Cold vermicelli: main ingredients: vermicelli, garlic, parsley Method: A roll of vermicelli is placed in the freezer in the refrigerator in the freezer and becomes icy. Take it out, peel off the shell, use a clean sheet and a deli knife to cut into small rolls, put on a plate. Mince the cilantro and scallions and place on top of the vermicelli. Mince the two heads of garlic, put it in a small bowl, add salt, sugar, sesame oil, vinegar, soy sauce and Laoganma oil chili, mix it into a sauce, pour it on the vermicelli, mix it well and you can eat it. It is cold, sour and appetizing. Hot and Sour Vermicelli The roll of vermicelli is placed in the freezer and becomes icy cold. Take it out, peel off the shell, cut it into small rolls with a clean board and a deli knife, and put it on a plate. Mince the cilantro and scallions and place on top of the vermicelli. Mince the two heads of garlic, put it in a small bowl, add salt, sugar, sesame oil, vinegar, soy sauce and Laoganma oil chili, mix into a sauce, pour it on the vermicelli, mix well and you can eat. It is cold, sour and appetizing.

Vermicelli Fish Head Soup Ingredients: 1 fish head (about 700 grams), 100 grams of vermicelli, yellow wine, chili peppers, soy sauce, sugar, monosodium glutamate (MSG), ginger, green garlic, fresh broth, peanut oil, each appropriate amount. Practice: 1, the fish head into the water to soak, in order to remove the mud fishy flavor; pink skin with water to soak soft. 2, start a pot of oil to seventy percent heat, into the fish head fried to both sides of the golden, into the yellow wine, ginger, sugar, chili, into the soup, cook until the soup thick, into the monosodium glutamate, powdered skin, on the table, into the green garlic, that is, into. Characteristics: fresh soup.