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Summer recipes-how to make cold noodles with shredded chicken?
It's so hot in summer that I don't want to eat. How pleasant it is to have a bowl of refreshing and appetizing cold noodles at this moment! Take a bite, suddenly like the spring breeze in March, and summer disappears completely.

Chilling and appetizing cold noodles with shredded chicken, a necessary recipe for relieving summer heat, and the sauce is fragrant enough. Look at the specific cooking steps with Ha Mei. Remember to collect the lovely ones you like!

Cold noodles with shredded chicken and sesame sauce

By factor tasty Ji

Composition:

One chicken leg, 250g noodles, cucumber 100g, carrot 100g, mung bean sprouts 100g, three spoonfuls of sesame sauce, three spoonfuls of water, two spoonfuls of red oil, one spoonful of pepper oil, one spoonful of sugar, three spoonfuls of soy sauce, one spoonful of vinegar, three cloves of garlic and one handful of coriander.

Cooking steps:

1. Put a proper amount of water into the pot, add chicken legs and ginger slices, add a tablespoon of cooking wine to boil, skim off the floating foam, cook the chicken legs until they are cooked thoroughly, and put them in with chopsticks without blood.

2. Let the chicken legs cool, take out the chicken legs and tear them into filaments. Wash and shred cucumbers and carrots, wash bean sprouts and prepare fresh slices.

3. Prepare seasoning: 3 tablespoons of sesame paste, 3 tablespoons of boiling water, 2 tablespoons of sesame oil, 3 tablespoons of light soy sauce, vinegar 1 tablespoon, sugar 1 tablespoon, chicken essence 1 tablespoon, pepper oil 1 tablespoon, 2 tablespoons of red oil, 3 cloves of minced garlic and coriander.

4. Boil a pot of water, drop a few drops of oil, and blanch the mung bean sprouts in boiling water for more than ten seconds.

5. Blanch the shredded carrot in boiling water until the shredded carrot is cut and taken out for later use.

6. Cook another pot of water, add some salt to the water, drop a few drops of oil, cook the noodles for two minutes until they are cooked, take them out and soak them in cold water for a while.

7. Drain the noodles and mix well with 2 tablespoons salad oil to prevent the noodles from sticking to each other.

8. Put a proper amount of cold noodles, shredded cucumber, mung bean sprouts and shredded carrot into the bowl, pour a proper amount of sesame paste, sprinkle with a little coriander powder, and mix well to serve.

Recipe tip: 1, blanch the vegetables and drop a few drops of oil in the water to keep them bright.

2, cooking noodles, add salt and a few drops of olive oil, put salt to make the noodles unbreakable, and put oil to make the noodles more transparent and not sticky. Drain the noodles and mix well with 2 tablespoons salad oil to prevent the noodles from sticking to each other.

3, the sauce is spicy sesame sauce, which can be adjusted according to your own taste.