1. Prepare the ingredients. Today I used carrots without peeling them. Wash the radishes repeatedly with vegetable detergent, and wash the vermicelli for later use.
2.
3. While boiling the water, you can rub the cleaned radish into silk with a grater, or cut into silk. Operate as you like. The shredded taste is better, and it is a little more troublesome.
4. Add an appropriate amount of water to the pot and bring it to a boil.
5. Put the shredded radish under the water, cut it open, and bring it to a boil.
6.
Boil again and add the vermicelli. Continue to boil. Use chopsticks to gently scatter the vermicelli to prevent sticking.
7. Pay attention to it and cook until the vermicelli is completely soft and transparent, then turn off the heat, don't overcook it, it will not be able to eat until the vermicelli becomes sticky.
8. Peel the green onions, wash and cut some chopped green onions, add salt, pepper, chopped green onions, and chopped peanuts to season. At this time, you can add various seasonings according to your favorite taste. I added the fermented bean curd with chicken pine oil, which is very fragrant and very appetizing. Even if you don't add anything after the pan is out, it's super delicious, just add this as you like.
Tips:1. This is a fast-handed dish. It takes only a few minutes to make it. You need to plan it. When the water is boiling, you need to wipe the shredded radish and chop the shallots. It is also a matter of minutes.
2. In this way, you must boil the water first, and then add the shredded radish. This tastes good, or it will not taste good if it is cooked.
3. The vermicelli is also resistant to cooking and intolerant of cooking, so please pay attention to it after entering the vermicelli, turn off the heat when the vermicelli becomes completely soft and transparent, and you can slightly under-ignite, soak it in the soup for a while, don’t overcook it. You can't eat it after it's stuck.
