Cucumber and Egg Mixed Vermicelli

Name: Cucumber and Egg Mixed Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Cucumber; 40g Rice noodles; 1 piece egg; Some Homemade chili oil; Some Soy sauce; Some Vinegar; Some salt; Some MSG; Some Sugar

by Liu Yingjie

4.8 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Cucumbers are getting cheaper now,
Not as expensive as in winter,
In addition, people tend to get dry in spring,
The voice will be hoarse,
So eating more cucumbers to nourish yin and dryness is a very suitable choice.
Cucumber cold dressing, its effect will be better,
So today I made this cucumber egg vermicelli,
Unlike traditional cucumber scrambled eggs,
Very different. "

Ingredients

Cucumber and Egg Mixed Vermicelli

1. Wash and shred cucumbers.

2. Put the vermicelli in and boil it.

3. Adjust half a small bowl of water starch.

4. Beat the eggs in a small bowl and stir.

5. Pour the water starch into the egg liquid.

6. Stir well.

7. Pour the egg liquid into the oiled pan and spread it into thin omelets.

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

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

10. Add soy sauce.

11. Add vinegar.

12. Add refined salt.

13. Add sugar.

14. Put in MSG.

15. Add the secret sesame pepper oil.

16. Mix it well and serve on a plate.

Tips:
1 The vermicelli should be blanched before mixing, and then watered, it will affect the taste if left for a long time.
2 The chili oil is secretly made by our house. You can use the chili oil fried at home.
3 Eat as soon as possible after mixing, otherwise the vermicelli will stick and the cucumber will separate.