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The "scallion oil noodles" made by my mother is popular in the circle of friends, and it is good to have a sense of appetite if she is not extravagant
I don't know if you've ever eaten the delicacy I'm going to share today. In terms of the current affluence, most people will dislike this kind of thing with few ingredients. Because there is no foil for big fish and meat, it doesn't seem to have much appetite, but in the last era, it was actually a very popular delicacy.
One is really delicious, and in addition, the amount is full. Therefore, it has always been one of the staple foods that the working class loves, and this delicacy is "scallion oil noodles".
As the name suggests, scallion oil noodles are scallion oil and noodles, and then seasoning. This seems to be an extremely simple thing, but in fact, it is a test of skill to make it delicious. Many netizens don't know that the more ordinary and ordinary things are, they are actually the most difficult to do well. Because the smell is very familiar to everyone, you can feel it immediately when something is wrong.
In order to achieve the ultimate deliciousness, the requirements and control of ingredients are very important, such as my mother's craftsmanship in my family is very good. Every time I cook it, I can't say it without eating two bowls. Today, I will share this traditional pasta dish in detail, and learn it in two minutes.
Noodles with scallion oil
Ingredients: 750g of ramen noodles, 1 handful of shallots, 2 tbsp original soy sauce, 1 tsp oyster sauce, 1/2 tsp chicken bouillon, 1/2 tsp caster sugar, 1/2 tsp dark soy sauce
Cooking Steps:
1. Today's food is very simple to make, but it is simple, so the requirements for ingredients will be relatively high. Don't be casual in the choice of "noodles", otherwise you won't be able to eat its characteristics and texture. It is best to have a strong texture of noodles so that they will taste good, as for what noodles are good.
I think you can do a lot of noodles, such as knife-cut noodles, alkaline water, etc. Each type of noodle has its own unique taste and texture, but I personally recommend using ramen. The first noodle is just the same thickness, and the cooking time is easier to master. So measure your own amount according to the number of people you want to eat, and if the noodles are too long, remember to cut them for later use.
2. The main collocation of the main flavor "shallots" is very important, if the noodles are the main taste, then the green onion is the main taste. In our senses, green onions are one of a kind. In fact, there are varieties of shallots, and it is recommended to buy traditional shallots. This type of green onion is thinner and smaller, but it has a stronger flavor.
Cut off the root of the shallot, then clean it, and then put it separately according to the green onion white and green onion leaves, among which the green onion white must be flattened and cut in the middle. Then heat the pot with more oil, and when the oil temperature rises to 70% hot, add the green onion white to stir until fragrant.
3. Stir-fry the green onion white until you feel that you can smell the fragrance, and then add the green onion leaves to fry it together to produce the fragrance. When stir-frying, the heat is controlled in medium-low heat to avoid all the fire from being burned.
After the green onion is white brown and the green onion leaves are dry, you can turn off the heat and pour out, pay attention! Because the oil temperature is still high, it can be slowly dried during the cooling period, so don't overdo it. When the oil temperature drops to hand temperature, add the required seasoning and stir well for later use.
4. At this time, you can start to cook the noodles, heat the pot with an appropriate amount of water and add a little salt. Once the water is boiling, add the noodles and do not turn them right away. Wait for a while, then stir it up with chopsticks, and then remove it and put it in a bowl when it is cooked.
5. Finally, according to your own taste, spoon in the scallion oil sauce and stir well. A simple, unpretentious scallion oil noodle dish is ready, try it and you'll love it.
Tips for landlords:
1. In the selection of shallots, you must choose "shallots" to taste fragrant
2. In the choice of oil, lard is actually the most fragrant
3. Many netizens like to stir green onions until they are black, and I personally oppose them. Because the green onion will be slightly bitter when stir-fried to that state, which will affect the texture and taste.