From time to time on a hot day, I want to eat a bowl of cold rice noodles, which is simple and sour, spicy and refreshing, and more enjoyable than eating cold noodles

The day before yesterday, there was no noodles at home, but there were still rice noodles, so I thought about mixing a bowl of rice noodles to eat, and sure enough, the ending did not disappoint me, the taste was amazing, and I will share my simple method with my friends

Ingredients:

500 grams of rice noodles, 1 cucumber, 1/3 carrot, 100 grams of soybean sprouts, millet chili, garlic, green onion, chopped pepper, Lao Gan Ma, Sichuan pepper oil, thirteen spice powder, light soy sauce, aged vinegar, chicken essence, oil

Steps:

1. Put the vermicelli in a basin, add boiling water, soak for 10 minutes and set aside;

2. Wash carrots and cucumbers and shave them into shreds for later use;

3. Prepare minced garlic and millet peppers, 2 spoons of chopped peppers, and 1 spoon of Lao Gan Ma for later use;

4. Wash the bean sprouts, drain the water and set aside;

5. Pour a little more oil into the hot pan, pour in the chopped pepper and Lao Gan Ma to fry the red oil, and then pour in the chopped pepper and minced garlic and fry until fragrant;

6. Fry the red oil out of the pot, chop the pepper with salt and don't need to put extra salt, if you have a heavy taste, you can add a little salt;

7. This plate of red oil is quite in place, the color and flavor are complete, and the garlic is the key to the fragrance;

8. Drain out the soaked vermicelli and rinse it in boiling water, or pass it in boiling water, such vermicelli is softer and has a better taste;

9. Pour boiling water into the bean sprouts and cook on high heat for three minutes;

10. Add shredded carrots and cook for more than ten seconds to remove the raw taste of carrots;

11. Take out the blanched bean sprouts and shredded carrots and drain them, drain them with cold water and set aside;

12. After the vermicelli is washed through the boiling water, you can put it on a plate and spread it out to cool, and pour in the bean sprouts and shredded carrots;

13. Add the cucumber shreds;

14. Put chicken essence, thirteen spice powder, Sichuan pepper oil, light soy sauce, aged vinegar, red oil chili;

15. Mix well with vermicelli and add chopped green onion;

Mix well together and you can start eating, the grasp of salt taste is very important, because you can add a little more when you release raw soy sauce later, rice noodles will absorb the soup, and the amount of vinegar is also determined according to your own taste;

Look at this color is very attractive, the vermicelli but the cold water does not have to worry about it will stick together, put in the condiments and mix it together to spread out, so the steps of scalding the vermicelli are very critical, and a boiling water can not only make the vermicelli softer, but also have toughness and will not break. Blanch in boiling water for more than 10 seconds, do not turn on the fire, this can also achieve the same effect. Bean sprouts must be cooked to be healthy to eat.