Scallion Noodles
1.
Fresh and delicious, with a tangy fragrance.
2.
The noodles are smooth and chewy.
3.
Prepare the materials
4.
Shredded yellow onion
5.
Put enough oil in the suitable box multifunctional deep pot. (The oil should be better than the green onion) The whole process is cooked on low heat.
6.
Put the dark soy sauce, light soy sauce and fine sugar together and stir well.
7.
Taking a pack of red carp is really good.
8.
It is a long process to boil the green onion turmeric on low heat, and the color will become darker. It needs to be patiently boiled.
9.
Boil until the green onion leaves are dry. Don't be too proud, it won't taste good if it's too burnt. This one can be used for noodles.
10.
Pour in the mixed sauce.
11.
Stir while simmering on a low fire, and just turn over the sauce cannon. It can be bottled after cooling.
12.
Boil water in the pot and the noodles are cooked. Run it with ice water. Control dry water.
13.
Scoop two spoons of noodles in scallion oil sauce.
14.
The simple method tastes very good.
Tips:
1*Green onions according to what I like, I use yellow onions, all onion segments and green onions leaves are used. \n2*The bottom noodles are the noodles when they are boiled in cold water. The boiled noodles will be smoother and firmer if passed in cold water. \n3*Scallion oil can not be used up at one time, put it in a bottle and put it in the refrigerator.
