1. Ingredients: sweet potato vermicelli (soaked and blanched in hot water), garlic cloves, celery leaves (boiled in 90% hot boiling water, cool water to remove the astringency).
2. Cut celery leaves a few times and smash garlic.
3. Add celery leaves and minced garlic to the vermicelli.
4. Add salt, monosodium glutamate, light soy sauce, and vinegar, and mix well.
5. Serve, drizzle with sesame sauce, sprinkle with small red peppers cut with an oblique knife and garnish.
Tips:Choose tender celery leaves, which will taste better. When blanching, the water does not need to be boiled. As long as 90% of the heat is used, the celery leaves can be blanched. After being fished out, it is too cool to maintain the emerald green color and taste.
