1: Wash the vermicelli and soak it in cold water until soft. Wash the carrots and cut into shreds. Boil water in a pot, add vermicelli, cook until translucent, take out, rinse, and place on the bottom of a plate. Put the shredded carrots into the pot and cook for a while, take it out, rinse and place it on the vermicelli. Crush the garlic, mince it, sprinkle it in the center, and garnish with some coriander segments. 2: Heat up the pot, pour an appropriate amount of peanut oil to heat, pour it on the minced garlic, add an appropriate amount of light soy sauce and vinegar, and stir evenly when eating. Cooking tips for cold carrot vermicelli