Ingredients: Flammulina velutipes 1 bar; Carrots 1 root; Count the shallots.

Accessories: appropriate amount of rice vinegar; Take a proper amount of soy sauce; A little salt; White sugar 1 teaspoon; 4 cloves of garlic; Spicy lobster sauce 1 tablespoon.

1. A handful of Flammulina velutipes, washed with water, cut off the roots, leaving only the tender parts above the waist;

2. Cut carrots into thin shreds and mince shallots and garlic;

3. Put Flammulina velutipes into boiling water, blanch for one or two minutes, remove it and pass it through cold water twice;

4. Put the Flammulina velutipes into the basin with dry water, and the carrots will be fresh, sweet and tender without blanching.

5. Make a bowl of juice with proper amount of rice vinegar, soy sauce, salt and spicy lobster sauce;

6. Pour the bowl of juice on the shredded Flammulina velutipes and carrots, then sprinkle with minced chives and minced garlic, and mix well.