Chicken Breast Mixed Vegetables Mixed Rice Noodles
1.
Boil water in a pot and open the water into the dry rice noodles. Today I soaked 200g of dry rice noodles and made three meals
2.
Boil the water again and stir the rice noodles for a minute
3.
Cover, turn off the heat, and simmer for 30 minutes. I soak the rice noodles in boiling water at night, so I just turn off the heat and leave it alone.
4.
This is the rice noodles soaked in the morning
5.
Take out the rice noodles, pass cold water several times, put enough cold water in the basin, soak the rice noodles, change the water every 6 hours, or put it in the refrigerator, and just boil it when you want to eat it.
6.
Soak dry fungus with water in advance
7.
Rinse the dried shiitake mushrooms and add water to soak. This is the soaked shiitake mushrooms.
8.
150g chicken breast, wash it, and slice into slices about one centimeter thick
9.
Add cooking wine, ginger powder, white pepper, a little salt, a few drops of lemon juice, a little scallion oil or cooking oil to the chicken breast, wear disposable gloves, massage the chicken breast, mix well, and marinate for 30 minutes
10.
When marinating chicken breasts, prepare other side dishes, a handful of spinach, choose a good choice and wash, a carrot, peel, wash and set aside
11.
Cut a few slices of carrots into thin slices and use them as rice noodles in chicken soup. Cut the other slices into thin strips
12.
Knead the dried fungus under clean water and rinse it several times, drain and set aside
13.
Pick out two large ones from the fungus and tear them into small ones. Use them to make rice noodles in chicken soup. Shred the others and set aside.
14.
Soak the mushrooms, squeeze the water, and reserve the mushrooms in water
15.
Pick out two small meaty shiitake mushrooms and cut them with a cross knife to make rice noodles in chicken soup. Cut the other shiitake mushrooms into thin slices and set aside
16.
One piece of ginger is peeled, washed and sliced, one piece of green onion is washed and cut longitudinally, two pieces of chives are washed and set aside
17.
Boil water in a pot, put green onion and white ginger slices in the water for cooking wine
18.
Boil the water, add the marinated chicken breast, turn to low heat, cover, cook for 3 minutes, turn off the heat, and simmer for 5 minutes
19.
After five minutes, the stewed chicken breasts are placed in cold boiling water to cool. At the same time, the chicken breasts can absorb water to avoid too much meat.
20.
While the chicken is cooling, fry an egg, sprinkle with salt when the egg liquid is about to solidify, fry well and serve.
21.
Boil water in a pot, add the water for soaking mushrooms in the water, and be careful not to pour in the small residue.
22.
Season the chicken while it is boiling. Cool the chicken breast, put on disposable gloves, and tear the chicken into small strips. I tore it thickly. This is up to my personal preference.
23.
Add fresh shellfish to the chicken breast, a little soy sauce, a little sugar, a little mustard oil, a little sesame oil, and mix well
24.
The chicken has a good taste and the water is boiled. Add half a box of chicken broth, a little cooking oil, and a little salt to adjust the saltiness. You can also blanch the vegetables with water, salt and cooking oil.
25.
Add sliced shiitake mushrooms, shredded fungus, shredded carrots, and spinach. Boil the mushrooms for 2 minutes, and blanch other vegetables for 1 minute. Remove separately
26.
The soaked rice noodles, put an appropriate amount into the boiling chicken broth, blanch for one minute, remove, and transfer to a deep dish
27.
Count the garlic cloves, peel, wash, cut into small pieces with a knife, put in a garlic mortar, chop into garlic paste, scoop out with a spoon and place in a bowl
28.
Small chives, finely chopped green onions, and put them in a bowl of garlic
29.
Add light soy sauce, a little sugar, vinegar, half a spoon of Laoganma, half a spoon of shiitake mushroom sauce, a little sesame oil, two spoons of chicken broth to the garlic chives, add a little salt, and mix well. This sauce is to be mixed with rice noodles. It can be slightly salty, and it will be just right when it is mixed well.
30.
Pour a little sauce on the rice noodles
31.
Put the hot vegetables on the rice noodles, spinach, fungus, carrots, shiitake mushrooms, chicken breast, and a small bag of Fuling mustard.
32.
Pour the remaining sauce on the vegetables and put a fried egg on it.
33.
Finished product
34.
Finished product
35.
For the finished product, first eat the fried egg, mix the rice noodles, and start eating. I have a large appetite, so I feel ashamed. Such a large plate can be killed. The rice noodles are smooth and slightly spicy, with various vegetables boiled in chicken broth, it is nutritious and delicious.
Tips:
Share the method of making dried rice noodles:
①Soak the dry rice noodles in boiling water for about 30 minutes (stir for one minute to prevent adhesion), rinse the soaked rice noodles with clean water several times, put them in a pot of boiling water when eating, and heat them for about 1 minute. ②Use boiling water before going to bed Soak the dry rice noodles (stir for about a minute to avoid sticking). When you eat the next day, rinse the soaked rice noodles with water several times, then put them in a pot of boiling water and heat them.
③ Put the dried rice noodles directly into a pot of boiling water and cook for about 10 minutes (depending on the size of the fire, you can observe the specific time while cooking), the water is the color of rice soup, then remove the water to wash, and then put the rice noodles Just put the boiling water in the pot and heat it, and just pour the homemade toppings
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