葱油捞面Noodles mixed with sping onion oil

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    124

Ingredients

材料A

Ingredient A

调味料

Seasoning

    Directions

    将热好的葱油淋上去,拌一下,一碗香味扑鼻令人食欲大开的葱油拌面。

    Step 1

    将青葱洗净,切粒;小葱头切片;蒜头切成茸,备用。Wash spring onion, chopped; sliced shallot and garlic, set aside.

    Step 2

    汤锅煮融猪油后,先下小葱头,炸至7分熟后,再下蒜茸,炸至金黄,捞起备用。Heat pork lard in wok, sauté shallot till fragrant, add in garlic and fried till golden brown, drain and set aside.

    Step 3

    青葱下海盐,抓匀,然后舀入炸葱头蒜茸酥和调味料。Mix spring onion with some sea salt, toss in deep fried shallot and garlic, mix together with seasoning.

    Step 4

    小火烧热猪油,趁滚烫倒入作法3的葱蒜混合料拌匀即可(收进干净瓶子内,室温可耐至少1周)。Cook pork lark with low heat, add in fried shallot and garlic, stir well.(Keep into clean jar can last for one week under room temperature).

    Step 5

    将拉面煮熟后,过冷河、沥干水份,舀入2汤匙的葱油,拌匀后配以半熟煎蛋享用。Cook ramen and rinse with cold water, drain. Mix 2 tbsp shallot oil with noodle, serve with egg, done.

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