Onion oil noodles
By VicentaLakin
The onion noodles are a delicious and delicious brand of Han, one of the classic seafood. It feels like the simplest of all seafood is sun and onions. It's probably because it's simple, it's hard to make it good and it's harder to make the unique style of beach. My aunt was in Shanghai, and my mom stayed at my aunt's house for two years when she was 18. The sister-in-law's neighbour is an old Shanghai man, who makes onion noodles that are delicious. Most often, as soon as Mom smells the onions from the neighbor's house, she grabs the rice and plays at her house, and then she can rub her onion face. It's too common for us in the Weihai to have our own sun, but it's not cheap or easy to buy in Shanghai in the 1970s. So, both families are happy. In the end, Mom learned from her old neighbors about this classic sea pie. And now I can make this classic fragrance of seafood, and it's strong and smooth, it's beautiful, it's onions, it's smooth and it's not boring. You can put onion oil in a sealed container in a freezer, and when it's hot, you can go home and cook the noodles, and if you like
Recipe Recommendations
Steps for Onion oil noodles
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One, fresh noodles are better than cold water. I make my own noodles with a noodle machine. It's very stretchy
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2. Onions wash small sections of dry asphalt cut to about 5 cm, and the boilers heat into oil and then burn to heat, and put them into the onions。
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3. The small fire makes the onion yellower, while three spoons of old, five spoons of raw and two spoons of sugar turn into sauce。
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4. The sauce is fine-tuned into the pot and boiled slightly to bubble thick enough to get out of the fire. Hemi wash early with yellow wine。
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Five, well-boiled seams are boiled again, and the noodles are poured into the bowl and the rice is boiled。
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Six, pour onion oil, mix it, eat it。Onion oil noodles Make Tips
1. It is best to press and cook the noodles immediately; if that's not possible, just buy fresh ones.
2. Do not cook the noodles until they are too soft.
3. After washing the scallions, make sure to drain them well, otherwise the oil will splatter.
4. Heat the pan, add oil, and warm it up. You can test it by tossing in a small piece of scallion; it's ready when tiny bubbles appear at the ends.
5. It is better to choose larger dried shrimp. Soak them in yellow wine in advance until soft, ensuring the wine covers the shrimp; if you don't have yellow wine, water is also fine.