1. Prepare the ingredients: Flammulina velutipes, garlic, chopped pepper, Hunan pepper. Chop the garlic into minced garlic, and cut the green chili into circles for later use.
2. Remove the roots of the enoki mushrooms, wash them, drain the water, and arrange them neatly on the plate
3. Spread the chopped pepper evenly on top of the enoki mushrooms
4. Wrap the enoki mushrooms in plastic wrap, pierce a few holes in the plastic wrap with a toothpick, and steam for 7 to 8 minutes on high heat.
5. Add oil in a hot pan, add garlic and green chilies to sauté, add salt and sugar. Turn off the heat and pour in a little soy sauce and stir.
6. Pour the sauteed garlic chili juice on the steamed enoki mushrooms
7. Just stir it and you can eat it
Tips:When steaming enoki mushrooms, there is no need to add salt, because it mainly relies on the taste of chopped pepper and garlic chili juice. Because chopped pepper has a salty taste, you don't need too much salt when making garlic chili juice. The minced garlic must be added with a little sugar to sauté the flavor and flavor. Turn off the heat before adding soy sauce or it will burn easily. When steaming enoki mushrooms, wrap them with plastic wrap to prevent excessive moisture from being left in the dish during steaming.
