Ingredients required for mung bean sprouts and cucumber mixed with vermicelli: 1 cucumber, 250g mung bean sprouts, 1 vermicelli, half a carrot, 2 corianders, 2 cloves of garlic, appropriate amount of salt, 1 tablespoon of chili oil, 1 sesame oil tablespoon, 1 tablespoon of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce,

Practice steps:

1. Prepare the required materials, remove the bean skins of the mung bean sprouts, and remove all the ingredients Clean well.

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

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

It takes a long time to soak vermicelli directly in cold water, 1-2 hours. Soak the vermicelli in hot water. The vermicelli will easily stick to a ball, break easily, and taste bad. Boil the vermicelli first and then soak it in warm water. This way, the vermicelli soaking time is short and the vermicelli tastes good, smooth and not hard. It's a way to gain fans.

4. Boil the pot with water, blanch the mung bean sprouts until they break, take out the mung bean sprouts, put them into cold water to cool, take them out and control the water content for later use. After blanching, put it into cold water to cool down, so that the mung bean sprouts can cool down quickly, which can maintain their crisp and tender taste without being blanched.

5. Cut the cucumber and carrot into shreds. If you don't like eating raw carrots, you can toss the shredded carrots in a little oil and mix together. Blanching carrots in water will cause a large amount of nutrients to be lost.

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

7. Put cucumber shreds, carrot shreds, 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. Use chopsticks to stir evenly from bottom to top and serve on a plate. This salad should be eaten and tossed now. If left for a long time, the nutrients will be lost and the taste will not be tender.

Tips: Soak the vermicelli in cold water for a long time. If soaked in hot water, the vermicelli will easily clump and break, resulting in a bad taste. Boil the vermicelli until soft, then soak it in warm water for a while. It tastes good. Don't cook the vermicelli for too long, just cook until soft and then soak in warm water.