Scallion Oil Minced Pork Noodles

Name: Scallion Oil Minced Pork Noodles
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Cooking oil; 2 pieces Green onions; 4 slices ginger; 4 pcs garlic; per person Egg Noodles; a little Minced meat; Some Soy sauce; Some salt

by Flowered flower

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Everyone can be a chef, and there is a can of all-purpose scallion oil that is a secret weapon! Recently, I have been particularly obsessed with noodles, cold noodles, this week will continue to... (I don’t know when) I’m about to start eating alone. Fortunately, I’m tossing and eating on my own. Scallion You Noodles wanted to try it for a long time, but the family didn't eat scallions... This time, it really gave a chance to eat and be full. If it is said that the authentic scallion sauce noodles, old Shanghainese eat the most particular, scallion sauce soy sauce (light soy sauce and soy sauce) sugar salt noodles are all ingredients. Boiled scallion oil mixed with seasoning is the most missed flavor by Shanghainese. Here is my own recipe, boiled scallion oil and stir-fried minced pork noodles is as simple as that! "

Ingredients

100g Cooking Oil
2 pieces Green Onions
4 slices Ginger
4 pcs Garlic
per person Egg Noodles
a little Minced Meat
Some Soy Sauce
Some Salt

Scallion Oil Minced Pork Noodles

1. Heat 30% of the oil to the minimum, then cut into pieces of white onion, ginger, garlic, and fry

2. After about 20-30 minutes, it will be golden yellow and the drain oil can be poured out

3. Leave a little oil and stir-fry the minced meat

4. The minced meat turns white, season with soy sauce and salt, and set aside

5. Egg noodles for one person

6. Boil noodles in boiling water, add cold water 3 times during the period

7. Drain the cooked noodles in cold water and set aside

8. Minced meat with a little scallion oil, green onion, mix well and enjoy

Tips:
Three thoughts on simmering onion oil:

1. Choose scallion, white onion, white, firm flavor and heavy onion roots

2. Slow cooking is best for low fire to make scallion oil more fragrant and slow down the production of high-temperature carcinogens

3. Healthy frying and golden brown can avoid the production of carcinogens.

In many food shows or food master’s recipes, it is mentioned that green onions should be selected, fried to a little black, etc. I can’t agree with this, but I only represent my point of view for the time being.

1. After cutting the scallion into sections, I cut it in half again for convenience

2. Fry at minimum fire, don’t worry

3. The fried green onion, white ginger and garlic can be used as fillings, and dumplings can be used

4. Cold water is not easy for stomach cold, you can also mix with cooked oil to prevent adhesion

5. Scallion oil can be made more at one time, used for stir-frying, cold dishes are very delicious