Open Onion Oil Noodles

Name: Open Onion Oil Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Vermicelli; Moderate amount (shrimp) Kaiyang; Some shallot; Some lard; Some salt; Some Rice wine; Some Soy sauce; Some Sugar; Some Chicken Essence

by Heart Song Journey

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Sometimes it’s busy and sometimes lazy, so I have a lot of stock in my computer.
At the end of the month, I wanted to hurry up and finish the work this month, so I can rest at ease on National Day. But the company next door is renovating, the dust is flying, the sound is in my ears, it is really disturbing!
First serve, adjust your mood, and then continue revolutionary work. "

Ingredients

Some Vermicelli
Moderate amount (shrimp) Kaiyang
Some Shallot
Some Lard
Some Salt
Some Rice Wine
Some Soy Sauce
Some Sugar
Some Chicken Essence

Open Onion Oil Noodles

1. Prepare the main ingredients and ingredients

2. Kaiyang cleaned, soaked in rice wine for 1 hour

3. Put lard in the pot and boil the lard

4. Add scallions and fry slowly. When the scallions are slightly yellow, add the scallions and continue to fry for a few hours

5. When the shallots are slightly yellow, add the soaked Kaiyang and fry it on a low fire. After the Kaiyang turns golden brown, add soy sauce, soak the Kaiyang rice wine and a small amount of sugar, and cook until the soup is bubbling.

6. No need to clean the pot, just add water and boil

7. Add the dried noodles, boil the water again and cook for 2-3 minutes, add salt and chicken powder, stir well, remove the noodles, add a small amount of noodle soup, pour in the freshly cooked Kaiyang, spring onion and juice.

Tips:
1. Kaiyang is best to be soaked in rice wine to remove the fishy smell
2. The dried noodles should not be cooked for too long. Let the dried noodles boil in the water and cook for 2-3 minutes.
3. The whole process of fried shallots and Kaiyang is a small fire