Scallion Noodles

Scallion Noodles

1. Take appropriate amount of shallots

2. Fold clean

3. Cut short

4. Pour the right amount of cooking oil into the wok, low heat

5. Pour in the scallion white, the cold oil slowly heats up and fries slowly

6. When the scallions are almost fried, put in the scallions

7. Chopsticks repeatedly stirred

8. The color is almost the same, the water is dry, and when it turns brown, the shallot oil is good

9. Take the bowl and put it in the bowl. spare.

10. Add water to the stockpot and bring it to a boil

11. Prepare a handful of dried vermicelli

12. After boiling water, add appropriate amount of dried vermicelli and cook slowly

13. Add appropriate amount of soy sauce after cooking.

14. Pour in the right amount of scallion oil and start eating

Tips:

Remember to use cold oil to slowly heat up when frying the onion segments, otherwise the onions will be burnt if the onion is deep-fried in hot oil.
I use dried dried noodles instead of water noodles. The main reason is that dried dried noodles are more crispy in taste. If you use dried noodles at home, remember to rinse them with cold water after cooking, so that it will not be easy to paste.
In terms of ingredients, you can add light soy sauce, dark soy sauce, pepper oil, vinegar, etc. according to your own taste. Here I mainly make it for babies, so I only add soy sauce.
Not bad, the baby who is usually picky eaters has eaten up a small bowl.