Chill chicken rice noodles
Cold chicken noodles, Yunnan snacks, cold rice noodles with cooked chicken shreds "cap", plus walnut paste and small powder made of marinade, or with hot pepper juice, ginger vinegar juice, garlic, plus a little sesame and peanuts, with broccoli, onion flowers, very refreshing.
Ingredient: proper amount of Japonica Rice
Excipients: eggs, mung bean sprouts, leeks and peanut kernels
Seasoning: salt, soy sauce, MSG, ginger, garlic, Fructus Amomi, pepper, sesame oil, chilli oil.
1. Make cold chicken meat.
After slaughtering the local chickens, remove the blood, hair and internal organs, put them in a cold water pot, boil them over the fire, remove the foam, add straw fruit and ginger, cook them until they are eight ripe, add salt and pepper, remove the chilled chicken from the bones, and make them into a "hat";
2. Make cold rice noodle.
Rice noodles are made by washing and sifting the local top-grade japonica rice and then pouring it into a boiling boiling pot through a leaky spoon. When it floats, the rice noodles are scooped out. Place the rice noodles in a bowl or plate, add salt, soy sauce, monosodium glutamate, garlic juice, pepper oil, chives oil, etc. and hot-cooked mung bean sprouts, leeks, and fried walnuts or peanut kernels, etc. Cover the chicken noodles with a proper amount of cold chicken, that is, cold chicken noodles.
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