Scallion Braised Spaghetti Noodles

by Silence

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

My husband is half a Shanghainese, and he is very fond of various Shanghai flavors. The thick oil red sauce of the big pai noodles is quite old Shanghai, and it also reminds him of the Shanghai taste when he was a child. Today’s large-scale noodles have a little more steps. In fact, it doesn’t take long to stand in the kitchen and it’s suitable for lazy people like me. Recently, World of Warcraft has just opened level 100, and I was playing a bit crazy. I almost gave up my hobby of cooking. Fortunately, the server will be maintained for 11 hours tonight, otherwise my recipe will be postponed indefinitely. . . "

Scallion Braised Spaghetti Noodles

1. Put the egg in the water after boiling, cook for 8-10 minutes

2. Boiled eggs in cold water, peel off the shell

3. Put the peeled eggs into the boiling pot and add beer

4. Add salt, sugar, light soy sauce, dark soy sauce, and mix well

5. After boiling, turn to low heat until the soup is about to dry or color to the desired level

6. Take a big row with the back of a knife to make the meat taste better

7. Add ginger, salt and black pepper and marinate for 20 minutes

8. The marinated large rows are lined with starch on both sides

9. Heat oil in a pot and put in a large row

10. Fry both sides on high fire until slightly colored

11. Put the shallots in the soup pot

12. Add the large platters, cover the pot and simmer for a minute

13. Add light soy sauce, dark soy sauce, cooking wine, salt, sugar

14. Add hot water or stock, boil and turn to low heat for about 30 minutes

15. Cook the noodles in a separate pot according to the time indicated on the package

16. Roll the rapeseed in boiling water to remove

17. The boiled noodles are topped with the soup of the boiled daikon, vegetables, the daikon and eggs are finished.

Tips:

You can marinate a few more eggs, you don’t have to put them in the noodles, you can make stewed pork rice or eat them directly.

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