Hot dry noodles

2024-04-23 12:45:54 538

It is said that hot and dry noodles originated in this way: in the early 1930s, there was a food vendor named Li Bao in Changdi Street, Hankou, who lived by selling jelly and Noodles in soup in Guandi Temple. One day, the weather was exceptionally hot, and many leftover noodles were not sold out. He was afraid that the noodles would spoil, so he cooked and drained the leftover noodles, and hung them on the cutting board. Accidentally, I knocked over the oil pot on the table and spilled sesame oil on the noodles. Seeing the situation, Li Bao had no choice but to mix the noodles with oil and let them air dry again. The next morning, Li Bao put the cooked noodles mixed with oil in boiling water and heated them slightly. He picked them up and drained them into a bowl, then added the seasoning used for selling cold noodles, making them hot and fragrant. People are eager to buy and eat with relish. When someone asked him what kind of noodles he was selling, he blurted out that it was "Hot dry noodles". From then on, he specialized in selling this kind of noodles, and not only did people compete to taste it, but also many people came to him to learn from him< Br>

Details of ingredients

flour500g
water185g
Edible alkali4g
Sesame oil1 tablespoon

Technique

difficultybeginner
workmanshipmix
tasteSauce aroma
timeHalf an hour

Steps to make Hot dry noodles

1. Add edible alkalinity to the water to dissolve it
2. Pour into a bowl filled with flour
3. Add a little salt and stir well with chopsticks
4. Knead into a harder dough
5. Divide the dough into small portions, making it easier for the dough press to press
6. Press back and forth several times to create a smooth dough
7. Then use a round face to press into thin round noodles
8. Make all the small dough like this
9. Boil a large pot of water
10. After boiling, pour in the pressed noodles and cook until 7 minutes cooked. (If you cook and eat it now, just cook it until it's fully cooked.)
11. Then drain the water, scoop it up, and let it cool in a windy place, or simply pass the cold water once.
After letting it cool a bit, pour in sesame oil and mix well to prevent sticking. This way, the alkaline surface is ready. You can put it in the refrigerator to refrigerate if you have increased the amount.
13. Prepare the ingredients, cut the scallions, garlic, and spicy radishes into small cubes for later use
14. Take the portion you want to eat
15. Put it into the pot and cook until it's done. The noodles are already half cooked, just heat them up a little
16. Take out the noodles and put them in a bowl. Add salt, MSG, soy sauce, and vinegar
17. Add diced radish and drizzle in the most important sesame sauce
Sprinkle chopped green onions on top. (Spicy sauce, garlic, vinegar, etc. can be added according to one's own taste.)