Cold Vermicelli

Overview

It's too hot in summer and I have no appetite and can't eat. Try this cold vermicelli, put it in the refrigerator for half an hour, it's sour, spicy and salty. It can be used as both a dish and a meal. It was so spicy that I kept sizzling it in my mouth. It was so delicious!

Tags

• cold dishes
• home cooking
• black fungus
• chili powder
• cooked sesame seeds
• coriander
• corn oil
• cucumber
• june fresh zero adds special fresh soy sauce
• millet pepper
• vida premium oyster sauce
• vidami balsamic vinegar
• carrot
• fans
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 A collection of main ingredients.

   

2. 2 Soak the fungus in advance, and it is best to change the water several times in between.

   

3. 3 Just soak the vermicelli until soft, no need to soak it for too long.

   

4. 4 Wash the cucumber and coriander and cut into strips.

   

5. 5 Shred the carrots and tear the black fungus into small pieces.

   

6. 6 Chop the ginger and garlic, add chili powder and millet pepper, add 3 tablespoons of oil, and microwave (700W) on high heat for 90 seconds.

   

7. 7 Add half a teaspoon of salt while still hot.

   

8. 8 Add 2 tablespoons of light soy sauce.

   

9. 9 Add 2 tablespoons of cold vinegar.

   

10. 10 Finally add 1 tablespoon oyster sauce and mix well.

    

11. 11 Boil a pot of water, add vermicelli and simmer for a minute or two. Drain into cold boiled or ice water.

    

12. 12 Then add the fungus and cook for two to three minutes, then add the carrot and cook for two minutes.

    

13. 13 Cool the vermicelli, fungus and carrot shreds in water and then drain the water.

    

14. 14 Add shredded cucumber and cilantro.

    

15. 15 Pour in the sauce prepared earlier, sprinkle some cooked sesame seeds, and mix well. You can also wrap it in plastic wrap and refrigerate it for half an hour to make it more delicious.