hot dry noodles
Introduction:
"Hot and dry noodles don't know what it's like to" marry "to other places. The hot and dry noodles that come to our small town completely subvert the local way of eating in Wuhan. Xiaocheng's hot and dry noodles are sold together with rice noodles. They are cooked with diced chicken and rice noodles. But most of the time, they are fried with scrambled eggs, mung bean sprouts and seasonal vegetables. When they are in the pot, they are sprinkled with cumin. If you like pepper, you can add some pepper. It's still delicious. No one in the small town remembers the living habits of the hot and dry noodles when they were in their "mother's home". Of course, the idea of marrying a chicken with a chicken and a dog with a dog makes it no longer have to follow what it was like to live in their "mother's home". Integration is a necessary choice when it leaves its hometown. It is not only hot and dry noodles that are changing itself. Every snack with local brand has to face change when it leaves its hometown. "
Production steps:
Materials required:
Hot dry noodles: right amount
Shallot: moderate
Dried radish: right amount
Minced meat: moderate
Sprouts: right amount
Pickled Toona sinensis: right amount
Sesame paste: right amount
Chili oil: right amount
Zanthoxylum oil: right amount
Chicken soup: right amount
Soy sauce: right amount
matters needing attention:
Production difficulty: ordinary
Process: mixing
Production time: 20 minutes
Taste: medium spicy
Chinese PinYin : Re Gan Mian
hot dry noodles
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