Cold Bitter Chrysanthemum Flammulina

Name: Cold Bitter Chrysanthemum Flammulina
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Bitter chrysanthemum; 1 piece Enoki mushroom; 1 piece Rice noodles; 1 tablespoon Chili oil; Some Cold vinegar; a little salt; Some Cold water

by Xiaoyingzi Gourmet

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Eating bitter chrysanthemum in spring will help detoxify the body. With the addition of enoki mushrooms, this cold dish will be more chewy. If you don’t lose weight in March, Wu Yue is sad, people who love beauty should act quickly Slimming and nutrition take into account the bitter chrysanthemum and enoki mushroom.

Ingredients

1 Bitter Chrysanthemum
1 piece Enoki Mushroom
1 piece Rice Noodles
1 tablespoon Chili Oil
Some Cold Vinegar
a little Salt
Some Cold Water

Cold Bitter Chrysanthemum Flammulina

1. Kuju, a large enoki mushroom and a fan

Cold Bitter Chrysanthemum Flammulina recipe

2. Subtract the root of enoki mushroom

3. Clean up

4. Put water in the pot and bring to a boil, put the enoki mushrooms, and cook the enoki mushrooms

5. Take it out and put it in cold boiled water

6. Bring another pot of water to a boil

7. Put the vermicelli into the boiled water and remove it from the cold boiled water

8. Wash the bitter chrysanthemum and put the processed enoki mushrooms and vermicelli in a large container

9. Add chili oil and salt in turn

10. Mustard oil, sesame oil

11. Cold vinegar, and finally add an appropriate amount of cold water depending on the situation to mix well.

12. Adjust the bitter, sour and sweet to your own taste, and then put it on the plate.

Tips:
Xiaoyingzi's words:
1. Because it is a cold dish, the boiled ingredients should be washed with cold boiled water or direct drinking water to avoid contact with raw water.
2. Because these dishes will not show moisture, you can add some cold water to it when mixing, and it will be easy to operate.