peculiarity:
Chicken Si YiFu Noodles is one of the more distinctive noodle dishes in Shanghai, which is a kind of characteristic flavor noodles made of flour, shredded chicken, green leafy vegetables and other raw materials, fried and boiled. It is characterized by golden and smooth noodles and a fresh and thick soup.
raw material:
200 grams of flour, 40 grams of net chicken, clean pork lean meat, cooked bamboo shoots, 100 grams of eggs, 30 grams of green cabbage hearts, 25 grams of rice wine, 5 grams of refined salt, 15 grams of dry starch, 4 grams of wet starch, 1000 grams of fresh soup, 10 grams of sesame oil, 600 grams of vegetable oil.
Preparation Method:
(1) Put the flour into the container, add the stirred egg mixture and mix into a dough, cover tightly with a damp cloth and slightly spoil.
(2) The chicken, lean pork and cooked bamboo shoots are washed, drained and cut into strips. Shredded chicken and shredded pork are placed in containers, and each adds 0.5 grams of refined salt, 5 grams of rice wine, and 2 grams of wet starch to mix well into the flavor and sizing.
(3) Take out the dough and roll it into strips, press it flat, roll it into rectangular pieces about 25 cm wide and 0.1 cm thick, sprinkle with dry starch, fold it into a ruyi-shaped noodle roll from the top and bottom sides to the middle, then cut it horizontally into thin noodles, lift it from the middle, shake it, boil it in a pot of boiling water and boil it over medium heat, cook until it floats out, put it in cold water and pour it into cold fishing, drain the water, and then pour it into the vegetable oil that burns to 70% hot until it is slightly hard and drain the oil.
(4) Leave 30 grams of oil in the pot, sauté the shredded pork until it changes color, add the shredded chicken and stir-fry until it is slightly cooked, add the cooked bamboo shoots and stir-fry until cooked, add the remaining rice wine and fine salt, add the fresh soup to boil, add the fried noodles to boil, boil the washed vegetable hearts, pour in sesame oil, and divide the pot into 2 bowls.
prompt:
Ingredients such as chicken must be cut into evenly sliced filaments. After the noodles are placed in a pot of boiling water, they should be gently scattered with chopsticks to avoid sticking.