material

Fern root powder 1 stick (about 60g), cucumber 1 2, carrot 1 2, garlic 5, pepper1piece, pepper1piece, homemade Chili oil (please click here), and light soy sauce.

method of work

1. Cut carrots and cucumbers into filaments for later use.

2. Wash and cut the bell pepper and the morning pepper into small pieces, and mince the garlic cloves.

3. Take a small bowl, add 2 spoonfuls of Chili oil, light soy sauce and vinegar (ratio1:1), then add Chili pieces and minced garlic into the sauce and mix well for later use.

4. Take another pot and boil a pot of water. After the carrots are cooked, remove them and control the water.

5. Boil the fern root powder in boiling water for about 5 minutes until there is no hard core, then take it out, ice it with ice water for 2 minutes, and then take it out to control the water.

6. Put the fern root powder and side dishes into a larger container, pour the sauce prepared in step 3 and mix well to serve.

Tips

1. Chili oil is homemade and not too spicy. In this dish, it mainly provides fragrance. Hangjiao is thrown in to match the color, so you can't leave it if you don't have it. But the most important pepper must not be omitted. It is the main provider of spicy taste. Although I can't eat spicy food, I can't stop eating the mixed taste of pepper and vinegar. Just be careful not to eat pepper when eating.

2. If you have balsamic vinegar, try to use balsamic vinegar. If you don't have balsamic vinegar, just use old vinegar as I do.