Flammulina velutipes eat together.

Cucumber 1 root vegetable

Half a garlic

Red pepper 1

Eat the right amount of food with scallion.

Proper amount of olive oil

Prepare another large glass of cold boiled water.

Recipe practice:

1. Use scissors to subtract the pedicle of Flammulina velutipes, and then rinse it repeatedly. Longer Flammulina velutipes can be cut in the middle, which is convenient for eating; Red pepper is seeded and shredded.

2. Add water to the pot, add 1 tbsp salt, bring to a boil, add Flammulina velutipes and shredded red pepper, cook for 1 min, and turn off the heat. -It only takes 1 minute. Flammulina velutipes is easy to cook, but it is easy to plug its teeth when cooked for a long time.

3. Soak the Flammulina velutipes and shredded red pepper in the prepared cold water. After the Flammulina velutipes are completely cooled, take out and drain the water-it is best to hold the Flammulina velutipes and squeeze the water out.

4. Chop garlic and onion, add 1 tbsp balsamic vinegar, 1 tbsp olive oil and a little sugar and mix well.

5. Peel and shred cucumbers-Because cucumbers are easy to get out of water, when preparing this dish, we will cut cucumbers to the end and mix them while eating.

6. Mix Flammulina velutipes, shredded red pepper, shredded cucumber and the juice prepared in the fourth step evenly. If the mouth is heavy, add some Chili oil or Chili sauce.

1. Mixed onion

Ingredients: a catty of onion, three green peppers, three soy sauces, San Qian mature vinegar, San Qian refined salt, five cents and three cents of sesame oil.

Method: peel off the old skin of onion, wash it, cut it into pieces with a straight knife, and then cut it into thick silk or small pieces; Pepper is shredded with a straight knife and put into a plate, then mixed with refined salt, soy sauce and aged vinegar, and finally dripped with sesame oil and stirred evenly.

Features: fresh and crisp, hot and sour.

2, mixed cabbage raw materials: cabbage catty half soy sauce five money sesame oil five points sugar one money salt two points.

Method: Peel the cabbage, wash it, and cut it into pieces one inch long and one half inch wide with a straight knife. Blanch in boiling water for two or three minutes and pick it up. Don't overdo it. Drain and put in a bowl. Add soy sauce, sesame oil, sugar and salt and stir. In addition, you can also add dried shrimps, dried fragrant peppers and shredded green and red peppers, and add vinegar to make sweet and sour cabbage.

Features: sweet, salty and crisp, with wine and dishes.

Step 3 mix mung bean sprouts

Ingredients: mung bean sprouts, two catties of cucumber, two ounces of salt, five dollars of shredded onion, two dollars of ginger, two dollars of vinegar, five dollars of sesame oil and one dollar.

Methods: remove impurities from mung bean sprouts, wash them, blanch them in a boiling water pot (be careful not to blanch them too much), and remove them to control water; Wash the cucumber, cut it into pieces with a straight knife, then cut it into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil. For example, add soaked dried bean sprouts and vermicelli to make mung bean sprouts mixed with three shreds.

Features: fresh, delicious and nutritious.

4. Cucumber mixed with shrimp slices

Ingredients: two pairs of shrimps, one cucumber, one green garlic seedling, two green leaves, three soy sauces, five yuan, one dollar for sesame oil, one dollar for old vinegar, two dollars for pickled fungus.

Method: Peel prawns, cook them in boiling water pot, take them out and let them cool; Wash cucumber and cut it into semi-circular pieces with a straight knife; Pick and clean the green garlic sprouts and leaves, cut them into sections with a straight knife, and put them all on the case for later use. At this time, push the shrimp into pieces. Then put it on a plate to taste. The order of setting the plate is: first lay the green leaves at the bottom, then set the shrimp slices in a pattern (optional), put cucumber slices and green garlic seedlings on the top, sprinkle with water-borne fungus, and pour with soy sauce, sesame oil and mature vinegar.

Features: bright and beautiful, fragrant and delicious.

5, sesame sauce mixed with beans

Ingredients: fresh beans, five ounces of sesame paste, two ounces of refined salt, five dollars of monosodium glutamate, ten grains of pepper oil and five dollars of Jiang Mo San Qian.

Methods: The beans were cramped, broken, washed, boiled in boiling water pot, then soaked in cold water, fished out and put in a stirring plate. Stir sesame paste with cold boiled water, heat pepper oil, add refined salt, monosodium glutamate and Jiang Mo, pour on beans, and mix well to serve.

Features: green color and delicious taste.

6. shredded pork with vermicelli

Ingredients: Pork (fine), three or two mung bean vermicelli, two pieces of cooking oil, five-coin soy sauce, San Qian sesame oil, five-coin vinegar, two-coin mustard, five-cent salt water, one-coin sesame sauce, five-coin monosodium glutamate and ten tablets.

Method: Wash the pork first, slice it and cut it into filaments; Soak the vermicelli until soft, cut it into shreds with a straight knife, cook it in a boiling water pot, take it out and put it in cold water, drain it, put it in a plate and stir it with chopsticks. Then put the wok on a high fire, pour in the oil and heat it, then stir-fry the shredded pork in the wok, add a dollar of soy sauce and add vermicelli until the meat color changes. Pour vinegar, sesame oil, mustard, salt water and monosodium glutamate into the juice, preferably sesame paste.

Features: Delicious and refreshing, accompanied by fine wine and delicacies.

7. Mix leeks

Ingredients: fresh leek, 2 kg salt, 5 yuan pepper, 10 capsules.

Method: Select and clean leek, cut it into inches with a straight knife, mix well with salt and pepper, put it in a pot, cover it and marinate it for two or three days before eating.

Features: economical and practical, most suitable for accompanying meals.

8. Mixed fragrant soybeans

Ingredients: soybean 2 kg salt 1 two soy sauce 1 two rice wine 5 yuan spiced powder 5 yuan chopped green onion 2 yuan.

Method: Choose and clean the moth-eaten broken soybeans, pour them into the pot, soak the bean noodles with water, pour in the spiced powder (or add one yuan of Lingyunxiang), cook for about 15 minutes on high fire, and then move to low fire for stewing. At this time, salt, soy sauce, yellow wine and other seasonings are added. Cover the pot tightly and stew until the bean skin swells. When the soup becomes thick juice, take it out of the pot, cool it and put it on the plate. When eating, you can sprinkle some chopped green onion and drop some sesame oil, which is more fragrant.

Features: crispy and delicious, with wine and dishes.

9. Spicy vermicelli

Ingredients: vermicelli six, two, sugar, five, soy sauce, one, two, Chili oil, five dollars, vinegar, San Qian pepper powder, one dollar, monosodium glutamate, one part method: first soften vermicelli with boiling water, cut it into two-inch long pieces and put it on a plate. Add soy sauce, vinegar, sugar, monosodium glutamate and cold water into a bowl to make a marinade, pour it on the vermicelli, sprinkle with pepper powder, and pour in Chili oil and mix well.

Features: This dish is Sichuan style, spicy and delicious, and it is the best accompaniment to wine.

10, stir the vermicelli

Ingredients: fine flour, five ounces of water, three pounds of cucumber, two ounces of sesame paste, five dollars of mustard, five dollars of San Qian Chili oil, two dollars of sesame oil and eight ounces of blended oil.

Method: Mix flour noodles with clear water to make a thick juice, cook them on fire to make a paste, spread them on a wooden board after boiling, air-cool, roll them up, cut them into wide strips, sprinkle with shredded cucumber, add sesame sauce, mustard and Chili oil, pour the soup and drop sesame oil.

Features: cool and delicious, good in midsummer.

1 1, mixed celery

Ingredients: fresh celery, two Jin of refined salt, five yuan of sesame oil, five minutes of special vinegar, San Qian soy sauce and San Qian.

Method: Pick celery leaves, cut off hair roots and wash them. Cut into five long sections, blanch in boiling water pot, sprinkle with salt and mix well. When eating, pour soy sauce, special vinegar, sesame oil or pepper oil to make it taste longer. Don't put vinegar too early, or the food will turn yellow.

Features: green, fresh and nutritious.

12, celery in tomato juice

Ingredients: tender celery, tomato juice, salt, cooking oil, white vinegar and money.

Method:

1. Select fresh celery, remove leaves and roots, wash it, cut the stem straight with a knife, put it in a boiling water pot, take it out when the water returns, drain the water, cut it into one-inch long sections, and add refined salt and monosodium glutamate to the plate.

2. Put the pot on the fire, add cooking oil to heat it, add tomato juice, sugar, vinegar and water, boil it and pour it on celery.

Features: This dish is orange-red, fresh and delicious.

13, spiced peanuts

Ingredients: peanuts, a catty of salt, one or two peppers, one yuan of aniseed, one yuan of cardamom and half a yuan of ginger.

Method: Wash the peanuts, soak them in warm water for about two hours, add about two or three kilograms of water to the pot, light them, add salt, pepper, aniseed, cardamom and ginger, put them into the pot and cook them, then pour the soup into the pot and take it out when eating.

Features: Five flavors are rich, suitable for drinking and eating.

14, spinach puree

Ingredients: a catty of spinach, Jiang Mo, two pieces of dried bean curd, two pieces of refined salt, eight pieces of shrimp, three pieces of San Qian, sugar, three pieces of cooked salted lean meat, two pieces of sesame oil and San Qian.

Method:

1. Remove the old leaves from the spinach, peel off the root tips, wash it, put it in a boiling pot until the water boils again (turn the vegetables over in the middle), stop for a while, take it out and drain it, then smooth it and squeeze it into pieces, then squeeze it into the pot, add refined salt and sugar and mix well.

2. Wash the dried shrimps to remove dust and impurities, put them in a small bowl, add boiled water (it is best to steam them in a cage for 20 minutes), soak them until they are soft and cut into pieces. Dried bean curd and cooked salted lean meat are also cut into pieces. Pour the above powder, Jiang Mo, soaked shrimp and rice into spinach, sesame oil and stir well.

Features: This dish is delicious because it is mixed with a variety of raw materials. 、

15, assorted platters

Ingredients: vermicelli, three-cooked pork, one-cooked chicken, one-cooked ham, one-cooked boiled water, five-money eggs, two spinach hearts, three soy sauce, eight-money mushrooms, San Qian vinegar, San Qian sesame oil, one-money mustard sauce, two-money monosodium glutamate and ten tablets.

Method: First, chop the vermicelli into five-inch long sections, put it in boiling water until the center is not hard, take it out and soak it in cold water, drain the water and put it around the plate; Spinach heart is cut into inches with a straight knife; Open the blade of the mushroom slice and blanch it with boiling water for later use; Heat the frying spoon on the fire, open the egg and pour in the thick egg skin, uncover the egg skin and cut it into two inches long and one minute wide silk; Pork, chicken and ham are cut into one-minute thick and one-inch long silk with a straight knife. Put all kinds of raw materials in the middle of the vermicelli plate in neat colors, and sprinkle dried seaweed on the vermicelli. Finally, mix soy sauce, vinegar, sesame oil, mustard sauce and monosodium glutamate into juice in a bowl and pour it in when eating.

Features: bright color and unique flavor.

17, three shredded celery

Ingredients: tender celery, a catty of salt, five parts of water-soaked mushrooms, one or two parts of sugar, five parts of clean bamboo shoots, one or two parts of monosodium glutamate, one part of spiced dried sesame oil, and two parts of San Qian and Jiang Mo.

Method:

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2. Cut the mushrooms, bamboo shoots and dried citron into filaments, blanch them in a water pot, take them out and drain them, sprinkle them on celery, add Jiang Mo, sugar and salt, mix well and sprinkle with sesame oil.

Features: This dish is harmonious in color, crisp and delicious.