Should I use scallion leaves or scallion whites when mixing scallion oil with noodles? Why can't I use scallion whites when mixing scallion oil with noodles?

We all know that scallion oil noodles is a popular snack. There are many ways to make it. It tastes delicious. Many people make scallion oil noodles at home, especially for breakfast. Scallions are usually added to scallion oil noodles. So should scallion whites or scallion leaves be used? Let's take a closer look!

Why can't you put the white part of the scallion in scallion oil noodles?

Many people always cut the whole scallion and fry it together when making scallion oil noodles. As a result, they find that the scallion oil smells impure. Not only does it smell weak, but it also tastes a little astringent when mixed with noodles, and there is a slight bitter taste after eating. Yes, the main reason for this problem is that you use the scallion white when frying the scallion oil. Compared with the scallion green, the scallion white has no advantage at all. Why do you say that? That's because the scallion white itself is the root of the scallion, and its overall growth time is longer than the scallion green at the head. Therefore, it is far inferior to the scallion green in terms of fragrance. Secondly, it tastes much more "old and astringent" than the scallion green. Therefore, when making scallion oil noodles with the effect of appetizing and relieving cravings, it is best not to add the scallion white directly. Of course, there is no need to throw it away and waste it. You can add it to other stir-fried dishes and eat it together.

How to make scallion oil noodles

Ingredients: 200g noodles, chopped green onions,

Sauce: light soy sauce, a little sugar, chicken powder, dark soy sauce, boiled scallion oil

Production steps:

①Cook noodles: Add appropriate amount of water to the pot and bring to a boil. Then add a little salt to adjust the flavor. Add a little cooking oil, put in the noodles and cook until cooked. Then immediately remove from the pot, drain the water and pour into a plate for later use.

② Prepare the noodle sauce: Take a small bowl, then add 30g light soy sauce, about 5g white sugar, 10g chicken powder, and appropriate amount of dark soy sauce for color, stir the seasoning and set aside.

③Production is completed: Pour the prepared sauce into the thin noodles, then add about 4 spoons of scallion oil, stir the noodles evenly, sprinkle with chopped green onions, and a delicious scallion oil noodles is ready.

Tips for making scallion oil noodles

① It is very important to control the heat when boiling scallion oil. If the heat is too high, the scallion oil will not only lack fragrance, but also turn black in color and have a bitter and burnt taste. During the production process, it is necessary to boil the ingredients over low heat for a long time to fully release the aroma of the ingredients.

② When making scallion oil, it is not enough to just add chives. The main ingredients for increasing the onion flavor are: chives, shallots, scallions, and garlic. Adding them together will make the onion flavor more intense, and the other spices (star anise, bay leaves, coriander, and ginger) are mainly for auxiliary flavor enhancement. The amount of these spices added should not exceed the amount of chives, shallots, and scallions, otherwise the taste will be mixed.

③ When boiling scallion oil, remove all the spices from the pot after they are fried dry and fragrant, because the hot oil in the pot still has residual heat. If the spices are left in the pot for a long time, they will slowly burn and become bitter.

④ The prepared scallion oil noodles should be eaten as soon as possible so that the texture and taste will be better. If left for a long time, the noodles will clump together and the sauce will be absorbed by the noodles. The texture and taste of the scallion oil noodles will deteriorate and taste very dry.

⑤ You can make more scallion oil at one time. You can also add it to stir-fried dishes or cold dishes. The dishes will taste more fragrant.