Zhumadian hot dry noodles
It is said that hot dry noodles are divided into Wuhan hot dry noodles and Xinyang hot dry noodles. I have never eaten the above two authentic ones. However, Zhumadian hot dry noodles are also quite famous among us. The method is similar, but the taste may be slightly different. But no matter which one is, delicious food is the king.
Recipe Recommendations
- mung bean sprouts appropriate amount
- sesame paste appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- black pepper appropriate amount
- salt appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Zhumadian hot dry noodles
1
Boil the alkali noodles in boiling water until 80% cooked and remove them. Pour appropriate amount of vegetable oil into the noodles, shake well and cool.
2
2. Wash the mung bean sprouts and blanch them with boiling water until they are broken. Remove them.
3
3. Chop the green onions for later use.
4
4. Pour appropriate amount of soy sauce, salt and boiled water into a bowl to make soy sauce. Add sesame oil to sesame paste and mix well.
5
5. Mixed sesame paste.
6
6. Before eating, quickly blanch the cooled noodles in boiling water, drain the water and place them into a bowl.
7
7. Add green bean sprouts, drizzle with the adjusted soy sauce and sesame paste, sprinkle with chopped green onion and pepper, and a bowl of fragrant noodles is finished.Zhumadian hot dry noodles Make Tips
1. After the noodles are mixed with oil, place them in a ventilated place, turning them in the middle to prevent the noodles from sticking. (You can use a fan to cool it quickly) 2. Sesame paste can also be mixed with boiling water. It is said that the taste is not as fragrant as that of sesame oil, but I feel the same. 3. You can sprinkle marinated mustard and diced radish on it to have a different flavor.