How hot is the spilled oil?

80% heat is enough.

It is very important to make oil-sprinkled noodles and pour oil at last. Generally, you can burn the oil to 80% heat and pour the oil on the surface immediately after leaving the fire. When the oil temperature is low, the aroma of pepper noodles will not be stimulated. When the oil temperature is high, the pepper noodles will turn black, which will affect the taste and be unsightly.

The temperature of 80% hot oil is about 180-220 degrees, the oil surface is light smoke, the oil surface is calm, and there is noise when stirring with a spoon.

2

How much oil is poured on the oily noodles?

This needs your own experience to decide. If you are inexperienced, it is recommended to use a spoon for cooking, and pour half a spoon.

Generally, when cooking oil noodles, the amount of oil spilled should be controlled to the extent that there is oil at the root of the noodles, but there should be no oil at the bottom of the bowl, otherwise the noodles will be too greasy.

three

What is the last oil spilled on the oil spill surface?

There is rapeseed oil at home, it is best to put rapeseed oil, but other vegetable oils are also acceptable.

Because the authentic oil-sprinkled noodles come from Shaanxi, the oil used to make oil-sprinkled noodles there is mainly rapeseed oil. If there is no rapeseed oil at home, you can also use vegetable oils such as peanut oil and soybean oil, but the taste is not so authentic.

Rapeseed oil, also known as rapeseed oil, coriander oil, rapeseed oil, sesame oil and mustard oil, is an edible oil squeezed from rapeseed and one of the main edible oils in China. Its edible nutritional value is high, its texture is clear and transparent, its color is light yellow without peculiar smell, and its cooking has a strong vegetable flavor.

four

Home-cooked practice of oil-sprinkled noodles

Ingredients: common flour 150g, salt, water 75g, light soy sauce 1 spoon, a little light soy sauce, aged vinegar 1 spoon, garlic 1 petal, shallot 1 slice, coriander 1 slice, and coriander.

Cooking steps:

1. Put the flour into a large bowl, add a little salt, and then stir it with chopsticks into cotton wool, and add water at the same time.

2. Knead the dough into a smooth dough by hand. The dough should be harder than the dough usually wrapped in jiaozi, so that the taste can be smooth and will not collapse.

3. Sprinkle a proper amount of dry flour on the chopping board to prevent sticking, and then use clean kitchen scissors to cut small noodles on the dough at will.

4. Chop garlic and shallots, cut parsley into small pieces, and prepare a pinch of Chili noodles or Chili powder. The specific dosage depends on personal taste.

5. Boil the water in the pot, put it in scissors and spread it out quickly. After cooking, remove the cold water and drain it for later use.

6. Put the scissors noodles into a container, add soy sauce, soy sauce, mature vinegar, sugar and appropriate amount of salt and mix well. Soy sauce is for color enhancement, don't put too much.

7. Then put the onion and minced garlic in the scissors, put the pepper on it, pour some cooking oil into the pot, heat it, and pour it on the pepper to squeeze out the fragrance.

8. Finally, add parsley, mix well with chopsticks and serve.