Hot dry noodles are the first snack of Wuhan people who eat breakfast too early (Wuhan people call it "too early"), and Wuhan people's feelings for it are needless to say. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info Talking about people who have come to Wuhan from other places, they think of Wuhan again, most of them because they think of Wuhan's hot dry noodles. For Wuhan people or friends who have stayed in Wuhan for a while, it is no longer just a snack, but a feeling. The nostalgia is strong before eating, and the aroma is spraying when eating. Although it is delicious, friends who are in other places cannot enjoy this blessing, because it can only be eaten freshly.

Hot dry noodles are different from cold noodles, and different from soup noodles, noodles are cooked in advance, after being cooled and oiled, and then poured with sesame paste, sesame oil, balsamic vinegar, chili oil, spiced pickles and other ingredients, more characteristics, increase a variety of flavors, when eating, the noodles are slender and smooth with tendons, the sauce is fragrant and delicious, the color is yellow and oily, fragrant and delicious, there is a very refreshing spicy taste, it is an ancestral secret recipe, tempting appetite.

Prepare hot dry noodles, diced spicy radish, fried crushed peanuts. Peanut butter or chopped peanuts are an ingredient that complements the flavor of tahini in hot dry noodles. Mix the peanuts with a little vegetable oil, put them in the microwave oven to "ding" fragrant, and crush them with a rolling pin after cooling. Chives, wash the green onions and control the water, mince them and set aside; With the spicy radish, chopped peanuts and chopped green onions ready, the next step is the most critical step: mixing the sesame paste.

The sesame paste in the sesame oil workshop is the same as the sesame paste on the market, and there is a "澥" process before the use of mixed noodles, dilute it, prepare a cup of warm boiled water, add warm boiled water to the bowl of sesame sauce little by little, and stir in the same direction; When you first start stirring, you will find that the more you stir, the thicker and stickier it becomes, and when you feel that you can't stir, continue to add a little warm boiled water, and continue to stir in the same direction.

After mixing the sesame paste, add water, stir well, add water again, stir again, dilute the sesame paste until scooped up with a spoon, and when the dripping is smooth and satin-like, it is adjusted, add salt and a little sugar and mix well; Pour a little sesame oil into a bowl, mix well with sesame paste, and the sesame paste is completed; Prepare the two spices. Mix the sauce with 2 tablespoons of light soy sauce + 1 teaspoon of oyster sauce; Prepare homemade red chili oil; The preparations are in place, and the noodles are ready to be cooked.

Prepare a pot of hot water, wait for the water to boil, add some salt, and then add the noodles. Take some cold water from time to time, and after a while, the noodles are ready. Put the hot noodles out of the pan into a bowl and pour over the tahini sauce with the right amount of sesame paste. Then add the mixed sauce and red chili oil prepared before, sprinkle with three treasures, spicy radish, crushed peanuts, minced chives, and adjust some Shanxi old vinegar according to personal taste, which is more fresh and fragrant. It is worth noting that sit in the pot of boiling noodles with wide water, sprinkle a little salt into the pot, insist on boiling the water over high heat, put the noodles into the pot and dust the water, count from the noodles into the pot, take them out in 20 seconds, and the heat and taste are the best.

Wuhan has a high temperature in summer, spanning a long time, and people have long participated in edible alkali in noodles to prevent metamorphosis, which is the predecessor of hot dry noodles - cut noodles. In the Qing Dynasty, it was recorded in the "Hankou Bamboo Branches": "Three days are too early and unusual, and a wolf meal can be forgotten." Cut noodles with shredded bean noodles and dried noodles, fish rice dumplings and chicken soup. ”

At the beginning of the 20th century, Li Bao, a food vendor, continued the practice of cutting noodles by boiling, draining, and mixing sesame oil to make hot dry noodles with the same flavor. Later, Cai Mingwei inherited Li Bao's skills, and repeatedly improved them to form a set of specific technical processes, creating "Cai Lin Kee Hot Dry Noodles", which is known for its "cool and strong, yellow and oily, fragrant and delicious".

In the early thirties, Cai Mingwei, who sold soup noodles on Long Beach Street in Hankou. Cai Mingwei is a native of Huangpi Cai, his noodle soup is very popular, customers often queue up for a long time to buy, many guests can't wait to leave, Cai Mingwei is very good at doing business. In order to speed up shipments, after repeated experiments, he finally explored a set of "Shan noodles" process——— which is to first cook the noodles for seven or eight years, and then quickly cool down and apply oil evenly, so that when the noodles are sold, the shipment will be faster.

Once Cai Mingwei saw a sesame oil workshop on Long Beach Street, and after seeing them extract sesame oil from sesame seeds, the sesame paste was left aside, the aroma was fragrant, and he was on a whim; Why not add tahini to the noodles and try it? So Cai Mingwei bought some sesame paste from the owner of the sesame oil workshop and went home. After repeated experiments, he felt satisfied, and the people around him said it was delicious, and then he was confident to launch his new product and sell it on the street. Hot dry noodles ---- the favorite snack of the people of Wuhan was born. At this time, Cai Mingwei named this noodle "sesame sauce noodles", and it was not officially called "hot dry noodles" until 1950, when the industry and commerce were deregistered.

Chi Li, a famous writer in Wuhan, once arranged Wuhan's breakfast in her work "It's Good to Live It's Hot or Cold": "The small rice balls in the canteen, the Ma Rong rice balls in Wufangzhai, the fried dough sticks in Tongxingli, the heavy oil roasted plum in Shunxiangju, the juice wine for the people's sweets, and the beef rice noodles in Fuqinghe......"

Rich in carbohydrates, which are important substances that make up the body; Store and provide caloric energy, maintain the energy necessary for brain function, regulate fat metabolism, provide dietary fiber, and save protein; Detoxify and strengthen intestinal function. Rich in copper, copper is an indispensable micronutrient for the health of the human body, and has an important impact on the development and function of the blood, central nervous system and immune system, hair, skin and bone tissue, as well as the brain and internal organs such as liver and heart. Other Results: Nutritional supplementation.

There is a point in eating hot dry noodles. The shops that make Wuhan hot dry noodles should be standard, and the cooks should be authentic; The raw materials should be authentic; The seasoning should be of the highest quality; Garnishes should be natural. In addition, according to each person's preference, those who like spicy can participate in chili red oil, in addition, pickles, dried radish, capers, etc., and coriander can also be added. Before eating, mix the noodles while they are hot, and the sesame paste is all pasted on the noodles, like ants on a tree. At this time, if you eat it again, it will be extraordinarily fragrant and delicious. When eating hot dry noodles, it is best to make a bowl of eggnog or a bag of milk or a glass of soy milk or a bowl of sweet and sour rice wine, and drink it while eating. If you only eat and don't drink, you will feel that your mouth is dry, and you will not be able to eat the best taste of hot dry noodles.

Some breakfast restaurants will put a can of pork ribs and lotus root soup or chicken soup next to the hot noodle pot, and some people don't like it too dry, so they can pour some soup to taste; There is a fried hot dry noodle shop is very interesting, the owner first uses boiling oil to go through the hot dry noodles in advance, and then boils them in the pot after they are cold, the noodles are dry and delicious, put in a braised egg, and then have a cup of soy milk, millet porridge or tofu brain, the hot dry noodles constitute my common taste and are unique, which makes people intriguing after eating.