This Bowl is Worthy-chicken Noodles
1.
The pink cherry-colored noodles are topped with jasper-like cucumber shreds, tender chicken thigh shreds, water-drenched white mung bean sprouts, and a spoonful of red homemade chili oil. This is a sultry night. Good-looking chicken noodles, what a husband can do!
2.
2 local chicken drumsticks, clean and blanch again
3.
Then 2 slices of ginger, one green onion, add water and cook, usually about 15 minutes
4.
Take the chicken legs out and let cool, and you can keep the chicken soup for use! This is why the water is blanched before boiling the soup
5.
Wash the red amaranth, and then blanch it in boiling water for 30 seconds. One is to remove residual pesticides, and the other is to squeeze out the original juice better. I forgot to take photos during the juicing process
6.
250g flour, 100g red amaranth juice
7.
Add the red amaranth juice and stir the flour to form a flocculent
8.
Then knead it by hand, don’t need to be smooth, just form a dough
9.
Cover with a damp cloth and wake up for 20 minutes
10.
Other ingredients for preparing noodles during sowing up: minced garlic, crushed cooked peanuts
11.
The mung bean sprouts are blanched, the cucumber is shredded, and the chicken thighs are torn into shreds.
12.
After 20 minutes of waking up, knead into a smooth dough. Bai Ruijia noodle special powder, good quality, easy to knead
13.
Roll the noodle pin into large thin round pieces, and then cut into thin noodles
14.
It seems that the noodles with red amaranth juice are so attractive! Pink pink
15.
Boil the noodles in boiling water for about 3 minutes on high heat
16.
The boiled noodles are picked up and cooled in ice water before being picked out to dry. Would you ask if you don’t need to mix oil to dry? I replied: No, Baruijia's noodle special noodles are so arrogant, they don’t stick.
17.
Dried pink cherry blossoms
18.
Mix it up, let's eat it!
