Onion noodles
By VicentaLakin
A quick-hand breakfast, with onion oil, which can be prepared for the rest of the day, which can be used directly, not only for flour, but also for freckles and onions。
Recipe Recommendations
Steps for Onion noodles
1
Small onions wash clean and dry water, and cut about an inch short。
2
I poured half a bowl of corn oil. Let's blow it up for a few minutes, then the leaves. It doesn't smell like oil, or it'll cover the scent of onions. A little fire。
3
Get a bowl, we'll fix the sauce. A spoon of raw, a spoon of steamed fish juice, a spoon of pelican oil, half of a spoon of old, all salty, salty, two or three times water. Like a darker amount of old smoke。
4
If you want to keep the onions, blow it up like this. Don't blow it up again. It's hotter. The fried onion oil is a little dry and is then packed in clean, water-free, high-temperature containers。
5
The pot that just fried onions, without washing, boiled the sauce, boiled it to boiling, shut the fire and packed it in clean, waterless containers。
6
Change the pot to boil the water. The water's under the roof. It's a human quantity。
7
Boil it with a packing note for a few minutes, and try one with a chopstick. And don't cook too soft, it's not good. It's hard to break it, but it's not cooked yet。
8
Pick up the cooked noodles。
9
Two spoons of onion oil, a proper amount of sauce, some onions, some peppers, and a mix。Onion noodles Make Tips
One, onions are better served with a bigger onion, so that the onion tastes thicker, or some big onions. Too little onions are not recommended, too much moisture, and the onions taste less. The oil needs to be oiled with no visible taste and watch out for little fire. Two, soy sauces are aligned to their preferences, and sweet ones can add a little sugar. Noodles are too soft, not good, 90% ripe, just short of white heart, a little bit of force when chopsticks are broken, but it's hard not to get cooked。