Mustard Vermicelli Mixed with Day Lily

Mustard Vermicelli Mixed with Day Lily

by Nuan Nuan Shang

5.0 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

3

I used my favorite mustard oil for today's cold day lily dish. When I have trouble with my nose or have no appetite, I will be happy to order it. However, one thing to note when mixing vegetables with mustard oil is that you must dilute and mix the mustard oil with liquid seasonings such as light soy sauce or vinegar in advance. Otherwise, it will be difficult to mix the mustard oil with the vegetables. The strong smell of mustard choked to tears. Spring is coming, when everything is recovering, Mr. Thulium said that the plan of exercise and weight-loss is put on the agenda, then I will start with this fresh and refreshing cold dish.

Ingredients

Mustard Vermicelli Mixed with Day Lily

1. Rinse day lily and vermicelli with water, then soak in warm water

2. Wash and shred cucumber, wash and chop coriander

Mustard Vermicelli Mixed with Day Lily recipe

3. Boil a pot of water, blanch the soft soaked vermicelli and remove it to control the water. If you want the vermicelli to taste refreshing, you can use ice water to control the water

4. Boil the soaked daylily with hot vermicelli water for 2 minutes, then remove the cold water and dry the water for use.

Mustard Vermicelli Mixed with Day Lily recipe

5. Make a juice with mustard oil, salt, soy sauce, and vinegar for later use

6. Put all the ingredients in a large container, pour in the sauce, mix well and serve

Mustard Vermicelli Mixed with Day Lily recipe
Mustard Vermicelli Mixed with Day Lily recipe
Mustard Vermicelli Mixed with Day Lily recipe

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