In summer, come to a plate of bitter chrysanthemum mixed with vermicelli, which is refreshing and appetizing, and the whole family thinks that one plate is not enough to eat

Today, I used vermicelli and bitter chrysanthemum to make a cold salad for my family, bitter chrysanthemum is a very nutritious vegetable, and it also has the effect of clearing heat and removing fire, especially good to eat in summer.

Here's how I made it:

1. Put a handful of bitter chrysanthemum into a basin, add an appropriate amount of water and baking soda, and soak for five minutes, so as to better remove the residual pesticides on the surface. Then wash it several times, wash it well, drain it and set aside.

2. Blanch a handful of vermicelli with boiling water, boiling water can directly blanch the vermicelli, take it out after blanching and cool it again, and drain it after it cools for later use.

3. Prepare some shredded carrots, if you don't like to eat raw carrots, you can blanch them.

4. Stir-fry a little peanuts and set aside. You can't use so many peanuts at one time, so you can save them for next time you drink or pair them with cold noodles.

5. Add an appropriate amount of minced garlic and cooked sesame seeds to an empty bowl, pour boiling hot oil and mix well. Add an appropriate amount of salt, light soy sauce, dark soy sauce, balsamic vinegar, sugar, and stir well. For those who like spicy food, you can add some chili noodles to the inside.

6. Pour all the side dishes into a bowl, pour in the seasoned sauce, and mix evenly.

The vermicelli and bitter chrysanthemum do this, which is refreshing and appetizing, and they don't think one plate is enough to eat. If you like it, you can try it!