蔥油撈麵 Noodles with Scallion Oil and Soy Sauce **字幕CC Eng. Sub**

🟢食材：
麵條 100 克
蔥白 50 克，蔥綠 90 克
洋蔥 100 克
薑 25 克
油 適量
🟢豉油汁：
生抽 2 湯匙
老抽 ½ 湯匙
糖 1 茶匙
水 1 湯匙

🟢做法：
1️⃣ 調製豉油汁：將生抽 2 湯匙、老抽½湯匙、糖 1 茶匙和水 1 湯匙放入小鍋中煮滾備用。
2️⃣ 熱鍋下油下蔥白、洋蔥、薑片，中火慢慢熬至金黃色，撈出，再將蔥綠加入鍋中，熬至微焦備用。
3️⃣ 煮滾一鍋水，加少許油和鹽，放入麵條，滾起時加入半碗冷水，再次煮開後又加入半冷水，再滾起時把麵條撈出放入大碗中。
4️⃣ 加入熬好的蔥白和蔥綠，淋入適量蔥油和豉油汁，拌勻享用。

📌oe烹飪小貼士：煮麵時加入兩次冷水可使麵條口感更爽更彈牙。

🟢Ingredients:
Noodles - 100g
Spring onions(scallions), white part - 50g, green part - 90g
Onion - 100g
Ginger - 25g
Oil - as needed
🟢Soy sauce mixture:
Light soy sauce - 2 tbsp
Dark soy sauce - ½ tbsp
Sugar - 1 tsp
Water - 1 tbsp

🟢Cooking Directions:
1️⃣ Prepare the soy sauce mixture by boiling 2 tbsp of light soy sauce, ½ tbsp of dark soy sauce, 1 tsp of sugar, and 1 tbsp of water in a small pot. Set aside.
2️⃣ Heat some oil in a pan, add the white part of the spring onions, onion, and ginger slices. Cook slowly over medium heat until golden brown, then scoop them out of the pan. Add the green part of the spring onions to the pan and cook until slightly browned. Set aside.
3️⃣ Bring a pot of water to a boil and add a little oil and salt. Add the noodles and when the water comes to a boil again, add half a bowl of cold water. Repeat this process once more. When the water comes to a boil again, scoop out the noodles and put them in a large bowl.
4️⃣ Add the charred white and green parts of the spring onions to the noodles, pour in an appropriate amount of spring onion oil and soy sauce mixture, and mix well before serving.

📌oe Cooking Tip: Adding two rounds of cold water while cooking the noodles will make them more refreshing and chewy.

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