Cooking method:
1. First cut off the old roots of Flammulina velutipes and tear them into small pieces, then prepare a clean basin, put water in it, put Flammulina velutipes in it, add a spoonful of salt and let it soak for about three minutes. When soaking Flammulina velutipes, shred the potatoes, put them in clean water, and wash the starch inside. Shred the prepared green pepper and millet, and cut garlic into minced garlic for later use.
2. Adding water to the pot and a little vegetable oil will make the dish brighter. After the water is boiled, add shredded potatoes and stir, then add chopped shredded green pepper and shredded millet, continue to turn with a spoon, blanch for about one minute, then take it out with a colander and let it cool. Boil the water again, add the Flammulina velutipes, stir gently and blanch for about two minutes. When the time is up, let it cool and boil.
3. Drain the cooked shredded potatoes, shredded green and red peppers and Flammulina velutipes. Pour into a large bowl, add minced garlic, add two spoonfuls of flavor, one spoonful of balsamic vinegar and a little salt to taste, add a little sugar to taste, and finally add a little cooked sesame seeds, pour in boiling hot oil, stir well with chopsticks, and serve.
skill
1. Cut shredded potatoes, shredded green peppers and Flammulina velutipes need to be blanched first, so that they can stop growing, and the time cannot be too long, otherwise the food will not taste good.
2. After cooking, the ingredients need to be cooled and cooked once, which will make the dishes more crisp, refreshing and chewy.
Flammulina velutipes needs to be soaked in salt water for three minutes before it can be made.