Wuhan Hot Dry Noodles, together with Shanxi Sliced ??Noodles, Guangdong and Guangxi Yifu Noodles, Sichuan Dandan Noodles and Northern Fried Soybean Noodles, are known as the five famous noodles in my country. They are early snacks with Wuhan characteristics.
There is an allusion to the origin of hot dry noodles:
In the early 1930s, there was a food vendor named Li Bao in Changdi Street, Hankou, who relied on the Guandi Temple area. Selling jelly and soup noodles for a living. One day, the weather was extremely hot and a lot of leftover noodles were not sold. He was afraid that the noodles would go rancid, so he cooked the leftover noodles, drained them and hung them on the chopping board. I accidentally knocked over the oil pot on the table and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and let them dry again. The next morning, Li Bao scalded the cooked noodles mixed with oil in boiling water, took them out, drained them and put them into a bowl, then added the seasonings used to sell jelly, making them steaming hot and full of aroma. People rush to buy and eat with gusto. Someone asked him what kind of noodles he was selling, and he blurted out "hot dry noodles." From then on, he specialized in selling this kind of noodles. Not only people competed to taste it, but also many people came to learn from him.
A few years later, a man surnamed Cai opened a hot-dry noodle shop at the Manchun intersection of Zhongshan Avenue. He named it "Cai Lin Ji", which means prosperous financial resources, and became a hot-dry noodle restaurant in Wuhan. Famous stores. Later, it moved to Zhongshan Avenue opposite Hankou Tower and changed its name to Wuhan Hot Dry Noodles.
Hot dry noodles are different from cold noodles and soup noodles. The noodles are cooked in advance, mixed with oil and spread to dry. When eating, they are scalded in boiling water and seasoned to make the finished noodles chewy and chewy. Yellow and oily, fragrant and delicious, tempting appetite.
First of all, you need to dust the noodles well. The fat alkaline noodles are sold in many food markets in Wuhan and are cheap. After buying them, boil water in a big pot first, then throw away the noodles after the water boils. Go in and pick it up after counting one, two and three. It must not be cooked too soft, otherwise it will be inedible. Spread the noodles out on the table, use a fan to blow on the noodles, drizzle oil on the noodles while blowing, and stir with a long tool. I definitely don’t have such a long tool at home, like the ones used for deep-fried dough sticks. Chopsticks, I don’t care about this, anyway, the final goal is to coat every noodle with oil, and the noodles should be firm and chewy but not raw. This requires skill. No matter how delicious the seasoning is, the style of hot-dry noodles will be lost if the texture of the noodles is wrong.
After the noodles are mixed and cooled, start preparing the seasonings. The sesame paste must be authentic, and the sesame oil must also be authentic. Then use the authentic sesame oil to slowly mix the authentic sesame paste into a thin paste. Be sure to use Sesame oil is used to make sesame sauce. Many street stalls use hot water to make sesame sauce to save money. Will it taste good?
In addition to sesame sauce, soy sauce, salt, MSG, chopped green onion, pepper, and chili juice if you like spicy food, these are the basic components of Wuhan Hot Dry Noodles. In recent years, pickled beans, shredded kelp, diced radish, and pickled vegetables are often added to the dish. Although it is delicious, on the other hand, it obscures the original aroma of sesame sauce.
Everything is ready, let’s start next. Boil a pot of water, throw the dusted noodles into it, roll it and take it out. It is already cooked. Add the seasonings above. Go in, add less soy sauce and more sesame sauce. That’s what you eat, and the rest is just appropriate. If it's too dry, you can add a little stock or beef broth, and then start enjoying the deliciousness of this place. . .