Spicy cassava noodles with lotus root and melon
| Agaric A handful | Noodles A handful |
| Lotus root slices Spicy | Quail eggs Salt Baked |
| Cucumber small half root | Tahini Look |
| Light soy sauce By | Vinegar Add |
| Chili oil Appropriate amount | White sugar Yes |
| Salt Province |
Step 1
Soak the lotus root and fungus in advance until soft (it is safer to refrigerate if you don’t use it in a hurry for half an hour at current temperatures)
Step 2
Make sure the fungus noodles and lotus root are thoroughly soaked, then put them in a pot of boiling water to scald until cooked/remove the strange smell, turn off the heat, take them out, put them in a cool boiler to cool down, then squeeze them dry and put them on a plate
Step 3
Choose to cut cucumbers into shreds and add ready-to-eat spicy and crispy lotus root slices or other vegetable products with their own bottoms to enrich the taste and texture.
Step 4
When you're done, dilute the sesame sauce with sweet, sour, light soy sauce, salt, etc., and pour some sauce over the dish according to the amount of noodles, lotus root, and personal preference.
Step 5
If you have cooked egg products, cooked chicken breasts (the kind that don’t conflict with the flavor of the sauce), spicy seeds and cooked sesame seeds, you can feel free to add them to it.
Step 6
The spicy lotus root slices are said to be a bit chewy in terms of whether they are crispy or not. I will try other brands before making a decision, so for this plate, I chose salt-baked quail eggs.
Step 7
Let's go, see you tomorrow~ Recipe for cooking spicy cassava noodles with lotus root and melon
