How to make authentic scallion oil noodles

People who like noodles should be familiar with scallion oil noodles, which is a very famous traditional noodle dish in the Jiangsu and Shanghai areas. Scallion oil noodles taste smooth, delicious and fresh. It is not easy to eat authentic scallion oil noodles outside nowadays. Fortunately, the authentic recipe for scallion oil noodles is still available. We can learn the method and make it ourselves at home. Let’s take a look at some common methods of making authentic scallion oil noodles.

Ingredients: Fresh noodles, green onions, shredded pork, fat

Seasoning: oil, soy sauce, salt, sugar, chicken essence, broth

step

Step 1: Sieve

Mix medium-gluten flour and low-gluten flour in a 1:1 ratio. This is to make a better tasting crust. Of course, you can also add sesame powder, whole wheat flour, whole grain powder and other ingredients according to your personal preference. After all the powders are mixed, pour them into a sieve and sift.

Step 2 Add salt

Adding a little salt will make the dough taste better, but remember to shake the steel bowl slightly after adding the salt so that the salt can be evenly distributed. Of course, you can also add chicken essence or other seasonings according to your personal preference.

Step 3: Blanch the dough

Pour an appropriate amount of boiling water into the flour, wait for the hot water and flour to blend, and let it sit for about 10 minutes. Start kneading when the water is not so hot. The amount of hot water is about 60% of the flour weight

Step 4: Rub

Press down directly from your shoulders and use the strength of your palms to knead the dough repeatedly. You can use your fingers to shape the dough into an oval shape, and then knead it repeatedly until the dough becomes smooth.

Step 5 Let the dough rest

Place the dough in a steel bowl and cover it with a wet cloth to retain the moisture in the dough. Leave it for about 30 minutes to rest.

The purpose of leaving the dough for a while is to make it more elastic and make the dishes taste better.

Step 6: Dough shaping

When the surface of the dough becomes smooth, press the dough in the steel bowl lightly with your index finger. When the dough bounces back automatically, you can take the shaped and usable dough out of the steel bowl.

Method 1

1. Prepare a certain amount of oil and pour it into the frying pan, then put about 15 grams of fat and a large amount of scallion segments and fry them together. This process takes a long time. You need to use a very low heat and fry slowly until the scallion segments turn slightly black, then you can remove from the heat.

2. Take out the scallion segments and pour them into a container for later use.

3. Add the shredded pork into the scallion oil and stir-fry. Then add soy sauce, sugar, salt, chicken essence and a small amount of stock to make a thick sauce.

4. Cook the noodles, but remember not to cook them too soft, otherwise they will lose their taste after a while. When cooking noodles, you can add a small amount of oil to the water so that the noodles will not be too sticky. It is best to rinse it in cold boiled water after cooking.

5. After the noodles are cooked, pour the scallion oil sauce just prepared on the noodles, mix well and sprinkle with chopped green onions.

Method 2

Materials

1 handful of noodles (raw)

Excipients

1/2 cucumber

1/2 egg (boiled)

1 bunch of shallot

1 small bowl of vegetable oil

1 small bowl of soy sauce

3 tablespoons sugar

How to make scallion oil noodles

1. Heat the pan, pour in oil, turn on low heat, pour in the chopped green onions and fry slowly

2. Fry patiently for about 20 minutes until the onions are dry.

3. After frying, pour in soy sauce and sugar directly, and cook until it boils, then turn off the heat.

4. Cook the noodles, add two spoons of scallion oil and scallions in the container and mix well with the cooked noodles

5. I cut some cucumber shreds according to my own preferences

6. After mixing, add half a hard-boiled egg

7. I thought it was too dry, so I cut some watermelon to go with it.

8. After the excess scallion oil cools down, put it into a sealed bottle and store it in the refrigerator. It is very convenient to eat it right away.