Wuhan Hot Dry Noodles

Name: Wuhan Hot Dry Noodles
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Alkaline water surface; 30g Dried shrimp; 50g Mustard Head

by Wen Ting Qianzi

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

There is no major technical difficulty in making hot dry noodles, but it is different from cold noodles and different soup noodles. The key is that the noodles should be alkaline water noodles, so that the noodles will be firm, yellow, oily, and tough after being cooked. And the water used to cook the noodles must be thoroughly boiled. The noodles are boiled for eight years for the first time, and the noodles are boiled in the water for the second time. Otherwise, the noodles are soft and have no toughness, and the interest is greatly reduced. The noodles can also be blown wildly against a fan, while cooling down, accompanied by fragrant sesame oil, and the roots are shaken.

Ingredients

Wuhan Hot Dry Noodles

1. First, dice the mustard head, mince the shallots, mince the dried shrimps, and prepare the various seasoning

2. Boil water in a pot, shake the noodles and cook for about 3 minutes, remove and drain the water when it is eighty mature, and use an electric fan to cool it in summer

3. Pour the sesame oil onto the noodles

4. Shake well with chopsticks after mixing well

5. After the noodles are completely cool, put them in a boiling water pot, remove them immediately after a little bit of heat, drain the water, and stir in the light soy sauce