Snacks can also be very simple---tomato juice mixed with vermicelli
Overview
Everyone is familiar with Liangpi. They think Liangpi is delicious but difficult to make. Face washing is troublesome and many people are put off by it. Today I will introduce to you a rice vermicelli noodle dish, which is no worse than cold noodle noodles. The only drawback is that the skin will be hard, but there is no problem in summer. It is made by soaking rice in water, then grinding it and steaming it in a pot. I thought it was troublesome so I bought steamed vermicelli at the market, which looks similar to cold vermicelli. The boss has a special steamer, so he can steam two plates of vermicelli in just 2 minutes. When it was steamed, I asked him to add some oil to prevent it from sticking. It was still hot when I got home. But I also brushed them with a little oil when I rolled them up.
Tags
Ingredients
Steps
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Ingredients: 8 strips of rice vermicelli, 80 grams of bean sprouts, 40 grams of peanuts, 3 coriander stalks. Seasoning: half a tablespoon of light soy sauce, 3 tablespoons of Heinz ketchup, and half a bowl of mixed oil
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Pour boiling water into the pot, bring it to a boil, pour in the bean sprouts and blanch them, scoop them out and set aside.
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Pour the blended oil into the casserole, and when the oil is 50% hot, add the peanuts, fry them until cooked, remove and drain the oil, and put them in a kitchen towel to absorb the excess oil.
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Cut the vermicelli into sections, wash the coriander and cut it into sections, add peanuts and bean sprouts to a large bowl.
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.Pour in light soy sauce.
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Pour in the tomato sauce, stir evenly and serve.
