Chicken noodle
By VicentaLakin
THE COLD FACE OF THE CHICKEN IS THE TRADITIONAL SNACK OF SICHUAN, WHICH HAS A LONG HISTORY AND HAS HAD A SIGNIFICANT IMPACT THROUGHOUT SICHUAN PROVINCE AND HAS BEEN SPREAD THROUGHOUT THE COUNTRY IN RECENT YEARS. NOW, THE COLD SIDE OF CHENGDU'S STREETS IS LESS COMMON AND IS MOSTLY REDUCED TO ORDINARY. THE COOL SIDE OF SICHUAN IS DIFFERENT FROM THE COOL SIDE OF THE NORTH IN ITS APPROACH, SO AS NOT TO PASS THE COLD WATER SO THAT IT CAN KEEP ITS FACE UP AND DOWN. WHEN THEY WERE YOUNG, THEY MADE COLD NOODLES IN THE SUMMER, MADE THEM AND PUT THEM ON THE OIL-PAINTED BOARD, AND THEN JOINED THEM WITH THE RAW OIL, AND THEN SHATTERED THEM, WHILE SOMEONE THREW A FAN AND COOLED THEM. IT'S A HARD JOB TO WAIT FOR THE COLD AND THE FAN IS ALREADY SWEATY. THEN THERE WAS A FAN, WHICH WAS A LOT EASIER, BUT IT HAD TO BE SPREAD BY HAND. IT'S TIME FOR THE FACE TO COOL DOWN AS SOON AS POSSIBLE SO THAT IT DOESN'T STICK TOGETHER, AND IT DOESN'T MATTER IF IT'S COOL OR NOT; BUT AFTER THE SWEAT, THE SOUR, SOUR, SOUR, SOUR, SOUR. AT THE TIME OF THE MEAL, THE GREEN BEAN SPROUTS ARE BOILED WITH OPEN WATER, MADE DRY, PLACED ON THE PLATE, THEN PLACED ON THE FACE OF THE PLATE, THEN PLACED THE CHICKEN SILK ON THE NOODLES; FIRST, THE SESAME SAUCE IS COOLED WITH WATER, AND THEN PUT INTO THE SAUCE, VINEGAR, GARLIC WATER, OILY PEPPERS (PRICOT OIL), OINTMENT, A LITTLE SUGAR, AND THE PEPPER POWDER IS MODULATED, AND THEN ONIONS ARE POURED OVER THE TABLE。
Recipe Recommendations
- pasta 200 grams
- chicken breast meat 170 grams
- mung bean sprouts 150 grams
- cooking wine a little
- octagonal 2 to 3 petals
- peppercorns 8 capsules
- ginger slices 2 tablets
- soy sauce appropriate amount
- vinegar appropriate amount
- chili oil appropriate amount
- pepper powder appropriate amount
- MSG appropriate amount
- chicken essence a little
- white sugar a little
- sesame paste a little
- garlic water appropriate amount
- green onion a little
- hot and sour
- mix
- half an hour
- ordinary
Steps for Chicken noodle
1
Prepare the raw materials。
2
The chicken breast is washed and placed in the pan, with wine, peppers, ginger chips, eight horns and appropriate water, and the medium and small fire boils for 15 minutes。
3
When the cooked meat was extracted, it was immediately dipped into ice water, and 20 minutes later it was dried。
4
The dried chicken meat is torn into a bowl, the green bean sprouts are washed and boiled and dried, and a small amount of sesame sauce is added to the bowl. Sesame sauce can't be in Doha. It's just a little bit
5
In sesame sauce, you get a little cold water。
6
Add soy sauce, vinegar, pepper oil, garlic, pepper powder, flavour, a little chicken, a little white sugar to the juice。
7
The noodles are boiled into the boiler (the white core can be seen in the middle of the clip) and the pre-oiled plate is taken out and the vegetable oil is quickly plattered and spread out and cooled with a fan. I'm home alone, no fan. I'm standing in front of the air conditioner with a plate shaking. I'm so busy, I'm burned
8
Take a plate and put it under the green bean sprouts。
9
We'll put on the cold noodles and the chicken silk on the face。
10
Pour on the savory juice。
11
FINALLY PUT ONIONS, OK, COME TO THE TABLE。Chicken noodle Make Tips
1. The four seasonings in the ingredients are only used to cook meat.
2. Soak the cooked chicken breast in ice water to make the meat tight and not loose. You can prepare a bowl of cold boiled water in advance and refrigerate it in the refrigerator, and then take it out when you use it.
2. Soak the cooked chicken breast in ice water to make the meat tight and not loose. You can prepare a bowl of cold boiled water in advance and refrigerate it in the refrigerator, and then take it out when you use it.