Fresh and Refreshing Seafood Mixed Vermicelli
1.
Soak the Longkou vermicelli in cold water until soft and cut into two to three pieces.
2.
Add an appropriate amount of water to the pot to boil, add the vermicelli and blanch it (about two to three minutes) to dry the water, put it in ice water, stir it with chopsticks, and scoop it up.
3.
After the shrimps and mussels are blanched and cooked (about 8-9 mature, the taste is best at this time), also put them in ice water for a while
4.
Stir the prawns with mussels, vermicelli, onion, celery, chili, lemon juice, and fish sauce, and put on a plate.
5.
Features: The rich taste of lemon gets rid of the fishy smell of seafood, the mussels and shrimps are chewy, the raw onion is crispy, the color is bright, the sour and the spicy, the spicy is slightly sweet, simple and easy to operate, it is scorching summer A refreshing fast hand dish on Japan.
Tips:
1. Be sure to soak in cold water so that the vermicelli will not become mushy. Cut the vermicelli short to make it easier to mix with other ingredients.
2. The purpose of putting in ice water is to prevent the vermicelli from sticking together and make the taste more crisp.
3. Purple onions are the best choice, because they are not spicy and taste sweeter, so they are suitable for cold dressing.