Cold Lotus Root Vermicelli

Overview

Can't stop. . . . Am I going to do a special series on dry lotus root fans? ? ? I couldn't help it. After my husband liked eating it, I bought a lot of it online and cooked it twice a week. Anyway, I said I won't get fat by eating it, so I don't worry about eating it often! The highlight is that my husband loves Yi Shu Tang’s dry lotus root vermicelli. Fortunately, my husband loves the elasticity of dry lotus root vermicelli, so I don’t have to change the recipe to please him. For the time being, the dry lotus root vermicelli I make is a simple one, and I can make complicated recipes on a whim.

Tags

• vegetarian dishes
• dry lotus root vermicelli
• peanut oil
• sauerkraut
• sour chili
• soy sauce

Ingredients

Steps

1. 1 Put an appropriate amount of dry lotus root vermicelli into the rice cooker and cook for 8 minutes after the water boils

   

2. 2 After the vermicelli is translucent and cooked, remove from the pan

   

3. 3 Place in a bowl, mix with pickled cabbage and pickled chili peppers, and add soy sauce.

   

4. 4 Mix well and it’s ready to eat