Introduction to this issue: Use vermicelli to make cold dishes, with this method, the vermicelli is strong, non-sticky, not a group, delicious
Vermicelli is a starchy linear product, dried vermicelli is eaten after water, mostly used as a cold mix or soup, meat and vegetarian are suitable. Vermicelli has good flavor attachment, it can absorb the taste of a variety of delicious soups, coupled with the soft and tender vermicelli itself, more refreshing and pleasant, better cold mixing. Many people especially like to eat vermicelli, because the vermicelli taste is particularly good, eating is particularly silky, but generally the vermicelli bought from the supermarket are dry, it is necessary to brew it in water before eating, and the hard vermicelli is soaked and eaten after it is soft.
When using vermicelli to make cold dishes, some friends soak vermicelli, either the taste is hard, or the vermicelli foam is glued into a ball, glued together, or the soft rotten of the vermicelli foam, losing the flavor of the vermicelli. So how should dry fans cool mix? Softening fans becomes crucial. Teach you to use this method to bubble fans, fans are strong, non-sticky, not into a ball, and the cold mixed vegetables are delicious and pleasant. Let's take a look at how I make vermicelli and make cold dishes.
Among the bean vermicelli, mung bean vermicelli is of the best quality, its white and shiny, translucent in direct sunlight. Pure mung bean vermicelli is white and shiny, with a sense of transparency, adulterated mung bean vermicelli is generally mixed with corn starch vermicelli gray white, brightness is dark. Pure mung bean vermicelli is soft, elastic, not broken when mixing cold vegetables, adulterated mung bean vermicelli powder is thick, hard, poor elasticity, easy to break by hand, stirred when mixing cold vegetables, and noodles are made in the mouth.
【Mung bean sprouts cucumber mixed with vermicelli】Ingredients required: 1 cucumber, 250 grams of mung bean sprouts, 1 handful of vermicelli, 1/2 carrot, 2 coriander, 2 cloves of garlic, salt to taste, 1 tablespoon of chili oil, 1 tablespoon of sesame oil, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of light soy sauce,
Procedure steps:
1. Prepare the required ingredients, pick out the skin of the mung bean sprouts, and wash the ingredients.
2. Bring the pot to a boil with an appropriate amount of water, add the vermicelli, and blanch the vermicelli until it becomes soft and transparent.
3. Then pour the vermicelli and hot water out into a large bowl, add some appropriate amount of cool white, turn into warm water, so that the vermicelli in warm water to soak, soak until the vermicelli has no hard heart, soak the hair for ten minutes.
Directly with cold water to soak the vermicelli, the time is relatively long, it takes 1-2 hours, soak the vermicelli with hot water, the vermicelli is easy to bubble into a ball, it is also easy to bubble, the taste is not good, first cook the vermicelli soft, in warm water to soak the hair, the vermicelli foaming time is short, and the taste is good, the taste is smooth and not hard. Here's a tip for bubble fans.
4. Add water to the pot to boil, put the mung bean sprouts into the water until it is broken, fish out the mung bean sprouts, put them in cold water to cool, fish out the controlled water and set aside, after the mung bean sprouts blanch the water, put them in cold water to cool, so that the mung bean sprouts quickly cool down, you can maintain the crisp and tender taste of the mung bean sprouts, will not blanch overheat.
5. Cut the cucumber into strips, carrots into thin strips, do not like to eat raw carrots, you can fry the carrot shreds with a little oil and mix together. Carrots are blanched by the method of water, and the nutrient loss is large.
6. Cut the parsley into small pieces and the garlic into small pieces.
7. Put the cucumber shreds, shredded carrots, mung bean sprouts, and soaked vermicelli in a deeper container, add the minced coriander, minced garlic, sesame oil, chili oil, salt, sugar rice vinegar, soy sauce, use chopsticks to mix well from bottom to top, and put it on the plate. This cold dish should be eaten fresh and mixed, and after a long time, the nutrition will be lost, and the taste will not be crisp and tender.
Tips: Vermicelli with cold water foaming time is long, with hot water soaking vermicelli is easy to form a ball, easy to break, the taste is not good, first cook the vermicelli soft, and then use warm water to soak the hair, the time is short, the taste is good, cook the vermicelli time is not too long to boil and soften it, and then use warm water to soak the hair.
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