I'm Master Ji, and the food diary updated today is the production of scallion oil noodles, which is also my own dish, I hope it can help you!
Originated in Shanghai, this dish is one of the representatives of this cuisine, and over time, this dish has spread all over the world.
All over the country, very popular.
The flavor of Master Ji's scallion oil noodles is rich in green onions, the noodles are strong and smooth, and the fragrance of scallion oil and sauce blend with each other to form a unique flavor, whether it is breakfast, lunch or dinner, it will bring you delicious enjoyment, and Master Ji's scallion oil noodles recipe can be used at home or commercially.
One: the production of scallion oil.
1) 400g soybean oil, 200g vegetable oil, 160g chives (green onion and white onion leaves separated).
2: Put rapeseed oil in the wok and burn it until there is a slight green smoke, turn off the fire, pour in the soybean oil, turn on low heat and burn until the oil temperature is 6 into the heat (insert the oil with chopsticks, and small bubbles will bubble around at this temperature), first put in the green onion white and fry it until it shrinks slightly, then put in the green onion leaves, fry the green onion leaves dry on low heat, darken the color and remove the green onion leaves and green onion white for later use, and the green onion oil is ready.
2: Noodle sauce production 1: 320 grams of gold label light soy sauce, 105 grams of braised soy sauce (added), 24 grams of Lee Kum Kee's secret braised sauce, 80 grams of oyster sauce, 104 grams of white sugar, 16 grams of balsamic vinegar, 6 grams of cooked lard.
2: Put all the seasonings in a basin and mix thoroughly, pour them into the pot and turn on the heat to pour them out, and the noodle sauce is ready. Three: the production of scallion oil noodles.
After boiling the noodles in a large pot with water, put in a little cold water and then boil, repeat about three times, cook the noodles until they are nine ripe, take them out and put them in a bowl (230 grams of cooked noodles), put in about 15 grams of noodle sauce and 13 grams of scallion oil, mix evenly, put on the fried dried shallots and eat. Do you want to eat it?
Master Ji said the details.
1) When the scallion oil is ready, add 1 gram to 2 grams of fine shrimp skin to the scallion oil to make it more fragrant.
2: If you eat at home, use ordinary noodles, if the store asks the merchant to send special noodles, 3: The noodles are boiled nine years old, take out a little drain and put them directly on the plate, 4: Put the sauce on each noodle and mix the color on the line, put more strong taste, put less light taste, and control it yourself. Have you learned?If you don't understand, remember to leave me a message!
Have you learned?If you don't understand, remember to leave me a message!This article is an original article by Master Ji's food diary, and I look forward to your attention and communication.