Cold noodles with shredded chicken and scallion recipe-Chinese Food-best chinese food recipes-cooking food

Cold noodles with shredded chicken and scallion

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The scallion oil boiled by the housekeeper is hard to be washed after the baptism of hot oil. It precipitates the fragrance. The noodles are hard to cool and soft. They are wrapped with red oil and peanut chips. A cold chopstick entrance. The aftertaste is mellow and spicy.

Cooking ingredients

jingcong:moderate amount

onion:moderate amount

chicken breast:moderate amount

alkali water surface:moderate amount

cucumber:moderate amount

sesame paste:moderate amount

cooking wine:moderate amount

spicy oil:moderate amount

peanut chips:moderate amount

Cooking Steps

Step1:Deep fry onion oil - heat up oil. Fry onion and Beijing onion until transparent. Deep fry for 5 minutes. Remove and discard. Finally, add green onion. Deep fry until golden. Remove and set aside.

Step2:Wash chicken breast, add onion, ginger, cooking wine and cook until it is done. Let it cool and tear it into silk. Set aside.

Step3:Add a little sugar and soy sauce to the sesame paste and mix well to make the sauce; steam for 10 minutes on the alkaline water surface. Then put it into the pot and cook it. Remove and mix with onion oil. Blow it to cool for standby. *Adding a proper amount of mineral water can reduce the consistency and increase the flavor of the sauce.

Step4:Spread cucumber, bean sprouts, scallion and chicken on the bottom of the bowl. Add 1 tablespoon vinegar, mixed sauce and oil and sprinkle with hot pepper. Finally, sprinkle with peanuts. Finish.