Production steps
1. Wash cucumber and carrot and cut into filaments;
2. Chop the ginger and garlic, cut the onion into sections, put it in a small bowl, add seasoning 2 and mix well to make a sauce;
3. Put the vermicelli in boiling water, loosen it with chopsticks, cook for about 3 minutes, then take it out and put it in cold boiling water;
Features: simple operation, fragrant taste and delicious cold salad.
2 small bundles of vermicelli, 1 cucumber, 2 slices of ginger, 2 cloves of garlic, 1 spoon of soy sauce, 1 spoon of white vinegar, 1 spoon of sesame oil,
Zanthoxylum oil 1 spoon, Chili oil 1 spoon, sugar 1 spoon.
Production steps 1. Soak dried vermicelli in water in advance and wash it for later use.
2. After washing the cucumber, cut it into filaments for later use.
3. Pour the water into the boiling pot to boil, and put the vermicelli into the pot to cook.
4. Take out the cooked vermicelli and let it cool.
5. After washing the ginger and garlic, cut the minced ginger and garlic, add appropriate amount of cold water to cook the garlic and soak for a few minutes.
6. Add appropriate amount of soy sauce, white vinegar, sesame oil, pepper oil, cooked pepper and sugar, and stir well.
7. Drain the vermicelli and mix in shredded cucumber.
8. Pour the seasoning into the vermicelli and stir well.
Cooking skills 1, you can also mix bean sprouts, which is more refreshing;
2. The weight of seasoning should be increased or decreased according to personal preference.
50 grams of vermicelli, 200 grams of cucumber and 50 grams of persimmon pepper.
Salt 5g sugar 5g sesame oil 10g monosodium glutamate 2g.
Soak dried vermicelli in hot water, cook in boiling water for a few minutes (not too bad), remove and drain.
Cut it into 5 cm long sections with clean scissors and put it in a plate;
2. Wash the cucumber, first cut it into thin slices, then cut it into filaments, put it in a small bowl, sprinkle a little salt for a few minutes, then filter out the salt water and put it in a plate;
3. Remove the pedicels and seeds of the big red pepper, scald it with boiling water, remove it and cut it into filaments.
Put it into a vermicelli plate, sprinkle with salt, sugar and monosodium glutamate and mix well. Pour sesame oil on it when you eat.
Cucumber strips (about 250g), vermicelli 50g, sesame oil, soy sauce, vinegar, salt, monosodium glutamate and garlic.
1. Put the vermicelli into a bowl, add boiling water, cool it with cold water, drain the water, break it into 10 cm long segments, and put it in a plate.
2. Wash cucumber, cut into filaments, and make garlic into mashed garlic.
3. Put shredded cucumber on vermicelli, add garlic, soy sauce, refined salt, monosodium glutamate, vinegar and sesame oil, and mix well.
Auricularia auricula 150g. 75g cucumber and 75g vermicelli. 20g of sesame oil, 3g of salt and 2g of monosodium glutamate.
1. Wash the developed auricularia auricula (pedicled) and cucumber, and cut into filaments; Wash the vermicelli and cut it short by hand;
Blanch the shredded black fungus in boiling water, take it out immediately, and then blanch the vermicelli until it is mature.
Take out, soaking in cold wat, and cooling; Put shredded cucumber into a bowl and marinate with a little salt for a while.
2. When eating, take out the shredded auricularia and dried vermicelli from the cold boiled water and put them on the plate.
Then squeeze the shredded cucumber out of the salt water, add sesame oil, sprinkle with monosodium glutamate, and add the remaining salt and mix well.