Mustard Noodles with Onion Oil
1.
Prepare noodles
2.
Wash Kaiyang with warm water and drain the water, prepare mustard, remove the roots of shallots, wash and cut into sections
3.
Pour the oil in the hot pan and put the scallions into the pan
4.
Boil the green onion over medium heat until the green onion is browned, then pick it up, pour out the green onion oil and set aside
5.
Use a frying pan to open the ocean to explode the aroma, then cook in the cooking wine, stir-fry evenly, and then out of the pan for later
6.
Use a one-to-one combination of scallion oil and fresh soy sauce
7.
After the water in the pot is boiled, add the noodles and scoop it up after they are cooked
8.
First mix the seasoning and noodles, then add the mustard and mix well
9.
Put in a bowl, add the Kaiyang and green onion, mix well and enjoy
Tips:
1. Choose the strongest noodles. The scallion oil should be turned to medium heat to slowly simmer the fragrance, not too much to avoid bitterness;
2. Fresh soy sauce is the kind used for dipping cold dressing, the taste is not very salty, and the umami taste is stronger, which can play a role in improving freshness.
