Oil-sprinkled noodles were first operated in Banban Street and Tan Shi Street, and later became very common in Xi. It turned out to be a very ordinary pasta. Thick and wide noodles are hand-rolled, boiled in boiling water, fished out and put in a bowl, first served with chopped green onion, shredded pork, pepper powder, salt noodles and other ingredients, and then sprinkled with a thick layer of Chili noodles, and suddenly the bowl is full of red light. The last process is the key. Master scooped almost a spoonful of peanut oil in a boiling oil pan with a copper spoon and suddenly poured it on Chili noodles and noodles. Because noodles are scalded with oil, their skin is brown, they taste spicy, crisp and elastic, and they are covered in sweat. Such delicious pasta can't help but shout to the master, "stab another bowl!" " "

Oil spill method 1:

Ingredients: flour, onion, Chinese cabbage, tomato, egg, soy sauce, vinegar, sugar, salt, monosodium glutamate, spicy noodles, cooking oil and water.

Steps: 1, dough mixing, kneading, rolling, and slicing (cut into pieces two fingers wide).

2, tomatoes scrambled eggs, ashamed to say

3. Put the noodles into the pot and put the Chinese cabbage into the pot at the same time.

4. After the noodles are cooked, take out the pot, shred the onion and put it on the noodles, then sprinkle dry spicy noodles, salt and monosodium glutamate on the shredded onion.

5. Pour the right amount of cooking oil into the wok. When the oil is hot, pour it on the spicy noodles and stir it quickly with chopsticks.

6, pour soy sauce, vinegar, add scorpion and mix well.

Features: noodles are strong, peppers are strong, and they are very enjoyable.

Oil spill method 2:

Ingredients: flour

Accessories: onion

Seasoning: salt, chicken essence, Chili noodles, vinegar, scallion oil and soy sauce.

Cooking method:

1, add a little salt to the flour, mix the flour with cold water, knead it evenly, draw it to the same size, knead it into strips, put a layer of oil on the plate, put the wiped bar code away, brush it with a layer of oil, seal it with plastic wrap, and let it stand for 10 minute;

2. Sit in the pot and wait for the water to boil, take out the flour agent, hold both ends in your hands, tear it into fine but not broken noodles, cook it in a boiling pot, take it out, add salt, chicken essence, vinegar, soy sauce, chopped green onion and Chili noodles, and pour in hot onion oil and stir it evenly to serve.