Cold dried shreds
Dry silk 130g | Red pepper Half |
Hangjiao 1 | cilantro 1 piece |
Onion A little | Soaked fungus Appropriate amount |
Minced garlic Appropriate amount | Chili oil Appropriate amount |
Light soy sauce 1 tablespoon | balsamic vinegar 1 teaspoon |
Sesame oil Appropriate amount | Chicken Essence Appropriate amount |
Step 1
Prepare the required ingredients;Step 2
Tear the soaked fungus into small florets; cut the green and red peppers and onions into thin strips; cut the coriander stems and leaves into sections, and mince the garlic;Step 3
Put a little salt in a pot of boiling water, cook the dried shreds and fungus, take them out, drain and set aside;Step 4
Mix the drained dry shreds, fungus, onion shreds, green and red pepper shreds, and coriander stems;Step 5
Start preparing the sauce: 1 tablespoon light soy sauce, 1 teaspoon balsamic vinegar, add minced garlic and stir well, add 1 tablespoon chili oil, appropriate amount of sesame oil, and chicken essence;Step 6
Mix thoroughly;Step 7
Pour the prepared sauce into the plate, mix thoroughly, and sprinkle with coriander leaves. If you like a strong flavor, you can add some chili oil;Step 8
Auspicious and smooth - cold dried shredded noodles, isn't it very tempting, the New Year's Eve dinner is planned! Cooking techniques for cold dried shredded noodles1. If the dried shreds you buy are salty, they must be soaked in hot water in advance to remove the salty taste;
2. The ratio of this sauce is very versatile. It can be used to dip dry-cut beef and other stewed vegetables, as well as dumplings. Give it a try.