When making scallion oil noodles, scallion oil alone will not work!

Adding more seasonings will make the noodles more fragrant, smoother and more flavorful!

』After staying at home for a long time, many people have learned to make a lot of local snacks and special delicacies, such as the smooth and chewy Shaanxi Liangpi, the "evergreen" fried dough sticks in the breakfast world, and even cakes and breads.

Wait, as long as you dare to try, you can make delicious food.

After trying all kinds of things, I realized that I should study more when I have time. Buying food to eat is a waste of money!

Breakfast should be simple and light. Recently, I have been eating porridge and clear soup noodles. I am a little tired of eating, and I want to change my style.

Although fried noodles and soybean noodles are delicious, they are a bit troublesome and are not suitable for eating in the morning. Breakfast should be simple and quick, otherwise you will be busy at noon.

Yangchun noodles and scallion oil noodles are both delicious and simple. They use less ingredients and are comfortable to eat. Today I will teach you how to make a scallion oil noodles. The method is simple and suitable for "lazy people". Boil the noodles and fry the scallions.

It's ready as soon as it's fried, and the aroma is so fragrant when it's served to the table that the whole family rushes to eat it.

Once-cooked scallion oil can be stored for a month if you can't finish it. Add a little when cooking to make it more fragrant.

Noodles mixed with scallion oil is a market snack. In the past, the peddlers would eat a bowl when they were hungry. It is cheap and delicious, but don’t think that it is easy to make because it is cheap. Nowadays, even in restaurants in Beijing, Shanghai and Guangzhou, if you want to eat a bowl

It’s not easy to make authentic scallion noodles.

Scallion oil noodles look simple, but it requires a lot of skills from the chef. If people in a city love to eat scallion oil noodles, it shows how difficult it is!

Scallion oil noodles are simple and unpretentious. The noodles are smooth, chewy and elastic. With a handful of chives, it is so fragrant.

Scallion oil noodles, as the name suggests, requires scallion oil. It is simple to make and the skills are also very important.

When making this noodle, it is not enough to just add scallion oil. You need to add several more seasonings, otherwise the taste will not be authentic or authentic!

Today I will teach you how the chef makes it, guaranteed to be delicious.

Prepare noodles, spring onions, onions, light soy sauce, dark soy sauce, and sugar. No salt is needed.

Wash the ingredients, cut the shallots into 4 cm long sections, and cut the onions into large pieces.

Pour more oil into the pot and heat it up, add onion cubes, turn on low heat and fry the onions over 50% heat until brown, remove and discard.

Pour in the chives and continue frying until brown. Add an appropriate amount of light soy sauce, dark soy sauce, and sugar. Bring to a boil and then turn off the heat.

Prepare another pot, pour water and bring to a slight boil. Add noodles and cook until cooked. Remove and drain. Put into a large bowl, sprinkle with a handful of chives, pour in some cooked scallion oil and stir.

Evenly mixed, the scallion oil noodles are ready, and the taste is so fragrant.

When making scallion oil noodles, many people only know to use shallots. In fact, you should add an extra onion. The onion tastes very fragrant after frying.

The white part of scallions is spicier, so just add green scallions when frying, and the scallion oil will be more fragrant.

When making noodles with scallion oil, you don’t use scallion oil, but the sauce. You should add an appropriate amount of light soy sauce and dark soy sauce and bring to a boil to make the sauce have a stronger flavor.

It doesn’t matter if you don’t use up the scallion oil juice at one time. After it cools down, put it in a sealed can and put it in the refrigerator. When you eat it, just pour an appropriate amount out and boil it.

You should know that the noodle press is a modern product, so it is most authentic to make scallion oil noodles by hand. If you don’t have one, use dried noodles.

No matter what kind of noodles, don’t use boiling water when cooking!

When the water starts to bubble, put the noodles in and boil. After boiling, add half a bowl of cold water. Boil the noodles three times before they are cooked. This method can prevent the noodles from sticking together, making them clear and smooth.