1. Main ingredients: Enoki mushroom, spicy sauce, garlic, tempeh, chives, vermicelli
2. Soak the vermicelli with hot water to soften
3. Remove the old roots of enoki mushrooms, wash and tear them apart
4. Put the torn apart enoki mushrooms in boiling water and cook for 1 minute to remove the dried water
5. Mince tempeh, garlic, and shallots separately
6. Put a teaspoon of cooking oil in the pot, add the tempeh, garlic, and chopped green onions to stir up the aroma. (Leave some light green)
7. Stir the aroma and add a spoonful of spicy sauce to stir-fry the red oil
8. Stir-fried spicy sauce with red oil
9. After the red oil is fried in the spicy sauce, add the soaked vermicelli and the blanched enoki mushrooms and turn off the heat.
10. Use the remaining heat of the pot to stir and fry evenly.
11. Sprinkle with some scallions to enhance the fragrance.
Tips:Leave some light green and put it at the end to increase the fragrance and color. The tempeh and the spicy sauce have a salty taste, with little or no salt.
