One side of the soil and water supports one side, and the south eats rice and the north eats noodles. However, pasta is not just the patent of northerners. The pasta in the north is rough and unrestrained, while the pasta in the south is more delicate and changeable. From fresh soup Yangchun noodles, to bamboo tube noodles with complicated production process, to simple and homely scallion noodles, each has its own flavor, but it can make diners have endless aftertaste after eating. Noodles with scallion oil to be cooked today is a signature food in Shanghai. Although it is a bowl of noodles without any side dishes, it can make people feel like a "big meal", which is particularly satisfying.
Although the method of spaghetti with scallion oil is simple, there are many different methods. Some time ago, I saw Huang Lei's scallion spaghetti on TV, which made the hungry guests get unanimous praise in the program. Chen Qiaoen ate three bowls in a row and couldn't stop. In fact, he just used more materials to make ordinary spaghetti with scallion oil special. Another advantage of scallion noodles is that the boiled scallion oil will not go bad for a week. After work, you can also eat midnight snack. Cook the noodles in a few minutes, pour a spoonful of scallion oil and eat scallion noodles at home at any time.
Ingredients: 2 pieces of fine flour, shallots 1 teaspoon, lard 1 teaspoon, 2 teaspoons of soy sauce, 2 teaspoons of soy sauce, 2 teaspoons of sugar and a proper amount of salt.
Step 1: Clean the shallots, drain the water, cut them into long sections, separate the shallots from the leaves, take a small bowl to make juice, add 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 3 tablespoons of water and appropriate amount of salt, and stir well for later use.
Step 2: Add a proper amount of oil to the wok, and then add 1 spoon of white lard, which is the secret of Huang Lei's making noodles with scallion oil. Heat it to 50% heat, add the scallion first, and fry it slowly until the color turns yellow.
Step 3: When the scallion is slightly discolored, add the scallion leaves, stir with chopsticks when frying, and slowly fry until it turns brown.
Step 4: Add the juice prepared in the first step, stir well, simmer for 1 min, and the delicious scallion oil will be cooked, so you can put it in a small bowl for later use.
Step 5: Add a proper amount of water to the pot, bring the noodles to a boil with high fire, and add 65,438+0 tablespoons of salt to boil. Salt can make noodles more energetic. Noodles can be cooked to 80% maturity without white core, or added with water twice after each cooking, so that the noodles have the best hardness, will not stick together and taste excellent. After the noodles are fished out, a proper amount of scallion oil is poured on the noodles according to personal taste and stirred evenly. So a bowl of delicious scallion noodles is ready.
1, when frying onion oil, the onion leaves are not resistant to frying, so fry the onion until it changes color, and then fry the onion leaves to ensure that it will not be dark and bitter.
2. When cooking onion oil, it is not recommended to use strong flavors such as peanut oil and rapeseed oil. The smell of oil can easily mask the smell of onion, and ordinary salad oil and corn oil can be used. Lard is added according to personal taste, which is more fragrant than any seasoning. The traditional mixed noodles with scallion oil are completely cooked with lard, which is particularly fragrant, but some people may think it is "too fragrant". It is recommended to cook it with ordinary edible oil and lard.