hot dry noodles

1. Dry alkaline water surface.

2. Boil a large pot of boiled noodles.

3. Remove the foam.

4. Take a look at the softness and hardness of the noodles cooked in the middle, as the white core in the middle is almost gone.

5. If cooked too soft, it is easy to break and the texture is not good. If it is harder, it can be remedied later.

6. After cooking, drain the water and place it on a cutting board.

7. Drizzle peanut oil over hot water and mix well.

8. Spread out the heat dissipation.

I woke up for about an hour.

10. Put it in a fresh-keeping bag and refrigerate overnight.

11. Heat hot water and steam the noodles for half a minute the next morning before removing them.

12. Prepare some chopped auxiliary materials, such as pickled beans, diced radish, and diced lotus root, which are even more standard.

13. Pour the ingredients into the noodles, drizzle with two tablespoons of sesame paste (buy a large bottle online and add some sesame oil to dilute it), the soul of a bowl of good noodles!

14. Add salt, light soy sauce, chicken essence for a little seasoning, dark soy sauce for a little color adjustment, and chili oil for those who like spiciness.

15. Hot dry noodles are ready!