How do vermicelli taste good? How to make the vermicelli cold salad delicious

1.Shred the carrots, celery and garlic.

2.Soak the vermicelli in cold water in advance.

3.Bring water to a boil and blanch the carrots, celery and bean sprouts for one minute.

4.Blanch the vermicelli for another minute.

5.Blanch all the ingredients over cool water. Soak for about five minutes.

6.Place all the seasonings in a bowl and mix until the sugar is melted.

7.Drizzle with seasoning and mix well. That's it.

Soak the vermicelli in boiling water, but don't boil it until it's soft but won't break.

After cooling, take out and mix well with minced garlic, vinegar, salt, a little sugar, sesame oil, if you like spicy food, add a little chili oil, you can also add cucumber shreds, coriander or blanched spinach, etc., depending on your preference.

Soak the vermicelli in boiling water, prepare some shredded onions and shredded carrots, then mix a sauce, pour the vermicelli with side dishes and some ingredients and mix well.

The noodles that are so mixed are delicious in my heart.

The cool and delicious cold vermicelli is simple and delicious.

How to make cold vermicelli? First, boil the vermicelli, add various seasonings and side dishes, then drizzle with soy sauce and light soy sauce chili oil, and mix with cold salad.

The vermicelli is delicious in this cold salad:Ingredients: 2 handfuls of vermicelli, 1 handful of spinach, 5 coriander, 1 carrot.

Excipients: 3 cloves of garlic, appropriate amount of minced green onion, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of white sesame seeds, appropriate amount of Sichuan peppercorns, 1 teaspoon of chili powder, appropriate amount of sugar.

1. Prepare the ingredients.

2. Wash the spinach and cut it into sections, cut the coriander into small pieces, and shred the carrots.

3. Take a bowl and add 1 teaspoon chili powder, 1 teaspoon cooked sesame seeds, and 1 2 teaspoons sugar.

4. Put oil in the pot, add a small handful of peppercorns to fry the fragrance, and take out the peppercorns.

5. Pour the fried pepper oil into a bowl of chili, sesame, green onion and garlic while it is hot.

6. Add light soy sauce, balsamic vinegar and monosodium glutamate in turn and mix well for later use.

7. Blanch the vermicelli in boiling water until transparent.

8. Blanch the spinach and carrots.

9. Blanched spinach and vermicelli are too cold.

10. Remove the cold vermicelli spinach to control the dry water, add the chopped coriander segments, and pour in the seasoned sauce.

11. Mix well when eating.

【Mung bean sprouts and cucumber mixed with vermicelli】Ingredients: 1 cucumber, 250g mung bean sprouts, 1 vermicelli, half a carrot, 2 coriander, 2 cloves of garlic, appropriate amount of salt, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce

Practice Steps:1Prepare the required ingredients, remove the skin of the mung bean sprouts, and wash all the ingredients.

2.Add an appropriate amount of water to a pot and bring to a boil. Add the vermicelli and blanch the vermicelli until soft and transparent.

3.Then pour the vermicelli with hot water into a large bowl, add some cold boiled water to turn it into lukewarm water, let the vermicelli soak in warm water until the vermicelli has no hard core, and soak for another ten minutes.

It takes a long time to soak vermicelli directly in cold water, 1-2 hours. Soak the vermicelli in hot water, the vermicelli is easy to stick into a ball, and it is easy to break, and the taste is not good. Boil the vermicelli first until soft, and then soak it in warm water, so that the vermicelli has a short soaking time, a good taste, and a smooth and not hard taste.

It's a trick to gain fans.

4.Bring the pot to a boil with water, blanch the mung bean sprouts until they break, take out the mung bean sprouts, put them in cold water to cool, and control the water content after taking them out for later use. After blanching, put it in cold water to cool down, so that the mung bean sprouts can be quickly cooled, which can not only maintain their crisp and tender taste, but also will not be blanched.

5.Shred the cucumber and shred the carrot. If you don't like to eat carrots raw, you can stir the shredded carrots with a little oil and mix them together. Blanching carrots in water will cause a lot of nutrients to be lost.

6.Cut the parsley into small pieces and the garlic into powder.

7.Put shredded cucumbers, shredded carrots, mung bean sprouts, and soaked vermicelli into a deep container, add minced coriander, minced garlic, sesame oil, chili oil, salt, sugar, rice vinegar, and soy sauce, stir well from bottom to top with chopsticks, and put on a plate. This salad should be eaten and tossed now.

If it is left for a long time, the nutrients will be lost and the taste will not be tender.

Tips: Soak the vermicelli in cold water for a long time, hot water soaking is easy to clump and break, and the taste is not good. Cook the vermicelli until soft and soak it in warm water for a while, it tastes good. Don't cook the vermicelli for too long, just cook until soft, then soak in warm water.

Ingredients. Dried vermicelli to taste.

Carrots to taste.

Accessories. Rice vinegar to taste.

Appropriate amount of red oil. Salt to taste.

Sugar to taste. Appropriate amount of chicken bouillon.

Garlic to taste. Light soy sauce to taste.

Hot and sour taste. Mixing process.

One hour is time-consuming.

Easy difficulty. Steps to make cold vermicelli.

Please click Enter a description.

Ingredients: vermicelli, carrots, red oil, garlic, light soy sauce, rice vinegar, salt, sugar, chicken essence.

Please click Enter a description.

Method: Wash the vermicelli, blanch in a pot of boiling water and soak until soft, remove the cooled and drain the water.

Please click Enter a description.

Cut the carrots into shreds, the thinner the better.

Please click Enter a description.

Blanch in a pan.

Please click Enter a description.

Remove and drain while cooling.

Please click Enter a description.

Peel the garlic and mash it into minced garlic.

Please click Enter a description.

Mix with crushed garlic, sugar, rice, vinegar, salt, and chicken essence to make a sauce.

Please click Enter a description.

Put the vermicelli and shredded carrots in a large bowl, add the seasoned juice and mix well.

Please click Enter a description.

Add red oil and mix well.

Please wait. Ingredients: longkou vermicelli, garlic, edible oil, salt, sugar, light soy sauce, sesame oil.

Steps: Step 1: Prepare Longkou vermicelli.

Step 2: Put it in a basin, brew it with boiling water, cover it and let it simmer for 10-15 minutes.

Step 3: Cool with cold water, drain and serve.

Step 4: Finely chop the garlic, put it in a wok and stir until fragrant, and pour it over the vermicelli.

Step 5: Sprinkle with salt, sugar, light soy sauce, a few drops of sesame oil, and stir well.

Questions. How to mix cold vegetables with that vermicelli.

How to mix cold vegetables with that vermicelli.

Ingredients: Vermicelli.

Cucumber. Carrot.

Garlic. Dried chili peppers.

Light soy sauce. Steamed fish in soy sauce.

Vinegar. Pepper.

Peppercorns. Steps.

1. Prepare side dishes.

First of all, the washed cucumbers are rubbed into thin shreds and put in the pot, and then the carrots are also rubbed into thin shreds and put in the pot for later use.

2. Boil the vermicelli.

Add water to boil, put in a handful of sweet potato vermicelli and boil, boil for about 7-8 minutes, put it in cold water and cool it for later use. Then put the vermicelli on the cutting board to control the moisture, cut it a few times with a knife and put it in a basin, and then prepare the garlic to chop into minced pieces for later use.

3. Seasoning. Add salt, steamed fish soy sauce and aged vinegar to the vermicelli and stir well, then put the minced garlic on top and add a few dried chilies.

4. Pour hot oil.

Put oil in the pot and add a handful of Sichuan pepper and a little pepper to fry until fragrant. Then strain out the peppercorns, then pour the hot oil on the chili pepper and garlic, stir well and you can start.

Chilled vermicelli. 【Ingredients required】

Two handfuls of vermicelli, a carrot, half a cucumber, an appropriate amount of shallots, an appropriate amount of spicy millet, an appropriate amount of minced garlic, a small spoon of chili noodles, a small spoon of white sesame seeds, an appropriate amount of vegetable oil, a small spoon of salt, a small spoon of sugar, a spoonful of steamed fish soy sauce, a spoonful of balsamic vinegar, an appropriate amount of chopped peanuts, and an appropriate amount of coriander.

Steps] 1. Prepare two handfuls of vermicelli and soak them in warm water in advance. Prepare a carrot peeled and rubbed into a shred, and half a cucumber also shredded for later use. Cut a little shallot white and millet spicy, after cutting, put it in a bowl, add a small spoon of minced garlic, a small spoon of chili noodles, a small spoon of white sesame seeds, and drizzle with hot oil twice.

Then add a small half spoon of salt, a small spoon of sugar, a spoonful of steamed fish soy sauce, and a spoonful of balsamic vinegar, stir well, and the all-purpose cold sauce is ready.

2. Now that the vermicelli has been soaked softly, cut it with scissors, boil the water in the pot, add the vermicelli and cook for half a minute, scoop up the cool and white, so that the vermicelli is not lump and it tastes refreshing, and then drain and set aside. The shredded carrots are also blanched, and then drained and put in a bowl. Then add the cucumber shreds, pour in the prepared cold sauce, you can add a little crushed peanuts and coriander, and stir well with chopsticks.

In this way, a dish of cold vermicelli is ready.

Method 1. Materials.

Ingredients: Fans.

Ingredients: ginger, green onion, garlic, green and red pepper.

Seasoning: salt, sugar, monosodium glutamate, rice vinegar, red oil.

Make. 1.Soak the vermicelli with boiling water and set aside;

2.Shred the ginger, green onion, green and red peppers, and chop the garlic;

3.Add an appropriate amount of salt to the swollen vermicelli, then add a small amount of sugar and monosodium glutamate, add minced garlic and shredded ginger and shallots, then add shredded green and red peppers scalded with boiling water, add an appropriate amount of rice vinegar, and finally add red oil and mix well. Serve immediately.

Practice 2. Ingredients: light soy sauce, sesame oil, monosodium glutamate, salt, sugar.

Onion, vermicelli, carrot, egg skin.

Dried bamboo shoots, spinach, shiitake mushrooms, black and white sesame seeds.

Production steps: 1. Boil the vermicelli until soft and cool in water; Blanch the spinach in cold water;

2. Spread one egg into egg skin and cut into shreds;

3. After soaking the dried mushrooms and bamboo shoots, cut them into shreds; onions, carrots shredded;

4. Put a little oil in the pot, low heat, and fry the onion first to make it fragrant;

5. Add shredded carrots, shredded mushrooms, and shredded bamboo shoots to fry for a while;

6. Remove the heat, add vermicelli, shredded egg skin and spinach, add salt, sugar, monosodium glutamate, light soy sauce and sesame oil to taste, sprinkle sesame seeds, and mix well.

Method three. Ingredients: 100 grams of vermicelli.

Seasoning: 3 grams of mustard, 20 grams of chili oil, 5 grams of vinegar, 20 grams of white soy sauce, 3 grams of Sichuan pepper, 10 grams of vegetable oil, 10 grams of sesame oil, 2 grams of ginger juice, 2 grams of salt, 2 grams of garlic (white skin), 1 gram of monosodium glutamate, 2 grams of shallots.

How to make:1Wash the silver powder with warm water and boil it in a pot of boiling water;

2.Cook for 3 5 minutes, put it into a basket, drain out the water, mix well with refined salt, and put it on a plate;

3.Peel the garlic coat and mash it into minced garlic;

4.Mix the mustard powder with boiling water, simmer it and then dilute it with cool boiled water, filter out the slag, and take its juice;

5.Remove the roots of the shallots, wash them and cut them into shreds;

6.Put the peppercorns into the hot oil pot, fry them until they are fragrant, pour them into a bowl with the oil and peppercorns, and set aside;

7.Mix white soy sauce, chili oil, sesame oil, monosodium glutamate, mustard juice, ginger ale, garlic paste, pepper oil and vinegar together;

8.Pour the seasoning into a plate of vermicelli and sprinkle with shallots.

How to cold vermicelli is delicious and simple, vermicelli is a common ingredient, and the cold vermicelli made after soaking in water is very delicious food, which many people like to eat, you can make it and eat it when you get up in the morning, let's take a look at how cold vermicelli is delicious and simple.

Ingredients

Fans 2-3 servings.

Cooked peanuts to taste.

Garlic to taste.

Coriander to taste.

Peanut oil to taste.

Extremely fresh and tasteful in moderation.

Balsamic vinegar to taste.

Salt to taste. Method steps

Put the vermicelli in a heat-resistant basin, scald the vermicelli with hot water, according to the different water temperature and the different raw materials of the vermicelli, the soaking time is different, generally about 10 minutes, and the pure mung bean vermicelli needs to be soaked for a longer time.

After soaking for a period of time, pinch the vermicelli with your hands, which is very easy to break, that is, it means that it has been scalded. Strain out the hot water and rinse with cool water 2-3 times to room temperature.

Peel the garlic, wash it and mash it into a mashed garlic.

Peel the cooked peanuts and mash them into crushed peanuts.

Wash and chop the parsley.

Add crushed peanuts, minced garlic, minced coriander, add peanut oil, extremely fresh, balsamic vinegar and salt according to personal taste, mix well and serve.

Ingredients

Vermicelli in moderation.

Cucumber to taste.

Sesame oil to taste.

Pepper to taste.

Garlic to taste.

Salt to taste. Coriander to taste.

Light soy sauce to taste.

Method steps

Boil the vermicelli for 5 minutes.

After the vermicelli is cooked, take it out and soak it in cold water.

Cut the vermicelli short (either on a cutting board or in a bowl) to make it easier to eat.

Prepare seasonings, mainly vinegar, sesame oil, salt, pepper, if you release light soy sauce, it will affect the color of the vermicelli, if you don't care about the color, you can also put a little light soy sauce appropriately.

Prepare the ingredients, mainly shredded cucumbers, garlic, green onions, and coriander (there are no green onions and coriander at home, so there are none in the accompanying picture).

Add the ingredients to the vermicelli and stir well.

Ingredients

Dried vermicelli to taste.

Carrots to taste.

Rice vinegar to taste.

Appropriate amount of red oil.

Salt to taste. Sugar to taste.

Appropriate amount of chicken bouillon.

Garlic to taste.

Light soy sauce to taste.

Method steps

Wash the vermicelli, blanch in a pot of boiling water, soak until soft, remove and drain.

Cut the carrots into shreds, the thinner the better.

Blanch in a pot.

Remove and drain in cool water.

Peel the garlic and mash it into minced garlic.

Mix with crushed garlic, sugar, rice, vinegar, salt, and chicken essence to make a sauce.

Put the vermicelli and shredded carrots in a large bowl, add the seasoned juice and mix well.

Add red oil and mix well, and an appetizing cold salad of hot and sour vermicelli is complete.