Ingredients: cabbage heart.
Accessories: vermicelli, dried red pepper and auricularia auricula.
Seasoning: oil, salt, white vinegar, soy sauce, shredded ginger, onion and sesame oil.
Cooking method of cold vermicelli, fungus and cabbage heart;
1. Chinese cabbage is shredded for use; Blanch the vermicelli until soft, and blanch the black fungus for later use.
2. Shred onion and ginger and cut dried red pepper into circles for later use; Heat oil in a wok, add dried red pepper rings with scallion and ginger, and stir-fry until fragrant.
3. Pour it into shredded cabbage; Add the prepared vermicelli and black fungus to the cabbage 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. Mix well.
Features of cold vermicelli, fungus and cabbage heart: it tastes good.