Sichuan chicken noodles

Sichuan chicken noodles

Introduction:

"Spicy, fresh and delicious"

Production steps:

Step 1: Boil the chicken, ginger, green onion and Chinese prickly ash in the pot. Cook the chicken to cool and tear off the film. Tear the chicken into strips by hand.

Step 2: dilute the sesame paste with water, cut the dried chili into sections and put them in a bowl (there must be no water in the bowl). Heat the pan and add a spoonful of vegetable oil. When the oil is hot, put the oil into a bowl with dried chili peppers, and chop the garlic with a knife.

The third step: add the seasoning of sesame sauce into the bowl.

Step 4: wash the cucumber and shredded chicken on the saucer, then cut the noodles.

Materials required:

Chicken breast: half

GAOJIN noodles: half package

Carrot: one whole

Cucumber: one whole

Onion: two paragraphs

Ginger: two

Zanthoxylum bungeanum: right amount

Sesame paste: 5 teaspoons

Soy sauce: 1 spoonful each

Cold water: 7 teaspoons

Chicken essence: half spoon each

Chili oil: 1 teaspoon

Vegetable oil: 1 teaspoon

Garlic: Five

Vinegar: right amount

Sesame oil: appropriate amount

Salt: right amount

Sugar: right amount

Note: in fact, chicken noodle is best made with udon noodle, but I didn't buy it, so I used high gluten noodle. I'm afraid there isn't too much chili oil in the spicy noodles. It depends on your own taste

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Maotai flavor