1. Soak the noodle lotus root in cold water for about half an hour. ⚠️⚠️Be sure to use cold water! Be sure to use cold water! Be sure to use cold water!
2. When the lotus root foam has reached this state, rinse it off with clean water and pinch it with your hands while washing to see if there are any hard cores. If so, continue to soak until everything becomes soft.
3. Wash the soaked noodles and lotus roots, remove the squeezed water, and put them in a bowl for later use.
4. Shred the cucumber and put it on the bottom of the bowl.
5. Put in the bowl in turn: 1 spoon of sesame oil, 1 spoon of light soy sauce, appropriate amount of oyster sauce, half a spoon of sesame oil, appropriate amount of salt, appropriate amount of sugar, 3 spoons of chili oil, 1 spoon of balsamic vinegar, appropriate amount of chicken powder, 1 spoon of white sesame seeds, chopped green onions, Add an appropriate amount of minced garlic, and finally add an appropriate amount of cold boiled and stir evenly.
6. Pour the mixed juice into the noodle lotus root and cucumber shreds, and stir well! Let every noodle lotus root fully absorb the soup! Put it in the refrigerator for a while to taste better!
Tips:I like to eat coriander with coriander, I am allergic to coriander! So I replaced it with cucumber shreds and adjusted it according to your own taste!
The amount of cold water added to the sauce is not fixed. If you like the soup, add more.
The salt is adjusted according to the actual situation, and it is best if the salt is suitable!
