Taste of summer(jin ru xia de wei dao kou shui ji si liang mian )

Taste of summer

Introduction:

"The weather is getting hotter and hotter, especially in Chongqing, a big stove city. It's so hot that it doesn't taste good. Let's play with cold noodles ~ ~ make sure you have two bowls after eating one bowl of cold noodles. Cold noodles are Chongqing People's favorite summer food, which is cheap and delicious. Chongqing cold noodles taste wonderful all over the world, a major feature of mountain city food. Today, at the request of friends who love and are thirsty for cold noodles in Chongqing, we made this kind of pasta. Hee hee, this method is different from that of cold noodles that many people knew before. The cold noodles we made have clear roots. Look down... "

Production steps:

Step 1: pour an egg into the flour, add warm water, knead the flocs together by hand, and form a slightly hard dough. Stand still for 20 minutes.

Step 2: press the dough into the width of the noodles you like. If there is no dough press, roll the dough into round pieces with a rolling pin and cut it into the width of the noodles you like (cold noodles or fine noodles)

Step 3: brush a layer of oil on the bottom of the cage drawer (or spread the cage cloth), put the noodles in, don't compact, be fluffy, put water in the pot, boil over high heat and steam for 10 minutes. (of course, you can also put the noodles directly into the pot and cook for 3 minutes, but this method may make the noodles too soft and taste bad.)

Step 4: take off the drawer after 1 minute, pour the noodles into the water in the steamer, and take out the cold water after boiling for 1 minute. (stir up the noodles while cooking. Don't add raw water. It's not boiled dumplings.)

Step 5: first drain the water, add cooked vegetable oil (corn oil is OK, but the taste is not good) and shake the noodles with chopsticks. Speed and strength should be fast. If you make it too long, you'll be waiting for the cake. (I didn't take a picture at this step. I'm afraid it will turn into a cake after taking the picture.)

Step 6: wash and drain the chicken breast, put the washed chicken into a cold water pot, add a little cooking wine, green onion and ginger, bring to a boil over high heat for 5 minutes, then turn off the heat, cover and simmer for 10 minutes.

Step 7: 10 minutes later, use chopsticks to insert it without blood, and tear it into silk

Step 8: take a bowl, let go of the soy sauce, sesame paste, Chinese prickly ash oil, sesame oil, vinegar, salt, garlic, sugar, oyster sauce, add cold noodles, shredded chicken, sprinkle with chili oil, cooked sesame, chopped chive, and then eat. Vinegar is the soul of cold noodles

Step 9: pour the sauce and you can eat it.

Materials required:

Noodles: right amount

Chicken breast: right amount

Soy sauce: moderate

Vinegar: right amount

Sesame oil: right amount

Scallion: right amount

Garlic: right amount

Zanthoxylum oil: right amount

Chili oil: right amount

Sugar: right amount

Oyster sauce: right amount

Note: 1, chicken breast is not cooked, but stewed, if you are cooked, your chicken breast must be chaichai, or even plug teeth, if not cooked, tear large pieces to see if there is no red blood in the middle, if there is, throw it back to continue to stew. 2, noodles must be steamed in cooking, so that the noodles are clear and strong, not sticky Yes. (this method is told by the people who sell cold noodles in the market. Do you look at the color of the cold noodles made outside? The noodles are strong and light yellow.) 3. Complete seasoning is also the key. Is the bowl of cold noodles sold outside drooling? That's the seasoning. Put everything, such as mustard mustard, peanut, crisp soybeans, flour paste and so on. If you don't have Zanthoxylum bungeanum oil at home, you can use dried Zanthoxylum bungeanum (if you have fresh Zanthoxylum bungeanum) to fry slowly in the oil, turn off the fire when the color gets darker, and then cool it. My mother used Zanthoxylum bungeanum oil when it came out of Zanthoxylum bungeanum Squeezed a large pot, squeezed out of the color is light green, eat a year to eat~~

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Jin Ru Xia De Wei Dao Kou Shui Ji Si Liang Mian