The Refreshing Taste in Midsummer—chicken Noodles

Name: The Refreshing Taste in Midsummer—chicken Noodles
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Noodles (raw); 1 Cucumber; 150g Chicken breast; 1 piece egg; 80g Purple cabbage; 80g Fungus (water hair); 1 head garlic; a little Chives; A dozen tablets pepper; a little parsley; 60g Sesame sauce; 30g Soy sauce; 30g ketchup; 20g Vinegar; 7g White sugar; 5g salt; 80g water; 30g Vegetable oil; 15g Chili powder; a little White sesame

by Crazy cooking father

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Recently, the weather in the imperial capital is very hot. Although it is early summer, it has reached the temperature of midsummer, which makes people unbearably hot and appetite is greatly reduced. On the contrary, Fei's mother came back from get off work in the past two days, and she was full of praise for the cold chicken noodles near the company. Asked about the details, she was careless and could not tell how ugly, what kind of seasoning was used in it, let alone make her clear. After asking too many questions, I started to say impatiently: "Oh, it's cold noodles with shredded chicken, it is delicious, it's cold noodles!"

Reluctantly, I had to find out the side dishes and basic seasonings to use based on the grasp of only a few words, and then understand the ingredients and juices based on the general description of the taste and self-understanding. It looks like a simple cold noodle with chicken shreds, but it is not easy to make it. According to Fei's description, it is already a luxury version. Chicken shreds, cucumber shreds, purple cabbage, fungus, and egg crust are also essential. Finally, after the cut is finished, two plates are filled with colorful, very seductive.

In fact, the most critical part is the preparation of the sauce. In order to take care of the taste of the little girl, I dare not directly add chili oil and raw garlic, etc., and finally just make the ingredients. The basic sauce meets the salty and fresh taste of the public, and then according to the individual Prepare chili oil and other individual seasonings for different tastes. The final taste is still northern, which is very different from the traditional Sichuan cold noodles. But for our family, it is quite suitable. Coming to such a bowl on the hot summer day, the compound salty, fresh, sour and spicy sauce, paired with the cool and strong noodles, really opened up the appetite that had been languishing for the past few days.

The Refreshing Taste in Midsummer—chicken Noodles

1. All the ingredients in the chicken noodle sauce are mixed together to form a fine and uniform sauce;

The Refreshing Taste in Midsummer—chicken Noodles recipe

2. Put cold water in the pot, add the chicken breast, and add the shallots and a dozen peppercorns at the same time. After boiling on high heat, turn to medium and low heat and simmer for 10 minutes. After simmering for 5 minutes, take out the chicken breast and let it cool;

3. Cut the garlic into minced garlic, and cut the chives and parsley into small cubes for later use;

4. Add oil to the pot, add a few peppers, turn off the heat to remove the pepper, pour it into the chili powder and stir quickly to make chili oil;

5. Bring water to a boil, add the noodles and cook;

6. Take out the noodles and rinse with cold water several times, add a little vegetable oil and mix well after cooling thoroughly;

7. Tear the chicken breast into shredded chicken by hand, spread the egg on low heat and cut it into shredded eggs. At the same time, cut the cucumber, purple cabbage, and blanched fungus into thin shreds for later use;

8. Put the noodles in the plate, add various side dishes, drizzle with sesame sauce and chili oil and mix well.

Tips:
You can match various side dishes as you like, but the chicken breast is essential. Be careful not to cook it too badly, otherwise it will not be easy to tear into filaments;
When making chili oil, remember to pour the oil into the chili powder immediately after it is heated. You can put it on the fire for a while and then pour it in, and stir quickly to make the chili powder evenly heated;
Use cold water to cool the cooked noodles thoroughly, and to prevent sticking after being mixed with oil.