Hubei hot and dry noodles

Hubei hot and dry noodles

Introduction:

"It is said that the origin of hot and dry pasta is as follows: in the early 1930s, there was a food vendor named Li Bao in Changdi street of Hankou who lived by selling cold noodles and soup noodles in the area of Guandi temple. One day, the weather was extremely hot, and a lot of noodles were not sold out. He was afraid that the noodles would go bad, so he cooked the noodles, drained them and hung them on the chopping board. Accidentally, he knocked down the oil pot on the case and spilled sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and let them dry again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, picked them up and drained them into a bowl, then added the seasoning used to sell jelly, which made them steaming and fragrant. People rush to buy and eat with relish. When someone asked him what kind of noodles he sold, he blurted out that it was "hot and dry noodles". From then on, he monopolized this kind of noodles. Not only people competed to taste it, but also many people learned from him. It's easy to buy this kind of hot and dry noodles in our market, so many families cook and eat them at home. I used to buy ready-made food outside. Since I married my husband, I often cook at home, because my mother-in-law is a very diligent and thrifty person. First of all, she thinks it's unsanitary to sell, and then she makes it more cost-effective. The most important thing is that it's better than the food outside! This hot and dry noodles is to learn from her, I also specially bought a small noodle press, so that even the noodles can be made by themselves. Ha ha, friends who can't buy soda water in other places can learn to do it by themselves

Production steps:

Step 1: add edible alkali to the water

Step 2: pour into the bowl with flour

Step 3: add a little salt and stir well with chopsticks

Step 4: knead into a hard dough

Step 5: divide the dough into small portions, so that the dough can be pressed by the press

Step 6: press back and forth several times to make a smooth face

Step 7: then use a round face and press it into a thin round noodle

Step 8: make all the small dough like this

Step 9: boil a large pot of water

Step 10: bring to a boil, pour in the pressed noodles and cook until medium cooked. (if you cook and eat as you go, cook until fully cooked)

Step 11: then drain the water, pick it up and cool it in a windy place, or go through the cold water directly.

Step 12: after a little cool, pour in sesame oil and mix well to prevent adhesion. So the soda noodles are ready. It can be refrigerated in the refrigerator.

Step 13: prepare the ingredients, cut the onion, garlic, spicy radish into small cubes

Step 14: take your portion

Step 15: put into the pot to cook, the noodles are half cooked, just need a little hot

Step 16: pick up the noodles and put them in a bowl. Add salt, MSG, soy sauce and vinegar

Step 17: add diced radish and pour in the most important sesame paste

Step 18: Sprinkle with scallions. (chili sauce, garlic, vinegar, etc. can be added according to your own taste.)

Materials required:

Flour: 500g

Water: 185g

Edible alkali: 4G

Sesame oil: 1 tablespoon

Sesame paste: right amount

Salt: right amount

MSG: right amount

Soy sauce: right amount

Vinegar: right amount

Diced radish: right amount

Scallion: right amount

Note: 1. Because the noodle is pressed by the noodle press, the dough must be hard. If you roll it by hand, you can put more water. 2. Step 12: after the flour is dusted, cool it, put it in the fresh-keeping box and put it in the refrigerator. Take it out when you want to eat. It saves time! 3. If you cook and eat the noodles now, you need to cook the noodles. You can skip 14 or 15 steps and mix the dusted noodles directly.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: Maotai flavor