How to make simple cold vermicelli, how to make cold vermicelli

The water is hot, then the vermicelli is boiled in boiling water, taken out and soaked in cold water, then sprinkled with some cooking oil and mixed to cool down, be sure to sprinkle some cooking oil, otherwise the vermicelli will stick to a piece.

After finishing it, sprinkle some salt, monosodium glutamate, chicken essence, sesame oil, red oil and sesame seeds and mix well. As for the full-screen personal preference of cucumber shredded, carrot shredded fungus, etc., if you like to eat, put it on, and if you don't like to eat wine, you can't put it.

When you mix it, you can discharge Maggi Fresh, and the taste will be better, if you don't have it, you can discharge the light soy sauce.

If you're asking about cold noodles in Sichuan cuisine, then I know. I'm from Sichuan, and I'm from Sichuan-Shaanxi. Cold dishes pay attention to color and aroma.

Simple, just boil the vermicelli with water, then mix it with chili oil, pepper oil, garlic, vinegar, soybean oil, salt, and monosodium glutamate, and then sprinkle the green onion on top of it. Generally, you should add a little sugar, but not too much. A little, and the amount used in MSG is about the same. Come on.

The vermicelli is cooked, don't overcook it, otherwise it will be broken and you won't be able to eat.

Remove it and put it in cool water.

You can cut some cucumber shreds.

Add salt, vinegar (more), sesame oil, tahini and other seasonings.

Soak the vermicelli in boiling water for about ten minutes, and I usually put minced green onions, minced garlic, light soy sauce, sesame oil, salt, vinegar, chopped pepper or chili oil. It's delicious.

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.

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 cool and delicious cold vermicelli is simple and delicious.

Do you know how to make cold vermicelli delicious?

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.

Ask how the vermicelli is mixed with cold dishes.

How to mix cold vegetables with that vermicelli.

Carrots and garlic. Dried chili light soy sauce.

Steamed fish in soy sauce. Aged vinegar peppercorns.

Pepper preparation 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.

The cool and delicious cold vermicelli is simple and delicious.

How to make cold salad vermicelli:

1.Vermicelli, black fungus soaked in boiling water, carrots finely shredded, blanched in boiling water. Cut the egg skin and cucumber into thin strips for later use.

2.The soaked vermicelli is strained and cut slightly to make it easier to eat. The black fungus is similarly filtered out of water and cut into thin strips.

3.Put all the ingredients in the morning container, add the mixed sesame paste, soy sauce, balsamic vinegar, sesame oil, a little bean paste, or chili oil and crushed sesame seeds, and mix the seasoning and ingredients evenly.

【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.

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.

One: not spicy practice:

Ingredients: Fans.

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

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

Soak the vermicelli with boiling water and set aside;

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

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. It's ready to eat.

Note:"Chilled vermicelli"Although it is an appetizing dish in midsummer, it should not be eaten too much.

The second Ji ordered to fill the widow and kill the dry ghost to suck the Hanjing:

Sichuan cold salad hot and sour vermicelli:

Materials: Vermicelli (preferably Longkou vermicelli from Guangdong), peeled garlic cloves.

Garlic and seasoning: white vinegar, soy sauce, salt, sugar, sesame oil.

Method:1. Soak the vermicelli in cold water for a while and spread;

2。Boil a pot of hot water, turn off the heat, put the good vermicelli into the water, pay attention to the fastness of your hands, pick it up immediately, and put it in cold water to cool;

3。Drain the vermicelli, put it in **, add garlic, vinegar, soy sauce, sesame oil, sugar and a little salt and mix well;

Also, this dish will taste like garlic in your mouth after eating, so you can chew some tea leaves that have been soaked in tea and drink some tea to relieve the taste.

Thank you!!

<> "How to do it with fans on the side of the cold."

Secret cold sauce, minced garlic, chili noodles, chives, sesame seeds poured with hot oil, add 2 tablespoons of white vinegar and 2 tablespoons of light soy sauce, 1 tablespoon of oil and 1 tablespoon of sugar.

Longkou vermicelli, fungus, cucumber shreds, carrots are ready, fungus, carrot shreds are blanched, vermicelli is dropped, and then go through cold water, pour the juice and stir evenly.

How to mix vermicelli? Cut the cabbage into small pieces and remove it, prepare minced garlic, chopped green onions, chili peppers, salt and sugar, salt and sugar, a spoonful of hot oil, add light soy sauce and vinegar, stir well and add vermicelli.

The cool and delicious cold vermicelli is simple and delicious.