Mixed Vermicelli

Name: Mixed Vermicelli
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Sweet potato vermicelli; 1/2 carrot; 1/2 root Cucumber; 1 small handful Enoki mushroom; Some ginger; Some Minced garlic; 2 pcs Millet pepper; 3 tablespoons Chili oil; 1 tbsp Pepper oil; 3 tablespoons Soy sauce; 2 tbsp Steamed fish with black bean sauce; 2 tbsp Vinegar; 1 tablespoon and a half salt; Some Cooking oil

by Xiao Xiaoduo and Buns

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The weather is getting hot every day, and I often have no appetite for eating. At this time, cold dishes are more popular. Just two days ago, I fried chili oil, pepper oil, and mixed vermicelli. It was delicious. It's just that the cucumber has been put out less, so I should put a whole one. If you add some soybean sprouts, it tastes better.

Mixed Vermicelli

1. The ingredients are ready. Wash carrots and cucumbers and wipe them with a grater. Cut off the roots of enoki mushrooms.

2. Blanch the shredded carrots for 2 minutes, and blanch the enoki mushrooms for half a minute. The noodles are boiled until they can be easily pinched off with chopsticks, then boil and let cool, and then drain the water.

3. Add the marinated cucumber shreds, ginger garlic and millet pepper.

4. Pour various sauces, light soy sauce, vinegar, chili oil, pepper oil, etc. according to your own taste.

5. Mix all the ingredients well and start eating.

Tips:
1. Pickle the cucumber with salt first, which can reduce the astringency of the cucumber. Half a cucumber is actually a bit small, and you can't see it after mixing, only one is enough.
2. The side dishes are as you like, if there are soybean sprouts, it will be more refreshing.
3. Seasoning as you like. If you like spicy food, put more millet pepper and chili oil, and you like sour and more vinegar.