When I was a child, there was a Chinese toon tree in front of my grandma’s house. At this time, there would be a strong smell of Chinese toon in the yard. Then grandpa would tie an iron hook on the bamboo pole, pick up the parts that are not old or tender and just fit to eat, and hook them down one by one. It's a pity that I didn't like to eat it at that time. Now that I think about it, how many delicacies I missed.
Speaking of toon, the most classic dish may be scrambled eggs with toon.
After the Chinese toon is blanched, mix the chopped and beaten eggs thoroughly, add a little salt, and fry in an oil pan until it is burnt. It is simple and easy to make, and it is also my only favorite XX scrambled eggs. But what I want to talk about today is not it, but the toon oil noodles with a richer taste and layers of lingering in the mouth.
The first time I ate this dish was last year’s Xibei Toon Season ( this year will start tomorrow and last for 60 days). A new skill for cooking toon. After all, Chinese toon has a strong aroma, which is very suitable for flavoring and flavoring, and then splashed with hot oil, it can directly jump into the nose.
I bought Chinese toon a few days ago, so I researched and made it myself. I didn’t use many spices, which are the ones that everyone would prepare in the kitchen, but pepper was added to the hot oil to make the aroma more vivid. more transparent. Even Zhao Da, who has always been demanding of me recently, said that he can kill Xibei in an instant. This is the highest evaluation of a person who can only choose Xibei when eating out all the year round!
Practice:
1. Remove the roots of Chinese toon and oil wheat, wash them, put the Chinese toon in hot water for a few seconds, remove it immediately and use kitchen paper to absorb the water;
2. Chopped Chinese toon and garlic, set aside;
3. Take a deep pot, put 2/3 water, add 1tsp salt, cook the noodles until 7 or 8 minutes, not too rotten, just blanch the oily wheat in hot water;
4. Put an appropriate amount of corn oil and peppercorns into the pan, and use a colander to fill out the peppercorns after the aroma comes out, and throw them away;
5. In a bowl, add noodles, fried wheat, garlic, Chinese toon, 1 tsp salt, 2 tsp soy sauce, appropriate amount of black pepper and chilli, and pour hot oil on it.
Yuanqian Tips: ① Chinese toon contains a lot of nitrite, which can be removed by blanching. The time does not need to be too long, just change the color. ②No matter what kind of noodles, use a deep pot, add more water, and add a little salt to make the noodles more delicious. ③If you don’t have corn oil, you can use cooking oil with less smell, such as salad oil, so as not to overpower the taste.
Knock on the blackboard and draw a key point: Be sure to add a few prickly ash when the oil is hot, they are the key to stimulating the umami and enhancing the level of aroma. The noodles made in this way can make the noodles, vegetables, garlic, chili, toon, and pepper aromas bloom in the mouth layer by layer, just like the earth, grass, and branches mixed in the spring breeze. The fragrance of flowers (well, let the catkins go away).
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