Famous snacks in Hubei - {Hot dry noodles}

1. Chop garlic and ginger into small pieces and mix with a little hot water to make a sauce for later use. Cut the pickled beans into small pieces, and you can also use pickled vegetables such as spicy radish and pickled mustard greens instead, depending on your preference. Mix sesame paste with sesame oil, and the thickness should be enough to be pulled into thin shreds with a spoon.

2. Chop cilantro and scallions into small pieces. If you don't want to eat these two, you can also skip them. To make Hot dry noodles seasonings, it's like I prepare them in line in advance. When they are taken out, they can be transferred one by one with the heat

3. The noodles I bought are weakly alkaline noodles. First, boil them once, let them cool down, then mix them well with sesame oil, sprinkle them and dry them. When making them, blanch them in boiling water and they can be eaten. If you can't buy this kind of noodles, you can go to the supermarket to buy a special Hot dry noodles and cook them directly.

4. Blanch the noodles in boiling water for four or five times, then remove and serve in a bowl.

5. Add monosodium glutamate, pepper, soy sauce, garlic ginger juice, sesame paste, cilantro and scallion powder, and pickled beans in sequence (depending on personal taste, let me give you a ratio that I can figure out myself: use a small spoon like the one in the picture, half a tablespoon of monosodium glutamate, half a tablespoon of pepper, and two to three tablespoons of soy sauce. The specific amount depends on the amount of noodles.)

6. Add vinegar and chili oil according to your own taste. A bowl of fragrant Hot dry noodles will be ready!

7. Mix the sauce carefully and wrap each noodle with thick sesame paste, creating a fragrant aroma

8. When people in Wuhan eat Hot dry noodles, they are used to eating and drinking a bowl of rice wine or a bag of milk or a cup of soybean milk. It can better highlight the unique flavor of the face