Cucumber Vermicelli Mixed with Haihong
Overview
Mussels, I still like to call them Haihong according to our local name. At first, I passed on my misunderstanding about Haihong to my parents, saying that Haihong is high in cholesterol and should not be eaten in large quantities, which made my father, who has high blood pressure, never dare to try it. Later, by chance, I learned about the true nutritional value of Haihong. It turns out that this small shellfish is not only good in quality and affordable, but also has the unique effect of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, which will lower cholesterol in the body. They are more effective than the commonly used cholesterol-lowering drug sitosterol. Eat more, be sure to eat more! From then on, it was on my parents’ dining table, and it would be there the next day. I also like eating in a variety of ways, especially this light way of eating.
Tags
Ingredients
Steps
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Wash the Haihong to remove impurities and steam it in a pot.
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Remove the meat and set aside.
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Put the vermicelli into a pot of boiling water and cook briefly.
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Blanch, take out and cool.
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Cut the cucumber into shreds. (Not too detailed)
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Chop green garlic stalks into mince.
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Put all materials together.
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Add oyster sauce, sesame oil, a little red oil, salt and vinegar to make a bowl of sauce.
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Pour the prepared bowl of juice into the dish.
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Mix well and serve.
