Private oil noodles

Overview

Someone is hungry at night and insists on me making fried noodles for her to eat. I used to love eating noodles, and I also loved studying food. I made this oily noodles because I was too lazy to go out and buy it one time, so I tried it myself and kept improving it. But today I am more mature, so I will share it with everyone.

Tags

• staple food
• home cooking
• chives
• dried chili pepper
• millet pepper
• noodles
• peanuts
• pepper
• rapeseed
• very delicious
• white sugar
• garlic
• sesame oil

Ingredients

Steps

1. 1 I make things very casually, and sometimes I just use what I have in the refrigerator.

   

2. 2 Chop chives, millet pepper, mince garlic, and grind peanuts into fine pieces.

   

3. 3 Break off the rapeseed leaves one by one. The roots of the leaves are often soiled and must be washed.

   

4. 4 Bring the water for cooking noodles to a boil and scald the rapeseed first, being careful not to over-scald it.

   

5. 5 Pluck the rapeseed with cold water and control the moisture.

   

6. 6 The process of cooking the noodles was not photographed. The cooked noodles must be soaked in cold water. Throw the noodles that have passed the water into the cold mixing bowl, and then throw the minced garlic, chives, millet pepper, rapeseed, etc. into the cold mixing bowl.

   

7. 7 Fried peppercorns, the Sichuan peppercorns I used. Don't use too much oil, about two or three tablespoons for soup.

   

8. 8 Pick out the peppercorns, wait for the oil to cool for a while, and then fry the dried peppers.

   

9. 9 Don't wait for the dried chili paste to form, just when it's about to change color, pour the chili oil onto the noodles.

   

10. 10 Order a little sesame oil, a small spoonful of very fresh flavor, a small spoonful of white sugar, MSG and salt according to your own taste, mix well, put on a plate and start.