The easiest way to make chopped green onion noodles

If ordinary families want to make noodles taste good, they can only add some ingredients, such as eggs, vegetables, minced meat, beef, etc. Chopped scallion noodles are the simplest way to make noodles, as they are sprinkled with chopped scallions rather than plain noodles. However, the simpler things are, the more challenging it is to make your cooking skills. For example, if chopped scallion noodles are not made well, they will be bland. So let me introduce to you a simple way to make chopped scallion noodles.

Scallions, cut into thin strips, cut diagonally. With a little green onion leaves.

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Put it in a bowl, use a porcelain bowl. Preferably pure white.

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A little salt, two drops of sesame oil, three drops of vinegar, four drops of soy sauce, five MSG, a little thirteen spices, and a little pepper.

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Be sure to use an iron pot to cook the noodles, with clear water and clear soup. Wrought iron pans taste best.

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When there are many bubbles before the water boils, put the thin noodles into the pot and cook them quickly over high heat. Use chopsticks to pick up the noodles in the pot. When the noodles are translucent, turn off the heat and use a soup spoon to scoop up the soup to pour over the chopped green onions in the bowl.

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Then use chopsticks to pick up an appropriate amount of noodles, circle it clockwise, put it into a bowl, and mix it lightly.

Scramble the eggs first. Then add oil, chopped green onion and ginger slices, stir-fry until fragrant, add tomatoes and a little light soy sauce, just to give it a soy sauce flavor, then add salt, chicken essence, add water, bring to a boil, add eggs and cook together, then it’s ready to serve. Put water in another pot and cook the noodles. When the noodles are cooked, take them out and put them in a bowl (half bowl of noodles), add the prepared sauce to the bowl and you can eat it. It tastes better with more stew. Add some chili sauce and vinegar when eating.

Diced Pork Noodles with Soy Sauce

Main ingredients: 300g pork rump, 250g yellow bean paste, noodles;

Accessories: green garlic, mung bean sprouts, cucumber shreds;

Seasoning: cooking oil, refined salt, sugar, chicken essence, chopped green onion, beer;

practice:

1. Wash the pork and cut it into dices the size of soybeans. Dilute the yellow sauce with beer and chop the green garlic into fine pieces.

2. Put the pot on fire, add clean water and cook the noodles. Remove and set aside;

3. Light a wok and add oil. Stir-fry the diced meat when the oil is hot. When it changes color slightly, pour in the prepared yellow sauce. Stir-fry repeatedly. Add sugar, chicken essence and salt to taste. Wait until all the water vapor evaporates, add chopped green onion, then pour into the bowl with noodles and sprinkle with chopped green garlic. There seems to be nothing much to say about cooking noodles. Just cook them whether they are dried noodles or hand-kneaded noodles. Just remember to add a little salt during the cooking process. After taking them out, soak them in cold boiled water to cool them down, and then mix them with the prepared tomato and egg sauce and you're done.