Ingredients: corn, Pleurotus eryngii, Pleurotus eryngii and Flammulina velutipes.

Step 1: Slice Pleurotus eryngii, blanch with boiling water, rinse and drain, and put it on a plate for later use. Blanch Pleurotus eryngii with boiling water, wash and drain, remove the roots of Flammulina velutipes, and cut the corn into small pieces. The specific dosage depends on how many people eat, more or less at will.

Step 2: Put Pleurotus eryngii and Pleurotus eryngii together in a pot and fry them in oil. Personally, I think it's lighter, so I put little oil in it. After frying, add water to boil. How much water to add depends on the amount of ingredients. The whole should not be too thick or too thin. You can handle this yourself.

Step 3: Bring boiling water to a high fire, then turn to a low fire, put in the prepared corn, cover the pot, and simmer for 20 minutes on a low fire, so that the umami flavor of corn and mushrooms can be fully stewed. I am used to putting a little salt before stewing, so it tastes good.

Step 4: Check the water quantity for about 20 minutes. If it is not enough, you can add some boiling water to continue stewing. Add Flammulina velutipes, cook it a little, and then taste the salty one. Don't put too much salt or chicken essence, otherwise it will waste the delicious taste of corn mushroom.