Hot dry noodles for summer
Overview
Although I am not from Hubei, I still want to eat hot dry noodles from time to time. In the summer, the noodles are brushed in the broth before eating. My son always finds it too hot. He always likes to eat cold noodles in the summer, so I slightly improved it to make this noodle more suitable for summer.
Tags
Ingredients
Steps
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Add salt and alkali to the flour in a ratio of 250:2:1, and mix into a smooth dough for 30 minutes. Before using the alkali, dissolve it into water and store it for a day before using it to knead the dough. Use a noodle press to press it into slightly thicker sheets, and then press it into thin strips. The diameter of the noodles pressed in this way is basically between 1.5 and 1.6 mm. Although it is not very round, it is basically close to a round shape.
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Add appropriate amount of salt, sugar and light soy sauce to the sesame paste and stir evenly,
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After stirring, the sesame paste will become thick, then gradually thin it with finely ground sesame oil
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Just adjust it to a state where it can flow. This is the sesame sauce bowl sauce used for noodles.
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Cut the meat into cubes, fry it in a pot, and simmer it with dark soy sauce, salt, rice wine, sugar and water for a while to make a meat sauce and set aside.
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Put the water in the pot and cook the noodles. Since there is no need to boil the noodles twice, the noodles are cooked directly
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Remove the cooked noodles, quickly cool them with cold water and filter out the water, then mix them well with a little oil in a clean pot to prevent them from sticking. If you eat it right away, just cool it down, and you don’t need to mix it with oil
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Put the cooled dough into a bowl, pour the meat sauce over it, sprinkle with chopped chives and mustard dices, and drizzle with sesame sauce. Just stir it evenly
