1. Cut off the bottom root of Flammulina velutipes;
2. Boil water in a boiling pot, add some salt and oil, add enoki mushrooms and cook;
3. When the enoki mushrooms are cooked until they are nine mature, add the carrot shreds and cook together;
4. After all is cooked, let cool and drain the water and put it in a bowl;
5. Add the prepared purple cabbage silk;
6. Then add minced garlic, millet pepper, salt and white vinegar;
7. Add the prepared red pepper oil and mix well;
8. Put a round mold in the middle of the bowl, and put the cold enoki mushrooms in the middle;
9. Remove the mold, and finally sprinkle some chopped green onions on the surface.
Tips:1. For the cold enoki mushrooms, you can add some side dishes in an appropriate amount, match them at will, and try to be richer in color;
2. Enoki mushrooms are cut to a bit more and the roots at the bottom will have a more tender texture. Blanch them in advance and let them cool;
3. If the side dishes can be eaten raw, there is no need to blanch them. Putting the carrot shreds in a little oily water will allow it to absorb the oil, which is conducive to the absorption of carotene;
4 To make the color more beautiful, add white vinegar; if you don't like chili, you can skip the millet pepper, and use sesame oil or olive oil instead of chili oil.
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