Open Onion Oil Noodles

Name: Open Onion Oil Noodles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh noodles; 30g Kaiyang; 100g Shiitake Mushrooms; 60g Chives; 10g ginger; 400g Vegetable oil; 2 tbsp Sugar; 80g Soy sauce; 1/2 teaspoon Cooking Wine; 1/2 teaspoon salt

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Open onion oil, boil more, keep the summer cold noodles, mixed with vegetables, it is super beautiful, those who love to eat noodles should not miss it.
Ingredients: 500 grams of fresh noodles, 30 grams of Kaiyang, 100 grams of shiitake mushrooms, 60 grams of chives, 100 grams of onions, 10 grams of ginger, 400 grams of vegetable oil

Ingredients: 2 tablespoons of white sugar, 80 grams of soy sauce, 40 grams of light soy sauce, 2 teaspoons of cooking wine, 1/2 teaspoon of salt"

Open Onion Oil Noodles

1. Add 1 teaspoon of cooking wine and appropriate amount of water to Kaiyang and soak for 30 minutes.

2. Cut the chives into about 5 cm pieces, shred the onion, and cut the ginger into small pieces.

3. Sliced shiitake mushrooms.

4. Prepare the noodles and soy sauce. Use a bowl to prepare the light soy sauce and sugar.

5. Heat the pot, add the vegetable oil in the main ingredients to 40-50% hot, add the ginger slices, onion shreds and chives.

6. Simmer on low heat for about 15 minutes, until the onions and chives are slightly yellowed.

7. Put a little boiled scallion oil in the pot and cook until it is 50% hot, add the soaked Kaiyang and shiitake mushroom slices, fry the aroma, and cook 1 teaspoon of cooking wine.

8. Pour in soy sauce,

9. Add light soy sauce, sugar and salt. Simmer on low heat for 3~5 minutes, until the soy sauce thickens in the pot.

10. Put enough water in another pot, bring to a boil on high heat, add the fresh noodles and cook until they float, then cook for 1 to 2 minutes.

11. Remove the noodles and drain the water, put them in a clean container, immediately add a little boiled scallion oil and mix well.

12. Add the cooked Kaiyang mushroom soy sauce, mix well and serve.

Tips:
1. Fresh noodles should be selected for noodles, which can be thick or thin, so that it tastes better when cooked.

2. The best choice for simmering onion oil is chives and purple-skinned onions. If you don’t have one, you can use scallions instead.

3. Mix the noodles with sesame oil immediately after they are cooked to prevent sticking.

4. The boiled scallion oil will not deteriorate after being placed at room temperature for half a month, and it can also be used to make cold dishes.

5. It is a good choice to eat scallion oil noodles with seaweed egg soup or noodle soup.