Noodles, scallions, chili noodles, oil, salt, chicken broth, soy sauce, vinegar

Practice

1.Cook noodles. (I can't roll out the noodles by myself, so I just buy the good ones, hehehe, so I don't have to do a series of procedures such as mixing the noodles~), by the way, you can also cook some greens (you can also cook some soybean sprouts) ~ you can choose to choose the kind of noodles that I use, or you can buy the kind of long noodle sheets that are about two fingers wide (like the belt of pants, hehehehe, that's right, it's the so-called "belt of pants noodles"). It was the only one I had when I bought it, so I'll use it.

2. When the noodles are done cooking, pull them out and put them in a bowl. Top with chopped green onions and chili noodles.

3. Heat some oil and pour it over the chili noodles and scallions while it is still hot.

4. Add salt, chicken essence, soy sauce, vinegar and mix well.

Tips

Splashing oil is the key to splashing noodles. First, the oil should be more, but not too much. Splash good noodles should be rooted with oil, but the bottom of the bowl can not store oil, if the bottom of the bowl to store oil that oil is too much to eat when there is a greasy feeling, not good. Second, the oil should be hot, but the oil temperature should not be too high. Splash oil if the oil temperature is too high, splash out of the spicy oil color black, dark. It is not only unattractive, but also not delicious. If the oil temperature is low, the chili splash will not be cooked, one is not the fragrance of the chili, and the second is the chili oil color is too light, not good-looking. If you splash the noodles when the oil temperature is just right, then splash the noodles not only have a rich and unique spicy flavor, and splash the chili oil color is uniform, red and bright, good-looking.