Cold noodles with shredded chicken and mixed vegetables in chili oil

Cold noodles with shredded chicken and mixed vegetables in chili oil

Introduction:

"Cooking is a matter worth drawing inferences from one instance! Just like this cold noodle, if you add shredded chicken, it's shredded chicken and mixed vegetable noodle. If you don't add shredded chicken, it's mixed vegetable noodle. If you don't put noodles, it's cold shredded chicken

Production steps:

Step 1: shred all vegetables except parsley.

Step 2: blanch the bean sprouts and cut them. Cook the chicken breast and tear it into shreds.

Step 3: cut the parsley into small pieces, add garlic, rice vinegar, sugar, salt, monosodium glutamate, sesame oil and chili oil to marinate; drain the sesame paste with boiled water.

Stir fry the pepper in the same amount as the Chinese prickly ash (step 4: add more oil into the frying pan than the Chinese prickly ash). PS: zanthoxylum oil can be made more at one time, put into bottle after cooling, and then mix noodles or cold dishes.

Step 5: after the noodles are cooked, soak them in boiling water immediately, drain the water, and stir with a little olive oil.

Step 6: add the prepared food code and add or subtract the three seasonings as you like. I used cooked sesame and wolfberry as decoration, of course, can be omitted~~

Materials required:

Noodles: right amount

Purple cabbage: right amount

Carrot: right amount

Cucumber: moderate

Bean sprouts: moderate

Color pepper: right amount

Parsley: right amount

Chicken breast: moderate

Minced garlic: right amount

Cooked sesame: right amount

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Sesame oil: appropriate amount

Note: garlic and chili oil increase or decrease as you like. If there is a leftover side dish, it is a cold dish to mix it with seasoning directly.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: slightly spicy