Old Shanghai Scallion Noodles

Name: Old Shanghai Scallion Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Shallots; 100g Alkaline Noodles; 20g parsley; 20g celery; 500g Salad oil; 2 tablespoons Soy sauce; 10g Sugar

by Food Fun Vegetable House

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Speaking of scallion noodles, I have to say that it is half a business card of Shanghai. There are scallion noodles all over the country, but the one in Shanghai is the most obsessive. A few months ago, I wandered around in the magic city. In addition to the bustling traffic and high-rise metropolis, the most impressive thing in the minds of foodies is the fried dumplings and spring onion noodles. Add the scallion sauce and soy sauce, smell and mix, and your appetite suddenly opens...
Scallion oil has to admit that the essence of onion is concentrated in the oil. If you compare scallion to a stout woman, then scallion oil is a gentle and elegant lady. There is no stimulation of fresh green onions, but it is permeated with charming green onions.

Many friends think that scallion oil is so simple, can’t it be enough to just pour the hot oil on the scallions. I can only hehe. The scallion oil made in that way only stimulates one-tenth of the fragrance of the onion, but the fragrance that really penetrates the bones of the bone has not been stimulated. The real scallion oil needs to be boiled over a small fire, yes, you heard it right, it is boiled. Boil the fragrant, let the oil temperature slowly penetrate the green onion leaves through the green onion leaves.

How to make delicious scallion noodles with zero failures, don’t miss it next. "

Ingredients

500g Shallots
100g Alkaline Noodles
20g Parsley
20g Celery
500g Salad Oil
2 tablespoons Soy Sauce
10g Sugar

Old Shanghai Scallion Noodles

1. Prepare the raw materials in advance. I have tried the scallion noodles before and used spices. This time I didn’t use any spices at all. Just prepare enough shallots. Reminder: I have made scallion oil a few times, and I personally feel that scallions are better than scallions. The smell is stronger

2. Cut the shallots into 3-5 segments, separate the white onion from the green onion leaves, because the white onion has a higher water content, you need to put it in the pot

3. Pour oil in the pot and heat it up, then put the scallions on a low heat and simmer

4. When the white surface of the green onion turns yellow, you can put the green onion leaves (in order to prevent the frying pan, the water in the green onion leaves must be shaken)

5. Simmer on low heat until the aroma of green onions is fully aroused, and the green onions will be deflated and turned into golden brown before being out of the pot.

6. Wash coriander, chopped and set aside

7. Wash and chop celery and set aside

8. Scallion oil noodles Scallion oil is the soul, and the noodle sauce is also the indispensable key. A spoonful of delicious noodle sauce can make the scallion oil noodles icing on the cake. The next step is to make the noodle sauce. Pour 100 ml of water into the pot, and put 2 spoons of dark soy sauce and 1 spoon of light soy sauce into the pot.

9. Then put the chopped celery and coriander into the pot, and finally put the white sugar into the pot (white sugar can improve the freshness). Reminder: to be honest, the sauce after putting coriander and celery has the fragrance of vegetables

10. Put the boiled scallion oil and scallion leaves into a bowl. The boiled scallion leaves don’t have to be thrown away, they will definitely be useful

11. The boiled noodles are filtered to celery and coriander, leaving only the sauce and you can forget to remind your friends: when you boil the noodles, you do not need to wash the pot, just use the scallion oil at the bottom of the pot (it is estimated that if you have a cleanliness partner I can't stand it, drift by here~)

12. Pour water in another pot to boil the soda noodles. When the noodles are completely broken, remove and drain the water. Reminder: Shake the noodles quickly while removing them, otherwise the noodles will stick together

13. Add the amount of scallion oil and noodle sauce according to your favorite taste, and finally put the boiled scallion leaves, scallion leaves, scallion leaves, and scallion leaves. The important things are said three times! Such a bowl of authentic old Shanghai scallion noodles is just fine