Cold salad has a profound history and culture, which can be traced back to the Zhou Dynasty and the pre-Qin period. Every cold dish eats not only the food itself, but the seasoning is the soul. Seasonings such as sugar, sesame oil, vinegar, salt and Chili oil give each cold dish a different taste. Before eating, all kinds of ingredients and sauces are mixed together and stirred evenly, and the sour, spicy, sweet and hemp fragrance is distributed in the mouth, which can not only wake up the stomach, but also preserve health.

Choosing different flavors of ingredients for cold salad will make the dish rich in taste and very good with delicious seasonings.

material

Materials: cucumber 100g, purple cabbage 150g, vermicelli100g;

Accessories: proper amount of oil and salt.

Cold mixed noodles with three silk noodles

1

Soak vermicelli, shred cucumber and shred purple cabbage.

2

Boil the water and cook the vermicelli, let it cool, add a few drops of olive oil and mix well.

three

Put vermicelli, shredded cucumber and shredded cabbage into the pot.

four

Put oil in the wok, and add minced garlic, dried pepper, vinegar, soy sauce, a little water, sugar and salt in turn.

five

Stir-fry sauce on the three shreds and mix well.

skill

Soak the cooked vermicelli in cold water to make it stronger, and put olive oil to make it not stick to your hands.