Shanghai cold rice noodles seasoning formula

Material: 100g noodles (preferably steamed noodles).

Ingredients: 30 grams of chicken, half of green pepper and half of water bamboo.

Ingredients: 2 teaspoons of peanut butter, Zhenjiang balsamic vinegar 1 teaspoon, sesame oil 1 teaspoon, spicy soy sauce 1 teaspoon.

Production method:

1. Steam the noodles 10 minutes and take them out. Boil the water, add a little salt, cook the noodles, take them out and drain them, blow them with an electric fan, and mix in a proper amount of cooked oil.

2. Shred chicken and size it with a little cooking wine, oil, salt and starch. Saute shredded chives and ginger in a hot pan, stir-fry shredded chicken, and remove for later use.

3. Wash and shred the water bamboo and green pepper. Stir-fry shredded green pepper until fragrant, then pour in water bamboo and shredded chicken, stir-fry slightly, and season to serve.

4. Add peanut butter to the same amount of warm water and stir until smooth and even.

5. Put the noodles in the dish, scoop a spoonful of peanut butter, and pour in balsamic vinegar and sesame oil. If you like spicy food, add a little spicy oil and mix well.