Home-cooked oil-sprinkled noodles
Ingredients: chicken essence
Recipe Recommendations
- Shanghai green 5 trees
- mung bean sprouts 100g
- minced garlic appropriate amount
- diced green onion appropriate amount
- chili powder appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for Home-cooked oil-sprinkled noodles
1
Wash the Shanghai green vegetables, keep the core, and save the rest for making mushrooms and green vegetables. Boil water in the pot, add a little salt and a little cooking oil, blanch the core of the vegetables until done, and remove it for later use.
2
Cook the noodles. When the noodles are boiled for the last time, add the bean sprouts and cook them out, and control the water.
3
Put the noodles into a bowl, line up the dishes, add balsamic vinegar, salt, and chicken essence to the noodles, sprinkle chili powder in the middle of the bowl, then sprinkle a circle of minced garlic around the chili powder, and then a circle of minced green onions.
4
Use a frying spoon to boil a spoonful of oil. When the oil is warm, put the pepper grains into the seasoning box, then put the seasoning box into the oil and fry until fragrant, and remove it.
5
Just burn the hot oil on the chili flour and it is done.