The recipe for Sichuan style chicken shreds cold noodles

Health benefits

Cucumber: diuretic

White sugar: promoting blood circulation and removing blood stasis

Ingredients

Moderate amount of fine noodles

Cucumber half root

Moderate amount of chicken breast meat

About 20 fried peanuts

A little sesame oil

1 tablespoon of light soy sauce

Half a tablespoon of vinegar

A little sesame sauce

Half a tablespoon of oil chili (chili oil)

A little Sichuan pepper oil

Half a teaspoon of white sugar

2 cloves of garlic

3 scallions

A little pickled vegetables

The recipe for Sichuan style chicken shreds cold noodles

1. Wash cucumber, scallion, garlic, and chicken breast, and fry rice raw in oil.

2. Prepare thin noodles.

3. Bring the water to a boil in the pot, add a little salt and a few drops of oil, and add the noodles to cook until cooked.

4. After removing and drying, pour a little sesame oil on the cutting board, shake and let cool.

5. Add an appropriate amount of water to the pot, tie a scallion and put it into the pot, then cook the chicken breast.

6. Shredded chicken breast, shredded cucumber, chopped scallions, mashed garlic or diced garlic, and pickled vegetables.

7. A. Put the cold noodles into a plate and spread them with cucumber shreds, chicken shreds, pickled vegetables, peanuts, and scallions. Drizzle the sauce and mix well, then you can eat it. But it's usually not mixed evenly.

8. B. Take a larger container, add an appropriate amount of cold noodles, shredded chicken, shredded cucumber, fried peanuts, sesame sauce, vinegar, light soy sauce, oil chili, garlic puree, sesame oil, Sichuan pepper oil, white sugar, scallions, and stir well with pickled vegetables.

9. Mount the disk.

10. Ready to eat.

Tips

The noodles should not be cooked for too long. The oiled noodles must be shaken loose to prevent them from sticking to each other. (The noodles prepared above are for two people to eat.)

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