Authentic Wuhan Regan Noodles stall practice

Face:

Alkaline water surface, vegetable oil

Ingredients: sesame sauce, ginger and garlic water, diced sour beans, diced spicy radish, chopped green onion, soy sauce, vinegar, sesame oil, pepper, salt and oil pepper.

Exercise:

1. The night before, the alkaline water surface dispersed, and a large pot of water was burned and the bottom was covered. Stir when cooking to avoid touching the bottom. The noodles are cooked until they are 8% ripe and slightly raw. Pick them up and drain them. Drain as much as possible.

2. Drain the noodles, pour in the vegetable oil and stir quickly. Shake each noodle and mix it with oil.

3. Spread the noodles on a big plate, and use a high-power electric fan or range hood to blow quickly, so that it can be used overnight.

1. Prepare ingredients and seasonings. Get ready the night before and you won't be in a hurry in the morning. Stir sesame paste with warm water until it can drop linearly when scooped up. Ginger and garlic slices are soaked in boiling water overnight to become ginger and garlic water. Dice dried radish, sour beans and onion.

2. The next morning, boil a pot of water. Even if there is no special colander for fishing Regan Noodles, just use the stainless steel colander available in ordinary American stores. Hot noodles for half a minute, shake the spoon up and down a few times to ensure that the noodles in the colander can also be burnt. Don't overcook it, shake it a few times to drain the water and pour the noodles into the noodle bowl. As for how to drain it, it depends entirely on personal preference. I like doing it. So that the seasoning will not be too thin in the future.

3. Add sesame sauce, ginger and garlic water, soy sauce, vinegar, pepper, diced spicy radish, diced sour beans, chopped green onion and Chili sauce (optional) in turn, and mix well while it is hot.