1. Wash chicken breasts in cold water and put them in a pot, add green onions, ginger, and pepper to cook until they are ripe, remove and cool for later use
2. Put sesame sauce into a bowl, add salt, add light soy sauce
3. Add rice vinegar
4. Add some water and mix into a sesame sauce
5. Wash the cucumber and slice it diagonally
6. Cut into filaments and set aside
7. Chopped garlic
8. The soaked black fungus is washed and shredded, and blanched in boiling water.
9. Tear the cooled chicken breast into strips along the texture with your hands, add light soy sauce
10. Rice vinegar
11. Chicken noodles
12. sugar
13. Laoganma tempeh hot sauce, mix well
14. Add garlic granules
15.
Finally, add mushroom oil and mix well (if you don’t have it, add scallion oil or sesame oil and mix well)
The method of mushroom oil: http://www.meishij.net/zuofa/xianggujunziyou.html
16. Cook the noodles in a pot of boiling water until ripe
17. Take out the controlled water and shake to dissipate heat until it is cool, and stir in a little scallion oil (I prefer this natural cooling method, if you are afraid of trouble, you can use it after cold water)
18. Put the cooled noodles into the plate
19. Add some cucumber shreds on top
20. Fungus wire
21. Topped with sesame sauce
22. Finally add the mixed chicken shreds
23. Just mix well
Tips:1. Various seasonings can be adjusted according to your own taste.
2: I prefer the natural cooling method for the noodles. If you are afraid of trouble, you can use it with cold water.
