Please prepare the raw materials:

Sweet potato vermicelli, shredded carrot, shredded cucumber, shredded black fungus (kelp is also acceptable), mung bean sprouts, fried sesame peanuts, balsamic vinegar, salt, mushroom essence (chicken essence) and sesame oil.

Process:

1, take a basin and fill it with water and soak it in half. After about half an hour, the fans have softened. Rinse the vermicelli in the filter basket and drain.

2. Add water to the pot, add vermicelli and boil. . .

3. Stir the vermicelli with chopsticks after the water boils to avoid sticking to the bottom of the pot. It takes about five minutes to cook (my fans are very familiar, so it will take another half an hour)

4. Pour the cooked vermicelli into the filter basket, supercool it with cold boiled water, and then drip dry the water.

5, shredded carrots, shredded black fungus, mung bean sprouts, and then cold boiled water is too cold.

5. Put the vermicelli into a large bowl, spread shredded carrots, mung bean sprouts, shredded black fungus and shredded cucumber on it, add appropriate amount of balsamic vinegar according to your own taste (if you put white vinegar, add some sugar to taste, otherwise it is too sour, you can also put Chili oil or Chili sauce if you like spicy food), soy sauce, salt and mushroom essence, drop a few drops of sesame oil and mix well, and sprinkle with cooked sesame seeds and peanuts.

This cold sweet potato vermicelli is smooth and somersault, refreshing and appetizing. A ate three big plates in a row!