Flammulina velutipes can be made into Flammulina velutipes with garlic, Flammulina velutipes with bean skin, Flammulina velutipes with tomato sauce, Flammulina velutipes with salt and pepper, and Flammulina velutipes with cold sauce.

1. garlic Flammulina velutipes

Tear the Flammulina velutipes first, because it is steamed directly in the pot, and the torn Flammulina velutipes must be washed with water. Prepare another hand of vermicelli, soak it in warm water and cut some ham that children like. Peel garlic seeds, add two kinds of millet spices, and crush them with a garlic blender. This dish is delicious, mainly garlic.

Heat oil in a pan, pour in minced garlic and stir-fry minced garlic over medium heat. Add salt, sugar, oyster sauce and soy sauce, which are the necessary partners of garlic sauce, and continue to stir fry until fragrant. Now the vermicelli is soaked, cut into several sections with scissors, drained and spread on the plate.

Spread Flammulina velutipes and shredded ham in turn, then spread a layer of Flammulina velutipes and add fried garlic sauce. Boil the water in the pot, put it in a steamer, cover it and steam for 10 minutes. Steam Flammulina velutipes, take it out, pour in steamed fish sauce, sprinkle with chopped green onion, and finally pour in hot oil. Serving is delicious.

Second, soybean skin Flammulina velutipes roll

First, prepare two pieces of bean skins, fold them in half and cut them into strips five centimeters wide. Prepare a handful of Flammulina velutipes, remove the roots, then tear them into small strings, take some Flammulina velutipes and wrap them with bean skin strips. All Flammulina velutipes are tied with bean skin strips in the same way. Prepare some garlic and stir it into minced garlic with a blender. Prepare some dried peppers and cut them into small pieces. Prepare a few shallots and slice them separately.

Boil the water in the pot, pour in the wrapped Flammulina velutipes and bean skin, blanch for one minute, remove the oxalic acid of Flammulina velutipes and the beany smell of bean skin, and drain. Put oil in a hot pan, pour in onion, garlic and dried pepper, and stir-fry until fragrant. Add some oyster sauce, stir fry and pour in water.

After boiling, add salt and sugar to taste, then add a small amount of soy sauce to color, pour in soybean skin Flammulina velutipes, stew for 5 minutes on medium heat, and finally pour in starch water. After collecting thick soup, it tastes delicious.

Third, Flammulina velutipes with tomato juice.

Prepare a handful of Flammulina velutipes, remove the roots and break them into small flowers. Put it in a large bowl, add a spoonful of salt, and then clean it with water. Prepare two tomatoes and stick them in the roots with a fork. Then turn on a small fire and bake the tomatoes on the fire, so that the skin of the tomatoes will crack during the heating process, and it will be easy to peel them in about ten seconds. This method is quick and convenient. Remove the pedicle and cut into slightly thicker pieces. Cut into strips, then cut into pieces and put them on a plate.

Prepare two garlic grains, cut them into powder, and put them in a plate. Prepare two shallots and cut them into chopped green onions. Prepare a piece of pork and chop it into minced meat. Boil the water in the pot, add a spoonful of salt to increase the bottom taste, and then put the Flammulina velutipes into the water to remove oxalic acid and odor. Boil Flammulina velutipes for about two minutes, then pour it out and control the water. Press with a shovel until the water is completely controlled, and plate it.

Add a little oil to the pot, add minced meat when the oil is hot, and stir-fry the minced meat until fragrant. Stir-fry minced meat until fragrant, then add minced garlic, stir-fry evenly and stir-fry. Then add tomatoes, stir-fry evenly, and stir-fry tomato juice. After the tomatoes are fried, they begin to season. Add light soy sauce, a little oyster sauce, salt, a little chicken essence, and a proper amount of sugar to refresh, stir-fry evenly and stir-fry.

Then add the right amount of water, simmer for two minutes, and cook the taste of the ingredients. After two minutes, add appropriate amount of water starch to make the soup thick and sticky. Then pour the fried juice evenly on the Flammulina velutipes, and finally sprinkle with chopped green onion.

Fourth, salt and pepper Flammulina velutipes

First, prepare a handful of fresh Flammulina velutipes, cut off the roots, clean them and control the moisture. Then use a blade to make a slightly thinner slice, so that it will be heated more evenly when frying, and the taste will be more crisp. When the slice is finished, put it aside. Next, prepare two eggs, put them in the pot, add a little salt to increase the bottom flavor, add a proper amount of soy sauce to enhance the flavor and umami flavor, remove a little more fishy smell of cooking wine, and then stir them vigorously in one direction with chopsticks. Be sure to stir for a while, just stir the eggs until they bubble.

Prepare another pot, put in two spoonfuls of corn starch, then put the sliced Flammulina velutipes into the egg liquid, and dip both sides in the egg liquid evenly, but not too thick, just a thin layer. Dip it too thick and it will become stiff and tasteless. If it's thick, just shake it a little with your hand. After dipping in the same way, pick up the pot and start frying.

Burn the pot until the bottom of the pot is white and smoky. It is best to pour clean salad oil, so that the fried color is more vivid. Heat the oil to 50% heat, keep it at medium heat, and add Flammulina velutipes. The oil temperature of fried Flammulina velutipes is slightly higher to prevent adhesion. When cooking, keep your hands away from the oil surface. If you hold them too high, if you are not careful, the spilled oil can easily burn your hands.

After all, stand still for five seconds, let it solidify, and then slowly push it away with a spoon. Keep the heat moderate, fry for one and a half minutes, push it with a spoon and let it heat evenly. It is best to take it out and fry it again, so as to make the fried Flammulina velutipes taste more crisp and reduce the absorption of more oil. When the oil temperature is 60% hot, put it into the pot again and gently push it with a spoon to make it evenly heated.

Keep the fire in the middle and fry for another 40 seconds. Fry Flammulina velutipes until golden brown, and float all on the oil surface. Then take it out and put it on a plate, and you can enjoy it beautifully. Of course, you can also add salt and pepper or other seasonings according to your own taste. Such a simple and homely, crispy and delicious salt and pepper Flammulina velutipes is ready.

Five, cold Flammulina velutipes

First, prepare a proper amount of Flammulina velutipes, remove the root stalks, add a spoonful of flour and a spoonful of salt to the water when cleaning, and tear the Flammulina velutipes into pieces as much as possible during the cleaning process, so that the washing is more sufficient and it is easier to taste during the production process. Rinse as many times as possible, so that the washed Flammulina velutipes are very clean and bright. First, take out the washed Flammulina velutipes, control the moisture, and put it in a plate for later use.

Next, prepare a washed doll dish, first remove the root knot, then split it in two, and then cut it into uniform filaments. If there is no baby dish, you can also make it with Chinese cabbage. Cut it and put it in a bowl for use. Next, prepare a handful of garlic, pat it loose first, then chop it into minced garlic, and put the chopped garlic in an empty bowl for later use. Then prepare a handful of washed shallots, cut them directly into chopped green onions and put them in a bowl with minced garlic for later use.

Next, add a spoonful of white sesame seeds to the bowl to enhance the fragrance, and add a little salt to increase the bottom taste. Then pour the boiling hot oil into the bowl and stir it while pouring, which can fully stimulate the fragrance. Put the garlic sauce after mixing well and let it cool to make it more fragrant. Next, prepare an empty bowl, put two eggs in it and beat them with chopsticks until they are loose. Stir the egg mixture until the chopsticks pick up the solidified egg white.

Next, heat the pot and brush a layer on the surface to eat. Turn off the heat when the pot is hot, and then pour the stirred egg liquid into the pot. Shake the pan back and forth and spread it into an even egg roll. Next, add a proper amount of water to the pot to boil. First, pour the cut baby cabbage and Flammulina velutipes into the pot for blanching. In the process of blanching, add a few drops of cooking oil and a little salt to increase the bottom taste. Boil for about half a minute, then take it out and let it cool fully.

After cooling, squeeze the Flammulina velutipes and Baby Cabbage, put them in a big bowl, shake them a little, and then pour the sliced egg strips into a bowl. Add a proper amount of cold garlic sauce, then add a spoonful of soy sauce and two spoonfuls of aged vinegar, add a little chicken essence to refresh, add a little sugar, then add a little pepper oil, and add a proper amount of coriander segments according to personal preference. Next, fully mix the ingredients in the bowl, and a nutritious cold-mixed Flammulina velutipes is ready.