Cold noodles with shredded chicken

Cold noodles with shredded chicken

Introduction:

"Chongqing has been fine for 10 days. It's so hot that I don't want to cook. I have to make some porridge under cold noodles. So, recently two people dining place from the living room to open the air-conditioned study! While surfing the Internet, listening to music, while eating! Forget Yan hot temporarily, the mood is not so irritable also! "

Production steps:

Step 1: afraid of heat, make more cold noodles on the first day: < br > after boiling the water, put it in a pot to boil (about one minute), quickly take it out and cool it in another container, then take it out to drain the water, blow the noodles with a fan, let it cool down, spread some as far as possible, and pour some edible oil on it to prevent adhesion.

Step 2: wash a small piece of chicken breast.

Step 3: Half Root of cucumber, a small piece of ginger and 4 cloves of garlic.

Step 4: Boil chicken breast in cold water, add some onion and ginger to remove fishiness. Cover and cook for about 4 minutes, then turn off the heat and simmer for 10 minutes.

Step 5: garlic, ginger, add salt mashed mud, into the right amount of cold white, mix well into ginger garlic water.

Step 6: tear the chicken breast into shreds by hand, blanch the mung bean sprouts with water, drain the water and set aside. After peeling the cucumber, remove the seeds inside and cut into shreds. This will make it more crisp.

Step 7: if the sesame paste is too dry, add a little salt in warm water to make it thick. If you don't have it, you can't let it go.
Stir fry the white sesame in the pan until fragrant. It can be replaced by cooked sesame.

Step 8: Sauce mixing: pour ginger and garlic water into the bowl with sesame paste, then put MSG, soy sauce, chili oil, Zanthoxylum noodles, zanthoxylum oil, sesame oil, sugar, vinegar, sprinkle with sesame and mix well.

Step 9: put three kinds of dishes on the cold noodle plate. I put mung bean sprouts on the bottom layer of the plate, cucumber shreds on the mung bean sprouts, and chicken shreds on the top of the cold noodle.

Step 10: drizzle with sauce and mix well!

Materials required:

Cold noodles: 200g

Chicken breast: 100g

Cucumber: Half Root

Mung bean sprouts: 100g

Ginger: a small piece

Garlic: 4 cloves

Chili oil: right amount

Sesame oil: appropriate amount

Zanthoxylum oil: right amount

Sesame paste: appropriate amount

White Sesame: right amount

Chinese prickly ash noodles: right amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Salt: right amount

MSG: right amount

Note: first, do a good job of soft and hard moderate, not from the lump of cold noodles is the key, after many studies summed up a little experience: 1. The water should be wide 2. After boiling water, put the noodles into a boil (don't be afraid, at this time feel a little raw on the right) quickly fished out the cold water, make it cool quickly, immediately fished out, try to find a larger container at the bottom, spread the noodles a little, and then Pick up with chopsticks and blow to the fan. After cooling, pour some cooking oil to prevent adhesion. 3. At this time, I feel that the noodles are not perfect. I always feel that they are not as dry as they are made outside. One by one, don't worry. Put the cover or plastic wrap in the freezer. After a while, it will have a good effect! 2、 When pounding ginger and garlic, put some salt to prevent splashing. It's easier to open sesame paste with warm water. Adding some salt is more fragrant. There are already two seasonings with salt, so you don't need to put it when mixing juice to avoid too salty!

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: spicy