Materials required for mixing mung bean sprouts and cucumber vermicelli: cucumber 1 root, mung bean sprouts 250g, vermicelli 1 root, carrot half root, coriander 2, garlic 2 petals, salt, chili oil 1 spoon, sesame oil 1 spoon, sugar 1 spoon.

Practice steps:

1. Prepare the required materials, remove the bean skin of mung bean sprouts, and clean all the ingredients.

2. Add a proper amount of water to the pot and bring to a boil. Add vermicelli and scald the vermicelli until soft and transparent.

3. Then pour the vermicelli with hot water into a large bowl, add some cold water to turn it into warm water, let the vermicelli soak in warm water until the vermicelli has no hard heart, and then soak for ten minutes.

It takes a long time to soak vermicelli directly in cold water, 1-2 hours. Soak vermicelli in hot water, vermicelli is easy to stick together, and it is also easy to break, which makes it taste bad. Boil the vermicelli until it is soft, and then soak it in warm water, so that the vermicelli has a short soaking time, good taste, smooth and not hard taste. It's a way to get fans.

4. Boil the pot with water, blanch the mung bean sprouts until they break, take out the mung bean sprouts, cool them in cold water, and control the water content after taking out. After blanching, put it in cold water and cool it, so that the mung bean sprouts can be cooled quickly, which can not only keep their crisp and tender taste, but also can not be blanched.

5. Shred cucumbers and carrots. If you don't like eating carrots raw, you can stir shredded carrots with a little oil and mix them together. Blanching carrots in water will lose a lot of nutrients.

6. Cut parsley into small pieces and garlic into powder.

7. Put shredded cucumber, shredded carrot, mung bean sprouts and soaked vermicelli into a deep container, add minced coriander, minced garlic, sesame oil, chili oil, salt, white sugar rice vinegar and soy sauce, stir evenly with chopsticks from bottom to top, and serve. This salad should be eaten and mixed now. If it is left for a long time, the nutrition will be lost and the taste will not be crisp and tender.

Tip: vermicelli is soaked in cold water for a long time, and hot water bubbles are easy to agglomerate and break, and the taste is not good. Boil the vermicelli until it is soft, and then soak it in warm water for a while. It tastes good. Don't cook the vermicelli for too long, just cook it until it becomes soft, and then soak it in warm water.