Cold vermicelli baby cabbage, simple and delicious, refreshing cold dish in summer
I have eaten this dish at my mother-in-law's house before: cold salad vermicelli baby cabbage, I have always been in my mind, I feel that it is the most delicious cold salad I have ever eaten at a family banquet in my life, it is delicious and makes people wonder how this delicacy is made. Today, I was finally able to finish watching the whole process of how to make this dish, only to find that it was actually very simple, 10 minutes of quick dish. Ingredient description: [baby cabbage] Today is baby cabbage, if there is winter Chinese cabbage, it will be more delicious; [Vermicelli] It is best to use finer vermicelli than those sold on the market, which has a short soaking time and is easier to taste delicious; 【Vinegar】Use vinegar that is not too sour, and do not use sour old vinegar
Ingredients
Cooking Instructions
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The dosage is as shown in the figure, after the vermicelli is soaked, blanch it in boiling water and remove it, immediately pass the cold water, drain and squeeze the vermicelli, and cut the length of your fingers
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Parsley cut into small pieces
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Baby cabbage/Chinese cabbage shredded, finger length
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Heat the pan with cold oil, fry the peppercorns to bring out the fragrance, and remove them before turning black. Add chopped green onions and shrimp skin and stir-fry until fragrant
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Pour the fried shrimp skin and green onions into the coriander and cabbage, add 1 tablespoon of sugar, 1 tablespoon of millet vinegar, appropriate amount of salt and garlic, and stir well. The amount of seasoning is only an estimate, and everyone adjusts it according to their preferences
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