THE HOT NOODLES RECIPES

Steps:

• Cook the dried noodles for 4-5 minutes or fresh ones for 3-4 minutes. Transfer out and drain.
• Place the noodles to a clean operating board, add sesame oil and combine well. This process can cool down the noodles quickly and creating a chewy texture. Set aside to cool down completely.
• Tune sesame paste
• Other serving ingredients
• Garlic water
• Assemble the noodles

Steps:

• Put the flour into the basin, and pour the boiling water into the flour basin in a circle. Use chopsticks to stir it into a flocculent shape, and then knead the dough without dry powder. Cover with plastic wrap for 15 minutes. After kneading it again, it will be very moisturized; boiling water You can also use it to boil and let it dry for 5 minutes. Pour it into the flour in a circular motion. The flour is heated evenly. Do not add water at one time. It depends on the state of the dough. Do not knead the dough too much, because the hot noodles are very sticky;
• The meat filling and blanched amaranth is ready, the meat filling is a bit fatter and more fragrant, the amaranth should be completely dried in water;
• Finely chop shallot and ginger;
• Pour a proper amount of oil in the wok, eat the amaranth. You can pour more. First, stir-fry the minced ginger to get a fragrance, then stir-fry the meat filling to change the color, add a proper amount of salt, soy sauce to color, and oyster sauce to adjust the fragrance;
• Turn off the heat, pour the chopped green onions into the meat, mix well;
• Chopped amaranth;
• Mix the amaranth and meat filling evenly, the soup in the meat filling is completely absorbed by the amaranth, it tastes more delicious, and does not leak the soup;
• Knead the dough into long strips and cut them into evenly-sized ingredients;
• Roll the dough into a round crust with a thick middle and a thinner edge, and put an appropriate amount of stuffing; cover the dough that is not used temporarily with plastic wrap, use one to take one to prevent the moisture from evaporating and the crust from drying out;
• Make buns as you like;
• Wrap all the fillings and skins and place them on the steamer;
• You don’t need to send it to the steamer or steamer directly, and steam it for 15 minutes after it is steamed.