Accessories: cucumber 1 root, 30g of spicy peanuts, mung bean sprouts 1 00g, 3 small peppers, 2 shallots, appropriate amount of soy sauce, 5g of sugar, appropriate amount of balsamic vinegar, a little salt, sesame oil1tablespoon, and appropriate amount of Chili oil.
Steps:
1, main ingredients: alkaline water, cucumber, mung bean sprouts, chicken breast, etc.
2. Add the onion knots and ginger slices into the water and cook the chicken breast for 15 minutes or so until it is cooked.
3. Shred cucumber, minced chives and diced peppers for later use.
4. Pick and wash the bean sprouts, blanch them in boiling water, remove them and let them cool.
5. After the chicken breast is cooked thoroughly, tear it into silk, and put it together with blanched mung bean sprouts and shredded cucumber for later use.
6. Put the spicy peanuts into a food bag and crush them for later use.
7. Put the 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, add noodles after the water boils.
10, cook until it is 8% ripe, and take it out and let it cool (the noodles that are too cold are smoother).
1 1, put the blanched mung bean sprouts at the bottom of the bowl.
12. Add the supercooled noodles, shredded cucumber and shredded chicken in turn.
13, finally pour the adjusted juice and sprinkle with peanuts.
14, mix well when eating.