Sichuan traditional snack chicken noodles(si chuan chuan tong xiao chi ji si liang mian )

Sichuan traditional snack chicken noodles

Introduction:

"Cold noodles with shredded chicken" is a traditional snack in Sichuan Province. It has a long history and has a great influence in Sichuan Province. In recent years, it has spread all over the country. Now, the popular cold noodles in the streets of Chengdu have the habit of putting shredded chicken, and most of them are simplified to ordinary cold noodles. Sichuan's cold noodles are different from those in the north in that they can't pass through the cold water. Only in this way can they maintain their strength and Q strength. When I was a child, I watched my family make cold noodles in the summer. When the noodles were cooked, I picked them up and spread them on the oiled chopping board. Then I added lettuce oil to mix and shake them up. At this time, someone should fan the noodles with a fan to cool them. When the noodles are cold, the fans are sweating. It's really hard work. Later, with the electric fan, it was a lot easier, but it still had to be mixed and shaken by hand. Let the noodles cool down as soon as possible so that they don't stick together. It doesn't matter whether people are cool or not. However, after sweating, eating a bowl of sour cold noodles is still very enjoyable. When eating, blanch the mung bean sprouts with boiling water, take them out to cool, put them on the bottom of the plate, then put on the cold noodles, and then spread the shredded chicken on the noodles; in the bowl, dilute the sesame paste with cold boiling water, and then add soy sauce, vinegar, garlic water, cooked oil, sea pepper (chili oil), monosodium glutamate, a little sugar, pepper powder, mix them evenly, pour them on the noodles, and then sprinkle the scallion on the table. "

Production steps:

Step 1: get the ingredients ready.

Step 2: after cleaning the chicken breast, put it into the pot, add cooking wine, pepper, ginger, star anise and appropriate amount of water, cook over low heat for 15 minutes, and then turn off the heat.

Step 20: immerse the meat in the water for 3 minutes and remove it.

Step 4: tear the dried chicken into thin strips and put them into a bowl. Wash the mung bean sprouts, blanch them in boiling water and drain the water. In addition, put a little sesame paste into a small bowl. (sesame paste can't be used, only a little. Please refer to the bowl)

Step 5: add a little cold water into the sesame paste to dilute.

Step 6: add soy sauce, vinegar, chili oil, garlic water, Zanthoxylum powder, monosodium glutamate, a little chicken essence and a little sugar to make the sauce.

Step 7: put the noodles into the boiling water pot and cook until eight mature (white core can be seen in the middle after clamping), take out and spread them on the plate smeared with oil in advance, then add the rapeseed oil, quickly mix and shake them apart, and cool them with a fan. (I'm at home alone, and no one fans me. I'm standing in front of the air conditioner, holding dishes with one hand and shaking my face with the other. I'm in a hurry. I'm so hot.)

Step 8: take a plate and put mung bean sprouts on the bottom.

Step 9: add cold noodles and spread shredded chicken on the noodles.

Step 10: pour the seasoned juice.

Step 11: Sprinkle with scallion, OK, serve.

Materials required:

Spaghetti: 200g

Chicken breast: 170g

Mung bean sprouts: 150g

Cooking wine: a little

Star anise: 2-3 petals

Chinese prickly ash: 8

Ginger slices: 2

Soy sauce: right amount

Vinegar: right amount

Chili oil: right amount

Pepper powder: right amount

MSG: right amount

Chicken essence: a little

Sugar: a little

Sesame paste: a little

Garlic water: right amount

Scallion: a little

Note: 1. The four seasonings in the ingredients are only used for cooking meat. 2. The cooked chicken breast is soaked in ice water to make the meat tight and not loose. A bowl of cold boiled water can be prepared in advance and put into the refrigerator for refrigeration before taking it out.

Production difficulty: ordinary

Process: mixing

Production time: half an hour

Taste: hot and sour

Chinese PinYin : Si Chuan Chuan Tong Xiao Chi Ji Si Liang Mian