Tartary Soba Noodles with Scallion Oil
1.
Pour 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of soft sugar in a bowl, wash the chives, cut the white onion leaves and cut into small pieces;
2.
Pour about five tablespoons of salad oil into the pot. Fry the chives over low heat until they become crispy. Pick out the dried onions with chopsticks and discard. Pour in the seasoning and stir with a spoon for about one minute. After the fire ceases, the scallion oil is poured out to cool. Pass through
3.
Soak the soba noodles in water for half an hour in advance, cook them in a pot, remove them and put them in clean water, then add a few spoonfuls of scallion oil to the noodles and mix well.
4.
Add beef, mutton and green vegetables to make a nutritious and delicious lunch.
Tips:
The gluten somersault has a unique taste. Among all the noodles, the simplest ones are Yangchun noodles and scallion noodles. Perhaps it is for simple reasons that there are not many people who can really do these two aspects well. Open the noodles in onion oil, add the boiled scallion oil with the cooked open ocean, and mix it with the noodles. The authentic noodles with onion oil, the tartary buckwheat noodles are tough and smooth, the open foreign is delicious, and the scallion oil is also very fragrant.
