Big Bowl of Oily Noodles
1.
Boil the water in the pot and put in the washed and picked soybean sprouts, blanch the water for 1 minute and then remove
2.
Continue to boil the rapeseed in boiling water
3.
Put a small amount of salt and cooking oil in the pot, blanch for about 1 minute and remove
4.
Re-boil water in the pot, put the noodles after the water boils
5.
After cooking, take out cold water again to prevent adhesion
6.
Next, we will make the special sauce. Put light soy sauce, old vinegar, sugar and salt in a bowl and stir well.
7.
Pour the sauce into two large bowls in equal portions, then spread the cooked noodles on the sauce
8.
Place blanched rapeseed and soybean sprouts on the wide noodles, and finally sprinkle the top center with chopped garlic, chopped green onion and chili
9.
Pour edible oil into the pot and heat it to 60% of the oil temperature. When the oil is hot, pour the oil on the seasoning spread in the bowl to stimulate the fragrance
10.
Stir all the ingredients thoroughly, so that the super delicious oil-spattered noodles are ready!
Tips:
1. The choice of noodles is very important for the taste of oil-spattered noodles. Those who have the conditions can roll the noodles by themselves, so that the taste will be more chewy. I use a bag of sliced noodles. The taste is very chewy and elastic. It is very suitable for making oily noodles.
2. Adding a little salt and cooking oil during the process of blanching rapeseed can make the rapeseed more green and beautiful, and the color will be more durable. This method is also suitable for blanching other green leafy vegetables.
3. The amount of my formula can be made into 2 large bowls of oil-spattered noodles, and everyone can adjust according to their actual situation.
