Enoki Mushroom

green pepper

Scallion

garlic

ginger

dry red pepper

chilli sauce

light soy sauce

Aromatic vinegar

sesame oil

white sugar

salt

Cooking steps

1

When preparing Flammulina velutipes, you must choose fresh and tender ones, which will taste better. You can use green peppers or color peppers. Such green peppers are not spicy, and pure color matching can arouse people's appetite. . .

2

Remove the stump of Flammulina velutipes and clean it. .

three

Slice the green pepper into filaments, and wash the seeds for later use.

four

Slice garlic, peel ginger and cut into fine powder for later use. .

five

Cut dried Chili into small pieces and soak in cold water for a few minutes. This is very spicy. Haha, it's my essential thing. . .

six

Wash the onion and cut it into long sections for later use.

seven

Boil the water, first add the Flammulina velutipes, iron it for about 30 seconds, finally add the chopped green onion and mix well, then take it out. If possible, you can put it in the prepared ice water, and the taste will be even better. If not, you can soak it in cold water. .

eight

Oil the pan, add garlic slices and ginger powder to stir-fry until fragrant.

nine

Add dried chili, stir-fry evenly with appropriate amount of chili sauce, and stir-fry for fragrance.

10

Finally, add shredded green pepper and stir-fry it for a while, not too long.

1 1

Gently squeeze the soaked Flammulina velutipes out of water, put it into a relatively large container, put the materials in the pot on the Flammulina velutipes, and drop 1.5 spoons of soy sauce, which is the usual white enamel spoon.

12

Half a spoonful of sugar.

13

A spoonful of balsamic vinegar

14

Finally, add the right amount of sesame oil and mix the salt thoroughly. . .

15

I tasted it as soon as I mixed it. The delicious food made me want to scream. I won't lie to you. I'll kill such a plate alone.