1. Cut the shallots into sections, cool the pan with oil, and simmer the shallots when the oil is slightly hot.
2. Simmer green onions on low heat.
3. Boil it into a burnt yellow color, then boil water in another pot. Prepare a small bowl, a spoonful of light soy sauce, a spoonful of dark soy sauce, half a spoon of salt, half a spoon of sugar, and five spoons of scallion oil, and mix thoroughly.
4. Boil the noodles after the water is boiled, prepare a bowl of cold water, put the noodles in a bowl of cold water when they are cooked, pass it over, pour out the noodles, pour the previously adjusted juice into the noodles, and mix well.
5. You can fry an egg on it. Scallion noodles do not pursue a hot mouthfeel, and a warm feeling, which is the most suitable for summer.
Tips:1. I cut the scallion too thick. You can cut it into thin shreds to make the scallion oil. 2. You can put more oil, put the remaining scallion oil in the refrigerator and seal it, and just mix it with the food next time you eat it. 3. It can be mixed with some cucumber shreds and eaten together. If you like to be jealous, you can pour a spoon of vinegar.
