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A collection of main ingredients. -
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Soak the fungus in advance, and it is best to change the water several times in between. -
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Just soak the vermicelli until soft, no need to soak it for too long. -
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Wash the cucumber and coriander and cut into shreds. -
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Shred the carrots and tear the black fungus into small pieces. -
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Chop the ginger and garlic, add chili powder and millet pepper, add 3 tablespoons of oil, and microwave (700W) on high heat for 90 seconds. -
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While hot, add half a teaspoon of salt. -
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Add 2 tablespoons of light soy sauce. -
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Add 2 tablespoons of cold vinegar. -
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Finally add 1 tablespoon of oyster sauce and stir evenly. -
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Boil a pot of water, add the vermicelli and cook for a minute or two. Remove and cool in boiled water or ice water. -
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Then add the fungus and cook for two to three minutes, then add the carrot and cook for two minutes. -
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Put the vermicelli, fungus and carrot shreds in water to cool down and then drain the water. -
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Add cucumber shreds and coriander. -
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Pour in the sauce prepared earlier, sprinkle a little cooked sesame seeds, and mix well. You can also wrap it in plastic wrap and refrigerate it for half an hour.tasty.
Tips
1. Choose crispy and tough vermicelli, you can also use sweet potato vermicelli or potato vermicelli, both are delicious. The soaking time should not be too long, just soak until soft, and do not cook it for too long and make it too soft.
2. The side dishes and seasonings can be adjusted according to your own taste. If you can't eat spicy food, add less or no chili powder, millet pepper.
3. If you have red oil at home, it will be more flavorful. I was too lazy to fry garlic oil and chili oil, so I heated it in the microwave and it was fine as long as the garlic aroma came out.