Huang Lei's version of scallion oil noodles

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  1. Cooked noodles

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  2. Cook Pour the cooked noodles into cold water until the temperature is suitable for you, then set aside for later use (if you are a novice, you can adjust the sauce first and then cook the noodles to prevent them from getting lumpy)

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  3. Prepare the sauce.I made it for two people.Necessary: ​​two spoons of light soy sauce, one spoon of dark soy sauce and one spoon of sugar.Optional: millet, spicy coriander and ten Three-spice chicken essence, stir well in a small bowl and set aside

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  4.Cut the green onions and fry them Take out the scallion oil (I added coriander myself, the long one is for frying, and the short one is for decoration)

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  5. Add appropriate amount of oil to the scallions, and it will turn almost black in about three minutes.Take out the scallions and leave the oil (ignore the pot at the bottom of the box)

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  6. Pour the prepared sauce into it, mix it with the oil in the pot, and turn it into bubbles.Do not heat for too long, the sauce will become thick.Then pour the sauce into the noodles and put all the toppings in together

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  7. Stir evenly