Shanghai Kai Onion Oil Noodles
1.
Prepare noodles
2.
Wash and shred the onion, wash and cut the shallots
3.
After Kaiyang wash, soak in water to soften
4.
Pour oil and cold oil into the pot, add onions and shallots
5.
Stir the onion and shallots in the middle to make the heat evenly
6.
Simmer until it is browned and turn off the heat, pick up the green onion leaves and pour out the green onion oil
7.
Use a frying pan to pick up the open ocean and stir-fry until it is fragrant. Turn off the heat
8.
Add the fresh soy sauce to the bowl first, then add the hot oil and finally add the boiled green onion leaves and Kaiyang (50ml fresh soy sauce add 30ml oil and mix well)
9.
Bring the water in the pot to a boil, add the noodles and then add salt until cooked and picked up. (Dry noodles should be boiled with a little water and repeated twice)
10.
While it is hot, put the noodles in the cold, add the seasonings, mix well, and enjoy
Tips:
1. Scallion noodles should be poured into the sauce while it is hot, and mix well immediately
2. Use fresh noodles for the best taste
3. The boiled scallion oil can be put into a bottle if it is not used up at a time. It is also great to make cold dishes in summer.
4. Mix the sauce as you eat. It is best to heat the scallion oil and mix it next time, so that it tastes more fragrant.
5. We don’t like the sweet taste when eating noodles, so there is no sugar in the seasoning. You can adjust it according to your own taste. If the fresh soy sauce tastes very delicious, don’t add chicken essence.
