feat(): add Spring Onion Oil Noodles recipe

MapoToufu - 麻婆豆腐.md

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+# mapotoufu 麻婆豆腐
+
+#### a mapotoufu recipe for vegetarians :P
+
+### Ingredients:
+
+- [ ] `Silken Toufu` 450g `// any toufu can do, as long as it's not too hard neiter too soft)`
+- [ ] `Garlic` - 2 cloves `// finely chopped`
+- [ ] `Ginger` - 2 thin slices `// finely chopped`
+- [ ] `Sichuan Peppercorns` - 15 to 20 grains `// grounded`
+- [ ] `DouBanJiang(LA SAUCE)` - 30 grams `// roughly chopped`
+- [ ] `Cooking Oil` - 30 grams `// any, but DO NOT use olive oil`
+- [ ] `Light Soy Sauce` - 15 grams `// OPTIONAL`
+- [ ] `Sugar` - 2 grams
+- [ ] `Salt` - 2 grams
+
+- **water scratch**:
+
+- [ ] `lukewarm water` - 45 ml
+- [ ] `cornstarch` - 1 spoon `// aka Maizena`
+
+### Steps:
+
+1.  Mix `cornstarch` and `lukewarm water` in a small bowl to make water starch.
+2.  Cut `tofu` into around 2cm square cubes . Take a big bowl with water and add a pinch of `salt`, let the toufu in the water for like 15 minutes.
+3.  Get a wok and heat up `Cooking oil`, add `DouBanJiang` and fry 1 minutes over slow fire, then add `garlic` and `ginger`, cook for 1 minutes until you can smell the aroma :drooling_face:, then add the `grounded SiChuan Peppercorns`
+4.  Add water to the seasonings and bring to boil over high fire. Gently slide the `tofu` cubes. Add `Light Soy Sauce` Slow the heat after boiling and then simmer for 6-8 minutes.
+
+5.  Stir the `water starch` and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half and gently stiring it. You can taste the tofu and add pinch of salt if not salty enough. if you feel it is too spicy, add some `sugar` can milder the taste. :stuck_out_tongue_winking_eye:
+
+6.  Serve it with steamed rice and Bon appetit! :wink:
+
+![Image of MapoTouFu](https://thewoksoflife.com/wp-content/uploads/2019/06/mapo-tofu-13.jpg)

MapoToufu.md

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+# mapotoufu 麻婆豆腐
+
+#### a mapotoufu recipe for vegetarians :P
+
+### Ingredients:
+
+- [ ] `Silken Toufu` 450g `// any toufu can do, as long as it's not too hard neiter too soft)`
+- [ ] `Garlic` - 2 cloves `// finely chopped`
+- [ ] `Ginger` - 2 thin slices `// finely chopped`
+- [ ] `Sichuan Peppercorns` - 15 to 20 grains `// grounded`
+- [ ] `DouBanJiang(LA SAUCE)` - 30 grams `// roughly chopped`
+- [ ] `Cooking Oil` - 30 grams `// any, but DO NOT use olive oil`
+- [ ] `Light Soy Sauce` - 15 grams `// OPTIONAL`
+- [ ] `Sugar` - 2 grams
+- [ ] `Salt` - 2 grams
+
+- **water scratch**:
+
+- [ ] `lukewarm water` - 45 ml
+- [ ] `cornstarch` - 1 spoon `// aka Maizena`
+
+### Steps:
+
+1.  Mix `cornstarch` and `lukewarm water` in a small bowl to make water starch.
+2.  Cut `tofu` into around 2cm square cubes . Take a big bowl with water and add a pinch of `salt`, let the toufu in the water for like 15 minutes.
+3.  Get a wok and heat up `Cooking oil`, add `DouBanJiang` and fry 1 minutes over slow fire, then add `garlic` and `ginger`, cook for 1 minutes until you can smell the aroma :drooling_face:, then add the `grounded SiChuan Peppercorns`
+4.  Add water to the seasonings and bring to boil over high fire. Gently slide the `tofu` cubes. Add `Light Soy Sauce` Slow the heat after boiling and then simmer for 6-8 minutes.
+
+5.  Stir the `water starch` and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half and gently stiring it. You can taste the tofu and add pinch of salt if not salty enough. if you feel it is too spicy, add some `sugar` can milder the taste. :stuck_out_tongue_winking_eye:
+
+6.  Serve it with steamed rice and Bon appetit! :wink:
+
+![Image of MapoTouFu](https://thewoksoflife.com/wp-content/uploads/2019/06/mapo-tofu-13.jpg)

Spring Onion Oil Noodles- 葱油面.md

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+# Spring Onion Oil Noodles 葱油面
+
+#### a Spring Onion Oil Noodles for vegetarians :P
+
+### Ingredients:
+
+- [ ] `Spring onion (ciboulette)`
+- [ ] `Garlic` - 2 cloves
+- [ ] `Ginger` - 1 slice `
+- [ ] `Canelle` - 1 piece `
+- [ ] `Star anise` - 1 or 2`
+- [ ] `Cooking Oil` - 100 grams `// any, but DO NOT use olive oil`
+
+- [ ] `Light Soy Sauce` - 25 grams
+- [ ] `Dark Soy Sauce` - 10 grams
+- [ ] `Sugar` - 10 grams `// you can put any amount you'd like, really depends on your own taste`
+
+- [ ] `thin chinese noodles` - as much as you'd like :P`
+
+### Steps:
+
+1.  Wash of the dirt of `spring onions`, and dry them out (_!important_, otherwise the remain water will cause an expolosion later in the hot oil).
+2.  Warm up the `cooking oil` with medium heat, then put `Garlic`, `Ginger`, `Star anise`, `Canelle` and `Ciboulette` in the pan / pot, once you smell the aroma of these spices, turn the fire to gentle heat.
+3.  Let the ingreditents simmered in oil, until the `Ciboulettes` turned dry and dark brown-ish (it would take about 20 minutes, if the color changed too fast, it might means the heat is too high, then we risk overcooking them), remove all the ingredients from the pan / pot (or not, you can actually store them with the oil later).
+4.  Add `Light Soy Sauce`, `Dark Soy Sauce` and `Sugar`, stir for 1 - 2 minutes, then turn off the fire.
+
+5.  While letting the oil cool down a bit, you can start cooking the chinese noodles, it normally takes 3 - 4 minutes to be fully cooked (taking more time than that would result in the noodles becoming too soggy). Once the noodles are cooked, try to drain as much as water out of it, then add the `spring onion oil` directly in the noodle while the noodles are still hot, mix it well, and Bon appetit! :wink:
+
+![Image of Spring Onion Oil Noodles](https://obj.shine.cn/files/2018/06/08/b616cad5-1a89-4f1e-9271-9a908e0614a0_0.jpg)

Spring Onion Oil Noodles.md

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+# Spring Onion Oil Noodles 葱油面
+
+#### a Spring Onion Oil Noodles recipe for vegans :P
+
+### Ingredients:
+
+- [ ] `Spring onion (ciboulette)`
+- [ ] `Garlic` - 2 cloves
+- [ ] `Ginger` - 1 slice `
+- [ ] `Canelle` - 1 piece `
+- [ ] `Star anise` - 1 or 2`
+- [ ] `Cooking Oil` - 100 grams `// any, but DO NOT use olive oil`
+
+- [ ] `Light Soy Sauce` - 25 grams
+- [ ] `Dark Soy Sauce` - 10 grams
+- [ ] `Sugar` - 10 grams `// you can put any amount you'd like, really depends on your own taste`
+
+- [ ] `thin chinese noodles` - as much as you'd like :P`
+
+### Steps:
+
+1.  Wash of the dirt of `spring onions`, and dry them out (_!important_, otherwise the remain water will cause an expolosion later in the hot oil).
+2.  Warm up the `cooking oil` with medium heat, then put `Garlic`, `Ginger`, `Star anise`, `Canelle` and `Ciboulette` in the pan / pot, once you smell the aroma of these spices, turn the fire to gentle heat.
+3.  Let the ingreditents simmered in oil, until the `Ciboulettes` turned dry and dark brown-ish (it would take about 20 minutes, if the color changed too fast, it might means the heat is too high, then we risk overcooking them), remove all the ingredients from the pan / pot (or not, you can actually store them with the oil later).
+4.  Add `Light Soy Sauce`, `Dark Soy Sauce` and `Sugar`, stir for 1 - 2 minutes, then turn off the fire.
+
+5.  While letting the oil cool down a bit, you can start cooking the chinese noodles, it normally takes 3 - 4 minutes to be fully cooked (taking more time than that would result in the noodles becoming too soggy). Once the noodles are cooked, try to drain as much as water out of it, then add the `spring onion oil` directly in the noodle while the noodles are still hot, mix it well, and Bon appetit! :wink:
+
+![Image of Spring Onion Oil Noodles](https://obj.shine.cn/files/2018/06/08/b616cad5-1a89-4f1e-9271-9a908e0614a0_0.jpg)