This noodle tastes good. Stir-fried with onion and seasoned with a little oyster sauce is just right. The red and yellow embellishment of Cantonese sausage and boiled eggs not only has the smooth taste of slippery eggs, but also has the sweet taste of secret sausage.

The most important thing is that spaghetti with scallion oil will not be too heavy. It is definitely good news for parents who only have one pot and one stove. Pasta is tough, even if it is a little cooler, it won't lose too much flavor.

After such a breakfast, I brewed in my stomach all night. When you need to replenish energy in the morning, you must finish one bowl and want to have two more bowls ~

0 1 raw materials

I am good at taking the ingredients in the refrigerator, especially when I am lazy. Using local materials is the easiest and quickest way to eat a good meal. Let's just say it's a little high. In fact, a little civilian is what is left in the refrigerator to cook.

This way of kitchen operation, first of all, can eliminate excess food in the refrigerator, avoid waste, and respond to CD-ROM action. Second, it can stimulate your rich imagination. In the limited ingredients, draw lessons from the chef of the TV chef competition and make a dish that satisfies the "public" judges.

From the picture, there are not many things left in my refrigerator: garlic, onions, sausages, eggs and pasta. Think about it, three times five divided by two, I didn't expect to practice very well. Cooking noodles with clear water is not my style. There are many chopped green onions. I think it would be nice to mix spaghetti with scallion oil.

spaghetti

The spaghetti is cooked in the pot first. The cooking time can be a little longer, to ensure thorough cooking, without fear of rot (because it will not rot). Bring some soup when cooking, and take it out for later use. Next, focus on our chopped green onion oil.

03 fried scallion

Put oil in the pan, heat until white smoke, add minced garlic and chopped green onion. Bang, I smell the fragrance every second. Stir-fry slowly until the chopped onion and garlic become almost golden, add the Cantonese sausage and beep again, and the sausage will shine in minutes. Then add seasoning, you can't taste it here, the oil temperature is too high, and it is easy to burn your tongue. You can put more seasoning, because there is no seasoning in the noodles.

The steps are not complicated, there are a lot of words to describe. In fact, it only takes 4~5 minutes to operate.

You are finished.

Turn off the fire, the pot is still sizzling. At this time, drain the noodles, take them to clean bowls and plates, sprinkle onions on the surface, and then pour oil on the noodles. Seeing the sound of hot oil pouring on chopped green onion, the smell is fragrant and the saliva will flow down.

In fact, the yearning for scallion noodles actually comes from simplicity. As soon as the noodles are cooked and the hot oil is scalded, the fragrance overflows. The practice is so simple that I can't help thinking that the people who invented this noodle were either lazy or the result of changing the consumption pattern of staple food in the "food and clothing era".

Modern people can choose too many tastes, and when the tastes are mixed to return to simple tastes, they will feel it is a kind of enjoyment.

I have never eaten authentic scallion noodles, but I ate them once in Shaxian snack when I was a student. It was just to fill my stomach, and it didn't taste good. However, in my impression, I don't know whether the scallion noodles in Shaxian County are improved or do as the Romans do (many dishes in Shaxian County, Fujian Province actually have sesame sauce). There are no onions in the onion oil noodles, but they can eat the oil fragrance and put a lot of sesame sauce in it.

Sesame sauce is a typical northern dipping sauce. Southerners who are new here are definitely not used to it. Although I have been in the north for many years, I still can't get used to sesame sauce (Ma Jiang can play). Therefore, I still have some opinions about putting sesame sauce on onion oil noodles, because I don't want to put it, keep it simple and fry it with onion. Otherwise, it's delicious, but it's actually much worse than Regan Noodles in Wuhan.

So what should I do to mix noodles with scallion oil correctly? Speak like a book, literally means: chopped green onion+oil (further considered as fried chopped green onion), and then mix noodles. If not literally, please lament the profoundness of China's writing, or complain that my cooking is limited.

But whether it's true or not, it doesn't hinder my love for my own homemade scallion noodles.

The advantage of self-control lies in free play and fully satisfying one's own tastes. For example, I don't like that the staple food is scallion noodles, and the dishes can be cooked without meat, but the chopped green onion can't fit between my teeth. So I simply added my favorite sausage, sweet and appetizing. For example, I made noodles with spaghetti, which I would definitely not eat if I wandered outside.

In short, homemade scallion noodles are always fragrant and delicious. According to the principle that Hamlet has a thousand noodles, each family's scallion noodles have their own methods and tastes, which are unique and satisfying. I think this is a victory for the stomach.

I am a cook who can tell stories.

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Episode 85