Assorted Vermicelli
A refreshing cold dish featuring Longkou vermicelli tossed with shredded ham, chicken, pork, egg, and other julienned ingredients.
Ingredients
Longkou vermicelli noodles
150 g
spinach hearts
3
cooked ham
50 g
cooked chicken
50 g
cooked pork
50 g
rehydrated dried shrimp
25 g
rehydrated dried shiitake mushrooms
25 g
eggs
2
soy sauce
40 g
monosodium glutamate
0.2 g
mustard paste
0.3 g
sesame oil
0.5 g
fine salt
0.2 g
peanut oil
50 g
vinegar
25 g
Instructions
1
Step 1
Cut the vermicelli into 17 cm pieces, drop into boiling water and cook until there is no firm core, then remove and rinse under cold water and drain well. Place the vermicelli in the center of a large serving plate.
2
Step 2
Wash the spinach and cut into 3 cm long segments. Wash the shiitake mushrooms and slice them open, blanch in boiling water, drain, and set aside.
3
Step 3
Crack the eggs into a bowl and beat well. Place a wok over medium heat, add the peanut oil and heat to 50% hot, then pour in the eggs and spread into a 3 mm thick pancake. Let cool, then cut into 3 mm wide by 3 cm long strips and set aside.
4
Step 4
Cut the ham, chicken, and pork all into 3 mm thick by 7 cm long strips. Arrange these four kinds of strips together with the mushrooms neatly around the vermicelli, and sprinkle the dried shrimp and spinach over the top of the vermicelli.
5
Step 5
Combine the soy sauce, fine salt, vinegar, mustard paste, sesame oil, and monosodium glutamate in a bowl and mix well to make the sauce. Serve the sauce alongside the dish and pour it over just before eating.
