Oily noodle sauce is an important raw material for making western-style thick soup. Western food, whether hot or cooked, does not use starch when tired, but uses oily noodle sauce. Starch-rich soup or vegetables will come out and lose their viscosity if they are burned, rolled and stirred more. However, this problem will not occur with oil noodle sauce. Oil-noodle sauce plays an important role in the reason why western-style thick soup is thick and delicious, fat but not greasy.

Exercise:

1, use a flat-bottomed non-stick pan, not too much oil, it is best to fry with butter, butter and salad oil will do, no butter and salad oil.

2. Heat it in a non-stick pan (50% heat, otherwise the flour will zoom as soon as it leaves).

3. Add flour, and it will be better if you sieve it with a fine basket.

4. Stir the flour 15 ~ 20 minutes with low fire.

The fried oil noodle sauce does not stick to the shovel (with a wooden shovel), but is loose and slippery.