Sichuan Traditional Snacks~chicken Noodles
by Youlan Lengxiang
Favorite
Difficulty
Normal
Time
30m
Serving
2
Chicken noodles are traditional snacks in Sichuan. It has a long history and has a great influence in the whole province of Sichuan. In recent years, it has spread throughout the country. Nowadays, the popular cold noodles on the streets and alleys of Chengdu has little habit of putting shredded chicken, and most of them are simplified to ordinary cold noodles.
The cold noodles in Sichuan are different from the cold noodles in the north in that they can not be too cold water, so as to maintain the strength and quality of the noodles. When I was young, I watched my family make cold noodles in the summer. The noodles were cooked and picked up and spread on a greased chopping board. Then they added the lettuce oil and stirred while shaking. At this time, someone was required to fan hard and fan the noodles. cool. When the face is cold, the fan fan is already sweaty. It is really hard work. Later, with an electric fan, it was a lot easier, but it was still necessary to shake it up manually under the fan. At that moment, let the noodles cool down as soon as possible to avoid sticking together. As for whether people are cool or not, it doesn't matter; however, after sweating profusely, eating a bowl of hot and sour cold noodles is still very refreshing. When eating, boil the mung bean sprouts with boiling water, remove them and let cool, place them on the bottom of the plate, put on cold noodles, and then spread the chicken shreds on the noodles; first dilute the sesame sauce with cold water in the bowl, and then Add soy sauce, vinegar, garlic water, cooked oil, sea pepper (chili oil), monosodium glutamate, a little sugar, and pepper powder, mix well, pour it on the noodles and sprinkle the chopped green onion and serve. "
The cold noodles in Sichuan are different from the cold noodles in the north in that they can not be too cold water, so as to maintain the strength and quality of the noodles. When I was young, I watched my family make cold noodles in the summer. The noodles were cooked and picked up and spread on a greased chopping board. Then they added the lettuce oil and stirred while shaking. At this time, someone was required to fan hard and fan the noodles. cool. When the face is cold, the fan fan is already sweaty. It is really hard work. Later, with an electric fan, it was a lot easier, but it was still necessary to shake it up manually under the fan. At that moment, let the noodles cool down as soon as possible to avoid sticking together. As for whether people are cool or not, it doesn't matter; however, after sweating profusely, eating a bowl of hot and sour cold noodles is still very refreshing. When eating, boil the mung bean sprouts with boiling water, remove them and let cool, place them on the bottom of the plate, put on cold noodles, and then spread the chicken shreds on the noodles; first dilute the sesame sauce with cold water in the bowl, and then Add soy sauce, vinegar, garlic water, cooked oil, sea pepper (chili oil), monosodium glutamate, a little sugar, and pepper powder, mix well, pour it on the noodles and sprinkle the chopped green onion and serve. "
