Put the noodles into the pot and cook, remove them, leave 8 tablespoons of water in the noodles, put the mixed shredded chicken in the noodles, add a little sesame oil and stir evenly, sprinkle with chopped green onion, and it will be a delicious bowl. The shredded chicken noodles are ready. Wash the fresh or soaked mushrooms and cut them into shreds! Add chicken breast to onions, ginger, cooking wine, and a little salt to add flavor! Cooked! Let cool and tear into shreds with your hands! At that time, we were still in the school cafeteria, and there was always a long queue every time there was chicken shredded noodles. At that time, I had nothing to do with cooking food. I only knew that this noodle was delicious. Now, I often cook food.

This is a breakfast food that sums up a lot of experience. Nowadays, the production is perfectly combined. Although it is just a simple noodle, it is extremely delicious! It’s so delicious that you won’t get tired of eating it for breakfast every day! The recipe is simple, it only takes 15 minutes to cook, and the noodle soup will be fragrant! My son is a foodie and his mouth watered when he smelled the fragrance! First, add cooking wine and ginger and cook until cooked, then remove and tear into shreds. Add some vegetable oil to the pan and stir-fry until fragrant. Add water and add oil. When the tofu is boiled, add noodles. Add soy sauce, chicken powder, salt and pepper. Season the vegetables. When the noodles are almost ready, 2 minutes before adding 80 grams of shredded chicken pasta, 50 grams of cooked chicken breast, 5 dried mushrooms, 1/2 tsp of minced ginger, 1 tbsp of salad oil, 5 tbsp of water, 1/2 tbsp of starch water, chopped green onion A little, 1 tsp oyster sauce, 1/4 tsp salt, 1/4 tsp fine sugar, 1/2 tsp sesame oil. Heat the salad oil in a hot pan, add minced ginger and shiitake mushrooms and stir-fry over low heat for 5 minutes. Add water and Add appropriate amounts of oil, salt, and sugar. Finally, add cornstarch water to thicken the sauce. Turn off the heat and set aside a large spoon.

Specific methods: (1) Soak the fragrant rhubarb in water for a while, then clean and shred it (2) Blanch the fragrant rhubarb in Buddhist water for 2 minutes, take it out and drain the water (3) Chicken breast Cut into shreds and place in a basin. Add cooking wine and starch and mix well. Set aside. Slice garlic and mince green onions. (4) Heat 70% oil in a pan. Pour in salad oil and heat. Add minced ginger and Method 1 and stir-fry over low heat for about 5 minutes. Add water and all seasonings, mix well and cook for about 3 minutes. Finally, add cornstarch water to thicken the sauce, turn off the heat and set aside.