Scallion Egg Noodles
1.
Prepare the raw materials one by one
2.
After the water has boiled, put all the dough into the pot. The thick noodles used here are more resistant to cooking. Fine dried noodles are also fine, but they will be cooked after a while. After the water is boiled, add cold water once and boil it and set it aside for stuffiness.
3.
Pour 4 spoons of light soy sauce (60ml) and 1 spoon of chili oil in a large bowl. You don’t need to add it if you don’t like spicy food, and 1 spoon of sugar (15-20g), then stir well.
4.
I won't talk about such a simple step. Tip: The noodle sauce itself has a salty taste. It doesn't matter whether you add salt to the omelette.
5.
Cut the green onions into small pieces, put the pot in cold oil, and cover the pot. Excessive oil temperature will cause the moisture in the onions to splash out. To avoid hot oil explosion and injury, please put the pot in cold oil and close the lid. When the scallions turn black, turn off the heat and pour the oil on the surface. The scallions are fragrant.
6.
Mix the noodles evenly and put the eggs on it and you are done!
Tips:
1. Pay attention to the cooking time 2. Put onion in cold oil
