There are wide and thin vermicelli. If the width of the vermicelli is different, you can also choose different methods to make the delicacies. Many people will choose to use wide vermicelli to make cold delicacies. In the summer, you can make porridge.

This kind of cold wide vermicelli can be eaten with rice. Compared with thin vermicelli, the cold wide vermicelli will have a different taste and will be more delicious when eaten. The wider vermicelli is not easy to cook, so this cold wide vermicelli

What are the ways to make vermicelli? In fact, what many people don’t know is that vermicelli can actually be eaten cold, and the making of cold vermicelli is very simple, but the taste is also very good, so for those who have eaten it

, generally it is an unforgettable meal.

In reality, many of us generally don’t know how to make cold vermicelli.

So, let’s talk about how to make cold vermicelli.

Ingredients: 100g vermicelli Seasoning: 3g mustard, chili oil, 20g vinegar, 5g white soy sauce, 20g peppercorns, 3g vegetable oil, 10g sesame oil, 10g ginger juice, 2g salt, 2g garlic, 2g MSG, 1g scallion, 2g each appropriate amount to taste

: This dish is spicy and fragrant, soft and tender in texture, with strong aroma of ginger and garlic and pungent taste of mustard.

Preparation method 1. Soften 200 grams of vermicelli with warm water, wash it, put it in a pot of boiling water and cook; 2. Boil for 3 to 5 minutes, put it into a pot, drain out the water, add refined salt, mix well, and put it into a plate; 3

.Peel off the garlic coating and pound into minced garlic; 4. Mix mustard powder with boiling water, simmer and then dilute with cold water, filter out the residue and get the juice; 5. Remove the roots from the shallot, wash and cut into shreds

;6. Put the Sichuan peppercorns into the hot oil pan, fry until fragrant, pour the oil and Sichuan peppercorns into a bowl, and set aside; 7. Add white soy sauce, chili oil, sesame oil, monosodium glutamate, mustard juice, ginger juice, garlic paste,

Add pepper oil and vinegar and mix thoroughly; 8. Pour the mixed seasoning into the plate containing vermicelli, then sprinkle with green onions and serve.

Function: In the sultry summer, it can cool down, relieve heat and stimulate appetite. It is a spicy and sour snack.

Vermicelli, also known as vermicelli, is a dry starch product in the form of filaments or strips made from sweet potatoes and potato raw materials.

It is produced all over my country and is gray-white, yellow or tan. According to the shape, it can be divided into round vermicelli, thin vermicelli and wide vermicelli.

The taste is smooth and tough.

Vermicelli is a filamentous or strip-shaped dry starch product made from rice, beans, potatoes and miscellaneous grains.

Vermicelli processing has a history of more than a thousand years in my country and is produced in various places. It is gray-white, yellow or tan and is a dry product.

In the past, there was a saying that "you can't make vermicelli without alum". In recent years, through continuous research and development by experts, this tradition has finally been broken.

Now vacuum vermicelli can be produced through vacuum treatment without using or using a small amount of the alum-free food additive Guiliyuan; self-cooked vermicelli and steamed vermicelli also have an alum substitute - Guiliyuan, to achieve truly alum-free vermicelli

national standards.

Safe and legal alum-free vermicelli will be the development direction of the vermicelli industry.