Scallion oil noodles want to be delicious, how to cook onion oil?

Speaking of noodles is not strange to us at all, but the ways of eating noodles are very diverse. Noodles have a unique feeling for Jiangsu people. There are many kinds of local noodles, such as Zhenjiang pot cover noodles, Pan water noodles, Dongtai fish soup noodles and so on.

In hot summer, the temperature rises gradually, and many people don't have much appetite, so noodles can be used as one of our first choice foods in summer. Today, I will share with you a favorite scallion noodles of Jiangsu people. It sounds simple, but the steps are very particular.

Noodles with scallion sauce

Noodles mixed with scallion oil will give people a strong scallion flavor and a strong salty sweetness. The cooked onion juice smells fragrant and the mouth is full of fresh fragrance for a long time. This method is easy to learn and economical. Let's learn together, and you can also show your talents in front of your family.

Speaking of scallion noodles, it is most suitable for summer. At the same time, it is simple and refreshing, which can continuously stimulate taste buds and appetite. As long as the hot onion oil juice is mixed with the refreshing noodles, each noodle can be locked with a thick sauce, which makes people drool.

Noodles with scallion sauce

Name of the dish: mixed noodles with scallion oil

Required materials: 200g handmade noodles, 8 shallots, 3 tablespoons of cooking oil, 0.5 tablespoons of 65438+ soy sauce, 3 tablespoons of soy sauce can also be replaced by 3 tablespoons of soy sauce, and sugar is appropriate according to personal taste.

Cooking process:

1. First of all, we need to clean the roots of shallots to remove impurities, then clean them and drain them for later use. We need to cut the shallots into sections and put the shallots and leaves separately.

Fried onion oil

We need to pour 3 tablespoons of cooking oil into the pot. When the oil is heated to 50%, add the onion and stir fry first. When cooking, you need to turn down the fire and cook slowly to avoid the phenomenon that scallion turns into paste. After the chopped green onion smells, add the chopped green onion leaves and continue to stir fry. When the onion leaves change color and are a little burnt, we will turn off the fire and then take the onion leaves and onions out of the oil for later use.

Fried onion oil

Fried onion oil

3. Next, you need to add sauce to taste, 1.5 tablespoons of soy sauce, 3 tablespoons of soy sauce, 1 tablespoons of oyster sauce, and appropriate amount of sugar, which can be blended according to your own taste. We will stir the prepared sauce evenly and pour it into the pot, then boil the sauce fully and pour it into the bowl for later use.

Noodles in the pot

4. Add water to the pot, wait for the water to boil, add appropriate amount of handmade noodles, or choose dried noodles. After the water is boiled again, add cold water, so that the strips will be cooked after adding water twice in a row. After we take it out, we need to soak it in cold water, so that the noodles will be more chewy and refreshing.

noodles

5. Take the noodles out of the equipment tray and mix them with Laoganma, soy sauce and minced meat sauce. According to personal taste, add 3 spoonfuls of the prepared onion oil sauce and stir well to enjoy.

Sauce

6. We can also add shredded cucumber, chopped green onion and coriander to dress up, which is not only delicious but also appetizing.

Noodles with scallion sauce

knack for cooking

1. This recipe is only for two people. If the family population is large, it can be increased in proportion. Onion oil sauce can be eaten with Laoganma, bean paste and minced meat sauce at the same time, and the taste will be more and more abundant.

2. In order to cook strong noodles, we need to add cold water to the noodles twice, and immediately remove the cold water after boiling, so that the noodles we eat will be strong and refreshing.

3. When cooking scallion oil, the oil temperature in the pot must be controlled. Add 50% heat to onion and stir fry. Add onion leaves, so that the onion will not be mushy and taste salty but not greasy.