The taste of old Shanghai, thick oil red sauce, fragrant smell, scented on the cheeks! Classic plus homemade, easy to use! The freshness of the open sea, the thick soy sauce, the indispensable fresh spicy powder, once again return to the memories of childhood alleys!
Open the ocean and rinse, soak the right amount of rice wine for about 15 minutes. Wash the shallots, drain the water, scallions and green onions (when fried onions need to be placed one by one, at the same time, the onion will be too early than the scallion), leaving some onion roots for use.
Hot pot, pour 150ml of refined oil, do not put lard for a little health. Keep a small fire, first put a large amount of material and a little bit of onion roots to be used before, the fried onion roots turn yellow, the big material is fragrant, the onion roots and the big ingredients are not used. First put the scallion portion and fry slightly.
Still keep a small fire, the color of the scallions is darkened and dried slightly, then add the open ocean and green onion in the oil pan. Do not cover the lid during the whole process of frying onions, in order to disperse the water vapor until it is fried to brown. Because the onion is to be dried, this part of the time is relatively large. In the early stage of washing the onion and draining, you can also use the kitchen paper to slightly absorb the water on the surface of the onion.
At this time, pour the soy sauce, soy sauce, sugar and fresh spicy powder into the pot, slightly fry the pan and turn off the heat.
Sitting in the cauldron under the noodles, the noodles can be the noodles of the supermarket, or the noodles of the noodle shop. Of course, they can also be the noodles that are pressed by themselves. According to the different conditions of the noodles, the chilled water is 2-3 times in the middle of the noodles. The noodles personally feel that the hard surface is more delicious.
Using the slippery net to fold the noodles into the bowl is good-looking, too lazy to get it. Put a large spoonful of scallions that have just been prepared, and mix them (in fact, when the noodles are mixed, the scent has begun to overflow, the saliva has begun to cross), and eat. The remaining scallions are let cool, find a sealed box and put it up, you can use it at least 10 times.
The taste of old Shanghai is to let go of the ocean, this is one of the umami points. Onion root is the treasure of the kitchen. Many old oils are made with onion roots. It is recommended not to be bothered, washed and fried. The fried onion oil should be lightly simmered, so that the water vapor is completely evaporated. Do not cover the lid during the whole process. The soy sauce is almost the same as one, and the fresh spicy powder and white sugar are used for freshening. Noodles personally feel a little hard to have the onion oil noodles, so according to the soft and hard to buy the noodles, master the time in real time. The filter screen mentioned here is the zali in front of the store. It used to be a bamboo-made rice noodle with an auxiliary pendulum shape. It is very tuned to shake the shake. It is not necessary to use trouble. It is good to pick up the noodles and put them in the bowl, but not Drip answers a lot of water, this will affect the rich onion flavor. Open and mix hot. . .