How to make cucumber shredded vermicelli, how to make cucumber vermicelli

In the hot summer, there is nothing more refreshing than eating cold vegetables, the weather is too hot and the meat has no appetite at all, or cold vegetables are cooler than rice.

Share my practice, I just made it yesterday, it is very delicious and refreshing, and it doesn't stick together.

1 Vermicelli soaked in cold water, many people use hot water to soak, wrong, hot water soak is not strong, and it is easy to get wet, remember to soak in cold water, I soak two, depending on the amount of food I eat, come on, I use Longkou vermicelli, soak for half an hour.

2 Cut some ingredients, cut five or six garlic into minced pieces, three or four spicy millet, cut coriander into sections, flowers, chili noodles, cut a cucumber shredded and set aside.

3 Take a large bowl and put the minced garlic, millet and two tablespoons of chili noodles in the bowl.

4 Boil some hot oil in a pot, pour the ingredients in the bowl, add two tablespoons of light soy sauce, one spoonful of aged vinegar, one spoonful of sugar, one spoonful of Sichuan pepper oil, half a spoon of salt, half a spoon of chicken essence, stir well and set aside.

5 Boil some boiling water in a pot, blanch the soaked vermicelli slightly, not too long, just roll twice, then pass through the cold water, drain the water, and put it in a large container.

6 Put in the cucumber shreds, coriander, and chopped green onions, bring in the seasoned sauce, and stir well!

Cucumber (scientific name: Cucumis sativus L.).Cucurbitaceae is an annual creeping or climbing herb.

The stems and branches are elongated, furrowed, and covered with white rough bristles. The tendrils are thin. petioles slightly rough, with rough bristles; Leaves broadly ovate-heart-shaped, membranous, lobes triangular, toothed.

Monoecious. Male flowers: constant clusters in leaf axils; peduncles slender, slightly pubescent; The corolla is yellowish-white, and the corolla lobes are oblong-lanceolate.

Female flowers: solitary or sparsely clustered; peduncle stout, pubescent; The ovary is rough. The fruit is oblong or cylindrical, yellow-green when ripe, and has a rough surface.

Seeds are small, narrowly ovate, white, without edges, and nearly acute at both ends. Flowering and fruiting period in summer.

It is widely cultivated in various parts of China, and in many areas there are greenhouses or plastic greenhouses; It is now widely cultivated in temperate and tropical regions. Cucumber is one of the main summer vegetables in China. The stems and vines are medicinal, anti-inflammatory, expectorant, and antispasmodic.

Cucumber, carrot, vermicelli, a little garlic, chicken essence, soy sauce, chili oil, salt, sesame oil.

Steps: 1. Wash the cucumbers and carrots and cut them into thin strips;

2. Cut the ginger and garlic into minced pieces, cut the green onion into flowers, put it in a small bowl and add seasoning 2 and mix well to make a sauce;

3. Put the vermicelli into boiling water, loosen it with chopsticks, cook for about 3 minutes, then remove it and put it in cold boiled water;

Features: Simple operation, fragrant taste, delicious cold dish.

2 small bundles of vermicelli, 1 cucumber, 2 slices of ginger, 2 cloves of garlic, 1 spoon of soy sauce, 1 spoon of white vinegar, 1 spoon of sesame oil

1 tablespoon Sichuan pepper oil, 1 tablespoon chili oil, 1 tablespoon sugar.

Step 1Soak dried vermicelli in water in advance, wash and set aside.

2.After the cucumbers are washed, they are shoeed into thin strips for later use.

3.Pour water into a pot and bring to a boil, put the vermicelli in the pot and cook.

4.Remove the boiled vermicelli and let it cool and boil.

5.After washing the ginger and garlic, mince the chopped ginger and garlic, add an appropriate amount of cool and boil, and soak for a few minutes.

6.Then add an appropriate amount of soy sauce, white vinegar, sesame oil, Sichuan pepper oil, cooked oil and chili seeds, sugar, and stir well.

7.Drain the vermicelli and stir in the cucumber shreds.

8.Pour the seasoning into the vermicelli and stir well.

Cooking skills 1, you can also mix in bean sprouts, which is more refreshing;

2. The amount of seasoning should be increased or decreased according to personal preference.

50 grams of vermicelli, 200 grams of cucumbers, 50 grams of persimmon peppers.

5 grams of salt, 5 grams of sugar, 10 grams of sesame oil, 2 grams of monosodium glutamate.

Soak the dried vermicelli in hot water first, boil in boiling water for a few minutes (it should not be too bad), remove it, drain it, cut it into 5 cm long sections with clean scissors, and put it on a plate;

2.Wash the cucumbers, first slice them into thin slices, then cut them into thin strips, put them in a small bowl, sprinkle them with a little fine salt and marinate them for a few minutes, then filter off the salt water and put them on a plate;

3.Remove the stems and seeds of fresh red peppers, blanch them in boiling water, remove them, cut them into thin strips, put them in a vermicelli plate, sprinkle them with refined salt, sugar, and monosodium glutamate and mix well.

Cucumber seed strips (about 250 grams), 50 grams of vermicelli, sesame oil, soy sauce, vinegar, salt, monosodium glutamate, garlic to taste.

1. Put the vermicelli into a bowl, add boiling water to soak it, cool it with cold water, drain the water, break it into 10 cm long segments, and put it on a plate.

2. Wash the cucumbers, cut them into thin strips, and make minced garlic from the garlic.

3. Put the cucumber shreds on the vermicelli, add minced garlic, soy sauce, refined salt, monosodium glutamate, vinegar and sesame oil, mix well.

150 grams of water fungus. 75 grams of cucumber, 75 grams of water hair vermicelli. 20 grams of sesame oil, 3 grams of salt, 2 grams of monosodium glutamate.

1. Wash the fungus (remove the stem) and cucumber and cut them into thin strips; Wash the vermicelli and pinch it short by hand;

Put the fungus shreds into a pot of boiling water and blanch them slightly, remove them immediately, and then put the vermicelli into blanching and mature, and soak them in cool boiled water when they are removed; Place the cucumber shreds in a bowl and marinate with a pinch of salt for a while.

2. When eating, take out the fungus shreds and vermicelli from the cold boiled water, put them on a plate, then squeeze out the cucumber shreds and put the salt water in, pour in sesame oil, sprinkle with monosodium glutamate, put in the remaining salt, and mix well.

Ingredients: Ingredients.

300g of mung bean sprouts

1 cucumber. Excipients: sesame oil, appropriate amount of salt.

Sugar to taste. Soy sauce to taste.

Aged vinegar to taste. Appropriate amount of monosodium glutamate, appropriate amount of garlic.

Coriander to taste. Appropriate steps.

1.Wash the mung bean sprouts with water.

2.Bring water to a boil in a pot and blanch the mung bean sprouts.

3.Blanch the mung bean sprouts and let them cool, drain and set aside.

4.Wash the cucumbers and cut into shreds.

5.Chop the coriander into pieces (the parsley looks thinner and is homegrown).

6.Garlic mashed.

7.Mix the seafood soy sauce, aged vinegar, sugar, salt, and monosodium glutamate and stir wellThen add the smashed garlic paste and stir well.

9.Place the cucumber shreds, bean sprouts, and coriander in a container.

10.Pour in the seasoned sauce and mix well.

11.Finally, pour in an appropriate amount of sesame oil and mix well.

When you encounter a problem, you should ask more, practice more and compare more, and you will always find a satisfactory solution.

Reference: Encyclopedia - Shenzhen New Oriental Cooking School.

Learn to cook - to Shenzhen "New Oriental Cooking" School] I hope mine can help you, it is not easy to play by hand, hope, thank you!!

ForewordIf you feel greasy and crooked with big fish and meat on the table, then you should prepare a refreshing cold dish, which is cool and greasy, so that the appetite is very comfortable. Cucumber mixed with vermicelli, a home-cooked cold dish, it is not troublesome to make, it is refreshing and refreshing to eat, why not?

Ingredients: 100g vermicelli, 20g cucumber;

Excipients: appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of vinegar, appropriate amount of monosodium glutamate, 10g of dried red pepper, 10g of garlic and cucumber mixed with vermicelli.

Soak the vermicelli and control the water.

Cucumber shredded. Garlic. Dice the dried red peppers.

Remove from the pan and fry the dried red peppers until fragrant and red oil.

Garlic is mashed with a garlic mortar.

Pour an appropriate amount of light soy sauce, vinegar and monosodium glutamate into a small bowl and stir well.

Put the cucumber, vermicelli and garlic in a small pot.

Add red pepper oil, mix seasoning and pour in.

Stir well.

Tip 1: Soak the vermicelli in cold water first, and then soak it in warm water, so that the soak is strong enough. Do not soak directly in hot water.

2. Light soy sauce has umami and salty taste, so there is no need to add salt to this cold dish.

1.Prepare two cucumbers, one vermicelli, one small carrot, chopped green onion, garlic, coriander, ginger.

2.Wash the cucumbers, cut them and remove them.

3.Shred the carrots.

4.Put the vermicelli in a pot, blanch and set aside. You can soak in water in advance. If you don't like to eat hard, cook for a few minutes, then turn off the heat and soak in boiling water for a while, but be careful not to soak for too long.

5.In a small bowl, add the cucumber and carrot shreds, and add the ginger foam.

6.Add the parsley segments.

7.Add the minced garlic.

8.Add chopped green onions.

9.Add the balsamic vinegar.

10.Put it in soy sauce.

11.Add sesame oil.

12.Add chili oil.

13.Add the essence of chicken.

14.Add a spoonful of salt to taste.

15.Finally, add the blanched vermicelli, stir well with chopsticks, and place on a plate.

Needless to say, the fate of summer and cold salad is needless to say, the temperature is rising, and I don't even want to enter the kitchen, let alone go to fry a dish in full swing, cold salad is just the nirvana of this situation, no need to move the stove, and you can get a dish easily and appetizingly, so you still have to be able to cook cold dishes in the summer! Let's start with this

How to make :

1. Prepare two cucumbers, a handful of vermicelli, a small section of carrots, chopped green onions, garlic foam, coriander segments, and ginger foam.

2. Wash the cucumber and cut into shreds.

3. Shred the carrots.

4. Blanch the vermicelli in a pot and remove it for later use. You can soak it in advance to be soft, blanch, if you don't like to eat hard, after boiling for a few minutes, turn off the heat and soak in boiling water for a while, but also be careful not to soak for too long.

5. Take a small bowl, add shredded cucumbers and carrots, and add ginger foam.

6. Add the coriander segments.

7. Add the garlic foam.

8. Add chopped green onions.

9. Add balsamic vinegar.

10. Add light soy sauce.

11. Add sesame oil.

12. Add chili oil.

13. Add the chicken essence.

14. Add a teaspoon of salt to taste.

15. Finally, put in the blanched vermicelli, stir evenly with chopsticks and put it on a plate.

Share a little secret, use fresh lime juice instead of aged vinegar, the taste will be special 3953 Read.

The practice of fried vermicelli in Guangdong.

100 kinds of cold dishes in autumn.

Top 10 refreshing cold dishes.

Authentic cold cucumber shredded method.

Sichuan's top cold dishes.

<> "Cucumber Feng Messing with Fans."

Ingredients: cucumber, vermicelli, chopped green onion, minced garlic, millet pepper, coriander.

Method. 1.Mix the sauce: chopped green onion, minced garlic, millet pepper, a little salt and sugar, 2 tablespoons of light soy sauce, 2 tablespoons of fragrant silver chocolate vinegar, 1 tablespoon of chili oil, half a tablespoon of sesame oil, stir-fry in the vermicelli in boiling water, and cut the cucumber into shreds for later use. Broad Mountain.

2.Put shredded cucumbers, vermicelli, and cooked peanuts on a plate, add coriander, pour in the seasoned sauce and mix well.

Cucumber shredded jelly is a home-cooked dish, the main ingredients are cucumber and jelly. The recipe is simple, delicious and refreshing. It is a hot summer food. Below I will share the practice of cucumber shreds mixed with cold powder with you, I hope you like it!

Cucumber, jelly, garlic, sesame paste, soy sauce, salt, white vinegar, coriander, etc.

01 About 750 grams of silver powder for cold socks, rinse the mold with cold water, drain the water, and cut it into small and uniform squares for later use.

02 Clean a cucumber and cut it into shredded cucumbers of uniform thickness and set aside.

03 Peel off the three cloves of garlic and clean them, first crush them with a knife and then mince the garlic.

04 Wash and drain one coriander, then cut into coriander segments and set aside.

05 Put the chopped jelly cubes, cucumber shreds, minced garlic and coriander pieces into a container and set aside.

06 Put an appropriate amount of sesame paste in a bowl, add an appropriate amount of salt, soy sauce, water and a little sugar and stir well to dilute it.

07 Pour the sauce into a container with the ingredients, add an appropriate amount of white vinegar and stir well.

08 Put it in a container and enjoy it!

Cucumber vermicelli is a very simple and easy-to-make cold dish with a refreshing taste, which is perfect for summer. Here's how to make it:

Wash the cucumbers and cut them into thin strips and soak them in salted water for about 10 minutes;

Cook the vermicelli base and set aside;

Chop the green onion, ginger and garlic, add vinegar, salt, chicken essence, light soy sauce, cooking wine and other seasonings, stir well and set aside;

Put the cucumber shreds and vermicelli into a large bowl, pour in the seasoned juice and stir well.

Precautions. The following points need to be paid attention to during the production process:

Finely slice the cucumber and vermicelli for a better taste;

When soaking cucumber shreds, adding an appropriate amount of salt can remove the astringency of the yellow gourd and increase the taste of the cucumber;

When preparing the sauce, you can add some seasonings such as chili oil and pepper oil according to your own taste;

After making it, it is best to put it in the refrigerator to refrigerate it for a better taste.

Suggestions for taste pairing.

Cucumber vermicelli cold dishes are refreshing and refreshing, making them perfect for summer. It can be served as an appetizer or as a side dish with other main dishes. Here are some taste pairing suggestions:

Serve with sweet and sour pork ribs, refreshing and greasy;

With grilled fish, grilled shrimp and other seafood, it can enhance the taste;

As a side dish to the skewers, it can add a lot of color to the skewers.

Tips: If you want to make the cucumber vermicelli cold dish more delicious, you can add some ingredients such as coriander, sesame seeds, and crushed peanuts according to your taste, and the taste will be more delicious. When making, you can increase or decrease the amount of seasoning according to your personal taste, and adjust the intensity of the sauce.