First, preparation of raw materials.
One fresh cucumber and half a bag of vermicelli. A head of garlic, a little salt, a little chicken essence, a little monosodium glutamate, a little soy sauce, a little old vinegar, a little sesame oil and a little Chili oil.
Second, the production process
1. First, clean the fresh cucumber after removing its roots, slice it first, and then shred it for later use. Don't cut the cucumber shreds too thin here, just like the thickness of match stems. Cut too thin, it is easy to let the cucumber out of the water, resulting in a bad taste of the finished dish.
2. Please read the key points of this step carefully. Then half pack the pink. Put it in warm water and soak it for half an hour. After half an hour, the vermicelli will be soaked until soft, then the vermicelli will be changed into pieces with a kitchen knife, then the pot will be boiled with boiling water. After the water is boiled, a spoonful of refined salt will be added, which will make the boiled vermicelli taste more chewy. Then, after the water is boiled, the cut vermicelli will be put into the pot, boiled for 30 seconds, and immediately taken out to take a shower. After these steps, the processed vermicelli is chewy and tastes better.
3. Next, prepare the cold sauce of this dish. Put one end of garlic in the garlic mortar, add 3 grams of refined salt, smash it into garlic paste, then take out the garlic paste and put it in an empty bowl. Add a little soy sauce, a little mature vinegar, a little sesame oil, a little chicken essence, a little monosodium glutamate and a little Chili oil to taste, and then stir them evenly for later use.
4. Next, put the cut cucumber and vermicelli together, then pour the juice on it, and mix it evenly before serving.
Third, the main points of production
1, cucumber mixed with vermicelli, it is wrong to blanch the vermicelli first. You should first soak the vermicelli in warm water for half an hour, then change the section, then after the water boils, add a spoonful of refined salt, then blanch the vermicelli for 30 seconds, and immediately control the water to dry.
2. Don't cut the shredded cucumber of this dish too thin, just as thick as a matchstick. And when the pot is out, the stirring speed must be fast. Only in this way can cucumber be effectively prevented from getting out of water. The taste of the finished dish will be more crisp and tender.