Top Wuhan Hot Dry Noodles Recipes:So I will try to teach my friend how to make one, and share this delicious recipe.
I think this noodle is like a religion to Wuhan people.
So I couldn’t be sloppy about it.
To make it delicious,we need to learn a lot of things first.
For example, the noodles, and the sesame paste,and the sides.
I will share how to homemake all that there is actually one this that cannot be seen but very important in this noodle.
It is the pickled raddish.
Other parts incorporate different type of pickled veggie.
But the original one has this raddish.
It is red, sweet, and spicy.
And it is hard to get these days.
So we made it ourselves.
It is very easy 600g of raddish.
Get rid of the skin and finely chop them.
Mix it with 10g of salt and 15g of sugar.
Let it sit in the fridge for a day,50g of spicy chili,and one table spoon of chili powder,and 3 spicy chilies.
One table spoon of sugar,and blend it with a blender,or you can use a knife.
Take out the raddish from the fridge.
Look at the water,you have to rinse it well with all the strength.
Add the paste,and put it into a jar.
Top Wuhan Hot Dry Noodles Recipes
Let it sit in the fridge for one or two days and it will taste better.
The next important ingredient for the noodle is the sesame paste.
It is easy to make it at home.
All you need is 200g of sesame seeds,stir it in a pan with low heat.
Until you hear the tak tak sound,you will see it turn to brown.
Be careful with the heat because when it burns it will taste bad, and put it in a blender, and blend it until it becomes a powder, and you will see the oil coming out.
Blend it until it doesn’t get blend anymore,you have to handle the sound.
More you blend, more balanced it will get,blend until it gets soft.
Put it in a jar and you can leave them in the fridge.
And I will move on to the noodles.
I will make noodles with backing power.
400g of flour, 3g of baking powder, and 4g of salt ,mix it well.
Put 150 to 160 ml of water depending on the dough.
The dough has to be dry and firm with strength.
It might be hard because the dough is pretty dry.
This is how it suppose to be normally we have to throw it in a machine.
You cannot do it with just the force of a human wrap it up for about 15 minutes.
If you want to make the baking power noodle that sells at the morning market,you need a machine.
We can always control these kind of machines.
First with the thickest one,try it with little bits first.
The first one always has a weird shape.
Fold it and one more time.
I think this will do,fold it and one more.
I did it two times, but if you want to make it prettier, you can do it more.
This would do,and move it to the second thinnest one,and make it even thinner.
Next do the 4th thinnest one,to make it even thinner.
Make it thinner as it goes,change it to cutting blade,and you will see a well balanced ramen noodles.
The ramen made with the machine is firmer than the handmade noodles.
They will not stick and it is easy to preserve,wrap it up and put it in the freezer.
You don’t need to defrost it,and let’s make the Wuhan noodles shall we?
First put the noodle inside a boiling pot ,about 40 seconds.
When the noodle is 70% done take them out,don’t overcook.
It is like pasta.
It is better to make it aldante,I will tell this to the people who live abroad.
You can do it with a pasta noodle too.
Put it in a big bowl,and add some sesame oil,and mix it fast with a chopstick.
Mix it until we lose some heat.
You can use a mini fan to do this.
This has to be fast.
You only need 5 minutes for the noodle to cool down.
This is a must for morning noodle vendors.
This is how you make your noodle chewy,and you can serve it fast to the customers,chop your garlic.
One cloves of garlic with a teaspoon of water.
This is the garlic sauce,chop up the raddish.
This is all we need for the Wuhna noodle,you can add whatever you like we are looking for this much consistency.
The one in the supermarket,you hace to add some more oil to reach this consistency.
And the beef stock.
If you have it at home you are free to add this.
It is not necessary though a bowl.
One table spoon of soy sauce,and one teaspoon of thick soy sauce.
Two teaspoon of garlic sauce,one teaspoon of vinegar,one sprinkle of white sake.
Boil the water.
One proportion is about 150g.
Leave it in the water for 10 seconds,and take it out and put it in the bowl,and one spoon of beef stock.
Two spoon of sesame paste,and raddish to taste,and also spring onion to taste,mix it fast.
You don’t need to be perfect.
I never mixed it perfectly,you should dig in right away.
Mix it fast and eat it while it is still warm.
That is how the noodles are soft and tender.