A lotus root

A small bundle of vermicelli

Garlic 2 cloves

Onion 1/4

2 tablespoons soy sauce

Salt 1/2+ 1/4 teaspoon.

Chicken powder 1 teaspoon

Sugar 1/2 teaspoons

Spiced powder 1/2 teaspoons

Clear water 1 tablespoon

working methods

1. Soak the vermicelli in warm water for 30 minutes, wash the lotus root and cut into large pieces. Chop the onion and garlic and set aside.

2. Put all the seasonings into a small bowl and mix well for later use.

3. Pour water into the pot, add a little salt, and add chopped lotus root after the water boils.

4. When the water boils again, take out the lotus root.

5. Take another wok, pour in corn oil (a little more than usual cooking oil), add onion and minced garlic to stir fry until fragrant, and add blanched lotus root and soaked vermicelli.

6. Stir fry a few times, pour in the prepared sauce, and serve after the lotus root and vermicelli are tasted.