Zhumadian hot and dry noodles

Zhumadian hot and dry noodles

Introduction:

"It's said that hot and dry noodles can be divided into Wuhan hot and dry noodles and Xinyang hot and dry noodles. I haven't eaten the above two kinds of authentic noodles, but here, Zhumadian hot and dry noodles are also very famous. The practice is not much different, and the taste may be slightly different. But no matter what kind, delicious is king

Production steps:

Step 1: Boil the soda noodles in boiling water until eight, then remove them. Pour proper amount of vegetable oil into the noodles, shake well and let cool.

Step 2: 2. Wash mung bean sprouts, blanch them in boiling water until they are broken, and then remove them.

Step 3: 3. Chop green onion and set aside.

Step 4: 4. Pour proper amount of soy sauce, salt and boiled water into the bowl to make soy sauce. Mix sesame paste with sesame oil.

Step 5: 5. Make a good sesame paste.

Step 6: 6. Before eating, quickly scald the noodles in boiling water, drain the water and put them into a bowl.

Step 7: 7. Add mung bean sprouts, sprinkle with soy sauce and sesame paste, sprinkle with scallion and pepper, and finish with a bowl of fragrant noodles.

Materials required:

Alkali added round noodles: 100g

Mung bean sprouts: moderate

Sesame paste: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Black pepper: right amount

Salt: right amount

Note: 1. Put the noodles in a well ventilated place after mixing the oil, and turn it in the middle to avoid the noodles sticking. (you can use a fan to cool quickly) 2. Sesame paste can also be mixed with boiling water. It's said that it doesn't taste as good as sesame oil, but I think it's almost the same. 3. Can be pickled mustard, radish diced sprinkle on top, do not have another taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh