Hot dry noodles
By VicentaLakin
There's no place. There's always a classic
Recipe Recommendations
- noodles 100g
- mustard appropriate amount
- laojiang appropriate amount
- garlic appropriate amount
- pepper powder appropriate amount
- soy sauce appropriate amount
- oil chili appropriate amount
- chicken essence appropriate amount
- shallots appropriate amount
- sesame oil appropriate amount
- white granulated sugar appropriate amount
- rapeseed oil appropriate amount
- white sesame appropriate amount
Steps for Hot dry noodles
1
Two litres of water in the pot, plus 10 peppers, eight o'clock, two or three petals, and so on
2
20 centimetres of onion, one or two, one third of the thumb size of an old ginger, garlic
3
Onions cut in three millimeters, garlic cut in one or two millimeters of fine grains, prepare five centimetres of diameter spoon, one-third spoon of sesame sauce
4
Add a spoonful of warm water to dilute, half a thumb of white sugar to mix
5
Water boiling
6
Add a hundred grammes of two-millimeter lasagna
7
One or twenty seconds of cold water, dry water filtering, and adding to the thumb amount of perfume. even
8
Add ginger garlic, half a thumb to the soy sauce, a spicy equivalent. 1/4 caliber thumbs, chicken equivalent. 2/3 onions, 1/4 thumbs of white sesame, 5 cm in diameter spoon, half a spoon ofseed oil, heating for about 10 seconds, burning a little smoke, pouring on the surface, mixing
9
Add diluted sesame sauce
10
Smash it, put your thumbs on the original, and the remaining onionsHot dry noodles Make Tips
1. Fine noodles cook quickly and should not be boiled for too long, otherwise they become sticky, mushy, and hard to mix.
2. Toss the noodles with sesame oil as soon as they are cooked; first, to enhance the aroma, and second, to prevent the noodles from sticking together, which makes mixing the sauce easier.
3. The sesame paste needs to be diluted. Pure sesame paste has a high concentration; it may appear thin, but once stirred vigorously, it becomes sticky, so it requires dilution.
4. Pure sesame paste, without additives, is aromatic when eaten directly but has a slightly bitter taste; use white sugar to balance the flavor.