In summer, many people like to eat a bowl of cold noodles with shredded chicken. The ingredients of cold noodles with shredded chicken are the soul of this dish, which is appetizing and refreshing, but some people still don't know how to make delicious cold noodles with shredded chicken. Let's share the relevant practices of cold noodles with shredded pepper chicken. Let's have a look.

Cold noodles with shredded pepper chicken 1 cold noodles with shredded pepper chicken.

I don't know if there are any friends like me who have a bad appetite when the weather is hot, so today I suddenly thought of the dish of cold noodles with shredded chicken. Personally, I like spicy food very much, so I added some pepper to the recipe this time. The taste of pepper and hemp is simply appetizing! ! ! (Friends who don't like peppers and hemp can omit the pepper step)

material

Cold rice noodles 1 person

Chicken breast 1 piece

Cucumber half root

Carrot half root

Mung bean sprouts 1

Two mushrooms

2 tablespoons soy sauce

1 spoon oyster sauce

Vinegar 1 spoon

Appropriate amount of minced garlic

Zanthoxylum 8- 10

Appropriate amount of white pepper

Cooked white sesame 1g

Chili oil 1 spoon

2 tablespoons cold water

Eat one | shredded chicken with cold noodles and pepper and hemp (Aauto, hurry up, lazy version)

Fresh cold noodles bought in the vegetable market should be washed with cold water before eating, drained and put on a plate, and the ingredients prepared at the back can be piled up!

Prepare the above ingredients ~ shred cucumber and put it on cold noodles.

Steaming chicken breast First, prepare the thawed chicken breast, put it on the chopping block, pat it with the back of a knife, smear it with cooking wine and soy sauce, and steam it in a pot for 15 minutes. Steamed, cooled, and shredded by hand. You can refrigerate the inexhaustible chicken breast and tear as much as you want! )

Wash and blanch mung bean sprouts, remove and drain, and put them on cold noodles.

Wash mushrooms, slice them, blanch them, take them out and drain them, and put them on cold noodles.

Shred carrots, blanch, remove and drain, and put them on cold noodles. At this time, the cold noodles are ready, and now you can start to mix the juice!

Cut a clove of garlic into minced garlic and put it in a bowl.

Put the peppers in a hot pot, roast them and pour them on the chopping block. (Friends who don't have pepper granules can use pepper oil directly. )

Crush it with a rolling pin and put it in a juice mixing bowl.

Add 2 tablespoons soy sauce.

Add 1 tbsp vinegar.

Add appropriate amount of white pepper.

Add 1 tbsp oyster sauce.

Add a little cooked white sesame seeds.

Add 1 tbsp Chili oil.

Add 2 spoonfuls of water and stir well.

Pour it on the cold noodles, sprinkle with chopped green onion, mix well and start smoking!

Cold Noodles with Chili Sesame and Shredded Chicken 2 Cold Noodles with Shredded Chicken is a traditional food in Sichuan, which is appetizing and refreshing, and is most suitable for summer enjoyment.

List of ingredients

Garlic paste 15g

Chopped leek15g

5 grams of pepper

20 grams of Chili noodles

Engine oil110ml

Octagonal 1

5 ml vinegar

Soy sauce10ml

8 grams of salt

5 grams of shredded ginger

Jiang Mo 10g

3 grams of sugar

Two fragrant leaves

White sesame 15g

200 grams of soaked soybeans

1 cucumber

Chicken breast100g

50 grams of mung bean sprouts

Proper amount of noodles

Production steps

Step 1: Prepare all raw materials.

Step 2: put 30ml of oil into the pot and heat it to 50%, add shredded ginger, turn off the fire when it is brown and dry, and remove the fried shredded ginger with a colander and discard it.

Step 3, put the Chili noodles into a heat-resistant bowl, and then add white sesame seeds, star anise and fragrant leaves.

Step 4, pour the oil on the Chili noodles while it is hot, stir well to make oil Chili, and let it cool.

Step 5, put 50 ml of oil in the pot, heat it to 30%, add soybeans and fry it until it is slightly burnt.

Step 6, add salt and 100ml of cold boiled water into garlic paste and Jiang Mo to make ginger and garlic water for later use.

Step 7, wash and cook the chicken breast, remove and drain.

Step 8: Tear into silk. Wash and cook mung bean sprouts for later use. Wash cucumber and shred.

Step 9: Boil the water in the boiling pot with high fire until the noodles are cut off. Take it out and put it in the pot. Stir-fry the noodles with chopsticks and fan them to help them cool quickly. Noodles are a little warm, and they are basically ok when they no longer feel hot. Pour 30ml of oil on the noodles, stir and shake the noodles with chopsticks, and continue to fan the noodles with an electric fan or fan until the noodles and oil are evenly mixed, moist and shiny, with clear roots and no sticking together.

Step 10: Put a proper amount of noodles into a bowl, add mung bean sprouts, shredded cucumber, shredded chicken, soy sauce, vinegar, sugar, Chili oil, ginger and garlic water and pepper powder in turn, sprinkle with fried soybeans and chopped green onion, and mix well to serve.

skill

1, chicken breast, is the biggest two pieces of meat in a chicken. Common chicken, chicken breast is the meat inside the chest, shaped like a hat and breast. The meat is tender, delicious and nutritious, which can nourish and strengthen the body.

2. Chicken breast has a high content of protein, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. Phospholipids contained in it play an important role in human growth and development, and are one of the important sources of fat and phospholipids in the dietary structure of China people. At the same time, chicken has the functions of benefiting five internal organs, tonifying deficiency, strengthening stomach, strengthening tendons and bones, promoting blood circulation and dredging collaterals, regulating menstruation and stopping leukorrhagia.

3. People who are obese or have weak gastrointestinal tract and are worried about diabetes and arteriosclerosis should eat more chicken breast. Those with fever due to cold, excessive internal fire, excessive phlegm and dampness, and those with boils due to heat toxicity are not suitable for eating.

4. Fresh chicken breast is tight and slightly elastic, while stale chicken breast feels soft and inelastic, even leaving obvious finger marks. In addition, the fresh chicken breast is clean pink and shiny. Because chicken breast is rich in water and easy to deteriorate, it is best to eat fresh chicken breast within two days. If it needs to be preserved for a long time, you can remove the fascia of chicken breast, wipe off the surface moisture and put it in the refrigerator for frozen preservation.