1. The vermicelli is blanched in hot water and used after being removed and cooled. Use an egg in a hot oil pan to make a thin egg crust and set aside. Scald the fungus with hot water for later use. Shred the cucumber, shred the fungus, shred the egg skin, and shred the tomatoes. Keep the chilled vermicelli short and easy to eat. Put all the above shreds into a small bowl of vegetables, add salt, sesame oil, chicken essence and white vinegar.
2. Just mix thoroughly.
3. The smooth cold vermicelli is made!
Tips:Red vinegar tastes better than white vinegar. White vinegar is too sour, but it is best to use white vinegar for cold vermicelli, because red vinegar will darken the color of vermicelli.
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