Method for making shredded chicken cold rice noodles

The practice of cold noodles with shredded chicken: first, use a cooking machine to make vegetable juice, add flour, salt and edible alkali, stir until there are no particles, put it in a steamer and sit in a pot of water, boil it, brush a layer of oil on each plate, and scoop in a proper amount of batter; Steam for about a minute, depending on the bulging package of cool rice noodles. Shred the cooked chicken breast, cut the cold noodles into strips, and add shredded carrot, shredded cucumber, shredded chicken, garlic paste, sesame sauce, vinegar and soy sauce. Spicy oil will do.

Cold rice noodles are a delicious snack, which many people like to eat, especially in summer, when the weather is too hot to eat. Eating a bowl of cold rice noodles can be said to be delicious. Here I will tell you about the practice of cold rice noodles with shredded chicken.

Details 0 1 First, celery and carrot were beaten into juice of 200g each with a cooking machine; Divide 200 grams of flour into two parts, each part is100g, and add a teaspoon of salt and a little edible alkali to make the cold noodles softer; Mix one part carrot juice and one part celery juice. When adding juice, you can't pour it all at once. You should add a small amount and stir it several times until there are no particles at all. Stir for more than ten minutes and it will be gluten-free.

Take a pot of water in the steamer and bring it to a boil. (There is no professional gong for steaming cold noodles, and a stainless steel flat chassis is ok. Brush each plate with a layer of oil and scoop in a proper amount of batter (according to personal preference, I prefer thick scoops and thin scoops).

Boil the water in the steamer, put the vegetables in the steamer, cover the lid, and cover the lid. Steam for about a minute to see how the cold rice noodles swell. Take out the plate and put it in a basin to cool, then tear it off slowly without water. Oil the other plate and steam the batter until it is cooked.

Brush oil between each layer of cold rice noodles to prevent sticking. While steaming the cold noodles, put water in another pot, add aniseed, onion and ginger, appropriate amount of salt and cooking wine, wash the chicken breast and put it into cooking. Boil it for about 15 minutes. Cook it thoroughly.

Cook, air-cool, shred, cut into strips, and add shredded carrot, shredded cucumber, shredded chicken, mashed garlic, sesame sauce, vinegar and soy sauce. Spicy oil. Seasoning should be increased or decreased according to personal taste. Vegetables can also be changed according to their own needs.