Onion gravy

By VicentaLakin

Onion gravy
Everyone can cook, and a can of all-powerful onion oil is a secret weapon! Lately, you've had a crush on the noodle-faced face, and this week is starting to go on eating alone, so it's better to make it easy. A long time ago, onion noodles tried not to eat onions... this time, it really gave us a chance to eat and eat. If the real onion mix is the best for the old Shanghaiers, the sugar salt on the onion is the whole material. It's the most popular taste in Shanghai to have onions mixed with onions

Recipe Recommendations

  • edible oil 100g
  • green onions 2 pieces
  • Jiang 4 tablets
  • garlic the 4
  • egg noodles one? strips
  • minced meat a little
  • soy sauce appropriate amount
  • salt appropriate amount

Steps for Onion gravy

  • Make Onion gravy step 0
    1
    After 30% of the minimum hot oil, we'll have onions, ginger, garlic, fried
  • Make Onion gravy step 1
    2
    In about 20-30 minutes, gold can pour out the tar
  • Make Onion gravy step 2
    3
    I'll leave you a little bit of fried meat
  • Make Onion gravy step 3
    4
    The meat is white and the sauce and salt are available
  • Make Onion gravy step 4
    5
    It's for one
  • Make Onion gravy step 5
    6
    Boiled water boiled noodles three times cooled water during the period
  • Make Onion gravy step 6
    7
    It's a dry-dry water reserve
  • Make Onion gravy step 7
    8
    A little bit of pasta on the green side

    • Onion gravy Make Tips

    Here are three thoughts on making scallion oil: First, use the white part of the scallions; the whiter and firmer parts have a stronger flavor, and the roots are also acceptable (though my scallions had the roots removed when I bought them). Second, low heat is best for slow cooking; it makes the scallion oil more fragrant and reduces the production of carcinogens caused by high temperatures. Third, for healthier cooking, frying until golden yellow is enough; never let it turn too dark. As mentioned above, this avoids the production of carcinogens. Many food shows and food bloggers recommend choosing small scallions and frying them until slightly black, but I beg to differ; this represents only my personal opinion for now. 1. After cutting the scallion whites into segments, I cut them in half again to make it easier for them to absorb the flavor. 2. Fry over the lowest heat; do not rush. 3. The fried scallion whites, ginger, and garlic can be used for fillings in buns or dumplings. 4. If you have a sensitive stomach and cannot rinse with cold water, you can also mix with cooked oil to prevent sticking. 5. You can make a larger batch of scallion oil at once; it is delicious for stir-fries or cold dishes.

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