OILY NOODLES RECIPES

Steps:

• Cut the green onions into sections around 5-8 cm long. Add garlic clove into pieces and cut 4 slices of ginger.
• Add oil in a wok, add garlic, scallion white and ginger along with the oil. Heat over high fire until the white part becomes slightly browned. 
• Add green onion sections. Simmer until the green onion section becomes crispy and browned. 
• Remove from heat and then add 1 tablespoon of Sichuan peppercorn. Let the remaining heat from the oil motivating the aroma.  Then cool down. 
• Cook the noodle and then soak in clean water.  Drain completely and then add 1.5 tablespoons of the scallion oil. Mix well.
• Add the basic sauce in. Mix well.  This is for 2 servings of noodles.  And lastly, top with crispy scallion. Optionally, drop 1 teaspoon of Chili oil. Serve directly.

Steps:

• 1. Start with the noodles. The high-gluten flour is stronger because of the addition of salt. A pound of noodles uses 8-9 grams of salt and 220-225 grams of water. The master's professional statement is this:
  4-5 grams of noodle salt per pound in winter 240-245 g of water; Winter: 4-5 g; Spring and Autumn: 6-7 g per pound of noodle salt in spring and autumn; 6-7 g of water; 230-235 g
• 2. Next is kneading the dough, and the kneaded dough must be white. After standing and waking up, knead the dough one more time, divide the large dough into two parts, and let it stand for three or four hours after the plastic wrap is sealed.
• 3. The most difficult thing is the skill of noodles. A novice needs to practice repeatedly to ensure that the noodles meet the standard. Pinch the dough sheet with your fingers to make it evenly thick, and then stretch it with both hands. On the basis of kneading the noodles, pinch the two ends of the noodles with two hands and gently shake them up and down. Then increase the swing amplitude, that is, the two arms slowly expand outward. You must feel the gluten and rhythm expansion of the noodles, otherwise it is easy to break. The noodles torn out of the appropriate size are almost 1.5 meters long.
• Ingredients formula for oil splashed noodles:
  The ratio of oil splash: green onion: ginger: garlic: green onion: shallot = 6.5: 1.5: 2: 1 to make the formula of oil splash.
• Chili noodle ratio = 80 grams of thick chili noodles + 30 fine chili noodles + 2 grams of spices. The base material for oil-spattered noodles: 6 sides, 3 grams of salt, 3 grams of monosodium glutamate, 3 grams of vinegar.
• Finally, pour hot oil with an oil temperature of 200 degrees on the surface of the chili pepper.