Ingredients: cabbage heart.

Accessories: vermicelli, dried pepper, black fungus.

Seasoning: oil, salt, white vinegar, soy sauce, shredded ginger, onion and sesame oil.

Cooking methods of cold rice noodles, fungus and Chinese cabbage;

1. Shred Chinese cabbage for later use; Blanch the vermicelli soft, and blanch the black fungus for later use.

2. Shred shallots and ginger, and cut dried peppers into rings for later use; Heat oil in a wok, add dried red pepper rings, add onion and ginger, and stir-fry until fragrant.

3. Pour into shredded Chinese cabbage; Add the prepared vermicelli and auricularia auricula into the vegetable heart.

4. Add appropriate amount of soy sauce, salt and white vinegar; Then pour in the right amount of sesame oil to enhance fragrance. 9. Stir well.

Bean jelly, fungus and cabbage heart features: it tastes good.