Regan Noodles is a special food in Wuhan. What should be the authentic production method of Regan Noodles?

Regan Noodles is a special food in Wuhan. This is a very famous pasta. It is made of alkaline water. Everything you have eaten is delicious, and noodles are delicious. Every store in Wuhan has its own unique skills. It is a national food. The specific method is as follows: cook the noodles, put them on the chopping board, blow them with a fan, pour in vegetable oil and stir them to prevent them from sticking together. Spare, when eating, put the bowl in a boiling water pot and cook it a little. Add your favorite seasoning, dilute sesame paste with sesame oil in advance, and stir a few times before eating. Be good, Regan Noodles. As long as you have the skills of making noodles and sauces, you are not afraid that you can't make delicious Regan Noodles.

There is a shop where noodles are evenly mixed with eggs and flour and processed into strong noodles with various shapes and moderate thickness by a dough press. The key to Regan Noodles is to use boiled water and clear water, and the skill is eight-ripeness. It can't be too raw or too cooked, which will affect the taste and strength. After Regan Noodles picked it up, he put some oil on the chopping board and shook it to prevent the whole surface from sticking together. When it gets cold, he sold it as early as possible. The main ingredients in Regan Noodles are complete, such as garlic, authentic sesame sauce and so on.

Regan Noodles seems simple, but in fact he is very particular. This authentic practice is the secret of every family. There is definitely no answer to this. But Regan Noodles's soul has one thing: it smells good when it is hot (sesame paste), and it is dry but not sticky. Noodles are smooth, salty and sweet. Regan Noodles, there are many accessories such as sour beans, which are definitely not authentic. Regan Noodles is one of the traditional snacks in Wuhan. Generally speaking, it is cooked with alkaline noodles mixed with oil. A spoonful of sesame paste, minced onion and ginger, a spoonful of garlic water, salt, monosodium glutamate, soy sauce, pepper and diced spicy radish, mix well.

First of all, noodles must be alkaline, thick and round, and thin to make cold noodles. Secondly, noodles must be cooked with more water. Noodles burn easily without water. Then, don't eat too much noodles at a time, just make the noodles medium-ripe. Then, use cooked oil on one side, but the oil temperature should not be high. I usually fry a plate of peanuts until the oil cools naturally. Single side, wide position, even oil, not too much. Finally, the ingredients, sesame sauce should be mixed with sesame oil, spicy radish and onion should be finely cut, and the noodles should be naturally cold. Just perm your heart when you eat, not too much. Last but not least, the noodles must be thick and round, and the cooked noodles must be medium-cooked, with one side cooked in oil.