1. The vermicelli, garlic, cucumber, coriander, and millet are ready to be spicy. The vermicelli is best to choose mung bean starch or sweet potato starch, because the vermicelli made of these two starches is smooth and not sticky, and the vermicelli made of mung bean starch There is also the effect of clearing away heat and detoxification.
2. Cut the cucumber into shreds, or use a tool to rub it into shreds. Cut garlic into minced garlic. You can cut more garlic. In summer, eat more garlic for sterilization. Put it in the dish to improve the flavor. Also cut the coriander and millet. This millet is very spicy, if you can't eat too spicy, you don't need to put it.
3. Put 3 tablespoons of vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, and 1 tablespoon of salt into a bowl. Be sure to add more vinegar.
4. Then add minced garlic and coriander, and 1 spoon of sesame oil, mix with chopsticks, the sauce is ready.
5. The vermicelli is boiled in water. It is not recommended to soak it in hot water. The soaked vermicelli has a smooth texture and the unboiled vermicelli.
6.
The cooked vermicelli is taken out and passed in cold water twice. The purpose is to make the taste of the vermicelli better, and it is also a process of cooling the vermicelli quickly.
7. Drain the vermicelli into a large bowl, pour the sauce we just adjusted, and then add the sliced cucumber, and add a spoonful of chili noodles. The chili noodles I bought are relatively low in spiciness. So put more, it will not be too spicy, and the taste is good.
8. Put oil in the pot to heat up, put a few peppers, the pepper oil will be fried, then pour the hot oil on the pepper noodles, you will hear a stab, the pepper noodles are instantly blanched by the high temperature hot oil to make the pepper oil, taste It is very fragrant, and then mix the vermicelli evenly with chopsticks. During the mixing process, the saliva will flow out, which is too fragrant!
9. Hot and sour cold vermicelli is just fine
