Peanut butter 1 spoon, sugar 3g, chives 2g, coriander 2g, cumin 3g, cooked sesame 5g, chili sauce 1 spoon, garlic 5g, oil lettuce 1 00g, bean curd 50g and sweet potato vermicelli1spoon.
1, all the raw materials are ready, and the oily wheat vegetables are washed and drained.
2. Pleurotus eryngii is shredded and drained.
3. Slice bamboo shoots after blanching, sweet potato vermicelli and tofu foam for use.
4. Sweet potato powder is soaked in hot water in advance.
5. Seasoning: oyster sauce, primary soy sauce, sesame oil, balsamic vinegar, chili pepper oil, pepper oil, sesame sauce, peanut butter, cumin powder, cooked sesame seeds, white sugar and Chili sauce.
6. Two spoonfuls of sesame sauce and peanut butter are melted with sesame oil and a little cold water.
7. Cut shallots, coriander and garlic into pieces.
8. Fish balls and fresh shrimps are taken out and thawed.
9. After the water in the pot is boiled, cook the fish balls and fresh shrimps, remove them and drain them.
10, Pleurotus eryngii, sweet potato powder and bamboo shoots are put together, cooked and fished out.
1 1. Finally, take out the scalded oil wheat vegetables and drain them.
12, put all the drained vegetables into a large bowl.
13, add minced chives, minced coriander and minced garlic, and add 3 tablespoons of mixed peanut sesame sauce.
14. Add oyster sauce, soy sauce, sugar, balsamic vinegar, Chili oil, Chili sauce, pepper oil, sesame oil, salt, cumin powder and cooked sesame seeds and stir well.
15, after mixing evenly, the spicy mix is ready.