way. For the cold noodles in the time-honored Sanzhen Minsheng sweet food restaurant, I counted eight ingredients, but I omitted two. One is shredded kelp, and the other is hot and dry noodles with capsaicin.)

Step 13: This is the finished product. Does it look greedy. You can do it, too. It's very simple

Materials required:

Alkali water surface: 100g

Cucumber: small amount

Small amount: mung bean sprouts

Shrimp skin: small amount

Black Sesame: small amount

Shallot: small amount

Peanuts: small amount

Sesame paste: small amount

Raw soy sauce: a small amount

Salt: small amount

Pepper: a small amount

MSG: small amount

Garlic: 2 pieces

Ginger: a small piece

Vinegar: small amount

Sesame oil: 20g

Note: 1. The time of cooking noodles should not be too long. If the time is too long, the noodles will paste and taste bad. 2. When you shake the noodles, you must separate them one by one. If necessary, use an electric fan to blow them. 3. There should be as many ingredients as possible. Only when the taste is layered, can it show the characteristics of whole material cold noodles. 4. When using oil to mix noodles, try to use cooked oil, because it is cold to eat. (the difference between cold noodles and hot and dry noodles is that hot and dry noodles are not cooked yet, and the second time water is needed to shake the noodles after mixing oil, so it's OK to use ordinary cooking oil, while cold noodles are already cooked, so it's necessary to use cooked oil.)

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: other

Chinese PinYin : Chuan Tong Wu Han Xiao Chi Zhi Quan Liao Liang Mian