Prepare ingredients

Chinese cabbage, Flammulina velutipes, carrots, peanuts, eggs, dried peppers, coriander, garlic, soy sauce, oyster sauce and sugar.

operation sequence/order

Step 1: clean the cabbage, remove the outermost old leaves, and then shred them and put them on a plate for later use.

Step 2: Cut off the root of Flammulina velutipes, not too much, make sure that the Flammulina velutipes are still connected after cutting, and then tear them into small bundles by hand, so that the Flammulina velutipes will not be too scattered.

Step 3: Cut the carrot into thin slices, then cut it into filaments, cut the garlic into minced garlic, then cut some minced coriander, and cut all the side dishes. Put all the side dishes on the plate for use.

Step 4: Beat two eggs into a bowl, stir them evenly with chopsticks, fry them into egg rolls, bake them golden on both sides, and then take them out to cool.

Step 5: Pour a small amount of oil into the pot, stir-fry raw peanuts in the oil until the peanuts change color and taste, and take them out for later use.

Step 6: shred the Chinese cabbage and blanch it in boiling water for 1 min until the Chinese cabbage is slightly soft. Don't blanch for too long, it will be soft and rotten. Then blanch the Flammulina velutipes in boiling water, put all the Chinese cabbage and Flammulina velutipes in a large bowl for later use, and finally blanch the shredded carrots.

Step 7: At this time, the omelet is also cold. Roll up the egg cake and shred it, and put it in the bowl of cabbage and Flammulina velutipes.

Step 8: Pour the oil in the pan, while the oil temperature is still hot, add the dried red pepper and stir-fry until fragrant, then add the minced garlic and stir-fry until fragrant, and then add a proper amount of soy sauce, oyster sauce and white sugar to stir-fry the sauce.

Step 9: Then turn off the fire, pour the sauce on the cabbage Flammulina velutipes, add some coriander powder and peanuts, and the delicious cabbage Flammulina velutipes will be ready.