Tools/materials: leek 100g, tasteless vegetable oil 8 porcelain spoons, soy sauce 6 porcelain spoons, soy sauce 4 porcelain spoons, oyster sauce/kloc-0 porcelain spoons, sugar 3 porcelain spoons.

1, onion white and onion green parts are separated, and each part is cut into 3 cm segments. After cutting, be sure to control the moisture or dry it with a kitchen paper towel to prevent water from splashing when it touches oil. Heat the oil (low-grade rice cooker) to 50% oil temperature with low fire, add the scallion, fry until the scallion is slightly brown, and set aside the fried scallion.

2. After removing the onion, add the onion and continue to fry on low heat or low position. Stir in time, and you will see the green change slowly. In the whole process, the fire is small or low-grade, and the green changes slowly after frying, and the water becomes brittle. At this time, you can add scallion and fry it again (or not, if you don't like scallion), and then you can turn off the heat and power.

3. Put the soy sauce, soy sauce, oyster sauce and sugar into a small bowl in advance and mix well. When the temperature of onion oil in the pot is not too hot, add seasoning, turn on a small fire or electricity, heat until all the sugar is dissolved, then turn off the fire and pour it into a container for preservation. Onion oil and soy sauce will be layered after standing, and stir with a clean spoon before each use.

4. After the noodles are cooked, mix in the onion oil soy sauce while it is hot. If you don't like to eat onion leaves, you can pick them out (but the onion leaves are crispy and really delicious).

Introduction of onion oil noodles;

Onion oil noodle is a kind of home-made pasta made of noodles, cooking oil, shredded cucumber, onion, ginger, salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon and aniseed. Usually cooked noodles are mixed with onion oil. Scallion noodles are a famous food in Shanghai. Noodles are tough and slippery. There are Kaiyang onion noodles, shredded pork noodles with onion oil and three shrimp noodles with onion oil.

Among all Shanghai-style pasta, Yangchun noodles and scallion noodles are the simplest. Perhaps because of simple reasons, not many people can really do these two things well. Mix noodles with scallion oil in Kaiyang. Mix noodles with boiled scallion oil and burned Kaiyang. Authentic noodles with scallion oil in Kaiyang, the noodles are tough and smooth, Kaiyang is delicious, and scallion oil is also very fragrant.