Cold noodles with Sichuan style shredded chicken
Don't overcook the noodles. 2. Pay attention to the oil temperature when making chili oil. You can put a few shredded ginger. If you see a little golden, you can pour it. If you like vegetarian, you can use mung bean sprouts instead of shredded chicken and cucumber.
Step 1 . First, I made the oil for noodles. I heated it and added pepper and dried pepper. Edible oil can also be used directly.
Step 2 . Noodles, general on the line, pay attention to buy cylindrical noodles. I used the previous picture here. The noodles are flat.
Step 3 . Put the noodles in the pot and cook them until they are seven or eight ripe. If they are too ripe, they will be weak. Then fan the cooked noodles to cool, either by fan or manually, until they are close to the body temperature, and then mix the oil.
Step 4 . Once mixed with oil, the noodles will spread. When mixed and fanned for a while, the noodles will become.
Step 5 . Cut cucumber into shreds. Cut the chicken breast into thin slices, boil it in boiling water, tear it into filaments by hand, and put some ginger and scallion in the pot.
Step 6 . Broken peanuts can increase the taste. I bought bags and cut them up with a knife.
Step 7 . Chives are delicious and beautiful.
Step 8 . Here comes the important step: mixing juice. Spicy and sweet noodles are the most representative of Sichuan cold noodles. I use sesame paste as the base, and then add water, soy sauce, sugar, garlic water and vinegar. After blending, you can taste it with noodles and add or subtract it according to your taste. Pour hot oil into chili noodles, and the oil temperature is the key.
Step 9 . In my memory, Sichuan cold noodles are sour, sweet, spicy, spicy, etc., so it's still DIY.
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