Oily Noodles

Name: Oily Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Hollow surface; Some celery; Some shallot; Some garlic; Some salt; Some Chopped chili; Some Soy sauce; Some Salad oil; Some Pepper oil

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

You splashed noodles are one of the traditional special noodles in Shaanxi. The authentic method is to cook the hand-made wide noodles in a bowl, put green onion, pepper powder, salt and a thick layer of chili noodles, and then use piping hot. Pour hot oil on top of the seasoning, add soy sauce and vinegar according to your taste when eating. Shaanxi people think that only wide noodles are worthy of oil splashing noodles. If you use other noodles instead, stand aside.

And I think that as long as the noodles are thick enough and have a taste, the noodles made in this way can also be called oily noodles. The taste is more important than the dogmatic authenticity. If you think about it, in the early years, noodles were made by hand, because there was no machinery available at that time. Now that the pace of life is so fast, it is really unrealistic to blindly ask for hand-made noodles. With the development of science and technology, more advanced technology is applied to food, we can eat better and better food than traditional hand-made food, why not do it.

The golden dragon fish you used for making oil-sprinkled noodles + active fermented hollow noodles. Its taste can fully meet our requirements for oil-sprinkled noodles. It is in a lump state, because it is not an active fermented noodle, even if you eat a little more occasionally, you are not afraid of being difficult to digest and not absorb. The little girl ate two oily noodles in a row, and I still have to make it for her. "

Ingredients

200g Hollow Surface
Some Celery
Some Shallot
Some Garlic
Some Salt
Some Chopped Chili
Some Soy Sauce
Some Salad Oil
Some Pepper Oil

Oily Noodles

1. Prepare materials.

2. Boil water in a pot to prepare the noodles.

3. At the same time, chop the garlic, shallots and parsley and set aside.

4. After the water is boiled, boil the noodles in a pot. According to your taste requirements, cook the noodles. This noodle takes about 5-7 minutes. I suggest that the noodles are more delicious when they are cut off.

5. Take the boiled noodles out of the bowl. If you eat it in summer, you can use ice water for a while. In other seasons, as needed, water or overheated water is fine.

6. Put the green onion, garlic and chopped parsley on top of the noodles, add salt and pepper oil (you can use pepper powder), drizzle with light soy sauce and vinegar, and cover with chopped chilli. Some friends like to add vinegar and light soy sauce after splashing oil, of course it is also possible.

7. Pour the boiling hot oil on the crushed chili peppers.

8. The fragrant oil-spattered noodles are ready and ready to be enjoyed. This kind of rice is always eaten if you are not careful. This is the most basic way to eat it. It can also be paired with tomatoes and eggs or fried pork or cooked chicken or fried eggs to enrich the nutrition.