Accessories: cucumber 1 root, 30g of spicy peanut, mung bean sprouts 100g, 3 small peppers, 2 shallots, 5g of soy sauce, 5g of sugar, appropriate amount of balsamic vinegar, a little salt, 1 tablespoon of sesame oil and appropriate amount of Chili oil.

Steps:

1, main ingredients: alkaline water, cucumber, mung bean sprouts, chicken breast, etc.

2. Add the onion and ginger slices into the water and cook the chicken breast for about 15 minutes until cooked.

3. Shred cucumbers, minced leeks and diced peppers for later use.

4. Select and wash the bean sprouts, blanch them in boiling water, remove them and let them cool.

5. After the chicken breast is cooked, tear it into shreds and put it together with the blanched mung bean sprouts and cucumber shreds for later use.

6. Put the spicy peanuts into the food bag and crush them for later use.

7. Put chopped green onion and pepper rings into a bowl, and add soy sauce, balsamic vinegar, a little monosodium glutamate and sugar in turn.

8. Add Chili oil and mix well to make juice.

9. Fill the pot with water and add noodles when the water boils.

10, cook until it is 80% cooked, and take it out if it is too cold (the noodles that are too cold are smoother).

1 1. Put the blanched mung bean sprouts at the bottom of the bowl.

12. Add supercooled noodles, shredded cucumber and shredded chicken in turn.

13, finally pour in the prepared juice and sprinkle with peanuts.

14, mix well when eating.