Mixed noodles with scallion oil
By TomasaBednar
Mixed noodles with scallion oil are a specialty dish in Zhejiang cuisine. Its characteristics: noodles are somersaulted and have a unique taste. Among all Shanghai-style noodle shops, the simplest ones are Yangchun noodles and mixed noodles with scallion oil. Perhaps it is precisely for simple reasons that not many people can really do these two aspects well. Mixed noodles with open ocean scallion oil, mix with the fragrant scallion oil and thoroughly cooked open ocean, and mix with the noodles to eat. The authentic noodles mixed in open ocean onion oil are tough and smooth, open and delicious, while the onion oil is fragrant. With a bowl of delicious mixed noodles in hand, no matter how many small dishes there are on the table, you will not look at them.
Recipe Recommendations
- noodles 260 grams
- lard 10 grams
- onion 5 grams
- Jiang 5 grams
- salt 2 grams
- chicken essence 2 grams
- soy sauce 20 grams
- white sugar 10 grams
- cooking wine 15 grams
- cinnamon 3 grams
- octagonal 1 piece
- salty and fresh
- mix
- ten minutes
- simple
Steps for Mixed noodles with scallion oil
1
Chop the onions and ginger, and wash the star anise and cinnamon.
2
Put the oil in the pan, add the onion, ginger, star anise, and cinnamon and stir-fry until fragrant.
3
Add cooking wine, soy sauce, white sugar, salt, and chicken essence.
4
Pour in the stock and bring to a boil.
5
Turn to low heat and cook for 20 minutes;
6
Pour the cooked soup into a bowl.
7
Put water in the pan and bring to a boil, add the noodles and cook for 3 minutes.
8
Remove and drain the water, and place it in a sauce bowl.
9
Stir it up.
10
Chop the green onions and cut the cucumber into thin threads.
11
Sprinkle with shredded cucumber and shredded green onion.