How to make cold cucumber vermicelli omelets

Wash the cucumbers and cut into shreds.

Wash the cucumbers and cut into shreds.

Put the vermicelli in it and blanch it.

Remove the vermicelli and cool it in cool water.

Mix half a small bowl of water starch.

Crack the eggs in a small bowl and stir together.

Pour the water starch into the egg mixture.

Stir to combine. Pour the egg mixture into a greased pan and spread out into a thin quiche.

Take it out and let it cool and cut into shreds.

Put the cucumber, eggs, and vermicelli together in a pot.

Add soy sauce. Add the aged vinegar. Add refined salt.

Add sugar. Add MSG.

Add the secret sesame chili oil.

Ingredients. Egg.

3 pcs. Accessories.

Sesame oil. Amount. Salt. Amount.

Essence of chicken. Amount.

Chili oil. Amount.

Sugar. Amount.

Garlic. Amount.

Cucumber. Amount.

Steps. 1.Crack an egg into a bowl and add a little water to beat the eggs.

2.Heat the pan, add a little oil, and shake the pan to evenly coat the pan with oil.

3.When the oil is hot, pour in the beaten egg mixture, slowly shake the pan and spread it into an egg cake.

4.Follow the above three steps to spread the three prepared eggs into an egg cake.

5.Place the spread omelet on a deli cutting board and let it cool.

6.Cut the cucumber into slightly coarse strips.

7.Chop the garlic into minced garlic.

8.Cut the cooled egg crust into strips.

9.Put the shredded cucumber and egg pie skin strips into the container, add garlic foam, chili oil, salt, sesame oil, chicken essence, and white sugar in turn, and mix well.

Ingredients.

A handful of fans.

Two eggs. Two small pieces of Chaoshan meatloaf.

Accessories.

Green onions to taste. Here's how1.Vermicelli, eggs, Chaoshan patty, green onion.

2.The vermicelli is warm and makes the water soak soft.

3.The vermicelli is dried and chopped, the meatloaf and green onion are diced, and the egg is cracked.

4.Add salt, chicken powder, pepper and stir well.

5.Heat the oil in a pan, add the ingredients and fry over low heat.

6.Finished product.

Huang Min with chain melon mixed with cold noodles is delicious as follows:Ingredients: jelly, cucumber, garlic, light soy sauce, vinegar, salt, sesame sauce.

1. Cut the cold powder into small pieces with a knife in the water, and determine the shape by yourself. Wash the cucumbers, put them on a cutting board and flatten them with a knife.

2. Cut it into small pieces, so that the cucumber is more flavorful.

3. Cut the garlic into a large bowl, put the cut cucumber, cold powder, and minced garlic into a large bowl. Bridge Sun.

4. Add two spoons of light soy sauce, add an appropriate amount of salt, add two spoons of vinegar, and add a spoonful of sesame sauce.

5. Stir well.

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.

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.

We need to prepare 1 cucumber, 100g of vermicelli, salt, chicken essence, extremely fresh, soy sauce, sesame oil, chili oil, minced garlic, and an appropriate amount of chili powder. Here's how.

1. Soak the vermicelli in warm water until soft.

2. Shred the cucumber and set aside.

3. Cut the vermicelli into sections and set aside.

4. Mix an appropriate amount of salt, chicken essence, extremely fresh, soy sauce, sesame oil, chili oil, minced garlic and chili powder into juice.

5. Stir the cucumber shreds, vermicelli and sauce together and put them on a plate.

Preface. The cucumber shreds are added to the cake, which is very fragrant and especially suitable for breakfast.

Material. Ingredients: 200g flour, 100g shredded cucumber, 1 egg;

Excipients: appropriate amount of oil, appropriate amount of salt.

Cucumber shredded quiche.

Cucumber rub the fine strips, add a little salt, and marinate it for later use.

Add the noodles and eggs to the bowl.

Add an appropriate amount of water to make a paste.

Heat oil in an electric baking pan and pour in the batter. Not old.

Fry until golden brown.

Tips: Add a little salt to the cucumber shreds, and the cakes will be better cooked.

Cucumber source grinding eggs hail cavity fighting cake round loss.

If you want to make cold cucumbers with a good taste, you must remember to put the cucumbers in the refrigerator to ice them first, so that the cucumbers will have a crispier taste.

Cold cucumber, delicious and delicious.

Delicious cold cucumber salad.

Side dish "Cold Cucumber".

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 with vermicelli is a particularly popular salad in summer, with a crisp cucumber texture and chewy vermicelli.

First, the preparation of raw materials.

One fresh cucumber and half a pack of vermicelli. One head of garlic, a little refined salt, a little chicken essence, a little monosodium glutamate, a little light soy sauce, a little aged vinegar, a little sesame oil, and a little chili oil.

Second, the production process.

1. First of all, remove the roots of the fresh cucumber and wash it, slice it first, and then shred it for later use. Don't cut the cucumber shreds too finely, like the thickness of the matchstick shreds. If you cut it too finely, it is easy for the cucumber to come out of the water, resulting in a bad taste of the finished dish.

Half an hour later, the vermicelli will be soaked soft, and then it will be changed with a kitchen knife, then the pot will boil water, after the water boils, add a spoonful of refined salt, so that the scalded vermicelli will taste more chewy and chewy, and then after the water is boiled, put the cut vermicelli into the pot, blanch for 30 seconds, and immediately take out the water to control the water and take a shower. After these steps, the processed vermicelli has a chewy texture and a better taste.

3. Next, prepare the cold sauce of this dish, put one end of garlic in the garlic mortar, add 3 grams of refined salt, smash it into garlic paste, then take out the garlic paste and put it in an empty bowl. Add a little light soy sauce, a little aged vinegar, a little sesame oil, a little chicken essence, a little monosodium glutamate, and a little chili oil to taste, then stir it well and set aside.

4. Then put the cut cucumber and vermicelli together, then pour the juice on it, stir evenly and then put it on a plate.

Third, the main points of production.

1. Cucumber mixed vermicelli, it is wrong to blanch the vermicelli first, you should first put the vermicelli in warm boiled water, soak it for half an hour, and then change the section, and then after the water boils, add a spoonful of refined salt first, and then blanch the vermicelli for 30 seconds, and immediately control the water to cool and dry.

2. The cucumber shreds in this dish should not be cut too finely, just as thick as a matchstick. And when it comes out of the pot, the speed of stirring must be fast. This will also effectively prevent the cucumber from coming out of the water. The texture of the finished dish will be more crisp and tender.