If you ask old Shanghai,
What is the most fragrant taste they remember,
I think most people would say boiling onion oil to mix with noodles
Friends who like to eat noodles will pick a shop that they think is delicious to "eat to the end", such as Canglang Pavilion, Yi Guihe, Laodi Side Pavilion...
And the native elders of Shanghai who used to be in nancheng district, eat noodles in a good chance, they will go to the Jiuqu Bridge, and this old house adjacent to the Nanxiang Mantou Shop.
The century-old shop "Old Songsheng" is also called the Lakeside Food Building. The "Nanshi District Chronicle" records that there was once a vendor named "Chen Youzhi" who made a name for himself in the sixteen shops by opening onion oil mixed noodles. After the public-private partnership, this bowl of noodles was invited into Lao Songsheng.
In the past, many people rode a 28-inch bicycle every morning, first went to the store to have a bowl of "green onions", and then went to work. Even if you move, no matter how far away you run back, the classic taste is how to forget!
However, with the change of the times, the southern urban area has become Huangpu District, and the bus and subway lines are in all directions. In this inch of land, the sound of people is boiling as before, but the aroma of green onions is getting weaker and weaker...
Fortunately, the old diners and the old Songsheng masters have not forgotten this fragrance. In order to continue to pass on this bowl of noodles, the boss personally visited the retired teacher Fu, and the recipes and essentials passed on by word of mouth finally "found" back!
They say: The best way to pass it on is to share.
Preparation of ingredients
/ Main Ingredients / : Thin noodles, 300g shallots, 150g rapeseed oil, soy sauce, soy sauce, sugar, kaiyang
/ Ingredients /: rice wine, ginger slices, onion, garlic, shallots
Don't underestimate this bowl of small scallion oil noodles, methods, ingredients, that is a very test of skill.
Shallot oil is the soul of this bowl of noodles, if you think that the shallot oil is boiled with shallots, it is wrong, its practical ingredients are very rich, and the boiled shallot oil is also very layered. The smell of green onions always gives people great satisfaction.
Unit of measurement:
The size of the spoon in the image on the right is the standard
1 tablespoon = 15ml water
Production process
1
-Boiled shallot oil-
Put 150g of rapeseed oil in the pot, heat it for about 30%, put the onion (1 handful), garlic (2-3 cloves) and the onion (3-4 shallots) into the pot and simmer (about 15 minutes), don't be too long, so that the onion oil is really different.
TIPS：
1.3 into a hot oil temperature When chopsticks are inserted, there will be small bubbles.
2. The color of rapeseed oil or soybean oil will look better, and refined oil cannot produce this effect.
3. Garlic must not put too much, 2-3 cloves are enough.
When the skin of the ingredients is wrinkled, golden brown, it can be fished out.
When boiling shallot oil, be sure to use a small fire to heat, the fire is too fierce, it is easy to burn paste, not only will affect the flavor of the shallot oil, the color will also be black.
Then add the white onion to boil, because the green onion white water is more, so first put the green onion white to boil until it changes color (about 5 minutes or so), and then add the green onion.
After adding the green onion, be sure to stir continuously until the green is crisp (about 15 minutes), then the green onion oil is almost boiled.
When boiling shallot oil, we must always pay attention, and we must not leave the stove, otherwise the consequences are unimaginable...
If you boil too much onion oil, you are not afraid, and it will not be bad to put it in the refrigerator for 2 months.
Xiaobian's secret: take out the onion and let it cool alone, more crisp!
2
-Bubble Hair Open Ocean-
First of all, take some Kaiyang into a bowl, pour rice wine and soak for about 30 minutes, put 2 slices of ginger on Kaiyang, put it in the steamer and steam for 15 minutes, you can completely remove the fishy smell.
There is no good or bad rice wine, and cooking wine can also be soaked.
Take out the steamed Kaiyang, rinse it with water, pour some oil into the pot, and sauté the water of the Kaiyang
Simmer until it looks like the picture shown▼
Old diners who come to the shop will say to bring me a bowl of "onion noodles" ("onion open" is the abbreviation of onion oil open foreign noodles). As soon as you say the full name, it looks tender.
3
-Preparation Sauce-
Take a clean bowl and add 2 scoops of light soy sauce, 1 scoop of dark soy sauce, 0.5 tbsp sugar, and 1 scoop of shallot oil to taste
Of course, it can also be adjusted according to personal preference.
4
-Boiled noodles-
Bring the water to a boil, put in the noodles, wait for the water to boil again, add a plate of cold water to the pot, and when the water is boiled again, you can fish it out.
What kind of noodles are delicious for boiling onion oil mixed noodles? Young people and older generations have different opinions. The older generation thinks that the small wide noodles are better, have bones, and are particularly smooth after mixing with onion oil. Young people think that the soft and energetic taste of the fine noodles is very good. That editor feels that what suits him is the best.
Finally, the soy sauce is laid, the noodles are covered, and the shrimp and green onion are sprinkled
It looks like an ordinary bowl of noodles with a few burnt green onions on top. But when the shallot oil and soy sauce are poured on it and mixed, it is very fragrant to eat in the mouth
Many elderly diners heard that the onion was back, and immediately ran to the store to taste it, and after eating it, they commented on it as: "After so many years, it is still the old taste." "This is the highest evaluation of the onion oil mixed noodles, which is not only a taste but also a memory. This simplest taste of Shanghai pie is the most difficult for Shanghainese to give up.
/ Restaurant Information /
Old Matsumori
Address: No. 59, Yuyuan Old Street
❤ Thank you Chef Shen Jun for your serious teaching