Longkou vermicelli in hot water or warm water, hot water soaking, soaking time is very fast, eating the texture will be better. Cold water soaking longkou vermicelli usually need 20-40 minutes can, if in a hurry you can use warm water, usually 15-20 minutes can. Note that the soaking time should not be too long, or it will affect the texture of the vermicelli tendon, and it will soak and swell and break the strips.

The common longkou vermicelli is usually boiled in water for 3-10 minutes, and the thicker ones take a little longer to cook the vermicelli until they are transparent, and when you can't see the hard core inside, it's said to be cooked.

How to make Longkou Vermicelli

Preparation materials: a bunch of Longkou Vermicelli, shrimp, 1/4 onion cut into julienne strips, celery, a small spoon of sugar, 200 grams of tamarind, 1 teaspoon of fish sauce, lemon juice, a small bowl of chili pepper, a bottle of ice water.

Steps

1: Soak the longkou vermicelli in hot water until soft, and cut into two or three pieces.

2, the pot with the right amount of water to boil, put the fans blanch (about two to three minutes) after the water control dry into the ice water, stir with chopsticks, fish up.

3, shrimp and mussels blanched, (about eight to nine mature, the best taste at this time) also put in ice water for a while.

4, shrimp and mussels, vermicelli, onions, celery, chili, lemon juice, fish sauce, mix well, plate.

5, finished product.