Scallion oil noodles delicious and simple practice is as follows:

Tools/materials: 100 grams of scallions, 8 tablespoons of unflavored vegetable oil, 6 tablespoons of soy sauce, 4 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of sugar.

1, green onion white, green part of the separation, each part of the cut into 3 cm small section. After cutting, be sure to control the water or dry with kitchen paper towels to avoid splashing water in the oil. Heat the oil on low heat (electric pot on low setting) and add the green onion whites at 50 percent of the oil temperature. Fry until the white part of the green onion is lightly browned, and then set aside the fried green onion whites.

2. Fish out the white onion, add the green part of the green onion, continue to fry on low heat or low gear. Stir at the right time, and slowly see the green onions change color. The whole small fire or low gear, slowly green onion green color and moisture fried out after becoming crispy, then you can add just now the white onion and then fry a little (you can not add, if you do not like to eat onions, then you can turn off the fire power.

3, soy sauce, soy sauce, oyster sauce, sugar beforehand in a small bowl to stir a little. When the temperature of the pot of green onion oil down to not too hot, add seasoning, open a small fire or low-speed electricity, heating until all the sugar dissolved, you can turn off the fire, and then poured into a container to save it. Onion oil, soy sauce will be layered after resting, each time before using a clean spoon to stir.

4. When the noodles are done cooking, mix in the scallion oil and soy sauce while it's still hot, and pick out the scallion leaves if you don't like them (but the crispy scallion leaves are really good).

Introduction of Noodles with Scallion Oil:

Noodles with Scallion Oil is a home-cooked noodle dish made with noodles, cooking oil, shredded cucumber, scallions, ginger, salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon, and dashi as the ingredients. Usually the cooked noodles are tossed with scallion oil. Noodles with scallion oil are Shanghai's signature dish, with tough and smooth noodles, and varieties include noodles with open onion oil, noodles with shredded pork in scallion oil, and noodles with three shrimps in scallion oil.

Of all the Shanghai noodle dishes, the simplest are Yangchun noodles and noodles with scallion oil. Perhaps it is because of the simplicity that not many people can really make these two noodles well. Kai Onion Oil Mixed Noodles is made with boiled onion oil and burnt Kai Yang, mixed with noodles. The noodles are tough and smooth, the kai yang is delicious, and the green onion oil is very flavorful.