Kaiyang Noodles
by Ah woo coffee
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Normally boil the water in the pot and put it into a small bowl~soak it with cooking wine for 15-30 minutes
2. Wash the shallots and drain ~ cut into sections
3. Warm the pan with cold oil~ Lower the scallion on a low fire~ It is best to add the white onion first and slowly simmer the scallion oil
4. Kaiyang, pour out the cooking wine and drain~ wait until the color of the green onions turns yellow, go to Kaiyang~ stir fry for three to five times to turn off the heat
5. Normally below~then drain out the noodles and pour a little Lee Kum Kee's light salt soy sauce and tempeh soy sauce on the scallion oil~ put on the scallions and scallions~ mix well when you eat
Tips:TIP: The scallion oil must be boiled with a low fire. When the scallion oil is boiled, the scallion segments can also be simmered into black ~ into scallion crisps (but I am not a big porridge ~ it's up to you)
The noodles should not be too soft~ it is ripe in eighty or ninety years. One of the two soy sauces I recommend is relatively fresh~ one is a bit sweet~
So there is no need to add any more sugar~ but you can drizzle some vinegar
