Assorted Scissors Noodles

Name: Assorted Scissors Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g Wheat flour; 80g Fine cornmeal; 1 piece Chicken breast; 4 tomato; 100g Water for dough; 4s Green garlic; Some salt; Some Soy sauce

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Northerners love to eat noodles, cook some noodles, add some soy sauce and chili oil to make a meal. But I wanted to eat more moisturized, so I changed my tricks every day.

Today I used wheat flour and cornmeal to make hybrid noodles-scissors noodles. Why use scissors? Because I don't want to roll the noodles, flour or wipe the board, a pair of scissors cut the dough at will, which is fun and easy.

The readily available ingredients, including meat and vegetables, are delicious in color, flavor, and nutritious. If you can’t remember what to eat, you might as well make a scissor noodle like me, or stir-fry, boil, or mix.

Ingredients

Assorted Scissors Noodles

1. Group photo of ingredients: wheat flour, fine cornmeal, chicken breast, tomatoes, green garlic, cold water for kneading;

2. Mix wheat flour and corn flour evenly, pour cold water into the flour gradually, stir it with chopsticks to form a flocculent, and then knead it into a dough that is not soft or hard without dry flour. Cover the wet cloth for 20 minutes. This is a hybrid noodle;

3. Slice chicken breast into thin slices;

4. Cut the tomatoes into thick strips, cut the green garlic into sections, chop the green garlic leaves, and store the garlic and white garlic leaves separately;

5. Hold the good hybrid dough with one hand and hold the scissors in the other, and cut out small "noodle fish" shapes on the dough at will. The thickness determines the cooking time and taste; if you want to eat it, you can make it thicker. , If you want to eat softer, you can cut slender;

6. Pour a proper amount of oil into the wok. When the oil temperature is 4 to 50% hot, pour the chicken breasts into the wok and quickly scatter them with a spatula to prevent the chicken pieces from sticking to each other;

7. Turn to high heat when the surface of the chicken changes color, pour the tomatoes into the pot and stir fry;

8. Add garlic white, salt, and soy sauce in sequence, and stir-fry evenly;

9. When stir-frying, cook the hybrid noodle fish at the same time, and remove them after all surfaced;

10. Directly add the chicken and tomatoes to the pot, quickly stir evenly, and sprinkle the chopped green garlic before starting the pot to get out of the pot.

Tips:
1. Use the fine corn flour instead of the corn flour that can be seen with the naked eye. The ratio of 1:1 to wheat flour is fine. Knead it in cold water for a while; this method can also be replaced by other types. Miscellaneous grains
2. The meat dishes are not limited to these, and can be adjusted according to your preference; but the hybrid noodle fish is directly mixed into the dishes, so there must be some soup in the dishes to better dip and wrap the noodle fish and gradually absorb.