When the weather is hot and humid and you have no appetite, you want to eat some refreshing and appetizing cold dishes. Recently, there have been several cold dishes and methods, such as the previous shrimp roe edamame mixed with white silk is more popular, and there is also a pea sprouts mixed with shredded beans, fragrant mixed with dried eggs, bitter chrysanthemum mixed with shredded beans and other practices, if you want to try new flavors, you can go to my homepage to read.
Today, let's continue with a cold salad suitable for summer, the main ingredients are soybean sprouts, vermicelli and cucumbers, the ingredients are the simplest and cheapest, and they can be seen everywhere, and the seasoning is simple, so you can make it at hand.
Not much to say, let's share this way of eating bean sprouts vermicelli mixed with cucumbers, come to this plate when it's hot and have no appetite, full of crispy, smooth and non-greasy flavors to help you eat a good appetite in summer, please see the following breakdown for detailed steps:
——Bean sprouts vermicelli mixed with cucumber——
Ingredients: a handful of soybean sprouts, a handful of longkou vermicelli, a cucumber, garlic, half a red pepper, light soy sauce, balsamic vinegar, sesame flavor, salt, fresh chicken juice, cooking oil
Step 1: Prepare a handful of fresh soybean sprouts, wash them with water first, then blanch them directly in an underwater pot, and cook them for about a minute on high heat. Then put it directly into cold water to cool, so as to retain the crisp and tender taste of the bean sprouts, and then squeeze the water slightly after removing it, put it in a basin and shake it out for later use.
Step 2: Prepare another cucumber, wash it, slice it, and then cut it into thin strips for later use. Soak a handful of longkou vermicelli in warm water until soft, then pour it into a pot of boiling water, blanch it, remove it and set aside. The longkou vermicelli here is mung bean vermicelli, and you can also choose sweet potato vermicelli to replace it according to your preference.
Step 3: There is also a cold sauce to prepare. Add an appropriate amount of minced garlic and shredded red pepper to an empty bowl, then pour hot oil directly into it to stimulate the aroma. Then add 4 tablespoons of light soy sauce, 2 tablespoons of balsamic vinegar, chicken essence and a little salt, and 1 tablespoon of sesame oil and stir well.
Step 4: Shake the dried bean sprouts and put them in the pot, then pour all the cucumber shreds and vermicelli into it, take out the sauce prepared in the third step and pour it in, wear disposable gloves and mix well to put it on the table. Refreshing and delicious, the bean sprouts are crisp and tender, and the vermicelli absorbs the smooth and good taste of the soup, refreshing and not greasy.
- Ahu's cooking tricks -
No matter how simple the dish is, there are cooking tips: the soybean sprouts in the recipe can be replaced with mung bean sprouts, the soybean sprouts must be boiled and boiled thoroughly, and they can be soaked in cold water to cool down quickly, so that some of their crisp and tender taste can be retained, otherwise the residual heat will steam the bean sprouts and the taste is not good. You should also pay attention to the cooling water you use, try not to use tap water, and don't eat it to spoil your stomach.
The longkou vermicelli used in the recipe is soaked in boiling water and softened and can be eaten cold. If you use sweet potato vermicelli, it is recommended to soak it until soft, and be sure to boil it before eating.
I'm Ahu's snack light, a gluttonous eater who likes to study different ways to eat food! Cold dishes are indispensable in summer, and today's bean sprouts vermicelli mixed with cucumber is suitable for hot days to eat, crisp and appetizing, relieving greasy and relieving heat. If you like today's way of eating bean sprouts vermicelli mixed with cucumbers, you can follow me, and leave a message, like, forward and "watch" this article, there will be more exciting content presented tomorrow, thank you for reading, see you tomorrow!