Wuhan Hot Dry Noodles
1.
The noodles used in Wuhan hot dry noodles are alkaline water noodles that are harder than ordinary noodles, and the noodles produced by this method are more chewy.
2.
The sesame sauce is relatively thick, and you need to add an appropriate amount of sesame oil to blend into a smooth, continuous flow state
3.
Put the noodles in the pot after the water is boiled, then adjust the heat to medium heat, keep the water boiling for 2 and a half minutes and then remove it. It can't be cooked for a long time. If it is cooked for a long time, the noodles will become soft.
It doesn't taste strong, and it's soft.
4.
After removing it, blow it with an electric fan to cool the noodles quickly.
Then top with sesame oil, use one chopstick in each hand, pick it up, shake it, drop it, and repeat several times in sequence.
This process is called: dusting noodles!
The dusted noodles can be refrigerated to prevent about 2 days
5.
Prepare a large bowl, add soy sauce, pepper, and sesame seeds.
If there is brine, put it in the brine, if not, leave it.
6.
In another pot, after the water is boiled, put in the dusted noodles, blanch for 30 seconds, remove them and put them in the bowl of the prepared ingredients.
After the blanching process, the noodles won’t be raw, they are very strong, and they don’t stick.
7.
Drizzle with tahini, top with capers, mustard and chopped green onion.
You can also add red oil and vinegar.
In this way, a home version of Wuhan hot dry noodles is ready.
Be sure to mix well while it's hot, otherwise it won't work and it won't mix well.
It's best to eat while it's hot.
Tips:
The time to cook the noodles should not exceed 3 minutes, otherwise the noodles will be overcooked and will be very sticky and unpalatable.
