1. Boil the water, scald the washed Flammulina velutipes and take it out for standby. Put the konjak knot into the boiling water and cook it for two minutes. Take it out and immerse it in cold boiling water for standby;
2. Cucumber and carrot are rubbed with short and uniform filaments, cross matched with Flammulina velutipes, and placed around the plate;
3. Drain the konjak shreds and put them in the center of the plate;
4. Mix minced garlic, chili sauce, soy sauce, vinegar and sesame oil to make a bowl of cold sauce. When eating, pour the cold sauce on the konjak knot and mix it well. You can also dip the konjak knot with the sauce with chopsticks.
This cold dish has a rich taste: konjak knot is elastic, cucumber shreds and radish shreds are crisp, Flammulina velutipes is smooth, mix well and eat, each bite has a different taste. In addition, the color of the plate is bright and healthy, which is suitable for making cold dishes for festivals and family banquets.
