Rouge Fan Buckle

Rouge Fan Buckle

1. Remove impurities from the amaranth, wash and set aside

2. Boil water in a pot to blanch the amaranth to make the soup wine-colored

3. The blanched amaranth is immediately placed in cold water to cool down, and drain the water for later use

4. Prepare the right amount of vermicelli and wash it with clean water for later use

5. Put the vermicelli into amaranth water and cook on high heat

6. Fans can’t cook for too long, it feels transparent, you can taste it and it’s more chewy

7. The boiled vermicelli immediately put it in cold water to cool down and then remove the water to drain

8. Take a strand of fans and wrap them around two fingers, and then wrap the extra fans in the middle.

9. Take a cucumber and wash everything into two consecutive cuts with seven knives. Don’t cut it in the middle, then make a fan shape.

10. Peel the garlic and turn it into mashed garlic

11. Mix garlic paste with waterlogged juice and sugar and mix well

12. Cut small red peppers and set aside

13. The wrapped rouge vermicelli buckle is placed on the plate, and it is more beautiful with fan slices of cucumber and small red pepper.

14. The vermicelli dipped in the sauce is so refreshing

15. It feels great that the carp jumps into the dragon gate

16. This delicacy is a must-choice wine and delicacy for friends gathering

17. Rouge vermicelli buckle is a must-have dish for banquets

Tips:

The nutritional components of vermicelli are mainly carbohydrates, dietary fiber, protein, niacin and minerals such as calcium, magnesium, iron, potassium, phosphorus, and sodium. The vermicelli has good taste, it can absorb the flavor of various delicious soups, plus the softness and tenderness of the vermicelli itself, it is more refreshing and pleasant. Cold dressing is better.