What noodles are used for scallion oil noodles?

Scallion oil noodles have always been a specialty of Shanghai, and now it has become a very popular convenience food for people all over the country, because it is very simple to make and tastes very delicious. In fact, you don’t have to worry about what noodles you use when making scallion oil noodles at home, because almost all noodles can be used to make scallion oil noodles. Let’s take a look at the scallion oil noodles introduced by Encyclopedia Knowledge Network.

Contents of this article

1. Can green onions be used in scallion oil noodles?

2. How to make scallion oil noodles

3. What noodles are used for scallion oil noodles?

4. How to make scallion oil for scallion oil noodles

Can green onions be used in scallion oil noodles?

You can use green onions. Scallion oil noodles are a home-cooked pasta made with noodles, lard, cucumber shreds, green onions, ginger, salt, chicken essence, soy sauce, sugar, cooking wine, cinnamon, and aniseed as ingredients. The preparation method is simple, the ingredients are not complicated, the taste is delicious, and it is loved by many people.

Wuhan hot dry noodles is one of the top ten noodles in the country and one of the most famous snacks in Wuhan, Hubei. It is made with oil, salt, sesame paste, salad oil, sesame oil, chives and other ingredients. It is yellow and oily in color and tastes delicious.

Liuzhou snail rice noodle is one of the special snacks in Liuzhou, Guangxi Zhuang Autonomous Region. It tastes fresh, sour, refreshing, hot and spicy, and is loved by people all over the country.

Chongqing Xiaomian is one of the four major specialties of Chongqing. Chongqing Xiaomian refers to spicy vegetarian noodles, which are divided into two types: soup noodles and dry noodles. The noodles are chewy and smooth, and the soup is fragrant and has a strong flavor.

How to make scallion oil noodles

Prepare the ingredients:

Noodles for two, 100g green onions, 200ml cooking oil, 100ml dark soy sauce, 100ml light soy sauce, 50ml sugar

The amount of seasoning can be adjusted according to the oil. According to this ratio, cooking oil 2: dark soy sauce 1: light soy sauce 1: sugar 0.5

Steps:

1. Wash and cut the green onions into long sections, separate the whites and leaves, and mix the dark soy sauce, light soy sauce and sugar for later use.

2. Heat the pan and add oil, add the scallion whites, then add the scallion leaves after 10 seconds and simmer over low heat until they turn brown.

Pour in the prepared sauce, stir slightly, and cook over medium-low heat until bubbles form in the pan.

Immediately remove the pot from the heat and keep stirring until the scallion oil turns completely into liquid, then put it back and simmer over low heat for 30 seconds, stirring constantly (if you are a little lazy, you can turn off the heat after the scallions are cooked, pour in the sauce and stir until there are no bubbles in the pot.

3. Take a clean pot, boil water, add noodles, and cook until cooked, 1 to 3 minutes, don't cook too long! Take out and immediately pour on scallion oil and stir, or rinse with cold water and stir! You can eat it hot or cold depending on your preference.

4. Babies who like spicy food can also add chili oil, which is too delicious.

Note:

1. Soy sauce and cooking oil are not miscible. The first method will make them a little mixed.

2. Do not cook the noodles for too long and do not worry about them being undercooked.

3. The excess scallion oil can be sealed and refrigerated.

4. When boiling the onions, be sure to boil over medium-low heat, and when adding soy sauce, use low heat.

5. It is best to use fresh noodles so that they have the right taste when cooked.

6. If it feels too oily, you can put less oil on the surface. If it feels too salty, you can put less soy sauce at the bottom. You can adjust it yourself.

7. If you don’t like sweet, you can reduce the sugar by half.

8. The recipe is dead but the person is alive. You can modify it by yourself by adding minced meat, mushrooms, etc., and extend the method. It will still be delicious!

What noodles are used for scallion oil noodles

Scallion oil noodles can be made with dried noodles, plain noodles, alkaline noodles, northern white noodles, egg noodles, etc. Scallion oil noodles are a signature dish of Shanghai. The method is very simple. The main ingredients are noodles and shallots. Generally, the cooked noodles are put with scallion oil and sauce and mixed together. It has a unique taste and is fresh, fragrant and smooth.

You can use dried noodles, plain noodles, alkaline noodles, northern white noodles, egg noodles, etc. to make scallion oil noodles. You can also use instant noodles. The method of making scallion oil noodles is also very simple. You only need to take out the noodles after cooking, add scallion oil and sauce and mix them together. The noodles are soft and smooth, the scallion oil is fragrant, and the taste is super good.

How to make scallion oil for scallion oil noodles

1. Wash the green onions, remove the roots and yellow leaves, and dry them. It is best to choose red green onions, which will be more fragrant.

2. Cut the green onions into pieces about 5 cm long, put the green onion leaves separately and the green onion whites separately.

3. Mix light soy sauce, dark soy sauce and oyster sauce together. Pour oil into the pot, fry star anise, cinnamon, cardamom and bay leaves over low heat until fragrant, then remove all the spices.

4. Put the scallion segments into the oil pan and simmer over medium heat until the scallion becomes soft.

5. Add the scallion leaves and continue to simmer over medium heat. Stir the scallions in the pot frequently during the process to prevent them from sticking to the pot. You can also turn to medium-low heat and keep an eye on the pot during the process.

6. When you stir-fry with a spatula, you can hear the rustling sound of the scallion segments, which means that the scallions have been fried until crispy.

7. When the scallion oil turns a beautiful golden color, it can be served.

8. Add the mixed light soy sauce, dark soy sauce and oyster sauce, bring to a boil over medium-low heat, add white sugar, and cook over low heat for one minute to allow all the sugar to melt. Turn off the heat and the scallion oil is ready.

Allium is a perennial herb of the genus Allium in the family Liliaceae. The bulb is solitary, cylindrical, rarely ovate-cylindrical with a swollen base; the outer skin of the bulb is white, rarely light reddish brown, membranous to thinly leathery, and does not crack. The leaves are cylindrical and hollow; the scape is cylindrical, hollow, swollen below the middle, and gradually narrows toward the top; the involucre is membranous, the umbel is spherical, multi-flowered, and relatively sparse; the tepals are 6-8.5 mm long and nearly ovate; the filaments are 1.5-2 times the length of the tepals, conical; the ovary is obovate, with an inconspicuous honey hole at the base of the ventral suture; the style is slender and extends out of the tepals. The flowering and fruiting period is from April to July. Onions originated in semi-cold areas, prefer coolness and cannot tolerate heat. Originated in China, it is widely cultivated in various parts of China and also cultivated abroad.