1. Soak the vermicelli in cold water for 15 minutes, cut off the enoki mushroom, wash the baby cabbage and set aside;
2. Cut off the head of enoki mushroom;
3. Wash enoki mushrooms and tear them into small flowers;
4. Dip the baby cabbage in water for 5-6 minutes until the cabbage is cooked and soft;
5. Chop millet chili and pickled peppers, garlic into minced garlic, and shallots into chopped green onions for later use;
6. Adjust the juice: Take a small bowl and add light soy sauce, salt, sugar, white pepper, oyster sauce, chicken essence and stir well, add a little cold water;
7. Spread a piece of baby vegetable leaf flat, and roll the enoki mushroom from the vegetable side until the whole piece of vegetable is rolled;
8. Take a flat plate and spread the soaked vermicelli on the bottom;
9. Place the finished enoki mushroom rolls on the vermicelli;
10. Sprinkle the chopped pickled peppers and millet evenly, and steam for ten minutes;
11. When the steaming reaches 9 minutes, open the lid and pour in the prepared sauce (the fans have absorbed the water), then turn on the fire and steam for 1 minute to turn off the fire (make sure there is enough soup in it to taste);
12. Sprinkle garlic and chopped green onion after being out of the pot;
13. Heat oil in a pot, pour it over the chopped green onion and garlic;
14. Ready to eat.
15. The spicy one is so refreshing.
Tips:❥ When cooking baby vegetables, the vegetables must be softened so that they are easy to curl up;
❥ Because the vermicelli absorbs water, add clear water to the sauce to make sure that there is sufficient soup when steamed;
❥ If you want to be lighter, you can put only one kind of pepper;
❥ The last splash of oil is very important.
