Ingredients: 200 grams of vermicelli, 80 grams of tender cucumber, seven or eight cloves of garlic and a handful of chives.

Accessories: 5g of Zanthoxylum bungeanum powder, 0g of salad oil10g, 5g of oil pepper10g, 5g of light soy sauce, 5g of salt and 0g of balsamic vinegar10g.

1, wash the cucumber, lay the bottom with silk, and cut the vermicelli and put it on the cucumber silk.

2. Peel the garlic head and mash it in the garlic mortar. Wash and chop the chives and mix well with the minced garlic. Sprinkle with pepper powder. After burning the oil until it smokes, pour it in the garlic mortar with a spoon and stir while pouring the oil. Burn the minced garlic and minced chives into a fragrance.

3. Immediately add appropriate amount of balsamic vinegar, soy sauce, salt and oil spicy seeds into the garlic mortar that has been splashed with oil, and mix well to make juice for later use.

4. Pour the mixed seasoning juice on the vermicelli before eating.

5, the effect after mixing evenly.