Make noodles with scallion oil. Remember to use 1 instead of 2. The "signboard" of Suzhou and Shanghai pasta is very simple and fragrant.

Hangzhou Yuan Kui Pavilion is a century-old shop, especially good at making noodles. There are more than 100 kinds of noodles, especially Daoxiao Noodles and fried eel noodles. Mr. Jin Yong was a frequent visitor here before his death, and once wrote the inscription "Hangzhou Yuan Kui Pavilion is the best in the world". One summer, Mr. Jin Yong and his wife and daughter came to eat noodles. The manager Zhu Xing 'an personally received them and arranged for the kitchen to make signature fried eel noodles. Unexpectedly, Jin Yong was embarrassed to ask: Do you have scallion noodles?

Making noodles with scallion oil is a feature of Yuan Kui Pavilion. Soon, a bowl of shiny scallion noodles was served on the table. Jin Yong said excitedly with this bowl of noodles: It smells good! I haven't smelled this fragrance for a long time. After eating, I happily left a group photo, held Zhu Xing 'an's hand and said, I will come again!

What kind of "immortal food" is the noodles with scallion oil, so that Mr. Jin Yong can abandon the signature fried eel noodles of Yuan Kui Pavilion? Compared with the northern pasta, the southern pasta is exquisite and unique, and the scallion noodles are so simple and simple, but they have enough charm to make Suzhou and Shanghai people dream.

In Shanghai, a bowl of scallion noodles is the obsession of many people. Some people say that the best way to judge whether the food in a local restaurant is good enough is to try his authentic scallion noodles first. If a bowl of scallion noodles is not well prepared, the quality of the dishes can be imagined. The scallion noodles are very simple, with no side dishes. At most, there are a few shrimp skins to taste. Boiled scallion oil is red and yellow, and it is delicious. As long as you mix a few spoonfuls in the cooked white flour, it is a bowl of mouth-watering delicious food.

Using scallion oil to make noodles, I have always advised not to cook scallion oil well, and then mix it with soy sauce and sugar to make noodles with scallion oil juice. Although many people on the Internet teach it this way, it is definitely unscientific. You can go to any local authentic noodle restaurant without mixing oil or ingredients.

Soy sauce is not oil, mainly water. When it is mixed with oil, it will delaminate. Even if heated together at high temperature, the boiled bubbles are temporarily mixed together and will still separate after being left for a period of time. It is inconvenient to pour the sauce on the noodles, because you can't accurately control the amount of sauce and onion oil. The noodles mixed with onion oil are either too oily or too salty.

Although oil and seasoning are used separately, it is not good to cook only scallion oil without sauce, and add soy sauce directly when eating. Color with soy sauce and season with soy sauce. Sugar, monosodium glutamate and salt should be mixed together. After heating for a while, they can be mixed together, and a more delicious sauce flavor will appear. This is a bowl of delicious mixed fabric.

Prepare ingredients: fresh noodles, shallots, shrimp skin, lard, soy sauce, sugar, monosodium glutamate and salt.

1, boiling onion oil Some people don't use scallion, which is wrong. Onions are more delicious. Wash the scallion and cut the scallion leaves separately for later use.

2, there is a trick to boil onion oil, adding lard will be very fragrant, some old-fashioned onion oil noodles will all be burned with lard, we only add one-third of lard here, can not eat the taste of lard. It will smell good.

3. Put the scallion into a cold pot with cold oil, and fry it slowly on low heat until the scallion is slightly burnt.

4. Put the onion leaves into the oil pan and continue to fry slowly. When onions and onion leaves turn brown, you can turn off the heat.

5, throw some shrimp skin into the oil pan, onion oil will be more delicious, no fire, shrimp skin fried in the process of natural cooling of oil.

6. The ratio of soy sauce, soy sauce and sugar is 3: 1:2. Add appropriate amount of monosodium glutamate and salt, then add the same amount of water, and cook over high fire 1 min. I like darker colors and a little soy sauce.

After the noodles are cooked, be careful to cook them a little harder. According to personal taste, pour in juice and scallion oil, mix well and serve directly.

After the sauce is ready, you can eat noodles several times, and you don't need to keep them in the refrigerator. Just keep it at room temperature and pay attention to dust prevention. Cooking dried noodles with scallion oil is more convenient and faster than cooking instant noodles. Moreover, because the noodles are thin, there are more scallion oil and sauce hanging on them, and the taste is really delicious when they are taken off.

This method of mixing noodles with scallion oil is simple and not authentic, but it must be delicious and suitable for home cooking.

Remember "2 uses". First, use scallion and cook it in a cold oil pan. The second is to use lard, which is a trick to increase flavor.

Remember that "1 no need" or mixed juice is inconvenient and difficult to adjust the taste, and it is easy to deteriorate. Cook a bowl of onion oil and a bowl of juice separately, and it will be much easier to eat noodles. Whether it's dried noodles, instant noodles or alkaline water, a few spoonfuls of cooked noodles are a good taste to relieve your craving.

Shrimp is called "Kaiyang" in Shanghai and other places. Some local restaurants will write "Kaiyang scallion noodles". Many foreigners don't know what it means. In fact, it is a traditional practice to mix a few shrimp noodles with onion oil. It is not obvious whether it can increase the umami flavor, but it is also very good to mix noodles with fried crispy shrimp to adjust the taste.