Sea rainbow with cucumber and vermicelli(huang gua fen si ban hai hong )

Sea rainbow with cucumber and vermicelli

Introduction:

"Light dish, I prefer to call it Haihong according to our local name. At first, I passed on my misunderstanding of Haihong to my parents, saying that Haihong is high in cholesterol and can't eat too much, which made my father dare not try it. Later, by chance, I got to know the true nutritional value of Haihong. It turned out that this small shellfish not only has good quality and good price, but also has the unique function of inhibiting the synthesis of cholesterol in the liver and accelerating the excretion of cholesterol, which will reduce the cholesterol in the body. They are more effective than the commonly used cholesterol lowering drug sitosterol. Eat more, eat more! From then on, my parents' dining table, the next day there will be its shadow. I like to eat in a variety of ways, especially in a light way. "

Production steps:

Step 1: remove impurities, wash and steam.

Step 2: peel the meat and set it aside.

Step 3: put the vermicelli into the boiling water and cook it.

Step 4: blanch and remove to cool.

Step 5: cut the cucumber into strips. (not too detailed)

Step 6: cut the garlic into small pieces.

Step 7: put all the materials together.

Step 8: mix oyster sauce with sesame oil, a little red oil, salt and vinegar into a bowl of juice.

Step 9: pour the bowl juice into the dish.

Step 10: mix well.

Materials required:

Haihong meat: moderate

Cucumber: moderate

Fans: right amount

Green garlic: right amount

Oyster sauce: right amount

Sesame oil: right amount

Red oil: right amount

Vinegar: right amount

Salt: right amount

Note: Haihong steaming time does not have to be too long, just open the mouth.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Huang Gua Fen Si Ban Hai Hong