Home style hot and dry noodles(jia chang re gan mian )

Home style hot and dry noodles

Introduction:

"Hot and dry noodles are no stranger to us. Many people like to eat this special snack. When it comes to hot and dry noodles, you will think of Wuhan hot and dry noodles. I like hot and dry noodles very much because my parents' hometown is very close to Wuhan. My mother loves to make hot and dry noodles. Under the influence of my mother, everyone in my family likes to eat hot and dry noodles. I went to Wuhan last autumn and finally ate authentic Wuhan hot and dry noodles. I like that kind of hot and dry noodles with thousands of pieces of silk. This kind of hot and dry noodles is 1 yuan more expensive than ordinary hot and dry noodles. Generally, when you want hot and dry noodles, the boss will remind you to want that kind of noodles and ask you if you want pepper. The hot and dry noodles are very strong. The pickled mustard tuber is very appetizing. With the smell of sesame paste, it is really the most famous snack in Wuhan. Now I make hot and dry noodles with that taste. Even my husband, who loves hot and dry noodles most, says that he has the taste of authentic Wuhan hot and dry noodles. Hot and dry noodles: detoxify, improve immunity, clear ears, replenish energy and improve eyesight

Production steps:

Step 1: Ingredients: scallion, coriander, cooked peanuts, noodles, mustard, sesame paste, chili oil, thousand pieces of salt vinegar

Step 2: use sesame oil to make sesame paste slowly, because the finished sesame paste will be thick and taste bad, so it should be diluted.

Step 3: cut mustard into small pieces

Step 4: wash the chives and parsley and cut them into small pieces,

Step 5: cut a thousand pieces, blanch and pick up

Step 6: shake the soda noodles and put them into a boiling water pan. Bring the water to a boil and cook over high heat for about 1 minute

Step 7: take it out and wash it under cold water

Step 8: spread the noodles in a large plate, sprinkle with sesame oil and mix evenly to prevent the noodles from sticking to each other

Step 9: when eating, use a leaky spoon to quickly iron the noodles in boiling water

Step 10: pour the sesame paste, shredded peanut mustard, thousand pieces of shredded chili oil on the noodles, sprinkle with salt, a little monosodium glutamate vinegar, and then sprinkle with minced chives and coriander. Mix well.

Materials required:

Alkali noodles: appropriate amount

Mustard tuber: right amount

1000 sheets: moderate amount

Chili oil: right amount

Sesame paste: right amount

Cooked peanut powder: appropriate amount

Chives: right amount

Coriander: moderate

Vinegar: right amount

MSG: right amount

Pepper: right amount

Salt: right amount

Note: noodles must be alkaline, other noodles do not taste good. Cook noodles to pay attention to, alkali noodles do not cook to mature, just boil to 78 after the fish up

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Re Gan Mian