Snacks Miscellaneous Notes

This family version of spaghetti with scallion oil is the first time I can "write down" and start eating.

As a child in Beijing, when it comes to eating noodles with soy sauce, I have been using soy sauce since I was a child. Soy sauce retting, first of all, pepper should have fragrance. Take it out and pour in chopped green onion, stir-fry chopped green onion, and then pour in soy sauce. After the soy sauce is boiled, pour it into a bowl.

Later, when I watched the noodles with scallion oil on TV, I was close to my eyes at first sight. The reddish brown of scallion oil is wrapped on the noodles, and the depth is just right, which makes the background color of the noodles looming, tender and smooth. I wonder if food also has physiognomy. What you like at first sight is probably your own cooking. Except for cupcakes, of course. After all, there are always mistakes.

So I searched online for recipes and chose the most simple and easy-to-learn home version. It is also the kind of noodle soy sauce that rolls out of the pot and is full of onion fragrance. The onion oil in the south is much quieter than the soy sauce in the north. This discovery began with the composition table.

Different from soy sauce retting, the raw material of scallion oil has changed from scallion to shallot, and there is no member with strong personality like pepper. Cut the onion into small pieces. The ratio of soy sauce to soy sauce should be 3: 1, then add sugar to refresh yourself and mix well for later use.

The practice is roughly as follows: open the medium heat, pour in the right amount of oil, and add the thin onion when the oil is hot. When the onion is fragrant, the heat is enough.

Pour in the prepared soy sauce, turn down the heat, cook for a while, and then turn off the heat and take out the pot.

Whether this bowl of noodles is delicious or not, the material accounts for 8 points, and the other 2 points depend on the noodles. So this step is essential: after the noodles are cooked, they should be cooked once or twice with cold water or hot water, so that the noodles can be cooked smoothly. And the water, without spirit, is paralyzed with soft feet, like a bone, which is hot and sticky in the mouth. It's dog days outside and dog days in your mouth.

Although this practice is already a basic package, the process of acquiring this skill is really unforgettable for a really lazy person like me.

For example, on the first weekend of preparing for the "war", I squeezed the last drop of my soul from the leek. This is really a joke, because I once thought that the black leek in Mito was because of the heat, and I completely forgot to say that soy sauce is colored. So that the first bowl of noodles with scallion oil, the rich bitter paste, but also with a little chopped green onion flavor. Put an onion in your mouth, it's thin and crisp. Well, it's the smell of your body when you run out of oil. But it doesn't matter. Come back next week.

This second weekend, I fully learned the lesson of frying shallots and even took the initiative to pour more oil. I was afraid that the watery shallots would be withered by my hands, so I mixed a bowl of noodles with extremely bright colors. How to describe it? Tired, really tired. But it doesn't matter. Come back next week.

My mother probably thought that her weekend life was no longer a box of chocolates, but a secret spaghetti with scallion oil in the kitchen, and she never knew which bowl to serve this Saturday. But the third week, last weekend, I finally got started and was praised.

Now I can say to others with a straight face: how much oil to put depends on the feel.