Cold water vermicelli
By AdaHeller
When I came back after the New Year, my husband's sister knew that we liked to eat the water vermicelli from our hometown, so she bought it specially for us to take with her. It couldn't be bought here. It was really delicious! I'll definitely bring more back next time.
Recipe Recommendations
- soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vinegar 1 tablespoon
- oyster sauce 1 tablespoon
- white sugar 1 teaspoon
- salt half a teaspoon
- sesame oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Cold water vermicelli
1
Remove the vacuum-packed mung bean flour skin, cut it into strips as wide as a finger, divide it into pieces, and place it in boiling water to curl for about 2-3 minutes.
2
The scalded water powder skin should be washed with cold water. It must be washed with cold water, otherwise the taste will be bad.
3
Remove the vermicelli after being soaked in cold water, drain the water, and plate.
4
Chop the onions and ginger into cubes, and chop the garlic into minced pieces. Mix all seasonings (including 2 tablespoons soy sauce; 1 tablespoon vinegar; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/2 teaspoon salt; chicken essence; a little sesame oil; onions; ginger; garlic;) well and pour into the plate.Cold water vermicelli Make Tips
Actually, you could also add some mung bean sprouts, shredded cucumber, and shredded green and red peppers, which would make the dish look even better. But I love the smooth texture of the sheet jelly the most, so I don't like other things stealing its spotlight. Hehe!