See our operation below:
1. Prepare a handful of dried Longkou vermicelli, soaked in hot water for five minutes.
2. Prepare a handful of enoki mushrooms, remove the roots first, then tear them into strips with your hands.
3. Put them into a bowl of water, rinse and drain them, then put them into a small bowl.
4. Cut one carrot into thin slices, then into even julienne strips, and place in a pot.
5. Then pour the soaked vermicelli into a colander, rinse with cool water and pour into the mixing bowl.
6. Prepare pre-chopped minced garlic, chopped scallions, add a spoonful of chili powder, a spoonful of white sesame seeds, and then pour hot oil to stimulate the flavor of minced garlic and chopped scallions.
7. Add soy sauce, balsamic vinegar each a spoon, add a spoonful of salt, a little sugar, mix well with a spoon, make a cold sauce standby.
8. Boil water in a pot, and when the water boils, drop in the enoki mushrooms.
9. Blanch for a minute or so, and then pull out to cool.
10. When the water boils again, put in the carrots.
11. Blanch for about 30 seconds, remove from the water, and the mushrooms together to pull cool.
12. Pour into a colander to control the water, put into the pot, and finally put a little bit of cucumber for color.
13. Pour on the sauce, use chopsticks to mix well, after mixing well into the plate, you can serve.
14. Well, a simple and refreshing cold three silk is done, learned to try it at home.