Scallion Noodles

Name: Scallion Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Hand-rolled noodles; 150g Shallots; 3 tablespoons Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Sugar; Some dried shrimps; 1 tablespoon lard; 3 tablespoons Cooking oil

by Brother Xiaoyu's private house

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The simpler things can trigger a huge delicious impact! Scallion oil noodles is a pasta bred by Jiangnan culture, and it is also a delicacy in Shanghai's commercial culture. Boil the scallion oil to take the chives, and boil it until the scallion is burnt. The scallion leaves will have a special aroma after being fried. With the taste of noodles, it is a mouthful! ^O^

Ingredients

1 piece Hand-rolled Noodles
150g Shallots
3 tablespoons Soy Sauce
1 tablespoon Oyster Sauce
1 tablespoon Sugar
Some Dried Shrimps
1 tablespoon Lard
3 tablespoons Cooking Oil

Scallion Noodles

1. Wash and cut the shallots, leaving only the green onion,

2. Light soy sauce + dark soy sauce + oyster sauce + sugar stir well,

3. 30% oil temperature, add green onion,

4. Remove the light green and become crispy,

5. Scoop the sea rice out of oil,

6. Add a piece of lard to the scallion oil to turn it on, turn off the heat to cool down,

7. Pour the sauce and turn on the lowest heat,

8. When the sauce has small bubbles, turn off the heat immediately,

9. Roll the noodles by hand and beat them twice with water to get out of the pot,

10. Pour an appropriate amount of scallion oil (quantify according to their taste),

11. Mix evenly so that the noodles are covered with sauce,

12. Sprinkle green onion, dried sea rice, and finally put on crispy green onion leaves. Finished!

Tips:
1: When boiling the scallion oil, use low, low, and low heat throughout the process.
2: The temperature of the scallion oil must be cooled down before adding the sauce.
3: Hymi soak for half an hour before oiling.