The focus of this cold noodle dish is not on shredded chicken, but on this very classic sour and spicy sauce.
With it, there is this appetizing cold noodle.
Prepare the chutney sauce in advance, put it in the refrigerator, and when you want to eat cold noodles, cook a bowl with your hands, mix it up, and it's good!
Spicy and sour sauce
Ingredient A: 1 green onion, 60 g vegetable oil
Ingredient b: 3 grams of peppercorns, 4 grams of paprika, 4 millet peppers, 4 cloves of garlic, 8 grams of cooked white sesame seeds, 1 large ingredient (star anise).
IngredientS C: Light soy sauce 45 g, dark soy sauce 15 g, balsamic vinegar 25 g, sugar 8 g, salt 3 g
First in a large bowl, add all the ingredients of Ingredient B (3 grams of peppercorns, 4 grams of paprika, 4 millet peppers, 4 cloves of garlic, 8 grams of cooked white sesame seeds, 1 star anise of large ingredients).
Fresh millet pepper is chopped up and used later, millet pepper is relatively spicy, can not eat spicy can be put less or not.
Heat the pan, pour in 60 g of vegetable oil and add the chopped green onion. Fry slowly over medium heat and turn the shallots in the pan until they turn brown.
Immediately pour the boiled hot oil into the bowl of the first step, along with the shallots, so that the ingredients in the bowl produce a rich aroma under the action of the hot oil.
In a bowl, add all the ingredients of Ingredient C (45 g soy sauce, 15 g dark soy sauce, 25 g balsamic vinegar, 8 g sugar, 3 g salt) and stir well. After that, the shallots and large ingredients can be fished out and discarded.
This way the sour and spicy sauce is ready. The sauce can be prepared a day in advance, and when making noodles, you can mix them into the noodles according to your personal taste.
The amount of balsamic vinegar can be adjusted according to personal taste, and if you don't like to eat sour, you can put less vinegar.
Tips:
This chutney sauce can make 3-5 bowls of cold noodles (depending on the size of the serving). The sauce can be stored in the refrigerator for 1 week and can be used at any time.
Sour and spicy shredded chicken noodles
Ingredients for fresh noodles: 400 g of medium gluten flour, 200 g of water (this ingredient can make 3 large bowls of cold noodles)
1 serving of chili sauce
Prepare a piece of chicken breast, slice it, and steam it (I use the Jun roasting oven), rinse off the surface foam with cool water, and tear it into shredded chicken.
Cut some shredded carrots and blanch in water. Cut some shredded cucumbers and use directly without blanching.
You can also prepare some chopped chives or chopped parsley.
Flour + water, knead for 5-8 minutes in the low speed gear of the Jun baking cook machine (G1/L1 model 3, A5/A6A model 1).
Knead into a very dry dough, pay attention to the state of the dough when it is kneaded in the picture. Since the water absorption of different flours varies greatly, please adjust the amount of water according to the actual situation, and the final state of the dough shall prevail. This dough must not be too soft (otherwise the noodles are easy to stick).
Then use the dough presser + dough cutter of the chef machine to make noodles. The thickness of the pressed surface can be determined according to your preference.
Without a cook machine, you can knead, roll, sprinkle with dry flour and fold it into thin strips, or you can buy commercially available noodles directly.
Cook the noodles well (boil the pot under water, cook again until the water boils, continue to cook for half a minute - 1 minute, fresh noodles do not cook for a long time). Cook the noodles 1-2 times over cold water, pour into a large bowl, add the spicy and sour sauce and mix well.
Noodles can also be cooled by cooling water, blowing cool with a fan or electric fan, and constantly provoking noodles to prevent sticking during the period.
Finally, divide the noodles into bowls, add shredded chicken, shredded carrots, shredded cucumbers, chopped chives, and a delicious cold noodle is ready.