hot dry noodles

hot dry noodles

Introduction:

"Hot and dry noodles don't know what it's like to" marry "to other places. The hot and dry noodles that come to our small town completely subvert the local way of eating in Wuhan. Xiaocheng's hot and dry noodles are sold together with rice noodles. They are cooked with diced chicken and rice noodles. But most of the time, they are fried with scrambled eggs, mung bean sprouts and seasonal vegetables. When they are in the pot, they are sprinkled with cumin. If you like pepper, you can add some pepper. It's still delicious. No one in the small town remembers the living habits of the hot and dry noodles when they were in their "mother's home". Of course, the idea of marrying a chicken with a chicken and a dog with a dog makes it no longer have to follow what it was like to live in their "mother's home". Integration is a necessary choice when it leaves its hometown. It is not only hot and dry noodles that are changing itself. Every snack with local brand has to face change when it leaves its hometown. "

Production steps:

Materials required:

Hot dry noodles: right amount

Shallot: moderate

Dried radish: right amount

Minced meat: moderate

Sprouts: right amount

Pickled Toona sinensis: right amount

Sesame paste: right amount

Chili oil: right amount

Zanthoxylum oil: right amount

Chicken soup: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: medium spicy