Chicken noodle

1

An egg pours into flour and warms the water with its hands and folds its face together and forms a slightly hard-noodle group for 20 minutes。

2

If you don't have a lasagna, you'll cut the lasagna into a lasagna

3

Draws a layer of oil on the bottom of the cage box (or covers it), puts the noodle in, doesn't press, needs to be loose, water in the pot, and the fire starts steaming for 10 minutes. Of course, you can make noodles in a pot for three minutes, but it's a way to make them soft, and it's bad

4

A minute later, the cupboard was taken off and the noodles were poured into the water of the steaming pot and the cold water was boiled for one minute. Make sure you don't add fresh water. It's not a dumpling

5

Boiled water first, with cuisine oil (and corn oil, but it's not good) and twitched the noodles with chopsticks, fast and strong, waiting for pasta for too long. I don't want to make pasta out of this

6

The chicken breast washes the dried water, the washed chicken is put in the cooling pan, a little wine, onions, ginger chips, the fire is shut down five minutes after the fire has broken open and 10 minutes are covered。

7

In 10 minutes, the chopsticks will be inserted without blood

8

Take a bowl, with a bowl of raw smoke, sesame sauce, pepper oil, perfume, vinegar, salt, garlic mud, sugar, pelican oil, cold noodles, chicken silk, pepper oil, ripe sesame and onions. ♪ Jealous is the spirit of the cold face ♪

9

You can eat with the juice。

1. The chicken breast should not be boiled but braised; if you boil it, the meat will definitely be dry and tough, even getting stuck in your teeth. If it is not fully cooked, tear open a large piece and look at the center to see if there are no red blood streaks. If there are, put it back and continue braising. 2. The noodles must be steamed before boiling; this results in noodles that are distinct, chewy, and completely not sticky. (This method was told to me by a seller of cold noodles in the market. Have you seen the color of cold noodles made outside? They have distinct strands that are chewy and a pale yellow color.) 3. Having a complete set of seasonings is also key. The bowls of cold noodles sold outside make you drool at first sight~ that is the seasonings. Put everything in: pickled mustard tuber, crushed peanuts, crispy soybeans, noodle sauce, etc. I didn't put pickled mustard tuber here because I forgot to buy it, but if you like it, you can add it. Paired with a bowl of congee, the taste will be even better. 4. If you don't have peppercorn oil at home: make it yourself using dried peppercorns (fresh green Sichuan peppercorns are even better). Fry them in oil over low heat; when the color darkens, turn off the heat and let it cool before using. My family's peppercorn oil was made by my mom when we picked green peppercorns; she made a large pot, and the resulting oil was pale green—we could eat it for a whole year without finishing it~~