Cucumber Salad
May 7, 2007
Ingredients:
- 2 slices of small cucumbers
- 2 boxes of cooled, rolled vermicelli
- 2 big onions
- Parsley
Seasoning:
- 2 tbsp of soy sauce
- 1 tbsp of seasoned vinegar
- 1 tsp of sugar
- 1 tbsp of sesame oil
Method:
1. First, slice the small cucumbers before making it thinner. Unroll the cooled, rolled vermicelli/noodle, spread it flat, and cut it into slices. Put the cucumber in the middle of the plate and heap up the cooled rolled vermicelli on top.
2. Use a grinding board to grind the big onions into mashed pieces. Clean the parsley thoroughly and chop it into small pieces.
3. Mix the seasonings evenly into a small bowl, throw it in together with the mashed onions, and stir evenly. Pour the mixture onto the rolled vermicelli/noodle before adding parsley. Mix evenly before eating.
Tips:
-Cooled, rolled, or cubed vermicelli/noodles can be used to mix (the cooled, rolled vermicelli can be sliced thinner).
-The cucumber doesn’t need to be salted because it can be sliced straight away for eating (it must be sliced thinner to taste nice and fresh). After completion of slicing, you can chill it in the refrigerator for 1 to 2 hours, to make it more frozen.
-This sauce belongs to the three-in-one oil flavor used in Northern China. A mixture of soy sauce, sesame oil, and vinegar is a very common and delicious cooling sauce. The amount of ingredients used can be altered to suit one’s preference.
-After heating, the skin of the vermicelli/noodles can be mixed in the same way.
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