Challenging The Taste Buds-small Hot Peppers Mixed with Enoki Mushrooms
1.
Ingredients: enoki mushroom, carrot, cucumber.
2.
Condiments: small hot peppers, garlic, shallots, vegetable oil, sesame oil, cold vinegar, light soy sauce, salt, white sugar.
3.
Shred carrots and cucumbers for later use (cucumbers and carrots should not be too much, just a little is enough).
4.
Remove the roots and wash the enoki mushrooms. If there are any connected, tear apart.
5.
Boil water in a pot, add enoki mushrooms and cook for 2 minutes.
6.
Cut the small hot peppers and shallots into small pieces, mash the garlic heads into garlic paste, and place them in a large bowl.
7.
Pour an appropriate amount of vegetable oil into the pot and cook until it smokes.
8.
While it is hot, pour it into a bowl with garlic mash, small hot peppers and green onions.
9.
According to your taste, add some cold vinegar, sesame oil, light soy sauce, salt, and white sugar to the bowl.
10.
Put the blanched enoki mushrooms, carrot shreds and cucumber shreds into the sauce bowl and mix well.
11.
Find a bowl of the right size, put the mixed vegetables into the bowl, and compact it.
12.
Place a plate upside down on the mouth of the bowl, hold the plate, and quickly turn the bowl over.
13.
Gently remove the bowl to see if it is very stylish, pour the remaining juice into the dish, and garnish with small sharp peppers.
Tips:
Small hot peppers are very spicy, so you shouldn't put a lot of them. Personally, two are enough, unless you like spicy food.
