Main Ingredients:
Golden Needle Mushroom: 150g; Bean Vermicelli: 1 small handful; Bean Curd Skin: 100g; Chili Oil: 1 tablespoon; Soy Sauce: 2 tablespoons; Vinegar: 2 tablespoons; Garlic: 5 cloves; Green Chili Pepper: 1; Red Chili Pepper: 1; Scallion: 1; Coriander: 1; Salt: 1/2 teaspoon.
Additional Ingredients:
Sesame Oil: 1 teaspoon.
Taste: Sour and Spicy; Cooking Method: Mixing; Time: Ten Minutes; Difficulty: Easy.
Detailed Steps for Cooking Golden Needle Mushroom Mixed with Bean Vermicelli
Prepare the main ingredients. Soak the bean vermicelli in water for 20 minutes in advance.
Wash and chop one green chili pepper, one red chili pepper, five cloves of garlic, one scallion, and one coriander.
Wash and tear apart the golden needle mushroom, and cut the bean curd skin into shreds.
Boil an appropriate amount of water in a pot, add the golden needle mushroom and bean vermicelli, and cook until boiling.
Add the bean curd skin and blanch for a while, then turn off the heat.
Remove the cooked golden needle mushroom, bean vermicelli, and bean curd skin from the pot and drain the water. Put them on a plate.
In a small bowl, add one tablespoon of chili oil, two tablespoons of vinegar, two tablespoons of soy sauce, a little salt, and one teaspoon of sesame oil. Mix well.
Add the chopped scallion, garlic, chili pepper, and coriander to the sauce and mix well.
Pour the sauce into the golden needle mushroom, bean vermicelli, and bean curd skin mixture and mix well.
Mix well and serve.
