Why do we need to add sugar to scallion oil noodles? Is it necessary to add sugar to scallion oil noodles?

Scallion oil noodles is a common type of pasta. It has many ways of being eaten, is delicious and nutritious, and many people make scallion oil noodles at home. In order to ensure the taste of the noodles, some people add some sugar when making scallion oil noodles. So why do we need to add sugar? Let's take a closer look!

Why do we add sugar to scallion oil noodles?

The purpose of adding sugar is to enhance the flavor and sweet aftertaste, making the scallion oil noodles taste better. If you add some delicious soy sauces such as Wei Ji Xian, you don’t need to add sugar or chicken powder, because these soy sauces already have delicious flavors. If you add sugar or chicken powder, the taste will become too sweet and the flavor will be too strong.

Is it necessary to add sugar to scallion oil noodles?

If there is no white sugar, you can also replace it with other seasonings, such as oyster sauce, chicken essence, etc.

White sugar is actually a seasoning that is very important but not too important either. It can be used to enhance the flavor of various Sichuan, Cantonese and Hunan cuisines, and can also be used to make various breads, steamed buns and other pastries to enhance the flavor. However, the main effect of white sugar here is to enhance the freshness and sweetness of the noodles, ensuring that the noodles are more refreshing and delicious and you won't get tired of eating them. The more you eat, the more you want to eat. Of course, if you can't eat sugar at all, you can also use oyster sauce or chicken essence instead, which will also taste more delicious and refreshing.

How to make scallion oil noodles

Ingredients:

10 spoons of cooking oil; some green onions; 5 spoons each of dark soy sauce and light soy sauce; 2.5 spoons of sugar;

step:

first step:

Put sugar, dark soy sauce and light soy sauce in a bowl and mix them. Please note that the ratio of these three ingredients must be accurate. After many tests, I got the best ratio; the ratio of cooking oil, dark soy sauce, light soy sauce and sugar is 2:1:1:0.5; for example: if the cooking oil is 200 ml, then the dark soy sauce is 100 ml, the light soy sauce is 100 ml, and the sugar is 50 ml;

Step 2:

Prepare the ingredients, discard the roots of the scallions, only use the green segments. Add oil to the pan and wait until the temperature is high, then put the scallions in, then change to low heat and fry slowly until they turn brown. Turn down the heat, then put light soy sauce, dark soy sauce, and sugar in the pan and stir evenly until bubbles appear in the pan. Remove the pan and stir the scallion oil constantly with a spatula until the scallion oil is all liquid, then simmer over low heat for 30 seconds.

Step 3:

Boil water and cook the noodles. After the noodles are cooked, take them out and filter them with cold water. Pour the scallion oil prepared earlier on the noodles, stir evenly and you can eat.