What kind of noodles are good for scallion oil noodles
Noodles, choose more thin noodles or thin noodles, and ask for the bomb.
It is best to choose fine flour, not too soft. In general, add boiling water to the pot with the fine flour, then bring to a boil, then add a little cold water, then bring to a boil, then add a little cold water, and boil almost the same a second time.
When boiling pasta, you need more water to cook it, and it should be cooked thoroughly, but not overcooked. Once the water is boiling, throw it into the noodles and break them up with chopsticks. The cold water should pass through promptly after the noodles are cooked so they bounce back.
Scallion oil noodles may seem like a very simple snack, but the process of cooking them is most delicate, especially the seasonings. Mixing various spices to cook the scallion oil will be more delicious. Scallion oil is the soul of this snack.
Small or large scallions for scallion oil
Choose scallions to make scallion oil. Shallots have a fresher, stronger flavor. It is best for refining scallion oil. Wash the shallots, cut them into pieces, pour the oil into a wok, heat the oil, and then pour in the shallots. Sauté the shallots until they turn brown, then add the shallot segments and sauté them slowly over low heat until they are dry. Then you can fish out the shallots and scallions. A bowl of scallion oil is ready. When cooking scallion oil, you should pay attention to the temperature control, and the scallion oil will not have an odor when frying and burning.
Scallion Oil for Noodles
Ingredients:1 handful of leeks, 1/2 seaweed, 3/2 thin slices, a little lard
Seasoning:Steamed Fish Soy Sauce, Soy Sauce
Cooking Methods:
1. Firstly, wash the leeks and cut them into scallion pieces with your long fingers, separate the white scallions from the green scallions and dry them well.
2. The seaweed should also be pre-soaked until soft, rinsed and then dipped in kitchen paper towels to dry the surface.
3. Add a little tip: the above two staples must be made in advance, I say 10 minutes cooking is not the time to soak the rice and wash the leeks. At the same time, I specifically suggest that we can eat this scallion oil as much as we want. There is really no need to pre-cook a lot of scallion oil at home and store it in the refrigerator, so it is easy to change the flavor.
4, therefore, brush the pan clean, heat, pour a little lard, and then add 30 ml of vegetable oil, when the oil temperature reaches 60%, add the scallions, stir-fry fragrant, turn off the fire, a little stir fry, green onions are not afraid to be burned. When the green onions change color, add the green onions, and at the same time add the seaweed, stir fry continuously with a shovel, the seaweed should not be burnt. In the process of stir-frying, pay attention to the dry seaweed may splash after the seaweed itself or evaporate with the water during the stir-frying process.
5, Another stove can actually be used to cook both water and noodles in a saucepan. Boil the noodles in the water, then turn it back on, add a bit of cold water, then turn it back on and the noodles are ready to be fished out. The noodles should not be cooked too soft. Remove the noodles without cold water and set aside.
6. By this time, the skillet is fragrant with the scallion oil and complemented by the fresh scent of dried seaweed. Pour in the appropriate amount of steamed fish soy sauce to your taste, as it is a bit sweet, you can add a bit more soy sauce and turn off the heat.
7. Pour the soy sauce into the wok along with the green onions and rice, stir well and serve.
8. Don't waste the noodle soup. It tastes great.