2. Soak the bought flower nail in water, add some salt, drop a few drops of sesame oil, soak for at least an hour, and let it spit sand. Soak the vermicelli in warm water for ten minutes to soften.
3. Shred millet pepper, sliced garlic and shredded ginger. I like to eat garlic sprouts, so I cut one and I can use it without it.
4, wok hot oil, add ginger, garlic and millet pepper, out of flavor.
5, add the flower shell and stir fry, wait for it to open a little, add two spoonfuls of rice wine, there is no cooking wine to replace it, add two spoonfuls of bean paste, stir fry twice, add soy sauce and stir fry a few times. If you add boiling water, you won't get past the flower nail.
6. When the flowers are cooked to the opening, add Flammulina velutipes and vermicelli, taste the salinity and add some salt. Because soy sauce and bean paste are salty, you can add chopped coriander and chopped green onion after cooking. Huajia vermicelli soup is ready.