Scallion Noodles

Scallion Noodles

by Grid blue

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

The new-style scallion oil noodles with shredded seaweed, wooden fish flower and pork floss, not to mention it's really delicious. The arowana fermented noodles are more nutritious and can improve the absorption and utilization of some nutrients by the human body. The noodles are strong, and porous pores are created by the fermentation of active yeast. The soup can penetrate into the noodles better through the pores, making the noodles more delicious and delicious. "

Ingredients

Scallion Noodles

1. Prepare ingredients.

Scallion Noodles recipe

2. Pick and wash the shallots and cut into pieces.

Scallion Noodles recipe

3. Heat the wok and pour the cooking oil.

Scallion Noodles recipe

4. Add bay leaves, star anise and garlic cloves. The medium and small heat bursts into a scent, remove the garlic cloves and star anise and bay leaves.

Scallion Noodles recipe

5. Add the shallots. Put it in in batches, otherwise the oil temperature will drop rapidly.

Scallion Noodles recipe

6. Light soy sauce, dark soy sauce, sugar and salt, mix well.

Scallion Noodles recipe

7. Boil on a small fire. Until the green onions change color.

Scallion Noodles recipe

8. Pour in the mixed juice, simmer for about 5 minutes, turn off the heat and set aside.

Scallion Noodles recipe

9. Boil the noodles.

Scallion Noodles recipe

10. Add arowana fermented hollow noodles and cook until there is no white core. Porous pores can be seen in the cross section of the noodles. The hollow structure of the noodles can make the noodles quickly migrate from the surface of the noodles to the inside of the noodles during the cooking process, shortening the cooking time.

Scallion Noodles recipe

11. Take out the cooked noodles and add a few tablespoons of boiled scallion oil.

Scallion Noodles recipe

12. Put on the katsuobushi and shredded seaweed, sprinkle with a little green onion and mix well. It is delicious.

Scallion Noodles recipe

Tips:

1. Be sure to control the heat when boiling the scallion oil, rather small rather than large.
2. Put the unfinished scallion oil in a sealed container, and you can continue to eat it next time.

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