As a couple born in the 1980s, few of us knew how to cook before getting married. We are both the only children of socialism. Although we may not be the second generation, we are both treasures in the family. After we got married, fortunately, my husband knew how to make Lian Bai, so we began to study various methods of Lian Bai. One time, I ordered this dish in a restaurant and liked it very much, but I was too embarrassed to ask the chef how to make it. So, I experimented at home and finally succeeded. I recommend this recipe to everyone. I hope you like it too.

By Eater Xiangma

Ingredients

1/4 lotus root

1 handful of vermicelli

1 spoonful of oil

2 cloves of garlic

2 millet peppers

Steps of cooking

1. Cut the lotus root into thick strips , this dish is not easy to shred.

2. Soak the vermicelli in warm water and set aside

3. Slice the garlic

4. Pour a little oil into the pot and fry the lotus root until half cooked, about two minutes frying time.

5. Set aside the fried lotus root and white silk.

6. Heat the oil in the pot again, add garlic cloves and oil, and add half a ladle of water.

7. Add garlic cloves and stir-fry until fragrant. Add a spoonful of oil and continue to stir-fry until it dissolves. Add water.

8. Add water and boil before adding Japanese vermicelli.

9. After the vermicelli is boiled, add the freshly fried lotus root and stir-fry together.

10. It is best to use chopsticks to fry in this step. Be careful to stir.

11. Add crushed millet pepper before serving, stir in 3g of salt and serve.

Tips

This dish is salty, slightly spicy and very delicious with rice. Due to fuel consumption, if you have a light mouth, you don’t need to add salt.

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