[northeast] Cabbage Vermicelli with Sesame Sauce

Name: [northeast] Cabbage Vermicelli with Sesame Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some Longkou vermicelli; Some Tahini; Some salt; Some Sugar; Some Soy sauce; Some Vinegar; Some Chili oil; Some sesame oil; Some garlic; Some parsley; Some Millet pepper

by Eyebrow delicacy

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

What is unavoidable during the Spring Festival is the eating and drinking of big fish and meat. Eating too much greasy requires cold vegetable dishes to clear the mouth. Every Spring Festival in my house, there will be a cold dish that will be the first to be eliminated, such as cold cucumber, cold three-wire salad, and simmered potato. Silk, cold fungus, and today's sesame sauce cabbage vermicelli, etc., are also usually cooked and eaten. The cabbage vermicelli with the unique flavor of tahini, I can eat a large plate by myself. "

[northeast] Cabbage Vermicelli with Sesame Sauce

1. The Longkou vermicelli was soaked in cold water for a while.

[northeast] Cabbage Vermicelli with Sesame Sauce recipe

2. Cabbage is best to use a blade in the middle of the cabbage help, and then cut into thin filaments.

3. Boil the vermicelli in a boiling pot with hot water. After cooking, add cold water and control the moisture.

4. Put the cabbage, vermicelli, coriander, and minced garlic in a larger container.

5. Tahini is diluted with warm water in advance and stirred well.

6. Then add salt, sugar, millet pepper, light soy sauce, aged vinegar, chili oil, sesame oil, and sesame paste, and then stir evenly with chopsticks.

7. Finished picture

8. Finished picture

Tips:
1. For fans, it is better to use thinner Longkou vermicelli. The cabbage heart I use for cabbage, if it is not cabbage heart, it is better to just use cabbage to help taste better.
2. Tahini should be diluted with warm water in advance, or it is too dry to mix evenly.