After work, there are two fears, one is afraid of buying vegetables, and the other is afraid of going into the kitchen. Lazy can have, but the meal can not not eat, every day to order takeaway, cost money is not worry, so, or make some time-saving and convenient snacks! Shallot oil noodles are highly recommended by me to "little slackers".
Autumn shallots are cheap, 2 yuan a small bundle, 3 yuan two small bundles, according to their own needs to buy back, wash clean shake water, cut into inches with the right amount of vegetable oil sautéed until browned, pour soy sauce, raw soy sauce to boil, this is the shallot oil. Pour into a clean bowl or bottle, leave at room temperature for 3 days or refrigerate for 1 week.
For breakfast or three meals a day, if you don't want to cook, spend 5 minutes to cook a bowl of noodles, pour onion oil and mix, it is fragrant and flavorful shallot oil mixed noodles. The traditional shallot oil noodles are just "light rod noodles" mixed with shallot oil, if it is said that there is no problem with filling the stomach, but it is almost interesting to take into account the balanced nutrition, especially if you plan to eat it often, it will definitely lack nutrition.
Solving this problem is simple. Put a handful of green leafy vegetables when cooking noodles, dietary fiber and some vitamins are replenished; lie down an egg and cook with noodles, then the protein is also there; or buy two side dishes from the supermarket, this is not a nutritious meal? Even if you eat scallion oil noodles every day, you can change the side dishes and don't even get tired of eating for a week.
<h1 class="pgc-h-arrow-right" data-track="31" >--- [soft and flavorful shallot oil noodles] ---</h1>
【Ingredients】 1 handful of spring onion, 50 grams of vegetable oil, 20 grams of light soy sauce, 80 grams of soy sauce, noodles to taste
【Production】
1. Wash the shallots and shake off the water droplets between the leaves; if you are in a hurry, you can use the kitchen paper to dry the water droplets between the leaves; cut into inches;
2. Pour the appropriate amount of vegetable oil in a small pot, put the green onion into the pot when the oil is 2 or 30% hot, and fry it slowly on low heat;
3. The moisture of the shallots gradually disappears, and the leaves change from green to slightly burnt yellow and light brown;
4. Pour an appropriate amount of soy sauce and soy sauce, boil and pour into a small bowl for later; fry more at a time, you can eat for several days;
5. The noodles can be fresh or dry, and it doesn't matter if you use plain wheat noodles or multigrain noodles;
6. Boil a pot of water, boil the water and add noodles;
7. When cooking until there is no white core, remove it and cool it with cool water;
8. Add the noodles to a large bowl, drizzle with the right amount of shallot oil, mix well and serve.
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1. The shallots are slowly fried in oil to fully release the aroma; the oil can be slightly more, and it will not be ingested too much when distributed to each meal, and it is not sticky or sticky on the noodles, and the roots are smooth;
2. Add an appropriate amount of soy sauce to have the effect of freshening.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" housewife, food writer, multi-platform special food original author, health manager, ACI international registered nutritionist. Food book "Home Cooking with Millions of Hits".