Noodles with scallion oil
Introduction:
"A bowl of noodles with scallion oil, a shuipu egg, a strong flavor of hometown ~ in the past, poached eggs were boiled in a pot, but as soon as the water boiled, the egg white was all scattered This method is also learned from the Internet. I tried it today. The shape of the poached egg is very good, and it won't paste the bottom of the pot. I can completely master the raw and cooked degree of the poached egg by myself. It's perfect
Production steps:
Step 1: 1, soy sauce, soy sauce, sesame oil, salt, chives, sesame, all seasoning mixture
Step 2: bring the water to a boil in the pan, add the dried noodles and cook
Step 3: cook the noodles twice with cold water
Step 4: put into the seasoning bowl and mix well.
Step 5: bring the water to a boil and turn off the heat
Step 6: 1 egg into the pot, cover the pot, turn off the heat and simmer for 2 minutes
Step 7: turn the heat down again and cook for 2-3 minutes until you like it.
Step 8: (generally, it's tender and soft eggs when the heat is low for 2 minutes)
Materials required:
Noodles: 1 person
Egg: 1
Old style: 2 teaspoons
Raw soy sauce: 1 teaspoon
Sesame oil: 1 teaspoon
Salt: right amount
Chives: right amount
White Sesame: right amount
Note: before cooking poached eggs are boiling into the pot, the results of a boiling water, egg white all scattered After the water is boiled, turn off the fire first, and then beat the eggs. The egg white won't scatter. Use the temperature of boiling water to simmer for 2 minutes, let the egg white coagulate slightly, then open a small fire to cook the poached eggs, the heat is easy to master, the shape is beautiful, but also save energy, ha ha~
Production difficulty: simple
Process: boiling
Ten minutes: Making
Taste: salty and sweet
Chinese PinYin : Cong You Ban Mian Wan Mei He Bao Dan Gong Lue
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