Special dry button noodles(te se gan kou mian )

Special dry button noodles

Introduction:

"When a basin of fragrant and greasy bean sprout soup and two fresh and yellow poached eggs are brought to the table, a bowl of dry button noodles stirred with red chili oil is put in front of the table, which makes the diners gobble up. Sometimes outsiders don't understand why a bowl of ordinary dry button noodles is so slanderous to eat and poor to drink. What's more, they don't understand why local people always like dry button noodles Yes, food culture is always marked with strong regional characteristics, just like Cantonese like sugar, Sichuan like spicy, Shanxi like vinegar, Woyang people like dry button noodles. This kind of blessing can not be used in other places. Dry button noodles, has become an indispensable part of the food life of Guoyang people --- introduction of Anhui Guoyang special snacks

Production steps:

Step 1: at the bottom of the bowl is some light garlic juice, with Scallion (must be the scallion white part) and some seasonings: a little soy sauce and vinegar, a little sesame oil, a little pepper and MSG and so on.

Step 2: start to cook noodles and put them directly in boiling water. You should know all about it, but this noodles must be noodles with alkali, so it will have taste and will not be lumpy. When boiling noodles for the first time, open the lid and add cold water. Because it's alkaline noodles, it's slow to cook.

Step 3: at the same time, boil a pot of bean sprout soup, bean sprouts and noodles are directly boiled in water, without any seasoning. Those who like poached eggs can beat an egg in bean sprout soup.

Step 4: pick up some bean sprouts from the cooked bean sprout soup and spread them in the bowl with seasoning. Put the cooked noodles on it. Remember, add chili oil on it!

Materials required:

Noodles: right amount

Bean sprouts: moderate

Eggs: right amount

Chili oil: right amount

Note: chili oil 1. Good chili noodles, sesame, salt, mix and put in a container that is not afraid of scalding. 2. Heat a pot of hot oil (the oil should smoke), turn off the fire and let it stand for 1-3 minutes (cooling down, key). After that, pour the hot oil into the prepared chili noodles slowly, and stir the chili powder with chopsticks while pouring (the key is to put a rag under the container to prevent the container from moving with it), so as to ensure uniformity. The pepper powder should be completely submerged after making. The characteristic formula of chili oil, for this characteristic place!!

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Te Se Gan Kou Mian