Hot Noodles with Sesame Paste
by Qiuyue0815
Favorite
Difficulty
Normal
Time
2h
Serving
2
(Baidu) Regan noodles is a special snack of Han nationality in Wuhan, Hubei Province. It was originally a special food in Wuhan. Regan noodles are the same as Beijing’s fried noodles, Henan stewed noodles, Shanxi’s cut noodles, and Sichuan Dandan noodles. surface. The slender roots of hot-dried noodles have gluten strength, yellow and oily color, and delicious taste. Mix with sesame oil, sesame paste, rich and fresh spicy powder, five-spice pickles and other ingredients, the color and fragrance are delicious. Wuhan hot dry noodles can be said to be well-known throughout the country and even the world.
Wuhan has a high temperature in summer and spans a long period of time. For a long time, people have added edible alkali to the noodles to prevent spoilage.
Hot dry noodle ingredients: alkaline water noodles, spicy radish, spiced radish, sesame oil, soy sauce, capers, salt, chicken essence, rich and fresh spicy powder, pepper, vinegar, garlic juice, brine juice, tahini, chives or coriander
The ratio of the alkaline water in my hot dry noodles except water is based on the material formula of Diancao'er: (original sticker) 500 grams of all-purpose flour, 5 grams of edible alkali, 3 grams of salt, and 160 grams of water. This ratio and a good dough are relatively dry and suitable for pressing with a noodle machine; if there is no noodle machine to roll the noodles by hand, the amount of water needs to be increased to 180 grams.
The original post also has a description of the sesame paste: (Original post) A good sesame paste needs to be blended with sesame oil to make it smooth, and the cooked hot dried noodles taste authentic.
I usually mix the sesame sauce with water, which is slightly different.
Others have made some adjustments according to their own taste. Thank you the author of the original post. "
Wuhan has a high temperature in summer and spans a long period of time. For a long time, people have added edible alkali to the noodles to prevent spoilage.
Hot dry noodle ingredients: alkaline water noodles, spicy radish, spiced radish, sesame oil, soy sauce, capers, salt, chicken essence, rich and fresh spicy powder, pepper, vinegar, garlic juice, brine juice, tahini, chives or coriander
The ratio of the alkaline water in my hot dry noodles except water is based on the material formula of Diancao'er: (original sticker) 500 grams of all-purpose flour, 5 grams of edible alkali, 3 grams of salt, and 160 grams of water. This ratio and a good dough are relatively dry and suitable for pressing with a noodle machine; if there is no noodle machine to roll the noodles by hand, the amount of water needs to be increased to 180 grams.
The original post also has a description of the sesame paste: (Original post) A good sesame paste needs to be blended with sesame oil to make it smooth, and the cooked hot dried noodles taste authentic.
I usually mix the sesame sauce with water, which is slightly different.
Others have made some adjustments according to their own taste. Thank you the author of the original post. "
