Ingredients: 300g noodles, 3 shallots, 5g light soy sauce, 2 tablespoons light soy sauce, 3 pieces of garlic, chopped green onion, 5 tablespoons light soy sauce, 2 tablespoons light soy sauce, and 2 tablespoons white sugar 1 tablespoon, and mix well for later use.

1. Cool the oil in the hot pot, add onion and garlic slices, and fry slowly with low fire.

2. Pour in the juice, add half a bowl of water and cook until it bubbles.

3. Boil the water in the pot and cook the noodles. Take them out if they are too cold.

4. Pour in onion oil juice and stir well.

verdant

Onion is a perennial herb of Allium in Liliaceae. Bulb solitary, cylindrical, sparsely ovoid-cylindrical, with enlarged base; Bulb skin is white, thin reddish brown, membranous to thin leathery, and does not break. The leaves are cylindrical and hollow; The scape is cylindrical and hollow, expanding downward from the middle and tapering to the top.

Involucre membranous, umbel spherical, flower-shaped, scattered; Perianth 6-8.5 mm long, nearly ovoid; Filaments are 1.5-2 times the length of tepals, and are tapered; The ovary is ovoid, and there is no obvious honey hole at the base of abdominal suture; Style slender, protruding from perianth. The flowering and fruiting period is from April to July. Onion originated in the semi-cold zone, and prefers cool to hot.

Originally from China, it is widely cultivated at home and abroad. Onion is native to semi-cold zone, which has a wide range of temperature adaptation, likes cold but is not heat-resistant, and can obtain good yield and quality under cold and warm conditions.