When the weather is hot, have a bowl of classic Shanghai-style noodles with onion oil

Overview

Noodles mixed with scallion oil is a delicious Han Chinese snack and one of the classic Shanghai-style noodles. I feel that among all Shanghai-style noodles, the simplest ones are Yangchun noodles and scallion noodles. Perhaps it is because of simple reasons that it is difficult to do it well and make high-quality products, and it is even harder to make the unique elegance of Shanghai Tang. My aunt lives in Shanghai, and my mother went to live with her for two years when she was 18 years old. My aunt's neighbor is an old Shanghainese. The scallion noodles she makes are very authentic and delicious. Often, as soon as my mother smells the aroma of scallion oil coming from the neighbor's house, she will grab a handful of dried shrimps and go to her house to play with them, and then~~then, haha, she can eat her scallion oil noodles, haha. For us Weihai people, Haimi is very common. We can make it at home, but in Shanghai in the 1970s, it was not cheap and hard to buy. So, in this way, both families are happy. Eventually, my mother learned this classic Shanghai-style pastry from her old neighbor. Thanks to my mother's personal instructions, I can now make this classic Shanghai-style fragrant noodle dish in a convincing way. The noodles are firm and smooth, delicious and fragrant with green onions. The noodles are smooth and not greasy, making people want to stop eating. You can simmer a little more scallion oil at a time and put it into a sealed container and put it in the refrigerator. When the weather is hot, go home and cook the noodles. If you like, add some sea rice (we in Daweihai call this sea rice or shrimp), and then pour a spoonful of fragrant scallion oil, mix it, and enjoy it. It is really a delicacy in the world!

Tags

• staple food
• pasta
• home cooking
• children
• fast food
• chives
• haimi
• light soy sauce
• noodles
• oil
• old soy sauce
• rice wine
• sugar

Ingredients

Steps

1. 1 Boil fresh noodles in cold water and set aside. (I use a noodle machine to make my own noodles, which are very chewy and smooth.)

   

2. 2 Wash the scallions, drain the water and cut them into small sections of about 5 cm. Heat the oil in a pan and heat it until it is warm. Add the scallion segments.

   

3. 3 Fry the chives over low heat until they turn yellow and crispy. At the same time, mix 3 tablespoons of dark soy sauce, 5 tablespoons of light soy sauce, and 2 tablespoons of sugar into a sauce.

   

4. 4 Pour the prepared sauce into the pot, cook until it bubbles and thickens, then remove from the heat. Wash the dried shrimps in advance and soak them in rice wine until soft.

   

5. 5 Add the soaked sea rice to the pot with boiling water and bring it to a boil again, take it out, put the noodles in a bowl and pour in the boiled and drained sea rice.

   

6. 6 Pour in the scallion oil, mix, and eat.