Chinese Food

Chinese Food:Wuhan hot-and-dry noodles

The Wuhan hot-and-dry noodles are one of the traditional snacks. The noodles need to pass boiled water, cold water and oil, and then finish it off with sauce which is spiced with balm, vinegar, and chili oil and sesame soy and so on, it’s smooth and pliable when you eat it. The sauce is delicious and can increase your appetite in great degree. Xiwen, who is invited to cook at beauty kitchen, is good at cooking besides liking singing songs. Today, she adds up minced meat, dried turnip and thick broad-bean sauce to increase the crisp palate of hot-and-dry noodles.

Materials:

200g minced pork, 250g thin noodles, 150g dried turnip, 1 tbsp chopped scallion, 1 tbsp ripe white sesame.

Sauce:

1 tbsp balm, 3 tbsps sesame paste, 1/3 tbsp chicken powder, 1 tbsp bean sauce, 1 tbsp vinegar, 1 tbsp thick broad-bean sauce, 2 tbsps chili oil.
Dressing: 4 tbsps oil, 1 tbsp salt

Procedure:

1. Heat up 2 tbsps oil, add minced pork and stir fry then pour in dried turnip and stir fry until the meat becomes white. Pour in a bowl of clean water and bring to a boil.

2. Add 1 tbsp balm, 3 tbsps sesame paste, 1/3 tbsp chicken powder, 1tbsp soy sauce, 1 tbsp vinegar, 1tbsp bean paste and 2 tbsps chilli oil, stir fry and make into sauce.

3. Bring half pot of water to a boil. Add 1 tbsp salt and thin noodles. Stir and scatter them. Boil with middle fire.

4. Fish up cooked thin noodles. Clean up the noodles for several times. Drain away the water. Dip in the cold water and remove the redundant starch.

5. Heat up 2 tbsps oil. Pour in cooked noodles and scatter with chopsticks to make every noodle smooth and not stick.

6. Place the noodles in the platter. Dress them with sesame paste, chopped scallion and 1 tbsp ripe white sesame oil. Dish off.

Tips:

1. To make noodles smooth and flexible has some skills: firstly, add salt in the boiled water; secondly, add some water in the boiled water for twice; thirdly, put the cooked noodles in the cold water to remove redundant starch; fourthly, dip in the oil to make them smooth and not stick.

2. Sesame paste is thick and not easy to scatter. If you want to make the taste thicker, you can use balm to make it. Then pour the paste in the noodles and stir up.

3. Because of the high oil and low water; you should pour in a little more water in the paste, or the paste will be pretty thick, not easy to scatter and taste dry.

4. The taste is up to you. The person who like spicy taste can add more bean paste and chilli oil. Surely, if you don’t like it, you don’t have to put them.