When people first taste Longkou vermicelli, the taste of Longkou vermicelli is very prominent. Longkou vermicelli(also known as cellophane noodles) are very slippery, have almost no weight, and feel like a side dish, not a major part of a soup or fried food. However, their absorption of flavor compensates for the lack of it. Longkou vermicelli noodles can absorb the original flavor of the soup or sauce in about 2 minutes. At the same time, Longkou vermicelli noodles also have their own unique side. For example, after deep-fried, Longkou vermicelli noodles will be fried into a crispy nest, and its crispy surface becomes a stage for adding soup and salad to the sauce.
Boil the water in the pot, cut the noodle soup into two halves, and place in another pot.
Pour boiling water into the surface of the Longkou vermicelli and soak the noodles for about 15 minutes.
Boil the pot with the vermicelli noodles, drain the noodles in the last 2 minutes of cooking, and add them to the stir-fry or soup.
In a wok or pan, heat a few tablespoons of frying oil at medium and high temperatures. Cut the Longkou noodles in half. After about 4 or 5 minutes of heating, add the Longkou vermicelli to the oil.
Stir-fried noodles until golden brown, stir once or twice for about 2 minutes. Remove the noodles with a slotted spoon and place on a paper towel to drain.
Transfer the noodles to a plate and use as a nest for the sauce or add it to the top of the other dish to make a crispy decoration
Vermicelli Longkow
Vermicelli
longkow Vermicell
Longkou Vermicelli
Brand Vermicelli
Vermicelli
| Quantity(Case) | 1 - 50 | >50 |
| Est. Time(days) | 10 | To be negotiated |
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