Chinese Food
A bowl of noodles with scallion oil
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Jiangnan and yangchunmian are the best pasta. The smell of scallion oil is fragrant. Even dried shrimps need to be simmered and cooked slowly. How can a bowl of them be loved by everyone. Portion - two
Cooking ingredients
Cooking Steps
Step1:Cut the chives into one inch sections. Fry the chives with oil. Put the remaining oil and dried chives aside for use.
Step2:Put Kaiyang in the bone soup. Add rice wine, sugar and soy sauce. Simmer on a small fire until soft and tender.
Step3:Put the noodles in the pot and cook until they are 7 years old. 35 minutes later. Remove and drain. Put them in two bowls.
Step4:Return the onion to the pot. Add 2 tablespoons of lard. Pour in the sauce and boil together. About 1 minute.
Step5:Then take two spoonfuls of scallion sauce. Add them to the drained noodles respectively. Mix well and put them on the plate. Finally, put the fried scallions and the simmered Ocean on the surface.
Cooking tips:1. Kaiyang is the dialect name of dried prawns. 2. No bone soup can be replaced by Gaotang. 3. When boiling sauce, you can add two spoonfuls of cooked lard to make dishes delicious.
