Hot dry noodles
By VicentaLakin
Although they are not from Hubei, they also want hot noodles from time to time. In the summer, the noodles were brushed in the soup, my son was always hot, he always liked cold noodles in the summer, so he improved it slightly, making it more suitable for summer。
Recipe Recommendations
- flour 500G
- edible Trona 4g
- salt 2g
- meat sauce 1 part
- sesame sauce 1 part
Steps for Hot dry noodles
1
Flour is to be fed with salt and alkalin at a ratio of 250 22 ∶1 and a smooth pasta of 30 minutes. Water is stored for one day before use. With a pressurizer presses a slightly thick piece and a thin strip so that the lasagna is essentially between 1.5 and 1.6 mm and is not very round, but is almost rounded。
2
In sesame sauce, the appropriate amount of salt, sugar and raw mix is even
3
The sesame sauce becomes thicker when mixed, and then thinner with a little polish oil
4
It's enough to make it so mobile. This is the sauce sauce for the noodles。
5
Meat cuttin, cooked in the pot, and slobbered, salt, yellow wine, sugar and water for a while, and made it into gravy。
6
Let go of the water in the pot, cook the noodles
7
Freshly cooked noodles produce quick cold water to cool and filter out the water, and a little oil is mixed in fresh pots to prevent binding. If you eat it, it'll be cold. You don't have to mix the oil
8
The colded noodles are put in the bowl, the sauce is poured, the onion is crushed and the rind is squeezed, and the sesame sauce is poured. Just mix it evenly