Cold Fern Root Powder

Name: Cold Fern Root Powder
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Fern root powder; 1/2 piece Cucumber; 1/2 piece carrot; 1 Hangjiao; 1 Chaotian Pepper; 5 cloves garlic; Some Chili oil; Some Soy sauce; Some Vinegar

by Nuan Nuan Shang

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Although it has already begun, Beijing is still sultry and unbearable, and the hot people have lost their energy. When cooking, I even deliberately or unintentionally wanted to be lazy. Try to make some simple cold dishes to make up the number. Today, this cold fern root powder can be used as a dish or as a staple food. It is sour and appetizing. Most importantly, the black fern root powder has lower calories and higher nutritional value than ordinary vermicelli foods. It is especially suitable for people like me who are greedy but afraid of getting fat~~"

Ingredients

60g Fern Root Powder
1/2 piece Cucumber
1/2 piece Carrot
1 Hangjiao
1 Chaotian Pepper
5 cloves Garlic
Some Chili Oil
Some Soy Sauce
Some Vinegar

Cold Fern Root Powder

1. Cut carrots and cucumbers into thin strips

2. Wash hang pepper and Chaotian pepper and cut into small pieces, mince garlic cloves.

3. Take a small bowl, add 2 tablespoons of chili oil, light soy sauce and vinegar (ratio 1:1), then put the chili section and minced garlic into the sauce, mix well and set aside.

4. In another pot, boil a pot of water, scald the carrots and remove the water to control.

5. Put the fern root powder into boiling water and boil for about 5 minutes until there is no hard core, then remove it, and then use ice water for 2 minutes to make it more vigorous, and then remove the water control.

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

Tips:
1. I can't eat spicy food, but why do I use chili oil, chaotian pepper and hang pepper three kinds of ingredients related to spicy taste? The chili oil is homemade and it is not too spicy. In this dish, it mainly provides aroma. Hang Jiao was thrown in to match the color at will, so you can leave it alone. But the most important Chaotian pepper must not be omitted. It is the main provider of spiciness. Although I can't eat spicy, I can't stop the taste of Chaotian pepper and vinegar. Just be careful not to eat Chaotian pepper when you eat it.

2. If you have balsamic vinegar, try to use balsamic vinegar. If you don't have balsamic vinegar, you can also use aged vinegar directly.