This Spring Festival vacation, we all became a "house" family, and many friends bought a lot of convenience food home, want to cut out the trouble of cooking. When it comes to convenience food, the first thing that comes to mind is instant noodles, and in the "big family" of instant noodles, there is a noodle that sells quite well and can be said to be everlasting, and this noodle is the mushroom stewed chicken noodle.
With mushrooms and chicken together to make noodles, the flavor is very delicious, loved by the people, but the convenience food after all, a lot of additives, eat too much on the health of the body will have a certain impact.
Chicken noodles with mushrooms
This bowl of chicken noodles with mushrooms is a classic flavor in many snack bars in Henan province, with mushrooms and chicken made into toppings, poured on noodles or rice noodles, is a hit in snack bars, the flavor is particularly gluttonous. You can make a little more of this topping at a time, and it's very convenient to cook the noodles and mix them together.
Ingredients:
1 chicken breast, 10 dried mushrooms, 150 grams of noodles, 3 small Chinese cabbage, 1 scallion, 3 cloves of garlic, 1 piece of ginger, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 gram of salt, 2 grams of sugar, 5 grams of cornstarch
Production Steps:
1, the production of mushrooms and chicken noodle ingredients are very simple, chicken breast, dried mushrooms is the main flavor of the fresh taste of the chicken, the main flavor of the dried mushrooms is very simple, and the chicken breast, the chicken breast, the dried mushrooms is the main flavor of the noodles, and the noodles are very easy. Shiitake mushrooms are the main source of fresh flavor, noodles with fresh ramen or hanging noodles can be used, and with some green vegetables refreshing de-greasing.
2. Soak the dried shiitake mushrooms in warm water and cut them into small cubes; cut the chicken breast into cubes and marinate them in a little cooking wine and cornstarch for 30 minutes; mince the scallions and garlic, and slice the ginger into julienne strips.
3, hot oil in the pan, pour onion ginger garlic stir fry, stir fry with a small fire flavor.
4, pour into the marinated chicken, open medium heat and stir-fry quickly, the chicken stir-fry color.
5, add a little soy sauce, salt, sugar to taste, then pour in the mushrooms, stir fry evenly.
6, mushrooms stir fry flavor, add bean paste, continue to stir fry.
7, bean paste to join and then open into a medium-low heat, stirring out the bean paste of the red oil, so that the mushroom chicken tastes rich sauce.
8, the sauce of the red oil fully stirred out, add the right amount of boiling water, adjust the fire simmer for a while.
9, to be cooked until the soup is thick, bright red shiny, chicken and mushrooms completely flavored, you can turn off the fire, so the mushroom chicken toppings are ready.
10, boiling water to cook the noodles and vegetables, out of the pot after the bowl of a small amount of broth.
11: Pour the mushroom and chicken topping evenly over the noodles, and sprinkle a handful of chopped scallions on top, and you'll have a bowl of red-colored, saucy mushroom and chicken noodles.
The noodles can be eaten when stirred well, the spicy flavor of the bean paste soaks through the chicken and mushrooms, and every bite is fresh and tasty. This is a very easy way to do it, and the toppings can be made more at a time.
Small pots to highlight
1, with cornstarch and cooking wine to pre-marinate the chicken, you can make the chicken taste soft and tender, not firewood and not dry.
2, each brand of bean paste salinity and spiciness are different, you need to increase or decrease the amount of bean paste according to your own taste.