Advertisemen
Snack has become a habit of many people. Because it made more mass, hawker food hygiene can not be guaranteed. Well, instead of sacrificing health, make your own snack food that's being famous. More economical also for your pockets. Congratulations makes!
Chicken Noodle Ingredients:
275 grams of high protein flour
50 grams of corn starch
1 1/2 teaspoon salt
1/2 teaspoon flavoring
3 eggs
2 tablespoons ice water
2 tablespoons of oil to spread
25 grams sago flour for dusting
1,500 ml of water to boil
Sauteed Chicken Ingredients:
8 grains of red onion, finely sliced
6 cloves of garlic, crushed
3 pieces of curly red chili, finely chopped
2 teaspoons (6 grams) dried shrimp roasted, mashed
Half chicken, boiled, cut up the meat box
250 grams of edible mushroom, cut into pieces
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon soy sauce
1/4 teaspoon ground pepper
250 ml of water
2 leeks, finely sliced
1 teaspoon sesame oil
2 tablespoons oil for sauteing
Chicken Noodle Seasoning Ingredients
Stir score (dose For Per Portion):
1/2 teaspoon soy sauce
1/8 teaspoon pepper
1 tablespoon chili bon (eg brand kobe)
2 teaspoons chicken oil
Complementary Seasoning Chicken Noodle:
10 pieces of cabbage, cut into pieces, boiled
125 grams bean sprouts, siangi, boiled
Ingredients Chicken Noodle Soup
Bring to a boil:
750 ml chicken broth
3 cloves garlic, fried, crushed
2 small leeks, cut into 1 cm
1/4 teaspoon ground pepper
1 teaspoon salt
How to Make Chicken Noodle :
Chicken stir-fry, heat the oil, saute onion, garlic, and curly red chili until fragrant. Add dried shrimp and chicken. Enter the fungus. Saute until wilted.
Insert the oyster sauce, soy sauce, soy sauce, and pepper. Stir well. Pour water. Cook until boiling.
Add green onion and sesame oil. Stir until absorbed. Lift.
Noodles, mix flour, sago flour, salt, and flavorings. Stir well.
Beat the egg off. Enter a little to the flour mixture while diuleni average. Add the water. Stir well. Let stand 15 minutes.
Milled thin dough with a thin sowing of corn starch thickness number 1 to number 3. Every change thickness, do 2 times grinding.
Cut the noodle cutter. Boil in boiling water. Pick up after floating. Drain. Pour into a bowl with seasoning blend and complement. Stir well. Add sauteed chicken on it. Sprinkle chives. Serve with sauce.
Advertisemen