Steamed okra with garlic vermicelli

Overview

The garlic is rich, the okra is smooth, the vermicelli is delicious, the enoki mushrooms are crisp, and the taste is multi-layered.

Two pieces of vermicelli, soaked in hot water until soft.
Soak the soft vermicelli in cold water, control the water, and spread it on the bottom of the plate.
The enoki mushrooms have been boiled.
Blanch the enoki mushrooms, pour them in cold water, control the water, and spread them on the vermicelli.
Wash the okra, blanch it in water for 30 seconds, and cool it down.
Blanch the okra, cut it and place it on the enoki mushrooms. Cut side up.
Prepare garlic juice, mince garlic, mince green onion, mince dried chili, appropriate amount of sesame seeds and five-spice powder, pour in hot oil to stimulate the aroma.
While hot, add appropriate amount of light soy sauce, oyster sauce, sugar, salt and season.
The prepared sauce is so versatile.
Pour the sauce on the okra, put the water in the pot and steam for 5 minutes.
Chop the green onion into finely sliced scallions and sprinkle an appropriate amount.
Well, it’s time to eat. The garlic is rich, the okra is smooth, the vermicelli is delicious, the enoki mushrooms are crisp, and the taste is multi-layered.