Rouge Vermicelli Button

Remove impurities from amaranth, wash and set aside

Boil water in a pot and blanch the amaranth until the soup becomes wine color

Blanch the amaranth and immediately put it into cold water to cool, drain and set aside

Prepare an appropriate amount of vermicelli, wash it with water and set aside

Put the vermicelli into amaranth water and cook over high heat

Don’t cook the vermicelli for too long. If it feels transparent, you can taste it to make it chewier

After cooking the vermicelli, immediately put it into cold water to cool down, then take it out and drain the water

Take a strand of vermicelli and wrap it around two fingers twice, then wrap the excess vermicelli in the middle

Take a cucumber, wash it and cut it into two pieces seven times without cutting off the middle. Then lay it out in a fan shape

Peel the garlic and mince it into minced garlic

Mix the mashed garlic with the waterlogged juice and sugar and mix well

Cut the skin of small red pepper and set aside

The wrapped rouge vermicelli buttons are placed on a plate and are even more beautiful when paired with sliced cucumbers and small red peppers

The vermicelli is so delicious when dipped in the sauce

The feeling of carp jumping over the dragon gate is so great

This delicious dish is a must-have for friends’ get-togethers

Rouge Vermicelli Buttons are a must-have dish for banquets

Overview