Scallion Noodles
1.
Prepare ingredients.
2.
Pick and wash the shallots and cut into pieces.
3.
Heat the wok and pour the cooking oil.
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.
5.
Add the shallots. Put it in in batches, otherwise the oil temperature will drop rapidly.
6.
Light soy sauce, dark soy sauce, sugar and salt, mix well.
7.
Boil on a small fire. Until the green onions change color.
8.
Pour in the mixed juice, simmer for about 5 minutes, turn off the heat and set aside.
9.
Boil the noodles.
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.
11.
Take out the cooked noodles and add a few tablespoons of boiled scallion oil.
12.
Put on the katsuobushi and shredded seaweed, sprinkle with a little green onion and mix well. It is delicious.
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.
