What kind of noodles is good for mixing noodles with scallion oil?
Face, choose more faces or faces, and seek the bullet.
It is best to choose fine flour, not too soft. Generally speaking, add boiling water and fine flour to the pot, then boil it, add a little cold water, boil it again, add a little cold water, and the second cooking is almost the same.
When cooking noodles, you need more water to cook. Noodles should be thoroughly cooked, but not overcooked. When the water boils, throw it into the noodles and break it with chopsticks. After the noodles are cooked, cold water should be passed in time, so that the noodles will rebound.
Scallion oil noodles seem to be a simple snack, but the cooking technology of onion oil is the most exquisite, especially the collocation of seasonings. Scallion oil cooked with various seasonings will be more delicious. Onion oil is the soul of this snack.
Mix noodles with scallion oil with scallion or scallion.
Select shallots to make scallion oil. Onions taste fresher and stronger. It is most suitable for extracting onion oil. Wash shallots, cut into sections, pour oil and hot oil into the pot, and then pour shallots. Stir-fry shallots until yellow, add shallots, and stir-fry slowly until dry. Then you can fish out the onions and shallots. A bowl of scallion oil is ready. Pay attention to the temperature control when cooking onion oil, and the onion will not smell when fried and burnt.
Method for mixing noodles with onion oil
Ingredients: 1 handful of leek 1, dried seaweed12, 3/2 slices, and a little lard.
Seasoning: steamed fish soy sauce, soy sauce.
Cooking method:
1。 First, wash the leek, cut it into chopped green onion with long fingers, separate the chopped green onion from the green vegetables, and dry the water.
2。 Dried seaweed should also be soaked in advance, and then the surface moisture should be dried with kitchen paper towels after cleaning.
3, add a hint: the above two staple foods must be prepared in advance, and I said that 10 minutes of cooking is not the time to soak rice and wash leeks. At the same time, I especially suggest that you can eat this scallion oil at will. There is really no need to cook a lot of scallion oil in advance at home and keep it in the refrigerator, which is easy to deteriorate.
4. So, brush the pot clean, heat it, pour a little lard, and then add 30 ml of vegetable oil. When the oil temperature reaches 60%, add the chives and stir-fry until fragrant. Turn off the fire and stir-fry a little, and the onions will not be afraid of burning. When the scallion changes color, add the scallion and dried seaweed at the same time, stir-fry with a shovel constantly, and the dried seaweed cannot be burnt. In the process of cooking, pay attention to the fact that dried dried seaweed may splash behind the water of dried seaweed itself, or evaporate with the water during cooking.
Another stove can actually boil water and noodles in the soup pot at the same time. Boil the noodles in water, then open them, add a little cold water, and then open them again, and the noodles can be taken out. Noodles should not be cooked too soft. Take out the noodles without cold water and set them aside.
6。 At this time, the onion oil in the frying pan exudes the fragrance of onion oil, supplemented by the fresh fragrance of dried seaweed. According to your taste, pour in a proper amount of steamed fish soy sauce, because steamed fish soy sauce is a little sweet, you can add more soy sauce and then turn off the heat.
7。 Pour soy sauce, onion and rice into a wok, stir well and serve.
8。 Don't waste noodle soup. It is delicious.