Will eating hot dry noodles make you fat? What is the sauce for hot dry noodles?

Hot dry noodles is one of the top ten noodles in China and one of the most famous snacks in Wuhan, Hubei. There are many ways to cook it. Oil, salt, sesame paste, salad oil, sesame oil, chives, garlic, brine and soy sauce are used as auxiliary materials. It is yellow and oily in color and tastes delicious. Due to its high calorie content, it can also be used as a staple food, a nutritious breakfast, and replenishes the energy needed by the body.

Contents of this article

1. Will eating hot dry noodles make you fat?

2. What kind of sauce is hot dry noodles?

3. How to make hot dry noodles

Will eating hot dry noodles make you fat?

Hot dry noodles are made from stone-ground flour. Stone-ground flour is flour without any additives produced by traditional stone mills (mill speed 20 rpm). Low-speed grinding and low-temperature processing will not destroy the nutrients in wheat. Therefore, stone-ground flour retains the protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1.B2 and other nutrients in wheat to the greatest extent. In particular, the carotene and vitamin E in stone-ground flour are 18 times that of other flours. Its low-speed grinding characteristics also maintain the molecular structure of flour. No additives are required. When cooking noodles, the noodle soup of stone-ground flour is light yellow in color, while the noodle soup of other flours containing additives is white in color. Therefore, stone-ground flour retains the original flavor of wheat. Various pasta made with stone-ground flour have a soft and tough taste, rich wheat aroma, and higher nutritional value. It is a truly natural green healthy food. The calorie content of hot dry noodles is not very high, so you will not gain weight after eating it.

What is hot dry noodles sauce

The sauce in hot dry noodles is sesame paste.

Sesame paste is a paste made by frying and grinding sesame seeds. It has a fragrance and is used as a seasoning. It is also called sesame paste. Sesame paste is one of the most popular fragrant condiments. There are two types of white sesame paste and black sesame paste. White sesame paste is better for consumption, while black sesame paste is better for nourishing qi.

How to make hot dry noodles

first step

The soul of hot dry noodles - sesame paste

100% pure sesame paste is the core of hot dry noodles. Mr. Cai uses white sesame seeds from Huangpi to Xinzhou, which are fried and then ground at a low speed with a stone mill.

The pure sesame oil processed by the water substitution method retains the fragrance of sesame to the maximum extent due to the low-temperature processing technology, and the fragrance is particularly long-lasting. The sauce made by mixing sesame paste and sesame oil in a ratio of 6 liang to 4 liang is the first core technical link in making traditional hot dry noodles.

Step 2

The companion of hot dry noodles - dried carrots

Select fresh carrots from Cai Lao's hometown, cut them into long strips, marinate them with salt, soy sauce, five-spice powder, etc., drain them and dry them slightly. In addition to the sweet aroma of soy sauce, the diced carrots also have a natural rose fragrance.

Step 3

The flavor of hot dry noodles - a variety of seasonings

A bowl of authentic hot dry noodles requires balsamic vinegar, light soy sauce (dark soy sauce), chili oil, MSG, pepper powder, and granulated sugar, a total of 10 seasonings.

Step 4

The essence of hot dry noodles - salt-alkali noodles

Nowadays, few shops in the Wuhan market notice that too much alkali cannot be used in making hot dry noodles.

Mr. Cai said: "My father made saline-alkali noodles with added salt, which was inspired by the traditional Huangpi oil noodles. It tastes good, does not stick to teeth, is soft, refreshing and chewy. It is completely different from the hot-dry noodles sold outside now. Too much alkali is added, and it will choke the throat if you eat too much. The elderly and children cannot eat it."

Step 5

The key to hot dry noodles - dusting the noodles

The water should be wide and the fire should be high. The amount of noodles added each time should be moderate, about 2 kg of raw noodles. After the water in the large pot boils, add some cold water after it boils again.

Step 6

Hot dry noodles process

After adding cold water, use long chopsticks to stir the noodles up and down to prevent them from clumping. Cover the pot again, and when the noodles are about 70% cooked, remove them from the pot quickly and pour cold water again.

Step 7

The process of making hot dry noodles - draining noodles

Remove noodles from heat and drain.

Step 8

Hot dry noodles process - drying

Add oil, cool it with an electric fan, and use chopsticks to lift the noodles to quickly dry them.

Step 9

Hot dry noodles process - noodles

The noodles are dusted when they are fluffy, non-sticky and smooth.

Step 10

Production of hot dry noodles - hot noodles

Put the dough in a pot of boiling water and blanch it for a few seconds.

Step 11

Preparation of hot dry noodles - adding ingredients

Add ten condiments in turn.

Step 12

Preparation of hot dry noodles - completed

This is a bowl of authentic traditional hot-dry noodles that is finely made, with thin and chewy strips, bright yellow color, complete seasonings and unique flavor.