Splendid Crispy Scallion Noodles
1.
First cut the vegetables into shreds and place them neatly for later use. Fatty pork is cut into cubes and fried in a pot for crispy. Separate grease and lard.
2.
The scallion green flying water is too cold, the scallion scallion white and the scallion white are shredded and the scallion green is fried into scallion crisps for later use.
3.
Fry the scallion oil into the pan and fry it. After soaking the golden hooked sea rice to fragrant, put an appropriate amount of rock sugar until the rock sugar melts, add 3 spoons of Weidami light soy sauce, 2 spoons of Weidami oyster sauce, 1 tablespoon of Weidami rice vinegar, order an appropriate amount The sesame oil is slightly boiled to form a complex onion-flavored noodle sauce.
4.
Boil the noodles until they are broken and slightly hard, remove them, add a small amount of lard while they are hot, and mix the noodles evenly on the noodles for later use.
5.
Take the plate and put the vegetable shreds of various colors first, then put the mixed noodle rolls into the plate and put the onion crisp and oil residue on the plate.
Tips:
The secret to making a simple bowl of noodles instantly delicious lies in the "Master Chef's Secret Noodle Sauce" carefully developed by Verdami and top chefs. The golden ratio (noodle sauce = light soy sauce 3: oyster sauce 2: fragrant rice vinegar 1) with 0 additions, all kinds of deliciousness are done in one move!
