Scallion Noodles
1.
1. The scallion oil is cooked ahead of time (there is a recipe above). The noodles are made with fresh egg and noodles of Arowana instead of egg powder.
2.
The hot water is boiled, I usually use a hot pot to cook it in advance, which saves trouble (forgive me, boil the scallion oil before the bottom of the pot)
3.
3. After boiling, add the noodles, stir quickly with chopsticks, so that each noodle is heated evenly, so that the noodles will not stick.
4.
Just cook the noodles. I usually try to pick one out with chopsticks. As long as there is no noodle core, it can be taken out. Don’t cook too much, because it will stick together
5.
5. Take it out and leave it cold and boil it over, so as to prevent the noodles from sticking to a piece.
6.
6. Add the scallion oil cooked in advance (scallion oil: the oil and the sauce will separate, so you must pick it up from the bottom up, so that the sauce is available, and the scallion and sesame oil are added. Smell that scent)
7.
7. Stir evenly, add a little green onion, the fragrance of sesame, and the fragrant green onion
Tips:
Tips:
1. The scallion oil must be cooked in advance, otherwise the noodles are easy to clump and stick together
2. When frying the scallion oil, be careful not to burn the scallions, and not to paste the sesame seeds
