Open onion oil noodles
Overview
Turn on the onion oil, simmer it a little longer, and save it for cold noodles and vegetables in the summer. It’s so delicious. Noodle lovers shouldn’t miss it. Ingredients: 500 grams of fresh noodles, 30 grams of Kaiyang, 100 grams of shiitake mushrooms, 60 grams of chives, 100 grams of onions, 10 grams of ginger, 400 grams of vegetable oil. Ingredients: 2 tablespoons of sugar, 80 grams of soy sauce, 40 grams of light soy sauce, 2 teaspoons of cooking wine, 1/2 teaspoon of salt
Tags
Ingredients
Steps
-
Add 1 teaspoon cooking wine and appropriate amount of water to Kaiyang and soak for 30 minutes.
-
Cut the chives into approximately 5 cm sections, shred the onions, and cut the ginger into small slices.
-
Slice mushrooms.
-
Prepare noodles, soybean and soy sauce. Prepare light soy sauce and sugar in another bowl.
-
Heat the pot, add the vegetable oil in the main ingredients and heat until it is 40% to 50% hot, add the ginger slices, onion shreds and chive segments.
-
Simmer over low heat for about 15 minutes, until the onions and chives turn slightly yellow.
-
Put a little boiled scallion oil in the pot and heat it until it is 50% hot. Add the soaked Kaiyang and shiitake mushroom slices, stir-fry until fragrant and add 1 teaspoon of cooking wine.
-
Pour in soy sauce,
-
Add light soy sauce, sugar and salt. Simmer over low heat for 3 to 5 minutes until the soy sauce thickens in the pot.
-
Add enough water to another pot, bring to a boil over high heat, add fresh noodles and cook until they float, then cook for 1 to 2 minutes.
-
Remove the noodles and drain the water, put them into a clean container, immediately add a little cooked scallion oil and mix well.
-
Add the boiled Kaiyang mushroom soy sauce, mix well and serve.
