How to make butter offal, how to make butter offal

What is Oily Noodles? I know how to make oily noodles, you can try it.

Ingredients: noodles, oil, green onions, chili noodles, salt, chicken essence, soy sauce, vinegar.

Method: 1. Cook noodles, (I can't roll the noodles myself, so I bought the finished ones directly, hee-hee, so I save a series of processes such as noodles), and by the way, I also cook some green vegetables (you can also cook some soybean sprouts).

Noodles can be bought about two finger wide of the kind of long sheets (like trouser belts, hee-hee, that's right, that's what it's called"Trouser strap face"）。

2. After the noodles are cooked, remove them and put them in a bowl and spread chopped green onions and chili noodles on top.

3. Heat an appropriate amount of oil and splash it on the chili noodles and chopped green onions while hot.

Splashing oil is the key to splashing oil:

First, there should be more oil, but not too much. The poured noodles should be oily at the roots, but the bottom of the bowl cannot store oil, and if the bottom of the bowl stores oil, there will be more oil, and it will feel greasy when eating, which is not good.

Second, the oil should be hot, but the oil temperature should not be too high. If the oil temperature is too high when splashing oil, the color of the spicy oil will be black and dark. Not only is it not good-looking, but it is also not delicious. If the oil temperature is low, the spicy seeds will not be ripe, one is that there is no fragrance of spicy seeds, and the other is that the color of the spicy oil is too light and not good-looking.

If the oil temperature is just right when splashing noodles, the noodles will not only have a rich and unique spicy fragrance, but also have a uniform color and luster of spicy oil, which is translucent in red and beautiful.

4. Then put an appropriate amount of salt, chicken essence, soy sauce, vinegar into the noodles, and mix well.

Cook the noodles with water, set aside in cold water, stir-fry some vegetables after the oil is hot, break the raw, and pour them into the prepared noodles.

Summary. Step 1Cut the butter residue into strips and put it in a pan, fry over medium heat, fry until the oil comes out, and change to low heat. Step 2Put it on a plate, add a little salt, pay attention to the amount of salt to depend on the amount of oil residue, most of them are not good for health!

Step 3: Mix well and have a taste! Color, flavor, and taste! Very tasty!

Crispy on the palate! It melts in the mouth! Saliva (.)

Can you elaborate on that?

Is butter offal what can be used for

How to make butter offal delicious.

Ingredients: 200 grams of butter and a pinch of salt.

Step 1Cut the butter residue into strips and put it in a pan, fry over medium heat, fry until the oil comes out, and change to low heat. Step 2 Put it on a plate, add a little salt, pay attention to the amount of salt to depend on the amount of oil residue, it is not good for health if you sell too much! Step 3: Mix well and have a taste!

Color, flavor, and taste! Very tasty! The taste is crispy!

It melts in the mouth! Saliva (lifting the band limbs.)

You can also, the oil residue is very good to fry it directly with the chili pepper, remember to put a little oil into the fight when you fry it, so that it tastes better, otherwise it will be too dry! ☺️

You can also put the oil residue in the cabbage and gourd shreds, then mix well and put the seasoning. Wrap it in a steamed bun and steam it on the round noodles, so that the butter residue bun is ready! ☺️

Can butter be eaten in soup?

OK.

1.Talk about the noodles cooked in cold water, control the water and set aside.

2.Wash and cut into cubes of three types of greens.

3.Add light soy sauce and stir-fry.

4.Stir-fry the greens until they change color, spread the noodles evenly on top, turn to low heat and simmer for 5 minutesAdd salt, stir well, turn off the heat and serve.

1.Talk about the noodles cooked in cold water, control the water and set aside.

2.Wash and cut into cubes of three types of greens.

3.Add light soy sauce and stir-fry.

4.Stir-fry the greens until they change color, spread the noodles evenly on top, turn to low heat and simmer for 5 minutesAdd salt, stir well, turn off the heat and serve.

Method 1: Cut the pig fat into cubes.

2. Do not put oil in the iron pot, turn on a small heat pot.

3. Put in the fat and pour a few drops of sesame oil.

4. Cover the pot and fry slowly, force the lard out, remember to leave a slit in the lid of the pot, and don't let the steam water drip in, otherwise it will fry the pan.

5. When refining lard, shred the tenderloin.

6. Marinate with starch light soy sauce and peppercorn powder first.

7. Pour out the refined lard, leave a little oil in the pot, heat the pan, stir-fry the shredded meat 8, prepare a large bowl, add the flavor in advance, broth essence, salt, chopped green onion 9, boil water in the iron pot and put eggs and Shanghai green blanching.

10. Put it in a bowl and don't forget to add a piece of lard.

11. Put the poached eggs into a bowl of boiling water and continue below.

12. Add the oil residue and duck gizzards, boil the noodles with oil residue and duck gizzards and pour some of the noodle soup into the noodle bowl.

How to make the oil residue noodles.

Ingredients: 4 small yellow croaker (2 servings), noodles with alkali, fresh snow mushroom, shredded ginger, green onion, oil residue, salt, chicken essence, white pepper, Maggi fresh soy sauce.

Method 1Clean the small yellow croaker, dry the water, and marinate it with salt; Shred the ginger and cut the green onion into sections; Put hot water in a pot and bring to a boil and remove the water from the bottom for 1 minute.

2.Put the noodles under cold water to cool (to prevent the noodles from sticking and maintain the texture), and fry the small yellow croaker in a little oil until golden brown and ripe on both sides; Take another pot, put a little oil, stir-fry the ginger shreds, snow fern (if the pot is too dry, add a little water), then put in the oil residue and green onion segments, pour in hot boiling water, add salt, chicken essence, Maggi fresh soy sauce, put in the noodles with good water and cook slightly, put them in a noodle bowl, put on the fried small yellow croaker, and sprinkle a little white pepper to enhance the fragrance

The most important thing should be two points, the oil residue should be crispy, and the noodle soup should be light and delicious.

Leemac noodles, a traditional Hong Kong delicacy. "Oil residue" is the meat residue left over from the frying oil of fatty pork, and the oil residue noodles are mainly the bottom of the sea noodles, plus these oil residues and shredded ham, shredded mushrooms, mustard, winter vegetables and other rich ingredients, which makes the taste more delicious, and is a favorite afternoon tea snack for many people. In the old days of Hong Kong, a bowl of noodles was made with fried pork with a large amount of green onions, winter vegetables, shiitake mushrooms and chili oil.

Compared with shark fin rice, oil residue noodles have a sense of poverty. In once poor families, there are times when there is nothing to eat, and many people will add some simple side dishes to the noodles to fill their stomachs and get food and clothing.

As a traditional Hong Kong snack, oil residue noodles have gradually faded into obscurity. After all, life is better now, people are not short of oil and water, and the fat and various substances contained in oil residue are not good for the human body. But a bowl of hot noodles can evoke memories of the old generation of Hong Kongers.

Located at Block D, 37 Shanshu Street, Tai Kok Tsui, Kowloon, Hong Kong, Ying Kee Oil Residue Noodle Shop is one of the few established shops.

Customer Reviews:

There are very few shops in Hong Kong that can eat oil residue noodles, this one is one of the few left, and it is also a single product store, whether it is a history or a taste, I think such an old store should be well protected. ”

Top-notch !! I have to eat every time I go!! The noodles won't rot even if they are soaked for a long time, and the soup base is also very strong, plus a little mixed vegetables such as mushrooms and a little pickles, which is really invincible!!

And oh, and don't forget the chili sauce there! It's spicy, and it's quite spicy. But I don't want to put it down after eating it, no matter how spicy it is, I want to eat it! ”

Cut the fat into cubes.

Do not put oil in the iron pot, turn on a small heat pot.

Put the mess into the fat and pour a few drops of sesame oil.

Cover the pot and fry slowly, force the lard out, remember to leave a slit in the lid of the pan, do not let the steam water drip in, otherwise it will fry the pan.

When refining the lard, shred the tenderloin.

Marinate with starch light soy sauce and peppercorn powder first.

Pour out the refined lard, leave a little oil in the pot, talk about the hot pot, and stir-fry the shredded meat.

Prepare a large bowl and add the miso umami, dashi concentrate, salt, and chopped green onion in advance.

Boil water in an iron pot.

Put the eggs and blanch the Shanghai greens.

Shanghai green into the bowl.

Don't forget to add a piece of lard.

Place poached eggs in a bowl.

Boil water to continue below.

Under the oil residue and duck gizzards.

Add the oil residue and duck gizzard and bring to a boil.

Pour some of the noodle soup into the noodle bowl with oil residue and duck gizzard.