Onion noodles
By VicentaLakin
The north has a variety of pasta practices, and the south has less time to eat them, but the sun and onions are two representatives, especially the onions, which were once reded by the sauerkraut teacher, and which look like sauce and no meat in it, but which tastes less windy, fragrance and smoothness。
Recipe Recommendations
- noodles 1 handful
- shallots 1 handful
- cooked sesame 1 scoop
- soy sauce 1 scoop
- oyster sauce 1 scoop
- soy sauce 2 tablespoons
- white granulated sugar 1 scoop
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Onion noodles
1
The onions are washed clean and the kitchen paper towels are used to clean the water。
2
The boiler is hot, cutting the onions into a little bit of about four or five centimetres long and dropping them into the hot oil。
3
Onions are kept on fire throughout the process, otherwise the fried onions will be bitter, and in the course of the blast, onions can be turned over with chopsticks to prevent heat imbalance。
4
We'll make a sauce when we're in onions, pick up a beryllium oil, have a raw pump, have about two old sips, a spoonful of fine sugar, mix it up, prepare more sauce, get it ready for storage in the fridge, next time。
5
When the onions are dried up, the onions can be pulled out, and then the onions become dry and they can be caught with chopsticks。
6
Put the sauce in the front and the fire continues for three or four minutes and the smell of the sauce out。
7
Then prepare a clean pot, burn it with fresh water, and when the water comes down to the noodles, it will be cooked up to half ripe。
8
Pour a spoonful of fresh onion juice in a cooked noodle and mix it with chopsticks。
9
I'm going to put in some fine sesame onions, and I'm going to put on fried onions, and I'm going to throw some fresh onions。Onion noodles Make Tips
One, the onion juice already tastes salty enough, so no salt is needed when the noodles are mixed; two, the onion oil, keep the fire to its minimum and be patient until the onion is ready; and three, the noodles can choose ordinary dry noodles or fresh noodles, which are not too bad to be cooked. I usually like to boil to the level of five or six, which is more elastic。