First of all, you should choose the authentic yam vermicelli, because not all yam vermicelli are yam vermicelli, yam vermicelli, which is translucent. After soaking in boiling water for 8 minutes, you can drain the water and stir-fry it with auxiliary materials such as meat. The authentic yam vermicelli tastes smooth, elastic but not hard and tough, translucent, and the water is not turbid after soaking in water. Learn more and be warm: you have to move seven times and buzz for a long time.

Now I'd like to share with you how to cool the yam vermicelli: take two pieces of yam vermicelli, put them in a pot with cold water, turn off the fire and soak for 7 minutes after the water is boiled, remove them and put them on a plate, with minced garlic, mustard oil or Chili oil (only take one, but keep both of them with heavy taste), sesame oil, sesame sauce and light soy sauce.

, salt, monosodium glutamate (don't entangle the harm of monosodium glutamate, adjust the cold dishes and put monosodium glutamate to refresh them, as long as it is not a good thing at high temperature, Baidu can check) 9 rice vinegar (rice vinegar is beautiful in color, pure in taste, and doesn't lose much flavor) is put into a small bowl in turn, and mixed well, and evenly sprinkled on the yam skin. You can add shredded green and red peppers, shredded cucumbers and so on.

If all the seasonings are put into the vermicelli and stirred, it is suggested that sesame sauce be sprinkled on the yam vermicelli in the end to keep the dishes beautiful.

Stir-frying, stewing and stewing are more ways to add warmth: you should move the bath for a long time.