You don’t have to learn all the dishes in the previous video But you must learn this dish you will never regret brothers I'm going to make scallion noodles for you today You must say scallion noodles is there anything special Many bloggers have taught that it is just to make scallion oil How about some soy sauce? It's really not yours so have you seen Which blogger started with dough Do you have If you have any, please help Aite out for a while. Besides, did you see It's not as simple as you think look what onion i used green onions Chives Dried shallots and this onion There are four kinds of onions Besides, I have a trick see no such thing Small river shrimp, I don't tell the average person This thing is delicious and crunchy thief Now the first step, let's chop this green onion don't cut too thin If it is too thin, it will not be able to raise the oil temperature Once fried it floats easily Next cut an onion Why use four kinds of onions In fact, it is to increase the complex flavor of the scallion oil Then let's change the chives again Finally, let's cut up this dried onion. The worst onion here is the dried onion I cry every time I cut this thing I'll try to see if I can hold back today Finally we cut two more slices of ginger It can increase the flavor of this scallion oil. Two or two small cloves of garlic little garlic I'm starting to make an oil. Brothers, don't look at my oil Actually I tell you This is the leftover peanut oil from the last shoot I have used this oil once and twice. Can I fry something? Of course it works must be available Look at that fritter outside that oil it's black I brought it to you to eat, you still eat it and smile, right? Oil can be reused by you Look, but it must be this clear and clean. In addition, there is this I also respect everyone's opinions on this fire Last time I told me that it was too low to use the cassette stove. Oops, I'm heartbroken I replaced it today When you refine this scallion oil at home The ratio of onion to oil is 1:2. Okay, let's wait for the oil temperature to reach about three levels. Let's put in the ginger slices and the garlic slices first. If especially when you're refining if you are in doubt You can buy a thermometer like that like me I can feel this hand just a little hot what does it feel like like you're boiling water boil then pot The water boils, put your hand on it feel the smell of steam Basically three or four floors. Boiling water 100 degrees You can feel the temperature of this oil is 100 degrees Like these green onions, you can't go down all at once. Why can't you fight it all at once? its different thickness thinner like this The green onion leaves are relatively thin This kind of onion is thicker Don't make a fuss One hit and it's ruined. good onion The meat of the onion is relatively thick. Let the meat go first. make it fragrant Does 4G overheat? do you guys see Just to take a 4G shot for you that camera is overheating It's too hot for me to stand here 4K 4K sorry Scallions, whites, and greens are opened separately Let's put the white onion first Then add green onion put this onion Just fry it till it's brown. You mustn't fry it black If you eat it like this and let it cool down, it will be crispy. Finally, add onion we're going to hang out Then let's get this dried onion It's still 30% oil temperature and put it in. Wow, this taste is really make you feel There must be a feeling of swallowing saliva. But say you must hold back the drool Don't drip into the pot dripping into a pot is dangerous When the brothers fry this dried onion you see that bubble As the bubble gets smaller and smaller He is moisture in a state close to dry At this time, you must pay attention to the fire. Turn off the fire at the last word Rely on this residual heat to fry slowly This is knowledge that cannot be learned from books. No, I won't tell you these things what bubble big bubble small No one will just tell you that the water should be fried dry This dried onion is fried to this extent After frying and drying, you need to spread it out quickly. In fact, the onion is still warm If you don't spread it out it's very hot When it is opened, the onion will also be mushy. I'm going to start frying the shrimp next. You must say wow You fry the shrimp in this oil again, is it fishy or not? I tell you it's not fishy at all Small river prawns are flavored but also calcium Use this paper to give this excess moisture to it suck a little because why If you go down with water It will swell if you're not careful would be more dangerous Well when we fried this shrimp Still burn to 40% oil temperature ready to prawn Um so crispy Well, this shrimp is ready to be fried. It must be deep-fried and crispy. Everyone, listen to the sound of this shrimp. Is it very brittle? I think the oil is fried after the shrimp more fragrant I will bring this shrimp to make a sauce later. This noodle instantly enhances its umami taste. If you have the conditions, you can add some scallops Or the big, dry, shrimp Fry it and boil the noodle juice Absolutely YYDS ascended to heaven Then we start to face this put a little salt in this flour The salt can increase the gluten of this noodle. Then break three eggs in it I have about a catty and a half of flour here Basically enough for 5 people How many sides can you eat Bros Do you think there is something wrong with this lens? Because our shooting conditions are relatively difficult This place happens to have a wall So you look like this slanted, right? then you can put the phone a little Just tilt it like this ok let's give it the egg Here, after stirring evenly, after cuddling evenly and the state of flocculation Then you can put this water in when meeting honestly this You have to ask me what is the trick This is really true Anyway, it's thin, just add powder add water when dry because I I really didn't call it water for you. these recipes If you really need hit the screen I'll make this next time how much water is this I will give you as many fans as you want. The main thing is that everyone wants to do it with their hands. Let's talk about it To be honest, I have basically been nurtured since I was a child. Because my mother and their hometown is grandma's house? earliest time At first, it was grinding a tofu and selling tofu. Bigger He Upgraded It becomes a workshop for making noodles I used to pick that up when I was a kid. Noodle Do you just hang it out to dry after the machine is made? That pole is on the top of the sun In this way, he will fall to the ground on that surface Then I just pick up that face Then put it in a sieve to sieve separately This surface can basically knead it It will be fine later This face must be like this Go fold him Ye Wen is here? get it up for me i'll hit ten you In this way, we must cherish the kind of handmade noodles Don't look at the master, I'll pull it for you right away Coco may make it for you and pull it out In fact, he kneaded repeatedly for a long time This face was made This face is rubbed off. Let's wrap it in plastic wrap wake up for 20 minutes In this way, the surface will be smoother more aggressive Brothers are going to use nunchuck now sprinkle with flour Take a knife and cut off the excess corners first. cut it as square as possible After we cut the face, shake it lightly. Now enter the third link is to fry this juice Give me a little bit of this scallion oil that we have refined. give less Let's fry a rock sugar and a sugar color Stir fry slowly Actually I know a lot of people Many, many old teachers do this Um When making this juice, you must directly put soy sauce sugar for you If you do it like this, it won't have stickiness If you want to make this kind of noodles, you must have that sauce. Must be sticky This way it will stick It will stick to the noodles and taste even better add some water If you fry this sugar color, you must add it warm water down Otherwise, don't add cold water Otherwise he will have a big temperature difference It's easy to burst out and dip you Okay, let's give a small half bowl of light soy sauce More old soy add this color Add two or two tablespoons of oyster sauce to increase this The umami of the juice Okay, we fried this onion shreds before add some in it Add some dried onions and cook them in This way the juice will be more fragrant I fried some of the prawns and put some in there too. In this way, the soup will be more fresh. why add water In fact, water acts as a heat conductor. Combine several soy sauces and oyster sauces together If you don't add water, it's a dry boil The more the soy sauce burns, the darker it gets, the saltier it gets. Some people tell you not to add water Actually that is wrong Be sure to add some water to conduct heat Boil this water again Since this juice retains the flavor of ginger and onion It also retains the freshness of the shrimp. This juice must be boiled to this thick do it You can test it like this. You stick it lightly with your hands. It's a little sticky when you touch it. This is definitely OK Finally we filter the juice Let's start cooking noodles You said this juice plus this ginger and scallion oil add this shrimp Is it not fresh enough? You can imagine for yourself what it tastes like The water is boiling, let's start making noodles For noodles, if you cook this noodles, you need to drink water three times. open once click once open once click once Cook this noodle until it's half-cooked. don't cook it all It's all right now This noodle must be placed in cold water Once Let's put it back in the hot water The purpose of this is to face it will not be greasy Let's have a spoonful of scallion oil first then the juice Brothers, the scallion noodles are ready I'll give you a taste now Wow so exciting Wow, it has a strong smell of scallion oil I'm eating Wow Incredibly, this thing is really Wow Stop showing off, really stop showing off I believe everyone has used perfume. Perfume all pay attention to the top tone, middle tone and back tone The taste of this noodle is like your mouth after that you feel very strong First of all, it has a savory, savory taste after entering the mouth Secondly, you can feel this kind of sweetness This sweetness is very, very long He doesn't feel like that kind of sweet to greasy Finally you can eat this little river prawn very crispy and fresh It's like swimming in a small river, swimming, swimming This feeling Don't say anything, I'm going to eat noodles first ah forgot I am Awei, please follow me Did you carve an idol?
