Cold noodles with shredded chicken in red oil
A few days ago, I searched the refrigerator at home and found that there were still a few bags of cold noodles that were not used up during the last treat. I wanted to use the ingredients in the packaging to make simple cold noodles. Later, I thought about it, it was not too hot, so I couldn't stand eating ice. Besides, the flavor of the ingredients was so ordinary. I didn't want to waste the effort to make beef soup. I just ran out of fruit vinegar in the past two days, and the kimchi at home was also used up. If I wanted to make authentic Korean cold noodles, I would definitely not be able to make it. After flipping through a piece of chicken breast, Teacher Zhao Lirong's classic phrase "spicy shredded chicken" suddenly flashed in my mind. I remembered the practice of Sichuan red oil cold noodles. It would be nice to change cold noodles to cold noodles, so I was born this mixed-and-match version of Sichuan style Korean cold noodles.
Recipe Recommendations
- chicken breast appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- slightly spicy
- fried
- half an hour
- ordinary
Steps for Cold noodles with shredded chicken in red oil
1
One bag of cold buckwheat noodles, one piece of chicken breast meat, minced garlic, a little pepper, appropriate amount of red pepper powder, and fried dried pepper for later use.
2
Soak dry and cold noodles in cold water for an hour.
3
Shred chicken breast, add a small amount of salt, cornstarch and water, mix well.
4
Cook the noodles in cold water, and turn off the heat as soon as it boils.
5
Remove it in cold boiling water and rinse by hand until it does not stick to your hands. Drain.
6
Pour into the bottom of the plate, mix with white vinegar, add appropriate amount of salt and sesame oil to make juice, pour into the plate, mix well with chopsticks.
7
Heat the frying pan, then pour the right amount of oil, heat the pan and cool the oil to fry the chicken shredded.
8
Remove the shredded chicken, leave the oil in the pan, pour in the pepper, dried pepper, minced garlic, and paprika powder over medium to make red oil.
9
Then add a tablespoon of Chengdu flavor (a spicy sauce), a small amount of water, and stir well.
10
Add shredded chicken, add a small amount of chicken essence, and stir fry slightly.
11
Pour on the cold noodles.
12
Finally, sprinkle with cooked sesame seeds.