Radish Strip and Vermicelli Soup First Release

Prepare the ingredients. Today we are using carrots, without peeling them. Wash the carrots thoroughly with vegetable cleaner, and wash the vermicelli and set it aside.

Add an appropriate amount of water to the pot and bring it to a boil over high heat.

While boiling the water, you can use a grater to shred the washed radish, or you can cut it into strips, depending on personal preference. Cutting into strips gives a better texture but is a bit more troublesome.

When the water boils, add the shredded radish, stir, and bring it to a boil over high heat.

Bring it to a boil again, then add the vermicelli. Continue to boil, gently separate the vermicelli with chopsticks to prevent sticking.

Pay close attention, and turn off the heat once the vermicelli is completely soft and transparent. Don't overcook it, or it will stick together in a lump and become inedible.

Peel the scallions, wash them clean, and chop some scallion greens. Add salt, pepper, chopped scallions, and crushed peanuts to season before serving. At this point, you can adjust the seasoning according to your own taste. I added chicken mushroom oil and fermented bean curd, which is very fragrant and particularly appetizing. Even if you don't add anything after cooking, it's still super delicious. You can add seasonings according to your personal preference.