2, some friends do come out of the scallion oil noodles bitter, it is because the scallion oil fried old, or boil scallion oil too long to boil sugar paste, so master the scallion oil and boil scallion oil
The fire is very important.
Scallion oil with noodles
Input preparation: noodles, scallions, soy sauce, soy sauce, sugar.
Specific method:
1, wash the scallion, remove the white part of the scallion, only take the scallion leaf part, cut the scallion leaf into 3-5cm small section. Before I tried to use large onions, the fried onion oil does not have the fragrance of green onions, and large onion scallion leaves are relatively old, the frying time is short, the green onions are not crisp, the frying time is long, the green onions will be bitter. Also tried to use the whole scallion fried scallion oil, but due to the scallion white and scallion leaves fried at different times, you need to fry the scallion white first, then put the scallion leaves, mastering the time is not easy to fry batter, so my favorite way is to take only the scallion leaf part, the operation is simple and flavorful enough.
2, in the bowl put a spoonful of dark soy sauce, two spoons of soy sauce, half a spoonful of sugar, a small amount of water, mix well with a spoon. If you want the noodles to be a little more colorful, you can adjust the ratio of dark soy sauce to light soy sauce, but dark soy sauce is not as salty as light soy sauce. You can make the amount for the whole family at once according to this ratio, or you can fry some extra scallion oil and save it for later use in mixing the noodles.
3, open the fire more oil, hot pot of cold oil will be the scallion into the pot, medium-low heat slowly frying, time about 2-3 minutes.
4, and so the green onion leaves begin to brown, we should start to pay attention to the fire, less a point is not crisp, more a point is bitter, I usually adjust to low heat, turning at an even pace, until the green onion leaves caramelized, with chopsticks pick up when there will be a crunchy sound.
Note: the green onion leaves fried into a caramelized crisp and fried batter is not the same, many friends think that the green onion oil must be fried until blackened to be considered fried, in fact, the green onion oil fried to caramelized on it.
5, turn off the fire, the fried scallion segments out, if the small fire to fish scallion segments can grasp the heat is also possible without turning off the fire, and then will be adjusted to the sauce poured into the pot, with medium heat to cook until the scallion oil and sauce completely integrated, began to bubble.
6, next we start cooking the noodles, scallion oil noodles is best to choose a more thin hanging noodles, so that each noodle wrapped in full of scallion oil, a mouthful, scallion flavor. But thin noodles are easy to cook overcooked, and easy to gyro, so cooking noodles is also a little skill. Boiling water in the pot, put a little oil in the pot, so that the surface of the noodles coated with a thin layer of oil, cooked noodles will be rooted clearly. Noodles boiling point a little cool water, noodles the second boiling time can be fished out, so that the boiling out of the noodles will not lose toughness.
7, finally, will be boiled onion oil poured on the noodles, and then put on a little onion, a night of onion aroma, the roots of the distinctive green onion oil mixing noodles is done, if there is any remaining green onion oil, you can wait for the green onion oil to cool down after the sealing of preservation, do a good job of green onion oil can be preserved for half a month
3, when cooking the noodles in the boiling water dripping a layer of cooking oil, you can let cook out of the roots of the distinctive noodles, eat! The taste of the noodles is excellent