Onion noodles
By VicentaLakin
Onion noodles, famous sea pie, sweet in salt, sweet in onions, fragrance in the mouth, you'll think! It's supposed to be very thin, but it doesn't buy it, it buys only thicker, but it still tastes so good
Recipe Recommendations
- chives
- vegetable oil 50 grams
- soy sauce 1 tablespoon
- fine flour 250 grams
- octagonal one
- Light salt soy sauce 1 tablespoon
- white sugar 1 scoop
- salty and sweet
- fried
- three-quarters of an hour
- simple
Steps for Onion noodles
1
(b) Onions go white, leaving leaves cut to about five centimetres; the onions are oiled in the pot and put in onions and eight horns; and the little fire is turned into fire
2
(b) Prepare a sauce, a spoon of salt, a spoon of old and a spoon of sugar, evenly replaced
3
(b) A small full-scale fire of approximately 25-30 minutes to the onion, flipping 1-2 times in the middle; until the onion turns yellow or deeper
4
Inverted into a mix of fine-tuned juice
5
It's still a small fire that boils and can be shut down
6
Cook the noodles, control the dry water, pour it into the fine onion juice, and mix it upOnion noodles Make Tips
Note:
1. Use only the green parts of the scallions; discard the white parts.
2. Keep the heat on low throughout (as low as possible) to avoid burning the onions before they become fragrant.
3. Do not boil the noodles until they are too soft, or they will lose their chewy texture.
4. Be sure to use light soy sauce or low-sodium soy sauce. If unavailable, dilute regular soy sauce with a little water; otherwise, it will be too salty.