Wuhan Hot Dry Noodles

Name: Wuhan Hot Dry Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g High-gluten flour; 140g Cold water for flour; 1/2 bowl Tahini; 1 head garlic; 1 cup Cold water; 3g salt; 30g Soy sauce; 15g sesame oil; Some Chili oil; Some Capers; a little Chives

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When it comes to Wuhan cuisine, hot dry noodles cannot be avoided. It's famous, even in Beijing thousands of miles away, there are hot dry noodles. I can't say whether it's authentic, but it's still delicious. Especially the sesame sauce and the minced garlic sprinkled with Beijing’s cold noodles with sesame sauce.

Hot dry noodles and cold noodles with sesame sauce can be seen literally, the former is hot and the latter is cold.

In terms of noodles, hot dry noodles should use special alkaline water noodles, which are hard and firm, Q elastic and smooth, and the whole bowl of noodles is dry and fragrant; cold noodles with sesame sauce do not pick noodles, machine-pressed noodles or hand-rolled noodles can be used. After the noodles are cooked, cool water should be used at least twice, and the noodles are refreshing and soft.

The ingredients for hot dry noodles are basically sesame sauce, garlic water, capers, and dried radish; the sauce is made with light soy sauce, dark soy sauce, a little vinegar, and sesame oil; the sauce for cold noodles with sesame sauce only needs water and salt Adjust well, the side dishes are mostly cucumber shreds, radish shreds, garlic powder, and chili oil.

Greedy! Today I will use a combination of the two methods to make a family version of hot dried noodles. The taste is not inferior to the street shops. It is economical and hygienic.

Wuhan Hot Dry Noodles

1. The main ingredients are ready: high-gluten flour, sesame paste, garlic, cold water; the home noodle machine I use, the authentic hot dry noodles use alkaline water, we don’t have it, and we can’t make it. Use a noodle machine to press the noodles. The amount of water for rolling the noodles is small, and the noodles are solid;

2. Take two flat cups of flour for 4 people. The cup comes with the noodle machine. One flat cup is 200 grams of flour; either high-gluten flour or all-purpose flour can be used;

3. Put the flour into the kneading bucket, turn on the electricity, and select the "hand-rolling" program; first stir the flour;

4. Then put a water cup containing 140 grams of cold water on the top cover, and the water leaks from the small hole. With stirring, the flour gradually turns into noodles;

5. While the machine is kneading the dough, let's deal with the small ingredients: stir or chop garlic, and eat more garlic to make it more fragrant;

6. Pour a little sesame oil into the sesame sauce to increase the oiliness, then pour 30 grams of light soy sauce and 10 grams of soy sauce to increase the freshness of the light soy sauce, the color of the soy sauce, and also increase the saltiness and flavor;

7. Stir slowly with a small spoon, and add cold boiled water or purified water gradually. The adjusted sesame paste is as thick as yogurt; when the consistency is right, you can taste the saltiness and add an appropriate amount of salt, stir to melt, and set aside for later use; You want to eat noodles, so it can be slightly salty;

8. The sour cowpeas we soaked in my own house are raw and pickled, so we blanch them in hot water for 20 seconds and cut them into small cubes for later use. The capers are a must-have for Wuhan's hot-dried noodles. Try to lean on "Authentic";

9. After a few minutes of noodles, the noodles were automatically pressed out;

10. The dough is turned into noodles, smooth and firm; you can cut it to your favorite length with scissors; it’s best to eat all these noodles at one meal. If you can’t eat them, you can put the fresh noodles in a fresh-keeping bag and store them in the refrigerator. There is no need to defrost before cooking, just put it in the pot directly;

11. Boil a pot of water, put a proper amount of noodles into the pot after the water is boiled, boil the water again, boil for a few rolls and it will be fully cooked; the authentic hot dry noodles are boiled in alkaline water to 8 mature and then removed, and mixed with appropriate amount of sesame oil. Sticky, put it in hot water again before eating; the latter method noodles are chewy and dry, which is also suitable for opening a store; if you like soft, you can cook it at one time;

12. Put the noodles into a bowl, pour an appropriate amount of sesame sauce on the noodles, stir briskly with chopsticks, so that each noodle is dipped in the sesame sauce; because the noodles are fully cooked and just out of the pan, the sesame sauce will quickly adhere to When the noodles are on, there is no need to add hot noodle soup;

13. Sprinkle with minced garlic, capers, chives, chili oil, white sesame seeds, and eat while mixing, it's so fragrant!

Tips:
1. The noodles of authentic Wuhan hot dry noodles should use alkaline water noodles, which are hard and thick, resistant to cooking, and have a soft and smooth taste. Although ordinary noodles cannot be replaced, we will not sell them commercially. We will cook ordinary noodles until they are just cooked. It's okay
2. The noodles are cooked twice, the first time they are only cooked for eight years, mixed with oil and allowed to cool, and then heated slightly before eating. Initially, this method is for merchants to facilitate the sale and save the cooking time; after comparison, the taste of such noodles It is smoother and stronger, and can be cooked at home according to the time and taste;
3. Seasonings for hot dried noodles include sesame paste, sesame oil, garlic water, soy sauce, dried radish, capers, others can be added according to your taste, such as vinegar, oyster sauce, chili oil, spicy millet, chopped chili, etc.