Chinese Food
Noodles with scallion oil
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Cooking ingredients
Cooking Steps
Step1:Wash and drain the shallot. Cut into small piece
Step2:Heat the wok. Pour in the cooking oil. Heat the oil, and then put the onion first. (the onion is difficult to fry through, so put it first
Step3:Fry the scallion until it's yellowish whit
Step4:Simmer down in the middle of the fire. Fry the scallions to a scorching yellow color and turn off the fire
Step5:Fry the scallion oil in the bowl for later use
Step6:No need to wash the pot. Add 50g raw soy sauce and 20g old soy sauce into the pot. Boil 15g white sugar. Stir with chopsticks until the white sugar dissolves. Pour the fried onion oil back into the pot and boil it off
Step7:Finished scallion oil
Step8:In the soup pot, add water and bring to a boil. Add the noodles and cook until there is no hard core
Step9:Bring out the supercooled water after the noodles are cooked
Step10:Drizzle with scallion oil and mix well
Cooking tips:1. Fresh noodles taste better. 2. You can put the prepared scallion into the refrigerator if you can't finish eating it at a time. Eat it as soon as possible. 3. It's normal to layer the scallion. The cooking oil and soy sauce won't mix. The saltiness of the taste depends on the soy sauce black sauce at the bottom. When pouring the scallion oil, you can use a spoon to scoop it up from the bottom. 4. No salt. The soy sauce is salty. If the taste is especially heavy, you can put less. The dishes are delicious Skill.
