Wuhan cold noodles

Wuhan cold noodles

Introduction:

"Like hot and dry noodles, all cold noodles in Wuhan use alkaline water, but the noodles used for cold noodles are thinner, which is almost as thin as silver noodles. But that kind of fine noodles is usually provided by noodle making workshops to noodle shop owners. Because the noodles are too thin to be dried and stored in the sun, they are very fragile and easy to break, so they can only be made into soft noodles, which must be eaten on the same day. So we housewives generally can't buy them. We can only buy the kind of dried noodles in the sun as shown in the figure below, which can also be used as hot dry noodles It's OK to make cold noodles, but the taste is a little worse than fine noodles, ha ha

Production steps:

Materials required:

Alkali water surface: appropriate amount

Kelp: right amount

Cucumber: moderate

Large head pickles: moderate

Mung bean sprouts: moderate

Sour beans: right amount

Minced garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Soy sauce: moderate

Vinegar: moderate

Spicy oil: right amount

Bixian Douban: moderate

Minced pepper sauce: right amount

Sesame paste: right amount

Zanthoxylum bungeanum: right amount

matters needing attention:

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy