Old Shanghai Scallion Noodles
Overview
Speaking of scallion oil noodles, I have to say that it is half of Shanghai’s business card. There are scallion noodles all over the country, but Shanghai’s is the most obsessed with it. A few months ago, I went for a stroll in Shanghai. Apart from the bustling traffic and the impression of a metropolis with many high-rise buildings, the most impressive thing that stuck in the mind of a foodie was the pan-fried buns and scallion noodles. Add soy sauce to scallion oil, smell it, mix it, and your appetite will suddenly open up... Scallion oil has to be admitted that the essence of scallion is concentrated in the oil. If scallion is compared to a strong woman, then scallion oil is a gentle and elegant lady. It doesn't have the stimulation of fresh onions, but it is full of charming onion aroma. Many friends think that scallion oil is so simple. Can't you just heat the oil and pour it on the scallions? I can only hehe. The scallion oil made in this way only stimulates one-tenth of the fragrance of the scallions, but does not stimulate the fragrance that truly penetrates into the bone marrow. The real scallion oil needs to be simmered over low heat. Yes, you heard it right, it is made by simmering it. Simmer until fragrant, allowing the oil temperature to slowly penetrate the onion leaves through the onion leaves. How to make delicious scallion noodles without any failures? Don’t miss this next step.
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Ingredients
Steps
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Prepare the raw materials in advance. I have tried scallion oil noodles before and used spices. This time I did not use any spices at all. I only prepared enough shallots. Reminder: I have made scallion oil several times. I personally feel that the aroma of shallots is stronger than that of green onions
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Cut the scallions into 3-5 pieces, and separate the white scallions and leaves. Because the white scallions have a higher water content, they need to be cooked first
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Pour oil into the pot and heat it up, then add green onions and simmer over low heat
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When the white surface of the scallions turns yellow as shown, you can add the scallion leaves (in order to prevent the frying pan from frying, the water in the scallion leaves must be dried)
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Simmer over low heat until the aroma of the onion is fully developed and the onion leaves shrivel and turn golden brown.
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Wash and chop coriander and set aside
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Wash and chop celery and set aside
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Scallion oil for noodles is the soul, and the sauce for noodles is also an indispensable key. A spoonful of delicious noodle sauce can make the scallion oil noodles the icing on the cake. Next is the key step of making the noodle sauce. Pour 100 ml of water into the pot, add 2 spoons of dark soy sauce and 1 spoon of light soy sauce into the pot
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Then put the chopped celery and coriander into the pot, and finally put the white sugar into the pot (white sugar can enhance the freshness) Reminder: To be honest, the sauce after adding coriander and celery has the fragrance of vegetables
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Put the boiled scallion oil and green onion leaves into separate bowls. Don’t throw away the boiled green onion leaves in a hurry. They will definitely come in handy
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After boiling the noodle sauce, filter out the celery and coriander, leaving only the sauce. Forget to remind my friends: you don’t need to wash the pot when making the noodle sauce, just use the scallion oil at the bottom of the pot (I guess if my friends with mysophobia can’t stand it, I’ll leave it here~)
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Pour water into another pot and bring to a boil, add alkaline noodles. After the noodles are completely cooked, take them out and drain them. Reminder: Shake the noodles quickly while taking them out, otherwise the noodles will stick together
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Add the amount of scallion oil and noodle sauce according to your favorite taste. Finally, be sure to add the boiled scallion leaves, put the scallion leaves, put the scallion leaves, put the scallion leaves. Say the important things three times! Just like this, a bowl of authentic old Shanghai scallion noodles will be great
