Enoki Mushroom Cold Noodle Roll
1.
1. Prepare the ingredients in advance
2.
2. Clean the enoki mushrooms and lettuce, cut the lettuce into thin filaments, blanch them in boiling water, remove and drain the water and set aside; slice the millet spicy into circles; chop garlic; chop the green onion into flowers
3.
3. Pour an appropriate amount of steamed fish soy sauce, vinegar, red oil, millet spicy, garlic paste, sugar, salt, and pepper powder into a bowl, mix well and set aside
4.
4. Cook the cold noodles, rinse with cold boiled water to spread the noodles
5.
5. Put the shredded lettuce and enoki mushrooms in the middle of the bowl, roll the cold noodles into a pile with chopsticks, drizzle with the adjusted sauce, sprinkle with chopped green onion, and serve.
Tips:
1. The cooked cold noodles are best to be opened with cold white so that the noodles will not stick together
2. In order to increase the taste of cold noodles, you can also put mung bean sprouts, and match them according to your taste.
3. Flammulina velutipes does not need to be blanched for too long, just 5-6 minutes, so as not to get old and affect the taste