What the northerners like most is pasta. Hahaha, my husband and my two natives are really three days a day, and they won’t get tired. I’ve made this scallions, and the breakfast is really much more gray. Ah, and it can still be included in the long-term edible, convenient and fast. Adding onions when making this scallion oil, this scallion oil adds to the sweet taste of the onion, and the husband said that this can be taken out and opened. After breakfast, the next day's breakfast is of course the scallion noodles. During the day, I forgot to put the refrigerator because I was anxious to make moon cakes. I walked around the kitchen to smell the scent of this scallions, but I couldn’t help it at night. Scallion noodles, hahaha (I certainly won't tell you that I didn't have time to eat dinner at night, but this scallion noodles is really delicious!)
First prepare the material, wash the scallion and cut the onion, chop the onion; the ratio of soy sauce, soy sauce and oyster sauce is 3:2:1. After adjusting, there are more than half bowls. This must be put away because there is no increase. Salt, so the salty taste depends on this soy sauce; white sugar is prepared for three tablespoons; then one star anise, seven or eight cumin, 10 grains of pepper, one piece of fragrant leaves
Pour the right amount of oil into the pot, put the prepared large material, cool the oil, and sauté the scent and pick it out. (The oil may have a small bowl of half. It doesn't matter if it is too much. It is ordinary scallions before the seasoning. However, usually stir-fry or dumplings, cold dishes, put it, the taste is quite delicious.)
Put the shallots and onions into the pot after cutting out the ingredients
Stir-fried on a small fire, know that the onion leaves turn light brown, and the onion leaves are dried.
Pour in sugar and our well-preserved soy sauce, because the sugar is not easy to change, so be sure to add a little bit of sugar, slow fire, keep stirring, so as not to paste the pot
You can get out of the pot when you are thick, and we will do it with the savory scallion. Let’s start cooking.
Put the water in the pot, the surface of the scallion noodles must not be sticky and not rotten. After the water is opened twice, the surface will be fished out. Do not cook for too long.
In order to maintain the taste of the noodles and better noodles, we prepare a basin of cold water and let the cooked noodles pass in the cool water. It is best to purify the water or cool it, so that there will not be so many impurities in the tap water.
Put a good scallions in a clean basin
Take out the cold noodles and mix them with the scallion. Our sautéed onion noodles are ready.
1, do the onion oil noodles must use fine noodles, so the noodles will be more tasteful, hahaha, but my photo is taken in the supermarket to sell ramen, this is mainly a photo is better, of course, more important The reason is that there is no fine face at home. 2, if it is a family to eat, you can do a little more at a time, you can put it in the refrigerator directly after you do it. It is no problem to store it for one week. You can cook it directly in the morning. 3, don't throw away the onions in the scallion. Oh, the scallion will be a bit hard after being fried. If you don't like it, you can pick it out. However, the fried onion tastes super and no cockroaches, which will make friends who don’t like onions have Fall in love with eating onions.